Food & Beverage Standards of Service

Employee Serving Customer Upscaled Food and Beverages

Food & Beverage Standards of Service
Microcredential

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Elevate your front-of-house expertise with the Food & Beverage Standards of Service microcredential. This credential focuses on the principles of fine dining service, food safety, sanitation, front-of-house management, and mixology—offering comprehensive training for those looking to excel in the hospitality and food service industry. This credential covers the essential skills needed to deliver exceptional guest experiences for aspiring restaurant managers, servers, and bartenders. Students practice cooking in a state of the art kitchen in rome campus

NYS Part Time Tuition Assistance

Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance for Non-Degree Credentials. Learn more

Stackable

Gain these in-demand skills

Food Safety & Sanitation
Food Service
Management
Restaurant Operations
Table Setting

Course List (4)

Safety & Sanitation FS150 2 cr.

This course is an introduction to the correct and hygienic procedures for food handling. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, and fire safety regulations, as well as state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the Educational Foundation of the National Restaurant Association.

Dining Room Service FS160 3 cr.

This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position.

Beverage & Bar Management FS242 3 cr.

This course provides an overview of the alcoholic beverage industry, focusing on history and classification according to the characteristics of spirits, wines, and beer. Topics include mixology, lounge service, beverage control, and legal issues.

Introduction to Hospitality HT101 3 cr.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

Mohawk Valley Community College