Navigation for Food Service Management:
Mark Dowling, Department Chair
Mark Dowling, Department Chair for the Food Service Management Program


Degree Program

Associate in Applied Science degree (Plan 22FB) in Food Service Management. To be a successful leader in the increasingly complex and ever-changing food service industry, you must be a skilled culinarian, an astute business person, and a creative trendsetter. Through our food service management degree program you will gain hands-on experience in food preparation and food operations. You'll also learn the principles of effective leadership and explore subjects that will broaden your mind and develop your critical thinking skills. You'll be prepared for supervisory or managerial positions in restaurants, clubs, hotels or resorts. Some job titles you will qualify for include Cook, Baker, Assistant Kitchen Manager, Line Chef, and Food & Beverage Manager. Other industry positions include Personal Chef, Pastry Chef and Catering Chef. With additional experience in the field positions such as Hotel Chef and Executive Chef will be available.

Certificate Programs

Culinary Arts certificate (Plan 22FH), Professional Cook certificate (Plan 22FD), and Food Service Management certificate (Plan 22FG). The Culinary Arts and Professional Cook certificates will prepare you for employment as a cook or baker. You will come to understand everything about food, which will serve you well in everything you do. Your program won't just change the way you think about food; it'll change the way you think about your career and advancement in the industry. Positions in the industry include prep cook, sous chef, line chef, specialty baker, party chef for a catering company, and independent small-medium sized restaurant chef. The Food Service Management certificate will prepare you for entry level employment in restaurants, clubs, catering, bakeries and institutional food service as members of the management team.

For details, view Food Service Management in the catalog*.


Course Scheduling Guide

Food Service Management

FSM113 and FSM 175 are offered every fall, spring and summer.

The following courses are scheduled to be offered:

Spring 2010

Summer 2010

 

FSM110

FSM111

FSM112

FSM 170

FSM 171

FSM 212

FSM 213

FSM 273

FSM 299

FSM 299

 

 

 

 

 

 

 

 

 

*This information is accurate, but subject to change.

 
 
 
College of Lake County, 19351 West Washington Street, Grayslake, IL 60030-1198    (847) 543-2000