Food Service Administration

Food Service Administration - CCL

Food Service Administration
Effective term: 
2013 Fall
Total credits required: 
Award type: 
Revision ID: 

The Certificate of Completion (CCL) 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 application in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation. An Associate in Applied Science (AAS) degree is also available.

Program notes

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

CUL105Principles and Skills for Professional Cooking 3
CUL109/HRM102Menu Planning Development 2
CUL111Purchasing for Food Service Systems 3
CUL113Commercial Baking Techniques 3
CUL123Customer Service Practicum 4
CUL223Food Service Management 3
FON104Certification in Food Service Safety and Sanitation 1
FON241Principles of Human Nutrition 3
  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, FON241)
  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)
  6. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL113, CUL123, CUL223, FON104)
  7. 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)
  8. Design marketable menus, and calculate food costs and selling price of menu items. (CUL109/HRM102)
  9. Use principles of nutrition to plan nutritionally balanced and appetizing meals for standard and special diets. (CUL109/HRM102, FON241)
  10. 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)
  11. Develop and maintain routine financial, personnel, inventory, and other standard records in a commercial food setting. (CUL111, CUL223)
  12. Describe the impact of a supervisor's qualifications, leadership style, and communication skills on a food service environment. (CUL123, CUL223)
  13. Supervise and evaluate food services workers. (CUL223)
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