Select an item below for more information.

Must be able to lift fifty pounds.

Must be able to stand working for extended periods of time.

CIM Programs Mission Statement:

Intense, rigorous, industry relevant curriculum that pairs high frequency and repetition of practical skill development with sound fiscal discipline stressing situational leadership, sense of urgency and uncompromising customer service.

Food and Beverage Management Program Description:

Food and beverage managers are responsible for the total management of food service operations, ensuring customers are fully satisfied with their dining experiences.  It is work that requires leadership, customer service skills, sound business judgment and problem-solving expertise.

Culinary Institute of Michigan
PROGRAM OUTCOMES
Associate of Applied Science:  Food and Beverage Management

1. Prepared for entry level employment in the field of food and beverage management.
2. Demonstrate that basic principles of sanitation are applied in areas of which they are responsible for.
3. Demonstrate keys to providing remarkable service, including role modeling and coaching of customer service and sales techniques, including guest service relations and guest recovery.
4. Ensure all local, state, and federal codes and statutes are upheld with sanitation, employment and liquor abilities.
5. Ensure the safeguarding of company assets through working knowledge of point-of-sale systems, inventory controls, and potential system weaknesses.
6. Maximize profit margins and long-term sustainability of the organization through utilization of standard operating procedures; including effective scheduling, training, and hiring practices.
7. Apply proper ordering and inventory practices including food, beverage, beet, wine and spirits; assuming the responsibility of a department within the organization.
8. Demonstrate acceptable industry best practice standards of green initiatives, sustainability, and energy conservation.
9. Demonstrate ethical behavior in the professional work environment.

Effective: Fall 2019

Baker College Mission and Vision

Institutional Student Learning Outcomes

Culinary Institute of Michigan Student Learning Outcomes

General Student Learning Outcomes

2017-2018 (UG17)

2018-2019 (UG18)

2019-2020 (UG19)

2020-2021 (UG20)

2021-2022 (UG21)

2022-2023 (UG22)

2023-2024 (UG23)

No Background Check required.

Please see your Program Director for additional program information. 

Visit the Baker College Research Guide page for library research resources for this program.

For additional Library and Learning Support Services, visit our Academic Resource Center.

Must have program director approval for work experience.

For information about work experience, please visit our Work Experience Information web page.

Do you need Health Insurance coverage?  If yes, please visit the Healthcare.gov marketplace site.

Visit the Career Readiness page for more information and resources on preparing for your future career.

For job search assistance, visit the Handshake information page.