Sustainable Food and Beverage Management, Associate in Science
The Sustainable Food and Beverage Management program prepares students to work in the food and beverage industry. Students master the management skills necessary to work in both large and small operations, including restaurants, hotels, resorts, hospitals, schools, retirement homes, catering, and food trucks.
Learning Outcomes
Upon successful completion of the program, students will be able to:
- Manage a team within the hospitality industry while using sustainable practices.
Associate in Science Degree Major Requirements
| Code | Title | Units |
|---|---|---|
| Required Core | ||
| BUSI 12A | Basic Accounting | 3 |
| BUSI 64 | Customer Service | 3 |
| HOSP 23 | Culinary Foundations I | 3 |
| HOSP 53 | Introduction to Food and Beverage Management | 3 |
| HOSP 58 | Sanitation, Safety, Equipment | 3 |
| HOSP 63 | Transformative Leadership | 1.5 |
| HOSP 70 | Hospitality Cost Control | 3 |
| WORK 96 | Professional and Essential Skills | 2 |
| Select one of the following Concentrations: | 6-9.5 | |
| Select one to two units from the following: | 1-2 | |
| Catering | ||
| Career-Focused Work Experience | ||
| TOTAL MAJOR UNITS | 28.5-33 | |
| Additional Requirements | 30-31.5 | |
| Complete Competency Requirement, general education pattern (MPC General Education or Cal-GETC), and electives, if needed, for a total of 60 degree-applicable units. | ||
| Recommended General Education Courses | ||
| Effective Leadership | ||
or BUSI 42 | Human Resources Management | |
| Small Business Management | ||
| Introduction to Public Speaking | ||
| Principles of Economics: Macro | ||
| Introduction to Statistics | ||
| Finite Math | ||
| Total Units | 60 | |
Baking and Pastry Arts Concentration
| Code | Title | Units |
|---|---|---|
| HOSP 77 | Bakeshop: Yeasted and Non-Yeasted Breads | 1 |
| HOSP 78 | Bakeshop: Basic Baking Techniques | 1 |
| HOSP 81 | Bakeshop: Pies and Tarts | 1 |
| HOSP 82 | Bakeshop: Cakes, Tortes and Decorating Techniques | 1 |
| HOSP 83 | Bakeshop: French Pastries and Restaurant-Style Desserts | 1 |
| HOSP 84 | Chocolate I: Introduction to Chocolate | 0.5 |
| HOSP 87 | Bakeshop: Regional French Desserts | 1 |
| HOSP 88 | Chocolate II: Chocolates and Confections | 0.5 |
| Total Units | 7 | |
Catering and Events Concentration
| Code | Title | Units |
|---|---|---|
| HOSP 20 | Catering | 2 |
| HOSP 60 | Special Events Management | 3 |
| HOSP 61 | Professional Meeting Planning | 1.5 |
| Total Units | 6.5 | |
Sustainable Culinary Arts Concentration
| Code | Title | Units |
|---|---|---|
| HOSP 21 | Urban Agriculture Culinary Arts | 1.5 |
| HOSP 22 | Farm to Table Sustainable Cooking | 1.5 |
| HOSP 24 | Culinary Foundations II | 3 |
| Total Units | 6 | |
Wine Service Concentration
| Code | Title | Units |
|---|---|---|
| HOSP 40 | Wine Fundamentals | 1.5 |
| HOSP 41 | Wine Appreciation and Analysis | 1.5 |
| HOSP 42 | Wine Service | 1.5 |
| HOSP 43 | Origins of Wine | 1.5 |
| HOSP 44 | Beer, Wine and Spirits | 1.5 |
| HOSP 45 | Food and Wine Pairing | 1.5 |
| HOSP 46 | Monterey County Wines | .5 |
| Total Units | 9.5 | |
Entrepreneurship and Business Ownership
| Code | Title | Units |
|---|---|---|
| BUSI 44 | Small Business Management | 3 |
| BUSI 46 | Entrepreneurial Mindset | 3 |
| Total Units | 6 | |
Please refer to the program requirements section of the Catalog for information about associate degree requirements and certificate requirements including Information Competency, and General Education requirements.
The model sequence of coursework below is one pathway for students to complete the program. The information below is not an official educational plan. An MPC Counselor can assist you with creating a personalized education plan based on your academic, career, and personal goals. Visit MPC’s Counseling website for more information about Counseling and up-to-date program requirements.
Suggested 2-Year Course Sequence
| Year 1 | ||
|---|---|---|
| Fall | Units | |
| ENGL C1000 | Academic Reading and Writing | 3 |
| LIBR 50 | Introduction to Library and Research Skills | 1 |
| HOSP 23 | Culinary Foundations I | 3 |
| HOSP 53 | Introduction to Food and Beverage Management | 3 |
| MPC GE Area 3 | 3 | |
| Electives | 2 | |
| Units | 15 | |
| Spring | ||
| MPC GE Area 2 (STAT C1000 or PSYC/SOCI 19 Recommended) | 4 | |
| BUSI 12A | Basic Accounting | 3 |
| BUSI 64 | Customer Service | 3 |
| Concentration Courses | 3 | |
| Elective | 1 | |
| Units | 14 | |
| Year 2 | ||
| Fall | ||
| HOSP 63 | Transformative Leadership | 1.5 |
| MPC GE Area 1B (ENGL C1001 or COMM C1000 Recommended) | 3 | |
| MPC GE Area 4 | 3 | |
| MPC GE Area 6 | 3 | |
| Concentration Courses | 3 | |
| Electives | 3 | |
| Units | 16.5 | |
| Spring | ||
| HOSP 58 | Sanitation, Safety, Equipment | 3 |
| WORK 96 | Professional and Essential Skills | 2 |
| HOSP 70 | Hospitality Cost Control | 3 |
| WORK 99 or HOSP 20 | Career-Focused Work Experience or Catering | 1-2 |
| MPC GE Area 5 and Lab | 4 | |
| Concentration Courses or Electives | 1.5-3.5 | |
| Units | 14.5-17.5 | |
| Total Units | 60 | |
MPC “Ready to Work” Career Education programs offer students the opportunity to gain knowledge and skills needed for employment and job advancement.
All students should consult with a Counselor to discuss career pathways, for support with career exploration and planning, and to create a personalized education plan to help them meet their academic, career, and personal goals. Visit MPC’s Counseling website for more information about Counseling services provided by MPC and to connect with a Counselor.
Additional resources are available through MPC’s Career & Transfer Resource Center (CTRC). The CTRC offers career resources, workshops, guidance and referrals. Visit the CTRC for support finding online career information and other resources to explore majors, occupations, and employment information.