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

Required Core
BUSI 120ABasic Accounting4
HOSP 23Culinary Foundations I3
HOSP 53Introduction to Food and Beverage Management3
HOSP 58Sanitation, Safety, Equipment3
HOSP 63Hospitality Supervision1.5
HOSP 64Customer Service3
HOSP 66Hospitality Career Readiness1
HOSP 70Hospitality Cost Control3
Select one of the following Concentrations:6-6.5
Select one to two units from the following:1-2
Hospitality Work Experience
Catering
TOTAL MAJOR UNITS28.5-30
Additional Requirements30-31.5
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
Human Resources Management
Introduction to Business Ownership/Management
Principles of Economics: Macro
Elementary Statistics
Finite Math
Public Speaking
Small Group Communication
Total Units60

Baking and Pastry Arts Concentration

HOSP 77Bakeshop: Yeasted and Non-Yeasted Breads1
HOSP 78Bakeshop: Basic Baking Techniques1
HOSP 81Bakeshop: Pies and Tarts1
HOSP 82Bakeshop: Cakes, Tortes and Decorating Techniques1
HOSP 83Bakeshop: French Pastries and Restaurant-Style Desserts0.5
HOSP 84Chocolate I: Introduction to Chocolate0.5
HOSP 87Bakeshop: Regional French Desserts0.5
HOSP 88Chocolate II: Chocolates and Confections0.5
Total Units6

Catering and Events Concentration

HOSP 20Catering2
HOSP 60Special Events Management3
HOSP 61Professional Meeting Planning1.5
Total Units6.5

Sustainable Culinary Arts Concentration

HOSP 21Urban Agriculture Culinary Arts1.5
HOSP 22Farm to Table Sustainable Cooking1.5
HOSP 24Culinary Foundations II3
Total Units6

Wine Service Concentration

HOSP 40Wine Fundamentals1.5
HOSP 41Wine Appreciation and Analysis1.5
HOSP 42Wine Service1.5
HOSP 45Food and Wine Pairing1.5
Total Units6

Entrepreneurship and Business Ownership

BUSI 44Introduction to Business Ownership/Management3
BUSI 46Entrepreneurial Mindset3
Total Units6

Hospitality Online Marketing

BUSI 54Introduction to E-Marketing3
HOSP 51Introduction to the Hospitality Industry3
Select one to two units from the following:1-2
Hospitality Work Experience
Catering
Total Units7-8

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.  
 

Ready to Work!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.