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Restaurant & Foodservice Major

Restaurant and Foodservice Management Major

The Hospitality Management Department provides quality-learning experiences to enhance initial employment opportunities and to improve technical and supervisory skills for career advancement in food service, lodging and tourism. The course of study in Restaurant and Foodservice Management leads to an Associate of Applied Science in Hospitality Management degree. If a student plans to attend college on a full-time basis, the program can be completed in two years. Both day and evening classes are available.

Classroom instruction, laboratory practice, and required hospitality industry work experiences are combined to prepare graduates for a variety of supervisory positions. The curriculum includes courses in food production and service, business management, human relations, and communication skills. This major is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) as well as the American Culinary Federation Education Foundation. The graduate may qualify as a Certified Culinarian (CC) by the ACF upon the successful completion of national written and practical examinations. Graduates may assume positions in a wide range of foodservice operations serving the guest away from home. Job titles might include foodservice manager, restaurant manager, manager trainee, food and beverage manager or assistant, sous chef, caterer, banquet manager, purchasing agent, or sales representative.

Application to the College is completed online at The student will be notified of acceptance and given further instruction regarding mandatory COMPASS placement testing in Math, Reading and Writing skills. Students with credit for prior college courses in English and Math will not be required to complete the COMPASS tests.

It is strongly recommended that scheduling for classes be completed with the assistance of an academic advisor in the Hospitality Management Department. The advisor for the Restaurant and Foodservice Management is Diane Souza.

Diane Souza, CEPC

Restaurant Foodservice Management Program Advisor

Hospitality Management Department
Eibling Hall Room 136