# Food Service Management (Certificate of Achievement)

Bakersfield College · 2026-2027 Catalog · Department: Agriculture, Nutrition & Culinary Arts

Source: https://bakersfield.elumenapp.com/catalog/2026-2027-Catalog/program/food-service-management-certificate-of-achievement-fall-2026

#### Food Service Management Certificate of Achievement

The Food Service Management Certificate of Achievement 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. A California Food Manager certificate is required for program completion. 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 program 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 the required courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for a Certificate of Achievement.

### Program Learning Outcomes

-   1\. At the conclusion of this program, the student should be able to demonstrate dining room service functions using various service styles and quality customer service principles in food service settings.

-   2\. At the conclusion of this program, the student should be able to execute a range of cooking and baking methods, prioritize nutrient retention, and food preparation techniques in a production kitchen, emphasizing standardized recipes, industry production standards, and efficient workflow skills.

-   3\. At the conclusion of this program, the student should be able to evaluate food safety and sanitation principles to ensure compliance with health standards and safety regulations in food service operations.

-   4\. At the conclusion of this program, the student should be able to analyze key supervisory skills, including staff scheduling, inventory management, and effective communication, to successfully manage a food service operation.

### Program Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Food Service Management Certificate of Achievement: Complete all of the following** | | 38 |
| **Core Courses: Complete all of the following** | | 32 |
| CULN B9 | Introduction to Culinary Arts | 3 |
| HOSP B10 | Introduction to Hospitality Management | 3 |
| CULN B10 | Food Sanitation and Safety | 2 |
| CULN B11 | Culinary Principles I | 3 |
| CULN B12 | Culinary Principles II | 3 |
| CULN B20 | Culinary Production and Operations I | 3 |
| CULN B21 | Culinary Production and Operations II | 3 |
| CULN B22 | Culinary Production and Operations III | 3 |
| CULN B23A | Baking Production and Operations I | 3 |
| CULN B30 | Food and Beverage Management | 3 |
| NUTR B10 | Introduction to Nutrition Science | 3 |
| **List A** | | 3 |
| CULN B23B | Baking Production and Operations II | 3 |
| CULN B24 | Catering Production and Operations I | 3 |
| **List B** | | 3 |
| BSAD B53A | Introduction to Accounting 1 | 3 |
| HOSP B20 | Hospitality Cost Control | 3 |