Foodservice Management Degree | Naugatuck Valley Community College

Academic Catalog

Degree Programs

Download the 2019-20 College Catalog in PDF format.

Business Division

Foodservice Management

Program Description

Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care. The general objective of the Foodservice Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers in any of several types of foodservice operations and related positions in production, planning, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to Bachelor of Science degree programs in Hospitality Management/Administration in top universities. The program received the V.I.P. Award from Connecticut’s Department of Education and the Governor's Connecticut Tourism Award.

General Education Core course listings and definitions appear on pages 54-57. Placement testing will determine the sequencing of courses. Additional courses may be required. The suggested sequence for full-time students is shown below. Note: To complete the degree in two years, students are advised to complete the courses in the sequence listed beginning in the fall semester.

Program Requirements

Competency or Program Requirement Course Number and Title Required Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers1 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications, COM*H173 Public Speaking, ESL*H157 Oral Communications V 3
Quantitative Reasoning◊ Choose any Quantitative Reasoning listed 2 3
Scientific Knowledge BIO*H111 Introduction to Nutrition3 3
Scientific Reasoning Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H202 Catering and Events Management 3
HSP*H108 Sanitation and Safety 3
HSP*H102 Food Production and Purchasing 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
Any Business or Hospitality Elective 3

Total Credits: 60

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

◊ MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses.

1CSC*H101 recommended for students intending to transfer.

2Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

3Transfer students may want to consider taking a four-credit science course with lab.

Note: Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for baking courses.

Outcomes

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in foodservice operations.
  2. Demonstrate a working knowledge of food preparation theories and techniques.
  3. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  4. Obtain nationally recognized professional certification in food sanitation (as required by State Statute.) Demonstrate appropriate personal hygiene.
  5. Organize and evaluate information and communicate the results to others using oral, written, graphic or multimedia methods.
  6. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food and related items in a foodservice operation.
  7. Identify current trends in the foodservice industry.
  8. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  9. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  10. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  11. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  12. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

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