This program provides training in the supervision and management of food and beverage operations focusing on food preparation, dining room services, and beverage operations. This program provides a combination of extensive laboratory hands-on training, cooperative work experience, and classroom training. Successful graduates will be prepared for careers as supervisors in food and beverage operations, in restaurants, hotels, hospitals, delis and catering operations, and in corporate food settings. Successful graduates will be prepared to work in such positions as assistant chefs, assistant dining room and/or catering managers, catering and event sales people, assistant managers, assistant food and beverage directors, and as food and beverage owners/operators.

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