Jul 19, 2024  
2014 -2015 Chesapeake College Catalog 
2014 -2015 Chesapeake College Catalog [ARCHIVED CATALOG]

Food Service Management Certificate (655)

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Award: Certificate

Program Mission: The Chesapeake College Food Service Management Certificate provides students with the knowledge and skills necessary for employment in entry-level positions in the food service industry. The program follows the recommended guidelines of the American Culinary Federation and prepares students to sit for both the Certified Cook Exam and Serve Safe Exam. The certificate is designed so that students may progress to the Hotel/Restaurant Management Degree.

Program Description: The Food Service Management Certificate program is designed to provide the skills needed for entry-level employment in the food service industry. Graduates with appropriate work experience can qualify for the Certified Cook Exam through the American Culinary Federation. Students should consult with the College’s Admissions Office or an academic advisor in planning an appropriate program.

Program Goals: The Food Service Management Certificate program will:

  • Promote technical competency, professional knowledge and ethical responsibility.
  • Provide students with a general understanding of cooking methods.
  • Prepare students for employment in the hospitality and food service industry or for further study in the field.

Student Learning Outcomes: Upon successful completion of this program, students will be able to:

  • Apply appropriate industry terminology in the modern food service operations settings.
  • Identify professional responsibilities concerning ethical issues that may be present in the food service environment.
  • Demonstrate the proper use, care, maintenance, and safety aspects of various tools and equipment used in restaurant and hotel kitchens.
  • Demonstrate a comprehensive understanding of the causes of accidents, methods of preventing accidents, and the maintenance of a safe and sanitary working environment.
  • Demonstrate proficiency in basic principles of cooking methods and presentation.

Contact Person: Mr. Bob Faiella

This program has been approved for funding under the Workforce Investment Act. For more information, contact the Upper Shore Workforce Investment Board at: 410-822-1716.

Program Requirements

[Courses Appear in Recommended Sequence.]

Minimum Required Credits: 28

Note: ENG 100

Students who complete ENG 100 as part of an Advanced Certificate program and then declare a degree major will also be required to complete ENG 101.  Students are encouraged to speak with an advisor regarding their educational goals.


♦ Must be taken within the first 12 hours unless exempted by meeting established standards.


+ See course description for details.

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