The JCCC food and beverage management program prepares graduates to enter restaurant, club or food service management as a trainee or assistant manager. Courses in supervisory management, hospitality accounting, food management, design techniques and advanced hospitality management provide a comprehensive management background. In addition, students learn food preparation skills through courses in Professional Cooking I and Professional Cooking II, menu planning, purchasing, nutrition and beverage control.

Individuals considering this field should enjoy a very active environment and a lot of contact with people.

Transfer Options - the JCCC Hospitality Management program offers a variety of transfer options. Contact Ona Ashley, 913-469-8500, ext. 4160, or the JCCC Counseling Center for more information.