Food Service Management

Food Service Management Associate of Science

The Food Service Management Associate of Science degree prepares students for management and supervisory roles within commercial and institutional food service operations. Students learn to plan, organize, and oversee food production and service while ensuring quality, safety, staff well-being, and profitability. Coursework combines culinary, baking, hospitality, nutrition, and management principles to develop the operational and leadership skills necessary to manage a food service establishment or launch an independent business. Foundational courses in culinary and baking production provide hands-on skill development, while management courses strengthen decision-making, communication, and cost-control abilities. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening. Mandatory Fees: Students are responsible for the cost of a required program uniform, personal culinary tools, and a Tuberculosis (TB) screening. In addition, a California Food Manager certificate is required for degree completion. Practical training is provided through Bakersfield College’s campus restaurant, the Renegade Room, where students gain real-world experience in menu development, workflow coordination, and customer service. Career Opportunities: Food Service Manager, Food and Beverage Director, Catering Manager, Front of House Manager, Shift Lead, Head Chef, Production Manager, Procurement Manager, General Manager, and Restaurant Manager. Upon completion of graduation requirements and the required degree courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for an Associate of Science degree.

Program Learning Outcomes

• 1. At the conclusion of this program, the student should be able to demonstrate advanced principles and methods of food preparation using standardized recipes and industry production standards to produce high-quality food products.

• 2. At the conclusion of this program, the student should be able to evaluate dining room and service operations by applying multiple styles of service while assessing quality customer service performance.

• 3. At the conclusion of this program, the student should be able to implement food safety and sanitation principles to ensure compliance with state and national regulatory standards in all phases of food service operations.

• 4. At the conclusion of this program, the student should be able to analyze supervisory roles and responsibilities in managing personnel, workflow, and operations to improve efficiency, communication, and maintain a positive team culture within food service establishments.

• 5. At the conclusion of this program, the student should be able to evaluate food service business operations in purchasing, cost control, inventory management, and budgeting to ensure financial accountability and operational success.

• 6. At the conclusion of this program, the student should be able to create and integrate sustainable food service practices that support waste reduction, resource optimization, and ethical sourcing.

Program Requirements