{ "college": "orange-coast-college", "edition": "2026-2027", "departmentName": "Food and Beverage Management", "id": "food-and-beverage-management--food-beverage-management-as", "name": "Food and Beverage Management, Advanced", "award": "Associate in Science Degree", "department": "food-and-beverage-management", "sourceUrl": "https://catalog.cccd.edu/orange-coast/pathways/hospitality-food-tourism/food-beverage-management/food-beverage-management-as/", "blocks": [ { "kind": "text", "markdown": "The Food and Beverage Management Advanced Associate in Science Degree at Orange Coast College is designed to prepare students for managerial career advancement within the food and beverage industry. Each program provides learning opportunities, which introduce, develop, and reinforce occupational knowledge, skills, and attitudes required.\n\nThe Food and Beverage Management Department offers a varied curriculum focusing on food and beverage management, dining room service, bar management, sustainable food systems, food recovery, and catering.\n\nClassroom studies are reinforced with practical experience in the Captain's Table Restaurant, Organic Waste Management through composting, and Food Repurposing Kitchen.\n\n#### Program Outcomes\n\n#### Program Learning Outcomes\n\n1. Prepare students with the operational and managerial capabilities needed to advance within the food & beverage industry while upholding industry standards." }, { "kind": "text", "markdown": "### Requirements\n\nReview Graduation Requirements and General Education.\n\n#### Required Prerequisites\n\n#### Food and Beverage Management Certificate of Achievement (20.5 Units)" }, { "kind": "courselist", "rows": [ { "type": "comment", "text": "Recommended Preparation" }, { "type": "course", "code": "COUN A100", "title": "Introduction To College", "indent": true }, { "type": "comment", "text": "Required Courses" }, { "type": "course", "code": "FBM A100", "title": "Introduction to the Hospitality Industry", "units": "3", "indent": false }, { "type": "course", "code": "FBM A102", "title": "Sanitation and Safety", "units": "2", "indent": false }, { "type": "course", "code": "FBM A115", "title": "Fundamentals of Food Production", "units": "3", "indent": false }, { "type": "course", "code": "FBM A190", "title": "Service Leadership & Communication in Buffet Operations", "units": "3", "indent": false }, { "type": "course", "code": "FBM A220", "title": "Food and Beverage Cost Control", "units": "4", "indent": false }, { "type": "course", "code": "FBM A195", "title": "Dining Room Service", "units": "2", "indent": false }, { "type": "course", "code": "FBM A215", "title": "Foodservice Systems and Operations Management", "units": "2", "indent": false }, { "type": "course", "code": "FBM A270", "title": "Food Systems, Sustainability, and Social Change", "units": "3", "indent": false }, { "type": "total", "text": "Total Units", "units": "22" } ] }, { "kind": "text", "markdown": "#### Required Courses" }, { "kind": "courselist", "rows": [ { "type": "course", "code": "FN A140", "title": "Introduction to Nutrition Concepts", "units": "2-3", "indent": false }, { "type": "course", "code": "FN A170", "title": "Nutrition", "indent": false, "connector": "or" }, { "type": "course", "code": "FBM A221", "title": "Menu Planning and Purchasing", "units": "3", "indent": false }, { "type": "course", "code": "FBM A140", "title": "Bar Management and Profitability", "units": "1.5", "indent": false }, { "type": "course", "code": "FBM A145", "title": "Introduction to Wines", "units": "2", "indent": false }, { "type": "course", "code": "FBM A175", "title": "Food Law and Policy", "units": "2", "indent": false }, { "type": "course", "code": "FBM A222", "title": "Management, Leadership, and Training", "units": "3", "indent": false }, { "type": "course", "code": "FBM A280", "title": "Directed Practice for Food and Beverage Management", "units": "2", "indent": false }, { "type": "course", "code": "FBM A147", "title": "Distilled Spirits and Introduction to Mixology", "units": "2.5-3", "indent": false }, { "type": "course", "code": "FBM A146", "title": "Introduction to Fermented Beverages", "indent": false, "connector": "or" }, { "type": "comment", "text": "Total Major Units", "units": "38.5 - 40" }, { "type": "comment", "text": "OCC AS General Education", "units": "up to 21" }, { "type": "comment", "text": "Transferable electives as needed to satisfy unit requirements", "units": "varies" }, { "type": "comment", "text": "Total Minimum Degree Units - OCC AS GE", "units": "60" } ] }, { "kind": "text", "markdown": "**Suggested Electives** \nCIS A090 Beginning Computer Keyboarding 1 \nEMS A100 Emergency Medical Responder \nKIN A203 First Aid and CPR\n\n1. Some program major units may also meet GE requirements.\n2. Cal-GETC pattern (up to 34 units) may be substituted." }, { "kind": "text", "markdown": "### Program Sequence\n\n#### Program Sequence\n\nThese sequences at Orange Coast College are general course curriculum maps for students to finish all major and general education requirements for two-year completion of degrees, and/or fulfillment of transfer requirements. The course sequence may include course prerequisites and other placement requirements. **Students are advised to meet with an Orange Coast College Counselor to review course selections and sequences to ensure that completion of this program will meet a student's transfer and career goals.**\n\nRecommended Preparation: \nCOUN A100 Introduction To College\n\n**Year 1**\n\n| Semester 1 | Units |\n| --- | --- |\n| FBM A100 | Introduction to the Hospitality Industry | 3 |\n| FBM A102 | Sanitation and Safety | 2 |\n| FBM A115 | Fundamentals of Food Production 1 | 3 |\n| FBM A190 | Service Leadership & Communication in Buffet Operations | 3 |\n| OCC AS GE AREA 1A- CHOOSE ONE | 3 |\n| | Units | 14 |\n\n| Semester 2 |\n| --- |\n| FBM A220 | Food and Beverage Cost Control 2 | 4 |\n| FBM A195 | Dining Room Service | 2 |\n| FBM A215 | Foodservice Systems and Operations Management | 2 |\n| FBM A270 | Food Systems, Sustainability, and Social Change 4 | 3 |\n| OCC AS GE AREA 4 - CHOOSE ONE | 3 |\n| | Units | 14 |\n\n| Summer |\n| --- |\n| OCC AS GE AREA 3 - CHOOSE ONE | 3 |\n| ELECTIVE (DEGREE APPLICABLE) 3 | 3.5-1 |\n| | Units | 6.5-4 |\n\n**Year 2**\n\n| Semester 1 |\n| --- |\n| FN A140or FN A170 | Introduction to Nutrition Conceptsor Nutrition | 2-3 |\n| FBM A221 | Menu Planning and Purchasing | 3 |\n| FBM A140 | Bar Management and Profitability | 1.5 |\n| FBM A145 | Introduction to Wines | 2 |\n| OCC AS GE AREA 1B - CHOOSE ONE | 3 |\n| | Units | 11.5-12.5 |\n\n| Semester 2 |\n| --- |\n| FBM A175 | Food Law and Policy | 2 |\n| FBM A280 | Directed Practice for Food and Beverage Management | 2 |\n| FBM A222 | Management, Leadership, and Training | 3 |\n| FBM A146or FBM A147 | Introduction to Fermented Beveragesor Distilled Spirits and Introduction to Mixology | 2.5- 3 |\n| OCC AS GE AREA 5 - CHOOSE ONE | 3-4 |\n| OCC AS GE AREA 6 - CHOOSE ONE | 3 |\n| | Units | 15.5-17 |\n| | Total Units | 61.5 |\n\n1. FBM A115 Offered in the Fall semester only\n2. Satisfies OCC AS GE, Area 2\n3. VARIES TO REACH MINIMUM 60 DEGREE APPLICABLE UNITS\n4. Final requirement for Food and Beverage Management, Certificate of Achievement." } ] }