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
| Code | Title | Units |
|---|---|---|
| Required Core | ||
| 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 |
| HOSP 70 | Hospitality Cost Control | 3 |
| Select one to two units from the following: | 1-2 | |
| Catering | ||
| Career-Focused Work Experience (Students will be placed in a job or internship) | ||
| 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 | ||
| Professional and Essential Skills | ||
| 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 Units | 15.5-18.5 | |
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
| Year 1 | ||
|---|---|---|
| Fall | Units | |
| 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 | ||
| Professional and Essential Skills | ||
| 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 | ||
| Units | 8.5-10.5 | |
| Spring | ||
| HOSP 64 | Customer Service | 3 |
| HOSP 70 | Hospitality Cost Control | 3 |
| WORK 99 or HOSP 20 | Career-Focused Work Experience or Catering | 1-2 |
| Units | 7-8 | |
| Total Units | 15.5-18.5 | |
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.