Programs of Study Home | Programs of Study | Food Service/Hospitality Placement/Transfer94%That's right! Ninety-four percent of SCC's 2012-2013 graduates found work or continued their education.Placement Placement/Transfer94%That's right! Ninety-four percent of SCC's 2012-2013 graduates found work or continued their education.Placement Placement/Transfer94%That's right! Ninety-four percent of SCC's 2012-2013 graduates found work or continued their education.Placement Faculty SpotlightJo TaylorJo Taylor brings real-world experience into her classroom. More Food Service/Hospitality WelcomeThe five focus areas in SCC's Food Service/Hospitality program provide students with a variety of options within the industry. Students in the Culinary Arts focus will be certified Culinarians with the American Culinary Federation upon graduation from our program. Students in the Dietetic Technician focus are eligible to take the Dietetic Technician Registered Examination from the Academy of Nutrition and Dietetics/Commission on Dietetic Registration (800-827-1600).OverviewSCC's Food Service/Hospitality program is 113 quarter credit hours and the average student completes it in 8 quarters. Students may also attend part-time. The majority of classes are offered in the daytime, and students are employed in the evenings and weekends in the food service industry. Many students in the program choose to complete more than one focus, which is fairly easily accomplished and gives them a better background and enhanced marketability. Students gain hands-on practical experience by preparing and serving luncheons and dinners in the restaurant located on the Lincoln Campus. Graduates from the Food Service Management focus may receive their diploma from the National Restaurant Association Hospitality Education Foundation if they have completed all the designated NRA course finals with a minimum 75 percent, have completed all the designated NRA diploma classes and have accompanied work experience.AccreditationsCulinary Arts focus: The American Culinary Federation Accrediting Commission - Exemplary Status.Dietetic Technician focus: Accreditation Council for Education in Nutrition and Dietetics (ACEND). MissionThe mission of the Food Service/Hospitality program is to prepare students for employment in the areas of food and nutrition.Employment OutlookFood service manager jobs are expected to grow 5 percent through 2016. Job opportunities should be good because, in addition to job growth, many more openings will arise from the need to replace managers who leave the occupation. Ninety-one percent of 2008 SCC program graduates found employment or continued their education. Those graduates reported an average starting salary of $11.55 per hour, with a high of $21.65 per hour.Starting TermsAll Quarters.Food Service/Hospitality-AASCurriculumFSDT PROGRAM CLASSESTake the following classes:FSDT-1100 Orientation to Food Service/HospitalityFSDT-1101 Food Service Math ConversionsFSDT-1102 Sanitation & SafetyFSDT-1104 Food Prep Fundamentals IFSDT-1105 Food Prep Fundamentals I LabFSDT-1108 Food Service ConceptsFSDT-1110 Food Prep Fundamentals IIFSDT-1111 Food Prep Fundamentals II LabFSDT-1114 Meal ServiceFSDT-1115 Meal Service LabFSDT-1118 Food PurchasingFSDT-1119 Food Purchasing PracticesFSDT-1126 Food Operations & ManagementFSDT-1127 Food Production I LabFSDT-1130 Food Service ManagementFSDT-1131 Food Service Management LabFSDT-1138 Food Cost ControlFSDT-1350 Basic NutritionFSDT-1360 Lifetime FitnessFSDT-2140 Banquet Operations & ManagementFSDT FOCUS OPTIONSBAKING/PASTRY FOCUS Take the following 2 groups:FSDT-1122 Beverage Selection & ManagemenFSDT-1204 Artistry for the BakerFSDT-1218 Bakery/Pastry Fund IFSDT-1219 Bakery/Pastry Fund IIFSDT-1508 Adv Baking FundamentalsFSDT-1509 Adv Pastry FundamentalFSDT-1515 Adv Cake & DesignFSDT-1524 Artisan BreadsFSDT-2142 Menu Writing & DevelopmentFSDT-2146 Equipment & LayoutFSDT-2154 Food Service Hospitality SemFSDT-2220 Buffet Decorating & CateringFSDT-2225 Baking/Pastry Rest FundFSDT-2226 Culinary NutritionFSDT-2245 Baking/Pastry Ind Prof WrittenFSDT-2242 Ind Prof Hands On-Baking/PastryFSDT-2510 Pastry DesignFSDT-2550 BakeshopGROUP 2: FSDT-2903 OR FSDT-2904 OR 4 ADDTL CREDITSFSDT-2903 Coop Experience Baking/PastryFSDT-2904 Fsdt Internship Baking/PastryTake the following courses. #TAKE FSDT-1122,FSDT-1150,FSDT-2142,FSDT-2154,FSDT-2901 OR FSDT-2900,FSDT-1208,FSDT-1209,OFFT-1310 FSDT-2146 FSDT-2240 FSDT-2243 Take 9 credit hours of Business electives as listed in the catalog and 7.0 credits of additional electivesMANAGEMENT FOCUSFSDT-1122 Beverage Selection & ManagemenFSDT-1150 Selection of Protein ProductsFSDT-2142 Menu Writing & DevelopmentFSDT-2154 Food Service Hospitality SemFSDT-1208 Advanced Culinary Fund IFSDT-1209 Adv Culinary Fund I LabOFFT-1310 Office AccountingFSDT-2146 Equipment & LayoutFSDT-2246 Food Mngmnt Indstry Prof WrittFSDT-2243 Ind Prof Hands on Diet/LodgeBSAD-1090 Business Law IBSAD-2270 Professional SellingBSAD-2370 Human Resources ManagementBSAD-2520 Principles of MarketingBSAD-2430 Marketing CommunicationsECON-2110 Principles of MacroeconomicsENTR-1050 Intro to EntrepreneurshipENTR-2040 Entrepreneurship Feasibility StudyENTR-2090 Entrepreneurship Business PlanENTR-2070 Entrepreneur Financial TopicsBSAD-1070 Customer ServiceFSDT-2901 Cooperative ExperienceFSDT-2900 Food Service InternshipTake the following courses:CULINARY ARTS FOCUSFSDT-1122 Beverage Selection & ManagemenFSDT-1150 Selection of Protein ProductsFSDT-2142 Menu Writing & DevelopmentFSDT-2154 Food Service Hospitality SemFSDT-1204 Artistry for the BakerFSDT-1208 Advanced Culinary Fund IFSDT-1209 Adv Culinary Fund I LabFSDT-1214 Adv Culinary Fund IIFSDT-1215 Adv Food Culinary Fund II LabFSDT-1218 Bakery/Pastry Fund IFSDT-1219 Bakery/Pastry Fund IIFSDT-2220 Buffet Decorating & CateringFSDT-2222 International CuisineFSDT-2224 Culinary Restaurant FundamentalsFSDT-2226 Culinary NutritionFSDT-2228 Garde MangerFSDT-2146 Equipment & LayoutFSDT-2240 Culinary/Industry Prof-WrittenFSDT-2241 Ind Prof Hands On-CulinaryFSDT-2901 Cooperative ExperienceFSDT-2900 Food Service InternshipTake the following courses:DIETETIC TECHNICIAN FOCUSFSDT-1304 Medical Nutrition Therapy IFSDT-1305 Med Nutrition Therapy I PracFSDT-1308 Nutrition IIFSDT-1309 Nutrition II PracticumFSDT-1312 Med Nutrition Therapy IIFSDT-1313 Med Nutri Therapy II PracticumFSDT-2318 Med Nutrition Therapy IIIFSDT-2319 Med Nutr Therapy III PracticumFSDT-2324 Dietetic Technician PracticumFSDT-2326 Dietetic Technician SeminarFSDT-2146 Equipment & LayoutFSDT-2244 Diet Tech Ind Prof WrittenFSDT-2243 Ind Prof Hands on Diet/LodgeFSDT-2330 Nutrition IIIMEDA-1101 Basic Medical TerminologyBIOS-2130 Human PhysiologyBIOS-1000 Struct/Func of Human BodyTake the following;LODGING FOCUSFSDT-1404 Lodg & Hospit IndustryFSDT-1406 Tourism & Hospitality IndustryFSDT-2154 Food Service Hospitality SemFSDT-2402 Fundamentals of Event PlanningFSDT-2247 Lodging Ind Proficiency WritenFSDT-2243 Ind Prof Hands on Diet/LodgeOFFT-1310 Office AccountingBSAD-2540 Principles of ManagementFSDT-2901 Cooperative ExperienceFSDT-2900 Food Service InternshipFSDT-1122 Beverage Selection & ManagemenFSDT-2142 Menu Writing & DevelopmentFSDT-2146 Equipment & LayoutBSAD-1090 Business Law IBSAD-2270 Professional SellingBSAD-2370 Human Resources ManagementBSAD-2520 Principles of MarketingBSAD-2430 Marketing CommunicationsECON-2110 Principles of MacroeconomicsENTR-1050 Intro to EntrepreneurshipENTR-2070 Entrepreneur Financial TopicsENTR-2040 Entrepreneurship Feasibility StudyENTR-2090 Entrepreneurship Business PlanFSDT GEN ED REQUIREMENTSTake 1 speech course:SPCH-1090 Fund of Human CommunicationsSPCH-1110 Public SpeakingSPCH-2810 Business & Professional CommunTake 1 English course:ENGL-1010 Composition IENGL-1015 Composition & LiteratureTake 1 Math courseMATH-1050 Thinking MathematicallyMATH-1040 Business MathMATH-1080 Algebra & TrigonometryMATH-1100 Intermediate AlgebraMATH-1150 College AlgebraMATH-1180 Elementary StatisticsMATH-1200 TrigonometryMATH-1300 PrecalculusMATH-1400 Applied CalculusMATH-1600 Calc & Analytic Geometry IMATH-2030 Contemporary MathematicsTake FSDT-1350FSDT-1350 Basic NutritionTake BSAD-1050 INFO-1121BSAD-1050 Introduction to BusinessINFO-1121 Microsoft Word & PowerPointTake 1 Social Science course:ANTH-1120 General AnthropologyANTH-1020 Intro to Cultural AnthECON-1200 Personal FinanceECON-2110 Principles of MacroeconomicsECON-2120 Principles of MicroeconomicsGEOG-1420 World Regional GeographyHIST-1000 Western Tradition IHIST-1010 Western Tradition IIHIST-1820 Survey of Asian HistoryHIST-2010 Amer Hist I (Early America)HIST-2020 Amer Hist II (Late America)HIST-2100 Survey World Hist to 1500 CEHIST-2960 Survey of African American HisPOLS-1000 American GovernmentPOLS-1040 Comparative PoliticsPOLS-1600 Introduction to International RelationsPSYC-1250 Interpersonal RelationsPSYC-1810 Introduction to PsychologySOCI-1010 Introduction to SociologySOCI-1020 Diversity in SocietyPOLS-1080 Intro to Political ScienceHIST-2110 World History since 1500 CESOCI-2150 Issues of Unity and DiversityTake the following 2 courses:BSAD-1050 Introduction to BusinessENTR-1050 Intro to EntrepreneurshipINFO-1121 Microsoft Word & PowerPointRequirementsProgram Requirements & Student ResponsibilitiesComplete and submit the Application for Admission and return it to SCC's Lincoln Campus. All applicants are responsible for scheduling an appointment to take the COMPASS test. ACT scores may be accepted. High school or college transcripts also will be requested. If you have questions or would like to make an appointment, please call the Lincoln Campus Admissions Office at (402) 437-2600. Once the admissions requirements are met, the student will be informed whether they are accepted into the program. They will be mailed information telling them when and where to register after they have attended a college orientation.All students will be required to purchase a uniform and shoes specified by the program, and a knife kit purchased in the SCC Bookstore.Special Focus Requirement: A criminal background check is required of each student in the Dietetic Technician Focus. Based on the outcome of the background check, a student may be prevented from taking certain courses, accessing certain laboratory/practicum experiences, or completing the program focus. A nonrefundable fee of $45 will be assessed for this CBC. Drug testing may be required by individual practicum sites for an additional nonrefundable fee.Attain a minimum grade of 2.0 and at least a "C" in all Food Service/Hospitality courses.Maintain attendance standards according to college and program policy.Wear uniforms, shoes and follow the dress code required by the program.Be responsible for program costs, tuition, fees, books and tools.Provide own transportation to off-campus practicums and coop experiences.Dietetic Technician FocusThe Dietetic Technician focus is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND) (AND, 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, Phone: 800/877-1600, ext. 5400 Fax: 312/899-4817 E-mail: firstname.lastname@example.org). This qualifies graduates who successfully complete the Program requirements as specified by the catalog in place at the time of enrollment to take the registration exam offered by the Commission on Dietetics Registration (CDR) to become Dietetic Technicians, Registered (DTR). Students have up to three years to complete the program, please refer to SCC’s Student Handbook for details. Eligibility for the DTR examination will be submitted to CDR upon completion of the program. Students will receive five verification statements indicating program completion at graduation. Verification statements are kept by the program indefinitely.The mission of the Dietetic Technician Focus is to “Successfully employ Dietetic Technician graduates in the foodservice and dietetic industry.”Program Goals and Objectives: The program will prepare Dietetic Technician graduates to be competent in entry-level positions.60% of enrolled students will complete the program requirements within three years of enrolling in the DT.Over a 5-year period, 70% of first time test takers will pass the DTR exam.Graduates will rate themselves on the “Knowledge Requirements” of a 3.67 or higher on a scale of 1 to 5. The program will prepare its graduates to be employed in the areas of foods, nutrition or dietetics.75% of graduates seeking employment will be employed in foods, nutrition or dietetics within 12 months of graduation.Employers will rate graduates 3.67 or higher on a scale of 1 to 5 on the employer survey.Dietetic Technician Focus program outcomes data are available on request. (800-642-4075 ext. 2465)CostsIt appears your Web browser is not configured to display PDF files. You can download the PDF file here.It appears your Web browser is not configured to display PDF files. You can download the PDF file here.