Program Information
A.S. Certificate - Code 082500 - Catalog 2019/2020
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Administrative Specialist, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
The mission of the Hospitality Beverage Science Certificate program is to give students the required knowledge, experience and skills for employment in the beverage segment of the hospitality and culinary industry. The program is committed to providing and fostering a student centered learning environment that combines theory and practical hands on teaching methods in a state of the art professional setting.
Description:
The Hospitality Beverage Science program is designed to prepare students for a variety of careers in the craft brewing, hospitality or culinary industry.
Outcomes:
Graduates of the program will be able to:
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Handle and process brewing ingredients for making beer.
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Manage yeast propagation and cultivation in a craft brewery setting.
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Discuss wine production, identification, production methods, and proper service technique.
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Pair wines and beer with appropriate food choices.
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Understand standard cleaning, sanitizing, and safety procedures in a commercial brewery or bar.
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Demonstrate skills in sanitation and safety procedures for a commercial brewery or bar.
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Demonstrate beverage servings in a commercial setting while conforming to safe practices and applicable laws.
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Identify and explain the various components of beverage management in accordance with federal, state and local regulations.
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Demonstrate the ability to design a beverage menu.
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Identify and develop a marketing plan for beverage products for a hospitality establishment.
Financial Aid
This program is eligible for federal financial aid and state Bright Futures Scholarship Program.
Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing their FAFSA at http://www.fafsa.gov. For more information on grants, loans and work programs available see the Office of Financial Aid webpage at http://www.daytonastate.edu/finaid. Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information see: http://daytonastate.edu/scholarships.
Approximate Additional Costs
Program Tuition and Fees*: $3,071
Access Fee: $33.60 ($1.12 per credit)
Assessment Fee: $34
Lab Fees: $110
Uniforms: $100
*In-state tuition only; out-of-state tuition will be higher.
Careers
The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at http://www.onetonline.org. For additional career information, please see: https://www.onetonline.org/link/summary/11-9051.00.
Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student. The Florida Education and Training Placement Information Program (FETPIP) lists the placement rate (2016-17) for this field at 92%.
Job titles for this certificate are Foodservice Manager, Brewery Assistant, Brewery Worker, Beverage Server in a brewery tap room, brewpub, restaurant, or hotel.
Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.
Program Specific Courses
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS1287 | Introduction to Craft Beer Production | 3 |
| HFT1021 | Beer, Wine and Beverage Service | 3 |
| HFT1213 | Beverage Sanitation and Safety | 3 |
| HFT1860 | Beverage Operations Management | 3 |
| HFT2009 | Hospitality Professionalism | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
| HFT2804 | Introduction to Beverage Science | 3 |
| HFT2822 | Brewery Operations | 3 |
| HFT2867 | Wine Essentials | 3 |
Sample Program of Study
1st Semester
| HFT1213 | Beverage Sanitation and Safety | 3 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| HFT2009 | Hospitality Professionalism | 3 |
| HFT2804 | Introduction to Beverage Science | 3 |
2nd Semester
| HFT1021 | Beer, Wine and Beverage Service | 3 |
| HFT1860 | Beverage Operations Management | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
| HFT2867 | Wine Essentials | 3 |
Summer Semester
| HFT2822 | Brewery Operations | 3 |
| FSS1287 | Introduction to Craft Beer Production | 3 |
Total Credit Hours: 30