This certificate provides students the opportunity to prepare for a career in a variety of food and beverage operations, including hospitality, restaurants, and institutional (e.g. schools, hospitals) food service management. The required courses provide exposure to the core business functions needed to succeed in the food and beverage industry.
Admissions
University-wide admissions policies can be found in Undergraduate Admissions Policies.
To apply for this program, please complete the George Mason University Admissions Application.
Policies
For policies governing all undergraduate programs, see AP.5 Undergraduate Policies.
formerly (E1-CERB-FBM)
Certificate Requirements
Total credits: 18
This certificate may be pursued on a part-time basis only.
Coursework
| Code | Title | Credits |
|---|---|---|
| TOUR 230 | Introduction to Hospitality Management | 3 |
| TOUR 310 | Food and Beverage Management | 3 |
| TOUR 445 | Restaurant Management | 3 |
| NUTR 295 | Introduction to Nutrition (Mason Core) | 3 |
| NUTR 315 | Fundamentals of Cooking | 3 |
| NUTR 410 | Introduction to Food Safety and Defense | 3 |
| Total Credits | 18 | |