The Food Service Administration Program offers excellent opportunities for training in the quantity foods industry. The curriculum is planned to train 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.
It is critical to have working experience in your field of expertise. Phoenix College graduates aspiring chefs and managers who move into the industry and bring together the fundamentals they have learned with working experience to become the workforce of the future.
Note: Phoenix College offers two pathways. The Food Service Administration program is aimed toward a career in management with exposure to both hotels and restaurants and the on-site food service industry while the Culinary Studies program focuses on the "back of the house" kitchen areas of food and beverage industry.
Skills & Knowledge
Instruction includes theory and practical applications in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation.
Examples of skills and knowledge gained through successful completion of the program include the ability to:
- Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes.Develop and maintain routine financial, personnel, inventory, and other standard records in a commercial food setting.
- Develop and implement quality control, cost control, and production control procedures in a commercial food setting.
- Design marketable menus, and calculate food costs and selling price of menu items
- Supervise and evaluate food services workers.
Full and part-time students find our curriculum fits their schedules. We offer day, afternoon, evening and weekend classes. Working professionals can update their skills and enhance their marketability by attending a variety of scheduled classes.
For more information, visit O*NET, which provides comprehensive information on key characteristics of workers and occupations including job descriptions, education requirements, wage and employment trend information.
Upon completion of the program, students may also pursue further management or culinary skills in a private or four-year university. Students planning to transfer to a university, should consult with an Academic Advisor.