Get ready to begin a career in food service management by completing this 26-credit-hour certificate program. This program will prepare you for full-time employment in a management role within the food service industry.
Classes include introduction to the hospitality industry, dining room operations, food standards and sanitation, restaurant layout and equipment, purchasing and storage, hospitality supervision, hospitality law and risk management, menu planning and more. All courses are taught by knowledgeable instructors who are experts in their fields.
By completing additional coursework, you can earn an AAS Degree in Hospitality Management (Food Service Operations Management specialty).
This is a 26 credit-hour certificate program designed for people wanting to upgrade their management skills enabling them to assume more responsible positions. Upon completion of this program, students may also be awarded a Management Development Diploma by the National Restaurant Association. Contact the Hospitality Management coordinator for details.
F = Fall only course S = Spring only course U = Summer only course
| Number | Course Title | Credits |
|---|---|---|
| FSM 111 | Introduction to the Hospitality Industry | 3 |
|
Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 113 | Dining Room Operations | 3 |
|
Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel. Class Schedule: Summer 2024 | Fall 2024 |
||
| FSM 114 | Food Standards and Sanitation | 2 |
|
Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 115 | Menu Planning | 3 |
|
Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 211 | Purchasing and Storage S | 3 |
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Description:
This course is only offered in the spring term. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 212 | Hospitality Supervision F | 3 |
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Description:
This course is only offered in the fall term. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 214 | Hospitality Operations Analysis S | 3 |
|
Description:
This course is only offered in the spring term. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 215 | Restaurant Layout and Equipment F | 3 |
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Description:
This course is only offered in the fall term. Class Schedule: Summer 2024 | Fall 2024 |
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| FSM 230 | Hospitality Law and Risk Management S | 3 |
|
Description:
This course is only offered in the spring term. Class Schedule: Summer 2024 | Fall 2024 |
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Students interested in hospitality management may also be interested in:
For more information about food service management courses, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.
