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.
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.
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