Hospitality Management: Food Service & Restaurant Management - Certificate

Food Service & Restaurant Management - Certificate

The Certificate of Achievement Food Service and Restaurant Management is designed to provide students with the foundation that will encourage them to engage effectively and immediately in a career ladder leading to entry-level supervisory and/or manager trainee positions within the food service and hospitality industries.

Program Learning Outcomes:
  • Students will direct a diverse staff towards meeting the established operational objectives in hospitality organizations.
  • Students will demonstrate proficiency in training employees to meet and exceed guest expectations of service, in any hospitality industry environment.
  • Students will make profitable operational decisions based on the interrelationship of menu development, food purchasing, and cost control.
  • Students will develop and analyze profit/loss statements that take into consideration the calculations of product, labor, and inventory.
  • Students will clearly communicate the significance of the transactional nature of supervision and management using the common concepts, principles, and practices.
To earn this certificate, students must meet the following requirements: 
  1. Complete all required certificate courses with a C (or P) or better.
  2. Complete at least 1/3 of the program courses at Mission College to establish residency.

NOTES:

  • Requirements here apply to the current catalog year and are subject to change.  Visit DegreeWorks in My Mission Portal to view requirements based your catalog year.
  • Not all classes are offered each semester.                        
Required Core Curriculumn Courses:
Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 053 Restaurant Operations (1.0 Lecture/5.0 Lab) 6.0
FDR 054 Hotel and Restaurant Accounting (3.0 Lecture) 3.0
FDR 055 Procurement for Foodservice Operations (3.0 Lecture) 3.0
FDR 058 Cost Control for Foodservice Organizations (3.0 Lecture) 3.0
FDR 059 Supervision Management & Leadership (4.0 Lecture) 4.0
FDR 060A Food Service Facilities Planning (3.0 Lecture) 3.0
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
NTR 015 Human Nutrition (3.0 Lecture) 3.0
Additional Requirements:
  Units
Occupational Work Experience 5.0
Scroll right for full chart

NOTE: Five (5) units of Work Experience is composed of approximately 400 hours of hands-on experience in viable food service operations.

Optional Recommended Courses
Code Class Units
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0
FDR 085 Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0 Lecture) 3.0
FDR 086 Beginning Bread Making (1.0 Lecture/1.0 Lab) 2.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
FDR 105 Catering Management and Operations (1.0 Lecture/1.0 Lab) 2.0
FDR 106A Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 2.0
HMT 075 Housekeeping in Hotels, Motels and Institutions (3.0 Lecture) 3.0
HMT 076 Hotel and Motel Front Office Management (3.0 Lecture) 3.0
NTR 015 Human Nutrition (3.0 Lecture) 3.0
 

Recommended Course Sequence for Program Courses

Semester Semester

Semester 1

  • FDR 050A 
  • FDR 051A
  • FDR 051S 
  • FDR 075 
  • INF 050 

Semester 3

  • FDR 052
  • FDR 052S 
  • FDR 054
  • FDR 059
  • WRK 303 

Semester 2

  • FDR 058
  • FDR 055
  • CAP 
  • WRK 302 

Semester 4

  • FDR 053 
  • FDR 053S 
  • FDR 060A 
  • FDR 076A
Scroll right for full chart

Units Required

  Units
Total Required Units 44.0-45.0
Scroll right for full chart
Career/Transfer Opportunities:

Career opportunities include the following: restaurant supervisor, front desk supervisor, kitchen manager, guest services supervisor, catering and social events manager, housekeeping supervisor, inventory supervisor, and attractions supervisor.

MAKE AN APPOINTMENT WITH A COUNSELOR SUBMIT A COURSE SUBSTITUTION REQUEST CONTACT THE DEPARTMENT