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Food Service Administration

Food Service Administration - AAS


Information may be outdated - please refer to the District Office Curriculum Site for the
most up-to-date requirements for this MCCCD Program.

Major: 3368
First Term: 2014 Spring
Final Term: Current
Award: AAS
Total Credits: 60

The Associate in Applied Science (AAS) in Food Service Administration program is designed for beginning supervisory positions in industrial and school cafeterias, hospitals, long term care facilities, restaurants, hotels, and other operations where food is served in quantity. Instruction includes theory and practical applications in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation. A Certificate of Completion (CCL) is also available.

Program Notes:

Students must earn a grade of "C" or better in all courses within the program.

++ indicates any module/suffixed courses.

Admission Criteria: None
Program Prerequisites: None
Required Courses
CUL105 Principles and Skills for Professional Cooking 3
CUL109 /HRM102Menu Planning Development 2
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
CUL123 Customer Service Practicum 4
CUL223 Food Service Management 3
FON104 Certification in Food Service Safety and Sanitation 1
Restricted Electives
Students should select from the following courses in consultation with a Department Advisor.
ACC111 Accounting Principles I 3
BPC+++++ Any BPC Business Personal Computers course(s) OR
CIS+++++ Any CIS Computer Information Systems Course(s) 1-3
CUL+++++ Any CUL Culinary Arts course(s) not listed in the Required Courses area. 1-9
FON+++++ Any FON Food and Nutrition course(s) not listed in the Required Courses area. 3
GBS131 Business Calculations 3
GBS151 Introduction to Business 3
GBS205 Legal, Ethical, and Regulatory Issues in Business 3
MGT175 Business Organization and Management 3
MGT253 Owning and Operating a Small Business 3
MKT271 Principles of Marketing 3
General Education
General Education RequirementCredits 21-27
General Education CoreCredits 12-17
First-Year CompositionCredits 6
Any approved general education courses from the First-Year Composition area.
Oral CommunicationCredits 3
Any approved general education course from the Oral Communication area.
Critical ReadingCredits 0-3
CRE101 College Critical Reading (3) OR
Equivalent as indicated by assessment.
MathematicsCredits 3-5
Any approved general education course from the Mathematics area.
General Education DistributionCredits 9-10
Humanities and Fine ArtsCredits 2-3
Any approved general education course from the Humanities and Fine Arts area.
Social and Behavioral SciencesCredits 3
Any approved general education course from the Social and Behavioral Sciences area.
Natural SciencesCredits 4
FON241 Principles of Human Nutrition 3
FON241LL Principles of Human Nutrition Laboratory 1

Program Competencies

  1. Use written references or resource persons to review and summarize information needed for maintaining and updating professional skills in all types of commercial kitchens. (CUL105, CUL109/HRM102, CUL111, CUL113, CUL223, FON104)
  2. Receive, store, inventory, and distribute food supplies, in all types of commercial kitchens. (CUL105, CUL111, CUL113, CUL223)
  3. Identify, use, and care for standard commercial kitchen tools and equipment. (CUL105, CUL113)
  4. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL105, CUL113) 5. Develop and implement quality control, cost control, and production control procedures in a commercial food setting. (CUL105, CUL113, CUL223)
  5. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL113, CUL123, CUL223, FON104)
  6. Follow the National Institute for the Foodservices Industry (NIFI) standards of personal hygiene; observe operating standards of sanitation and safety, and use preventative precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (CUL105, CUL113, CUL123, FON104)
  7. Design marketable menus, and calculate food costs and selling price of menu items. (CUL109/HRM102)
  8. Use principles of nutrition to plan nutritionally balanced and appetizing meals for standard and special diets. (CUL109/HRM102)
  9. Implement standard purchasing procedures which include forecasting quantity requirements, identification and evaluation of vendors, writing quality standards and specific purchase specifications, writing and sending requests for quotation, evaluating costs, planning delivery schedules, specifying payment procedures, and writing and placing purchase orders. (CUL111)
  10. Develop and maintain routine financial, personnel, inventory, and other standard records in a commercial food setting. (CUL111, CUL223)
  11. Describe the impact of a supervisor's qualifications, leadership style, and communication skills on a food service environment. (CUL123, CUL223)
  12. Supervise and evaluate food services workers. (CUL223)

View the Course Plan Sequence information for this MCCCD program on the CCTA website.

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available. Please refer to "Your" PC Catalog and Student Handbook OR speak with the Program Director or Department Chairperson.