Nov 23, 2024  
2013 - 2014 CNM Catalog April 2013, Volume 46 
    
2013 - 2014 CNM Catalog April 2013, Volume 46 [The CNM Academic Year includes Fall, Spring, Summer Terms]

Food Service Management, Certificate of Completion


Please contact us for any questions.

Getting Started

Program Description

The Food Service Management (FSMG) certificate program is available to persons interested in the hospitality/food service field who want the skills necessary to become entry-level supervisors or who want to enhance their current knowledge, skills and abilities as managers. Food safety, sanitation and HACCP procedures are stressed. Classroom instruction includes theory and hands-on application in food service, nutrition, human resources, beverages and business practices.

Students may sit for course examinations prepared by the National Restaurant Association Educational Foundation (NRAEF) and by the Educational Institute of the American Hotel and Lodging Association (EI). Upon successful completion, students will be awarded ServSafe® Food Protection Manager Certification from NRAEF and Course Completion Certification from EI. This is an additional certification available from a third party.

 

Special Requirements

Students are required to purchase new textbooks for program courses with third party exams. Uniforms, tools and equipment may be required for food production labs. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of lab classes.

 

Career and Educational Opportunities

Gainful Employment information is available from Job Connection Services.

Jobs are available in restaurants, hotels, resorts, casinos, assisted-living properties and other areas. Types of positions range from entry level to supervisory/managerial positions, including service managers and kitchen managers.

Exit competencies (see Program Exit Competencies) for this program of study are available at cnm.edu/exitcomp.

For the graduation policy refer to the Graduating From CNM   section, cnm.edu or the Students tab in my CNM.

Recommended Sequence of Courses


Program Proficiencies and/or Prerequisites


Students must demonstrate proficiency in these areas either by placement exam, scores  or specific course work.

Certificate of Completion, Food Service Management 24-28 credit hour(s)


Program Approved Electives


  • ACCT Courses 3-6 credit hour(s) 
  • BA Courses 3-6 credit hour(s)
  • CIS courses 3 credit hour(s)
  • CSE 1101 - College Success  1-3 credit hour(s) or higher
  • CULN Courses 3-5 credit hour(s) (except those required for the degree)
  • FITT courses 1-3 credit hour(s)
  • FREN 1101 - Beginning French I  3-4 credit hour(s) or higher
  • HT Courses 3-4 credit hour(s) 
  • NUTR Courses 3 credit hour(s)
  •   3-4 credit hour(s) or higher