Art of Food & Beverage Certificate

Food and Beverage Hospitality Programs

Students will learn how to achieve a competitive advantage for their career and for their employer via expertise in food & beverage (F&B). They will gain the F&B knowledge clients expect professionals to have from a curriculum developed and managed by NACE: National Association for Catering & Events members.

 

The Art of Food & Beverage (AFB) certificate program is designed to update and educate meeting, event, hotel, restaurant or off-premise catering professionals on how to sell the food & beverage experience. Students will learn how to turn cuisine and beverage knowledge into a potent catering operations competitive advantage.

 

Students will learn how to design menus to meet client expectations. They will be comfortable talking about cuisines as commodities to develop menus and be able to integrate world and regional American cuisines with beverage pairing techniques into catering operations after the course.

 

WHO SHOULD TAKE THIS COURSE OR PICK THIS INDUSTRY?

 

For those in meeting, event or wedding planning or for those who can benefit from a career advantage via F&B knowledge. This courses teaches creativity and fiscal responsibility when planning food & beverage for client events.

 

KEY PROGRAM TOPICS:

 

The course features modules covering 10 cuisines. For each cuisine, students will learn:

 

  • Types of concepts within the cuisines- including: greatest hits, regional and contemporary, vegetarian options, evaluating the dishes within each and evaluating their suitability to a banquet setting
  • Menu conceptualization
  • Unique techniques
  • Pros and cons of the cuisine
  • Upsells and upgrades
  • Beverage pairing
  • Concept proposal

 

The 10 cuisines covered will include:

 

  • French
  • Italian
  • Chinese
  • Southeast Asian
  • Fusion
  • Gastro-pub
  • Central American
  • Regional American
  • Indian
  • Spanish

 

For each cuisine, students create a fleshed out menu concept. At the conclusion of the course, students pick one of their menu concepts as a final project to further research and develop.

PREREQUISITE

 

High school diploma or GED (no work experience necessary)

OFFERINGS

12 week CLASSROOM LEARNING

 

Three-month (12-week) semester, meets Thursday evenings from 6-9:45pm.
45 hours, 4.5 quarter credits, 4.5 CEU
Tuition: $1,650

 

UPCOMING SESSION DATES: