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Food and Beverage Management Certificate
Program type:
Certification
Format:
On Campus
Est. time to complete:
Credit Hours:
12
Elevate your future with our Food and Beverage Management Certificate, tailored to
equip aspiring professionals with the expertise to thrive in the vibrant hospitality
industry. Gain practical knowledge and valuable insights to kickstart a successful
food and beverage management career.
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Request More InfoFood and Beverage Management Certificate Courses You Could Take
Intro to Professional Food Prep (3 hrs)
Laboratory-based course designed to familiarize students with professional food preparation
principles and techniques. Food Service sanitation, provides training in the regulations
and procedures necessary to prevent food poisoning and food-borne diseases in a food
service environment. Uniforms required.
Global Kitchen: A Culinary Journey (3 hrs)
Explore the cultural impact of geography, migration, war and crop movement on ingredient
selection and cooking techniques. Prepare, taste, and evaluate traditional, regional
dishes of the Americas, Asia, Europe, Africa and the Mediterranean. Topics include
similarities between food production systems used in the United States and those used
in other regions of the world.
Chicago Study Tour (3 hrs)
Experience the hospitality and tourism industry in Chicago with visits to special
event and tourism venues, city clubs, hotels, airlines, industry corporate headquarters
and participation in the largest trade show in the restaurant industry (NRA). Specific
topics may include labor relations and unionization; food trends and convention operations.
Principles of Nutrition (3 hrs)
Introduction to human nutrition in health from an examination of nutrients and body
function to food choice and healthful eating behaviors. Energy needs are calculated,
nutrient information is analyzed, and national food and nutrition reports are reviewed.
The connection between nutrition and risk of chronic disease is described with nutrition
practices that promote health emphasized. The food environment is examined from the
perspective of making informed food choices in a complex marketplace.
Survey of Beverages (3 hrs)
Study of social beverages commonly used in the hospitality industry. Primary emphasis
is on history, language, product identification and production and merchandising techniques
for wines, beers, distilled spirits and non-alcoholic beverages.
Facilities Planning & Design (3 hrs)
Principles of hotel and restaurant property management and facilities layout and design,
emphasizing equipment selection, space allocation, guest and production/service traffic
flow patterns and facility operations management.
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