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:
- Demonstrate the ability to manage a team within the hospitality industry while using sustainable practices.
Associate in Science Degree Major Requirements
| Code | Title | Units |
|---|---|---|
| Required Core | ||
| BUSI 120A | Basic Accounting | 4 |
| HOSP 23 | Culinary Foundations I | 3 |
| HOSP 53 | Introduction to Food and Beverage Management | 3 |
| HOSP 58 | Sanitation, Safety, Equipment | 3 |
| HOSP 63 | Hospitality Supervision | 1.5 |
| HOSP 64 | Customer Service | 3 |
| WORK 96 | Professional and Essential Skills | 1 |
| HOSP 70 | Hospitality Cost Control | 3 |
| Select one of the following Concentrations: | 6-6.5 | |
| Select one to two units from the following: | 1-2 | |
| Catering | ||
| Career-Focused Work Experience | ||
| TOTAL MAJOR UNITS | 28.5-30 | |
| Additional Requirements | 30-31.5 | |
| Complete Competency Requirements, general education pattern (MPC General Education, CSU General Education, or IGETC), and electives, if needed, for a total of 60 degree-applicable units. | ||
| Recommended General Education Courses | ||
| Effective Leadership in Business | ||
or BUSI 42 | Human Resources Management | |
| Introduction to Business Ownership/Management | ||
| Principles of Economics: Macro | ||
| Elementary Statistics | ||
| Finite Math | ||
| Public Speaking | ||
or SPCH 2 | Small Group Communication | |
| 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 45 | Food and Wine Pairing | 1.5 |
| Total Units | 6 | |
Entrepreneurship and Business Ownership
| Code | Title | Units |
|---|---|---|
| BUSI 44 | Introduction to Business Ownership/Management | 3 |
| BUSI 46 | Entrepreneurial Mindset | 3 |
| Total Units | 6 | |
Hospitality Online Marketing
| Code | Title | Units |
|---|---|---|
| BUSI 54 | Introduction to E-Marketing | 3 |
| HOSP 51 | Introduction to the Hospitality Industry | 3 |
| Select one to two units from the following: | 1-2 | |
| Catering | ||
| Career-Focused Work Experience | ||
| Total Units | 7-8 | |
Please refer to the graduation requirements section of the Catalog for information about degree and certificate requirements including Reading and Writing, Mathematics, 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 1A or ENGL 1AE | College Composition or College Composition: Enhanced | 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 C | 3 | |
| Electives | 2 | |
| Units | 15 | |
| Spring | ||
| MPC GE Area A2 (MATH 16 or PSYC/SOCI 19 Recommended) | 4 | |
| BUSI 120A | Basic Accounting | 4 |
| HOSP 64 | Customer Service | 3 |
| Concentration Courses | 3 | |
| Elective | 1 | |
| Units | 15 | |
| Year 2 | ||
| Fall | ||
| HOSP 63 | Hospitality Supervision | 1.5 |
| MPC GE Area D | 3 | |
| MPC GE Area F | 3 | |
| Concentration Courses | 3 | |
| Electives | 6 | |
| Units | 16.5 | |
| Spring | ||
| HOSP 58 | Sanitation, Safety, Equipment | 3 |
| WORK 96 | Professional and Essential Skills | 1 |
| HOSP 70 | Hospitality Cost Control | 3 |
| WORK 99 or HOSP 20 | Career-Focused Work Experience or Catering | 1-2 |
| MPC GE Area B and Lab | 4 | |
| Concentration Courses or Electives | 0-2 | |
| Units | 12-15 | |
| 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.