Food Service Management Certificate

Food Service Management Certificate at Harper College

Get training needed for food service management positions

Program facts business icon


  • Credit hours: 26
  • Stackable to degree: Yes
  • Potential job outcomes: Food service manager, kitchen manager

Get ready to begin a career in food service management by completing this 26-credit-hour certificate program. This program will prepare you for full-time employment in a management role within the food service industry.

Classes include introduction to the hospitality industry, dining room operations, food standards and sanitation, restaurant layout and equipment, purchasing and storage, hospitality supervision, hospitality law and risk management, menu planning and more. All courses are taught by knowledgeable instructors who are experts in their fields.

By completing additional coursework, you can earn an AAS Degree in Hospitality Management (Food Service Operations Management specialty).

Certificate program requirements

This is a 26 credit-hour certificate program designed for people wanting to upgrade their management skills enabling them to assume more responsible positions. Upon completion of this program, students may also be awarded a Management Development Diploma by the National Restaurant Association. Contact the Hospitality Management coordinator for details.

Required:

Number Course Title Credits
FSM 111 3

Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored.

FSM 113 3

Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel.

FSM 114 2

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

FSM 115 3

Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized.

FSM 211 3

Description: Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations, and proper storage techniques and purchase standards for convenience foods.

FSM 212 3

Description: Studies the theory and techniques of supervision as related to the hospitality industry.

FSM 214 3

Description: Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed.

FSM 215 3

Description: Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning.

FSM 230 3

Description: Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities.

Related programs

Students interested in hospitality management may also be interested in:

Resources

Next steps

For more information about food service management courses, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.