Food Service Management offers the following options:
OVERVIEW OF CULINARY ARTS
The Food Service Management program offers an option in Culinary Arts. Pierpont Community & Technical College has attained the highest standards for your culinary education. This program has achieved national accreditation through the American Culinary Federation Accrediting Commission. This means that Pierpont C&TC has a facility, a curriculum, and faculty that are nationally recognized. Upon graduation you will be eligible to become a Certified Culinarian. You can expect a well-rounded food service education. Students will practice basic to advanced culinary techniques in many hands-on laboratory experiences. You will also receive proper training in ServeSafe® sanitation & safety, nutrition, personnel management, and menu planning which are necessary for today’s culinarian. Students are also expected to develop outside food service experiences during their Food Service Practicum. Students can choose from several degree options including 1yr Certificate (ProMgmt®); 2-year ACF accredited associate degree; 4-year Hospitality Management degree; and beginning in 2005, an associate degree option in Pastry & Baking.
EMPLOYMENT OPPORTUNITIES FOR STUDENTS IN CULINARY ARTS
The job outlook for Culinary Arts is strong and is supported by the following data from the National Restaurant Association:- 11.3 million employees make the US restaurant industry the nations largest employer besides the US government
- The demand for culinary professionals will grow 48 percent by 2005
- 45.8 percent of American’s food dollar goes to dining out.
- Food preparation and related jobs are projected to be the fastest growing set of occupations in the coming decade.
- The annual projected job growth is 3.3 million in this industry from 1996-2000
OVERVIEW OF DIETARY MANAGEMENT
The Food Service Management program offers an option in Dietary Management with graduates responsible for directing and controlling: menu planning, food purchasing, food production and service, financial management, employee recruitment, training and supervision and (in some settings) nutritional assessment and clinical care. Commonly identified benefits of this career choice include: It’s challenging; it involves caring for people and working with people; it’s fulfilling, it’s a good long-term career (Source: DMA member survey, 1999). Working conditions may include varied hours, long days and the requirement to juggle multiple demands. Dietary managers work with both people and paperwork. They tend to be energetic, results-oriented problem-solvers who thrive on challenge and enjoy teamwork.
EMPLOYMENT OPPORTUNITIES FOR STUDENTS IN DIETARY MANAGEMENT
Dietary Managers may find themselves working in hospitals, long-term care, schools, correctional facilities and many other settings. Employment of food service managers is expected to increase about as fast as the average for all occupations through 2010. Employment in foodservice is not very sensitive to economic conditions, so ongoing employment is a good bet (Source: U.S. Dept. of Labor). The career outlook for dietary managers is good. As institutions deal with more government regulations, the need for qualified dietary managers increases (Source: East Texas Area Health Education Center)
