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Program at a Glance

60 Credit Hours
15 Months Associate's Degree

1 - 2 Courses Per Term
5 week terms

On Campus
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Food Service Management Overview

Any successful restaurateur or food service manager knows that there’s more to running a great operation than serving delicious food. It requires solid business knowledge. If you like the idea of blending cuisine, hospitality and management skills, consider a career in Food Service Management.

ECPI University’s College of Culinary Arts, Culinary Institute of Virginia, offers a year-round schedule so you could earn a Bachelor of Science Degree in Food Service Management in as litle as 2.5 years.  Students who have already earned an Associate Degree in a culinary related field could earn their Bachelor’s degree in as little as 15 months!

 

Institute Benefits

Graduate Faster

Our year-round, accelerated, programs let you earn your degree in just 15 months

Simplified Scheduling

Your degree path is pre-scheduled, so you can focus on learning, not course registration.

Possible Career Paths

Graduates of this program pursue many different career paths. Some of the most common are:

Restaurant Manager

Oversees daily operations, staffing, and customer service in corporate or independent restaurants.

Hospitality & Resorts

Focusing on customer experience, lodging food service, and banquet operations.

Institutional/Contract Food Service

Managing dining services in corporate cafeterias, schools, and healthcare environments.

Campus Locations

Norfolk, VA Richmond, VA

Program Requirements

To receive the Bachelor of Science in Food Service Management, students must earn a minimum of 120 credit hours, which includes 60 transfer credits from the required associate’s degree or diploma in a culinary arts or hospitality related field. The degree completion program consists of 60 semester credits, which can be completed in a minimum of 4 semesters, which is equivalent to 15 months of instruction. The program requirements are as follows:

Complete ALL of the following Courses:

Course IDCourse NameCredit Hours
ACC101General Accounting3
FSM310Leadership in Foodservice3
FSM320Food Service Financial Management3
FSM330Communication for Food Service Professionals3
FSM340Hospitality Marketing and Social Media3
FSM355Wine and Beverage Management3
FSM360Managing Outstanding Customer Service3
FSM380Food Service Cost Controls3
FSM410Operational Ethics and Legal Issues3
FSM424Facility Management3
FSM430Case Studies in Food Service Management3
FSM440Project and Special Event Management3
FSM452Developing Your Career in Hospitality Leadership2
FSM490Food Service Entrepreneurship2

Complete ALL of the following Courses:

*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.

Course IDCourse NameCredit Hours
CAP480Arts and Sciences Capstone3
ECO201Macroeconomics3
ENG120Advanced Composition3
MTH131College Algebra3
MTH140Statistics3

Complete ALL of the following Courses:

Course IDCourse NameCredit Hours
CIS108Office Applications2

Earn at least 3 credits from the following:

Course IDCourse NameCredit Hours
FSM315Staff Development and Communication for Managers3
FSM335Menu Engineering3
FSM355LWine and Beverage Lab1
FSM358LFood Service Technology Lab1
FSM424LFacilities Lab1

Food Service Management Outcomes

The objective of the Food Service Management degree program is to educate and train prospective food service professionals with the knowledge, skills and abilities to compete for employment in the hospitality field.  Graduates of the program will be expected to:

  • Establish and maintain high standards of professionalism across all dynamics of foodservice operations.
  • Conform to a code of ethics when making business and operational related decisions.
  • Communicate effectively to diverse groups utilizing professional verbal and writing skills.
  • Implement strategies to effectively manage and improve foodservice performance.
  • Demonstrate a working knowledge of operational cost controls and its relation to the overall financial success of a foodservice establishment.
  • Understand how trends across the hospitality industry may affect operations from a service, people, product, and facilities perspective.
  • Cultivate habits of continuous learning and improvement in foodservice managerial practices.
  • Implement effective leadership techniques to enhance operational decision-making processes.
  • Create operational policies and procedures to effectively manage staff and guest relations.

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Culinary Arts:
10:00 AM - 2:00 PM

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