Food &​ Beverage ITC

Students desiring a Food & Beverage Management Intermediate Technical Certificate for 30 credits through Hospitality Management will receive specific training in restaurant and beverage management and its operations.  This Intermediate Technical Certification provides professional technical hands-on instruction combined with up-to-date theory provided by some of the leading experts in the industry. The ITC option begins with the “Semester of Exploration” and completes in with an additional 15 credits.  This program consists of laboratory-based/theory coursework, providing students with the knowledge needed to enter the workforce, enhance their existing position, and DO MORE.

Participation in internships is required by all students.

All Intermediate Technical Certifications in the Hospitality Management program can lead to an Advanced Technical Certification(ATC) or an Associate of Applied Science (AAS) in the program.

Coursework is credited through:

  • American Hotel & Lodging Educational Institute
  • National Restaurant Association of America
  • Idaho Career Technical Education
  • Industry Technical Advisory Committee

Upon completion of chosen Food & Beverage Management (ITC), students will:

  • Develop the ability to supervise and train employees in all aspects of food and beverage operations
  • Demonstrate communication skills needed in working in the hospitality industry with guests, employees, co-workers, and upper management.
  • Develop the ability to oversee food, bar, and beverage operations
  • Understand the connection of business fundamentals associated with food and beverage
  • Perform and demonstrate all aspects of delivering exceptional guest service
  • Passing the ServSafe Certification exam, students will be certified as a “ServSafe Manager” through the National Restaurant Association

General Education Core

ENGL-101 WRITING AND RHETORIC I 3.00
COMM-101 FUNDAMENTALS OF ORAL COMMUNICATION 3.00
HRPT-184 DIVERSITY IN ORGANIZATIONS 3.00
or HRPT-185 HUMAN RELATIONS IN ORGANIZATIONS
Total Credits 9.00

Program Requirements

CULPT-101 CULINARY SKILLS I 3.00
GNBPT-101 BASIC ACCOUNTING 3.00
GNBPT-202 FINANCIAL BUSINESS APPLICATIONS 3.00
HSMPT-101 INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION 3.00
HSMPT-194 INTERNSHIP IN HOSPITALITY MANAGEMENT 3.00
HSMPT-210 FOOD AND BEVERAGE MANAGEMENT 3.00
HSMPT-280 TECHNOLOGY IN HOSPITALITY, TRAVEL & TOURISM 3.00
Completion of a Technical Skills Assessment is required  
Total Credits 21.00