Food Production and Management Technology

Program Description:

The program offers study in the areas of food production, management, service for fast-food operations, quality food operations, and catering businesses. Emphasis is placed on technical skills preparing students for entry-level job opportunities in production and management in both commercial and institutional food service settings.  The program offers three options:  a Career Certificate, a Technical Certificate, and an Associate of Applied Science Degree.

Career Certificate

• FPV 1113 - Fundamentals of Operational Procedures in Food Service 3 SH
• FPV 1123 - Management Procedures and Record Keeping 3 SH
• FPV 1213 - Food Service Sanitation 3 SH
• FPV 1315 - Culinary Arts I 5 SH
• FPV 1413 - Front of the House Operations 3 SH
• FPV 2223 - Purchasing and Storing 3 SH
• FPV 2514 - Catering Management 4 SH
• FPV 2613 - Menu Planning and Cost Control 3 SH
• FPV 2713 - Nutrition 3 SH

Technical Certificate

• FPV 1326 - Culinary Arts II 6 SH
• FPV 2336 - Bakery Production and Management 6 SH
• FPV 2813 - Food Service Management 3 SH

Associate of Applied Science

• ENG 1113 - English Composition I 3 SH
• SPT 1113 - Public Speaking I 3 SH    OR
• SPT 2173 - Interpersonal Communication 3 SH
• Social/Behavioral Science Elective  3 SH
• Humanities/Fine Arts Elective  3 SH
• Mathematics/Science Elective  3-4 SH 

• (MAT-1313 or higher OR any Laboratory Science)

Completion Award: Associate in Applied Science Degree in Food Production and Management Technology 60 SH

**Additional Graduation Requirement: Any student (first-time, transfer, and part-time) who begins at Hinds Fall 2007 and later will be required to take LLS 1312 /RST 1312  - Orientation course in order to graduate from the College. Exception: Orientation credit (1-3 hrs) transferred to Hinds from another college will satisfy our orientation requirement.

A CPAS review course and exam are required to graduate from this program.