Apr 16, 2025  
2024-2025 Catalog 
    
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2024-2025 Catalog

Foodservice Fundamentals (FSMCC)

Location(s): Fort Omaha Campus

Award: Career Certificate
Pathway to Associates Degree: Sustainable Baking Management (BAKE1) & Sustainable Culinary Management (COOK1)
Academic Focus Area: Business

 

The Foodservice Fundamentals Career Certificate works with the restaurant and foodservice industry to equip students with essential skills to launch a career - recipe & menu writing, professional cooking & baking, and restaurant & beverage service.

Upon completion, students earn ServSafe Manager.

 

Graduation Requirements 
To earn this degree, a student must complete all required courses. 
Total credit hours required: 24.0

 

Recommended Curriculum Plan

 

Links to Additional Resources

 

Major Requirements - 19.5 credits

Elective Requirements - 4.5 credits

Select 4.5 credit hours from any CULI course.

 

Recommended Curriculum Plan

Foodservice Fundamentals (FSMCC)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring, summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

Program Level Student Learning Outcomes

1. Demonstrate the skills necessary to Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
2. Demonstrate the skills necessary to Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing thier whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
3. Demonstrate the skills necessary to  Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
4. Demonstrate the skills necessary to Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
5. Demonstrate the skills necessary to Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations.
6. Demonstrate the skills necessary to Doggedly and gracefully develop thinking skills, for the rest of my life, across critical disciplines.