Academic Credit Program | Academic Credit Program Index | Food Service and Hospitality Management Technology

Associate of Applied Science, (AAS.FSM)

Coordinated with the National Restaurant Association, this program prepares a student for an entry level, food service supervisory position in commercial and institutional facilities, and also provides career development for food service and lodging employees. The program emphasizes management skills. Employment opportunities exist in restaurants, hospitals, schools, hotels, convenience stores, nursing homes, cafeterias, clubs, fast food and catering.

Students can earn the Dietetic Assistant (Certified Food Service Supervisor) certificate from the New Jersey Department of Health by completing FSM 110 Supervision, FSM 125 Sanitation, and FSM 215 Nutrition. Students can use these three courses to meet the formal educational requirements for Certified Dietary Managers, certified cooks and chefs.

Students completing culinary arts courses at Burlington County Institute of Technology (BCIT) and the Technical Institute of Camden County earn college credit in this program. The Food Service and Hospitality Management degree is a cooperative education program with BCIT. Selective courses can transfer to culinary schools and hospitality bachelor degree programs.

General Education Courses	Credits
Written Communications	3
Arts and Humanities	3
Social Science	6
Mathematics (MTH 104 recommended)	3
Natural Science	4
Computer Science	3
Total	22
Program Courses	Credits
BUA 101  Business Functions in a Global Society	3
FSM 105 Culinary Arts I** or Managing Quantity Food Production	3
FSM 107 Introduction to Food Service and Restaurant Management*	2
FSM 110 Hospitality Supervision and Personnel Management*	3
FSM 120 Quality Service in Food Operations*	2
FSM 125 Food Service Sanitation and Accident Prevention*	3
FSM 210 Controlling Costs in Food Service*	2
FSM 211 Purchasing for the Hospitality Industry*	3
FSM 215 Elementary Nutrition*	2
FSM 217 Hospitality Marketing*	3
FSM 225  Hospitality Management Practicum	3
Select at least 12 credits from the following:
ENG 106 Business Communication	3
BUA        Electives	0-12
FSM        Electives	0-12
Total	40
Total Required for Degree	64

* Courses coordinated with the Educational Foundation (EF) of the National Restaurant Association. For each course successfully completed, the EF awards a Certificate of Achievement. The EF also awards a Certificate of Program Completion after the student completes all courses.

** Students with significant culinary arts training or experience may be able to substitute FSM 121. Student must contact the FSM Director to determine course selection.

Contact Steven Bergonzoni ext. 2750
More information on opportunities in Food Service and Hospitality Management Technology at BCC

Last Updated: 08/22/05