Food Service Management A.A.S.

Aimee Elliot, Director

The Food Service Management program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the Culinary Arts certificate program. The spectrum of learning is expanded to include more in-depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates' eligibility for certification as an ACF Certified Culinarian.

Technical subject areas include introduction to the industry, basic baking, patisserie, cost control, dining room service, Garde manger, nutritional cooking, fundamental cooking principles, short order cookery, a la carte stations, menu planning, supervised internship, and the recognized sanitation certificate awarded by the National Restaurant Association Educational Foundation.

Associate of Applied Science - Food Service Management

Missoula College

Degree Specific Credits: 63

Required Cumulative GPA: 2.0

Catalog Year: 2020-21

Note: See Program Director for scope and sequence advising. Please refer to online schedule for online course availability.

Summary

Food Service Management Required Courses

63

Total Hours

63


Food Service Management Required Courses

Code

Title

Hours

Complete all of the following courses:

ANTY 133X

Food and Culture

3

BMGT 235

Management

3

COMX 115S

Introduction to Interpersonal Communications

3

CULA 100

Culinary Arts Fundamentals

2

CULA 101

Introduction to Knife Skills and Butchery

2

CULA 105

Food Service Sanitation

2

CULA 156

Dining Room Procedures

3

CULA 157

Pantry & Garde Manger

3

CULA 158

Breakfast and Sandwich Cookery

3

CULA 160

Soups, Stocks, & Sauces

3

CULA 161

Meats & Vegetables

3

CULA 162

Storeroom Management and Receiving Operations

2

CULA 165

Baking & Pastry

5

CULA 205

Catering Management

2

CULA 206

Restaurant Management

3

CULA 210

Nutritional Cooking

3

CULA 220

Purchasing and Cost Controls

3

CULA 298

Food Service Internship

3

CULA 299

Culinary Arts Capstone

3

M 105

Contemporary Mathematics

3

WRIT 121

Intro to Technical Writing

3

or WRIT 101

College Writing I

Total Hours

63

Minimum Required Grade: C-