This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit http://catalog.tri-c.edu.

This program provides all the basic, advanced skills, and practice needed to start a career as a professional Food and Beverage Manager. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification.

Program contact: Learn more

This certificate will be automatically awarded when the certificate requirements are completed. If you do not want to receive the certificate, please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.

Learn more about how certificate credits apply to the related degree.

Program Learning Outcomes

This program is designed to prepare students to demonstrate the following learning outcomes:

  1. Obtain an entry-level skill position in the food service industry.
  2. Demonstrate customer service skills and professional and ethical conduct according to industry standards.
  3. Apply proper sanitation principles to meet industry standards and government regulations.
  4. Listen, speak, and communicate with team members to achieve customer satisfaction and operational success.
  5. Participate in day-to-day operation of a food and beverage establishment.
  6. Apply time management skills and principles of quality to daily work tasks.
  7. Identify and explain the importance of diversity in the workplace.
  8. Utilize the principles of purchasing and inventory control.
  9. Apply standard Human Resources principles in regards to recruiting, retaining, and developing staff.

MATH-1140, MATH-1141, MATH-1200, MATH-1270, and MATH-1280 can no longer count towards fulfilling the college-level mathematics requirement.  These courses were re-classified as developmental mathematics by the state of Ohio in 2016.  Tri-C established a 5-year transitioning window for students who had completed these courses prior to 2016 to apply them towards meeting graduation requirements, which expired in Summer 2021. It is highly recommended to see a counselor to determine the appropriate math required for your current major.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit Hours
HOSP-1010 Introduction to the Hospitality Industry 2
HOSP-1020 Sanitation and Safety 2
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1040 Customer Service 2
HOSP-1360 Fundamentals of Restaurant/Food Service Management 3
MATH-1xxx1000-level MATH course or higher 3
 Credit Hours15
Second Semester
HOSP-1650 Dining Room Operations 2
HOSP-1680 Beverage Management 2
HOSP-1950 Restaurant/Food Service Managment Field Experience 1
HOSP-2360 Restaurant Marketing 2
HOSP-2371 Restaurant/Foodservice Entrepreneurship 2
HOSP-2400 Hospitality Management and Supervision 3
Select one of the following: 3
College Composition I  
Honors College Composition I  
 Credit Hours15
 Total Credit Hours30