Food and Beverage Management Certificate
The Food and Beverage Management certificate at Mason teaches students key concepts and operational functions, strategies, and practical skills necessary for managing and operating food and beverage business for restaurants and catering companies.
- Students will learn to develop menus, prepare food, implement food safety standards, manage food waste, and utilize best-practice food service principles.
- Students will also be exposed to a variety of food and beverage businesses, including hospitality venues, restaurants, and food service management for large institutions like schools and hospitals.
- Graduates will be prepared to manage and operate restaurants, catering companies, and institutional food service suppliers.
What you’ll learn:
The focus of the curriculum is to provide students with a foundational knowledge of the food service industry, from basic nutrition and diet fundamentals to restaurant operations.
Coursework includes instruction on food safety, culinary basics, and menu development. In addition, there is a specific focus on management issues, including human resources, buying and selling food and beverages, and cost control. The curriculum emphasizes hospitality skills and the scope and forms of hospitality organizations.
Who will benefit from this certificate?
Courses are open to any individuals with an interest in the food and beverage management and operations.
• The Certificate benefits individuals who need to learn more about the specifics around restaurant and catering operations.
• Individuals who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from this certificate.
• This certificate may be pursued on a full- or part-time basis for degree seeking or non-degree seeking students.
This certificate may be pursued on a part-time basis only.
- TOUR 230: Introduction to Hospitality Management (3 credits)
- TOUR 310: Food and Beverage Management (3 credits)
- TOUR 445: Restaurant Management (3 credits)
- NUTR 295: Introduction to Nutrition (3 credits)
- NUTR 315: Fundamentals of Cooking (3 credits)
- NUTR 410: Introduction to Food Safety and Defense (3 credits)
Courses of this certificate are offered face-to-face at Mason’s Fairfax campus or online. Students must complete 18 credits.
• Full-time degree seeking or non-degree seeking students can complete the certificate program in two semesters, if maintaining a course load of 12 credits per semester.
• Part-time degree seeking or non-degree seeking students can complete the certificate program in three semesters, if maintaining a course load of 6 credits per semester.
- Non-Binding Early Action Deadline: November 1
- Regular Decision Deadline: January 15
- Fall Priority Deadline: March 1
- Spring Priority Deadline: October 1
For more information and to apply, visit the admissions website.
- An earned baccalaureate from a regionally accredited institution of higher education, or international equivalent, verified from official transcripts. Expectation of an earned baccalaureate prior to the first day of classes for the term for which the student is applying will also meet this requirement. See the graduate admissions policy for more information.
- A minimum 3.00 GPA on a 4.00 scale in baccalaureate study. The GPA requirement may be higher for some graduate programs. The university, at its discretion, may additionally consider the difficulty of the baccalaureate degree, relevant work experience, and/or other evidence of ability to succeed in graduate study when evaluating the GPA requirement.
- International students should reference Admission of International Students for additional requirements.
|TUITION CLASSIFICATION||COST PER CREDIT|
$546.50 with MSF*
$1,524.00 with MSF*
|*Mandatory Student Fee (MSF)||$150.25|
|CEHD Course Fee
($25/credit with higher per credit or flat course fees for internship and select ATEP, PRLS, and RECR courses)
|$25.00 - $250.00|
|Total Cost for Virginia Residents per Credit||$571.50 - $796.50|
|Total Cost for Non-Virginia Residents per Credit||$1,549.00 - $1,774.00|
|Undergraduate New Student Fee
(non-refundable, one-time fee)
|$350 | $275 for transfer students|
Please Note: Refer to the Students Accounts Office website for more information on tuition and fees. Various course and lab fees may be assessed depending on the course(s) in which the student is enrolled.
For information on loans and scholarships, visit the Office of Student Financial Aid. For information regarding grants, tuition waivers, and other merit aid, please inquire with your graduate department. Also, many school districts offer tuition reimbursement options. Speak to your employer for more information.
Current students should visit MyMason for important forms and documents.
Thompson Hall, Suite 2300 (Fairfax)