Sustainable Food and Beverage Management, Certificate of Achievement

The Sustainable Food and Beverage Management Certificate of Achievement is designed to prepare students/employees to become successful supervisors and leaders in the food and beverage industry.

Learning Outcomes

Upon successful completion of the program, students will be able to:

  • Manage a profitable food and beverage outlet according to safety and sanitation guidelines using sustainable practices.

Certificate of Achievement Requirements

Required Core
HOSP 53Introduction to Food and Beverage Management3
HOSP 58Sanitation, Safety, Equipment3
HOSP 63Hospitality Supervision1.5
HOSP 64Customer Service3
HOSP 70Hospitality Cost Control3
Select one to two units from the following:1-2
Career-Focused Work Experience (Students will be placed in a job situation for experience)
Catering
Select one to three units from the following:1-3
Introduction to Business Ownership/Management
Introduction to E-Marketing
Urban Agriculture Culinary Arts
Farm to Table Sustainable Cooking
Culinary Foundations I
Culinary Foundations II
Wine Fundamentals
Wine Appreciation and Analysis
Wine Service
Origins of Wine
Beer, Wine and Spirits
Food and Wine Pairing
Monterey County Wines
Introduction to the Hospitality Industry
Special Events Management
Professional Meeting Planning
Hospitality Career Readiness
Bakeshop: Yeasted and Non-Yeasted Breads
Bakeshop: Basic Baking Techniques
Bakeshop: Pies and Tarts
Bakeshop: Cakes, Tortes and Decorating Techniques
Bakeshop: French Pastries and Restaurant-Style Desserts
Chocolate I: Introduction to Chocolate
Bakeshop: Regional French Desserts
Chocolate II: Chocolates and Confections
Total Units15.5-18.5

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.  
 

Suggested Course Sequence

Plan of Study Grid
Year 1
FallUnits
HOSP 53 Introduction to Food and Beverage Management 3
HOSP 58 Sanitation, Safety, Equipment 3
HOSP 63 Hospitality Supervision 1.5
Select one to three units from the following: 1-3
Urban Agriculture Culinary Arts  
Farm to Table Sustainable Cooking  
Culinary Foundations I  
Culinary Foundations II  
Wine Fundamentals  
Wine Appreciation and Analysis  
Wine Service  
Origins of Wine  
Beer, Wine and Spirits  
Food and Wine Pairing  
Monterey County Wines  
Introduction to the Hospitality Industry  
Special Events Management  
Professional Meeting Planning  
Hospitality Career Readiness  
Bakeshop: Yeasted and Non-Yeasted Breads  
Bakeshop: Basic Baking Techniques  
Bakeshop: Pies and Tarts  
Bakeshop: Cakes, Tortes and Decorating Techniques  
Bakeshop: French Pastries and Restaurant-Style Desserts  
Chocolate I: Introduction to Chocolate  
Bakeshop: Regional French Desserts  
Chocolate II: Chocolates and Confections  
Introduction to Business Ownership/Management  
Introduction to E-Marketing  
 Units8.5-10.5
Spring
COOP 99
Career-Focused Work Experience
or Catering
1-2
HOSP 64 Customer Service 3
HOSP 70 Hospitality Cost Control 3
 Units7-8
 Total Units15.5-18.5

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.