Food Service Management

You will earn an Associate of Science Degree and an Award of Achievement with a concentration in Food Service Management. These classes should be taken with A.S. degree required classes.

Courses Units
CAHS 100 Introduction to Hospitality
3
CAHS 10 Elementary Quantity Food Preparation OR
CAHS 10Q Elementary Quantity Food Preparation
5
CAHS 20 Quantity Food Preparation and Supervision
5
CAHS 30 Restaurant Operations
5
CAHS 40W Field Work *
3
CAHS 21 Meat Analysis
2
MB 51 Sanitation Principles and Practices
1
SPCH 11 Basic Public Speaking or SPCH 1A Elements of Public Speaking
3
NUTR 51 Elementary Nutrition
3
LBCS 96C Labor Relations in the Modern American Workplace
3
CAHS 33 Purchasing and Cost Controls
3
CAHS 44 Supervisory Development
3
BSEN 74 Business Correspondence
3
CAHS 42 H & R Accounting or ACCT 1 Financial Accounting
3
CAHS 32 Hospitality Marketing (offered Spring semester only)
3

* To be taken in student's final semester only.
PLUS: Electives and/or A.S. degree classes
Note: You must complete 12 units of A.S. degree requirements before continuing to the 2nd year.

Elective classes: Recommended, not required. Not offered every semester. Each class is 3 units.
CAHS 205 Intro to Wine and Its Sensory Evaluation
3
CAHS 208 Catering and Events
3
CAHS 209 Restaurant Analysis
3
SUPV 233 Human Resouces Management
3
MABS 60 Micro Applications for Business
3
PSYC 26 Human Relations or PSYC 1 General Psychology
3

 

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