The mission of the Food and Beverage Management program is to educate, train, and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The College successfully recruits, retains, and graduates students who progress through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA), and emphasize a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
The Food and Beverage Management certificate program is designed to provide career-oriented students with basic food service and management principles and training for supervisory/management positions in the food service/hospitality industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing business in Florida.
Educational coursework includes emphasis on communication, management, human relations, and leadership skills. Through the internship program, students gain college credit and valuable, profitable work experience.
Students enrolled in food production courses are required to purchase the College approved knife set, an approved chef’s uniform, and solid black non-skid shoes. Students enrolled in dining room courses are required to purchase the College-approved dining room uniforms.
A minimum grade of C or better must be achieved in all professional coursework.
The coursework in this program is designed in partnership with the area’s leading caterers, restaurants, and hotels. Students in the Food and Beverage Management program must complete 300 hours of internship and are regularly recruited for internships that earn college credits along with profitable work experience.
The demand for educated, experienced food and beverage managers exceeds the annual graduates. Applicants with a degree are preferred for supervisory positions.
The culinary and hospitality fields are consistently one of the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience.
Upon completion of coursework, Florida State College at Jacksonville does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.
Graduates of the Food and Beverage Management Certificate Program are eligible for the Florida Restaurant Association’s ServSafe Management certification. Visit servsafe.com for more information.
This program is accredited by the American Culinary Federation Education Foundation (ACFEF), 10 San Bartola Drive, St. Augustine, FL 32086, (800) 624-9458.
Immediately upon enrolling and before selecting first semester courses prospective students must be advised by the Program Manager to ensure proper course sequencing. Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout. Students must complete FOS 1201 with a grade of C or better (unless they have completed this course prior to program admission) and pass their ServSafe Managers exam with a passing score of 75% or higher during their first term coursework.
Need More Information? Contact:
Kasey Anderson, Instructional Program Manager, Downtown Campus, (904) 633-8129 or email@example.com