This economical, practical certificate program prepares you with the skills to enter the foodservice industry as a manager. Over the course of the program, you will learn classical culinary techniques, nutrition, safety and sanitation, food origin and history, molecular gastronomy, and culinary artistry. You will assist in the maintenance of a functional retail operation and become exposed to the front and back of the house leadership activities, critical thinking, customer service, and human relations.
Program Overview
Students will learn classical culinary techniques which include a wide variety of regional cuisines, baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well-rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this certificate program.
Food Service Retail Management students will assist in the maintenance of a functional retail operation and become exposed to front and back of the house leadership activities, critical thinking, customer service, and human relations management and finally an entrepreneurial business plan exercise to launch their own food service conception.
To be eligible to earn a Blue Ridge Community and Technical College Certificate the student must be a current degree-seeking student or complete the application and admissions process to the college. Eligibility to earn and receive a Blue Ridge Community and Technical College Certificate does not interfere with the degree-seeking status of the student.
Program Outcomes
- Demonstrate an organized and sanitary workstation.
- Demonstrate accurate measuring and portioning.
- Follow standardized recipes and production procedures.
- Identify and describe procedures and techniques for controlling food costs.
- Demonstrate customer service skills.
- Practice team building and communication.
- Demonstrate professionalism (clean and complete uniform, on time, good attitude, respectful).
- Demonstrate leadership in both the front and back of the house operations.
- Construct a small business plan for a foodservice operation.
- Demonstrate critical thinking skills.
Career Opportunities
Upon graduation, you will be prepared to take on the front and back of house operations and management positions within the industry. If you are an aspiring entrepreneur, completing a business plan within the program will prepare you to launch your own food service empire.
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