Food and Beverage Service Credential
The Food and Beverage Service Credential provides students with skills development necessary for hospitality industry success. Included in the credential is national certification in safe alcohol service, bartending and cocktail recipe development, and dining and beverage service standards. This microcredential is appropriate for those interested in a career in hospitality, as well as those who wish to gain these skills as an alternate pursuit.
The Food and Beverage Service Credential at Tompkins Cortland requires completion of three courses.
Printable version of credential checklist
HRMG 107 Safe Alcohol Handling
HRMG 108 Food and Beverage Service Operations
WINE 110 Bartending and Mixology
Safe Alcohol Handling
The principles of responsible alcohol transactions, which include understanding alcohol laws, evaluating intoxication levels, dealing with difficult situations, and checking identification, are covered. Students prepare for industry certification testing. If the final exam is passed with a 80% grade or better, certification is awarded by the National Restaurant Association. Additional fee required. Prerequisites: Prior completion or concurrent enrollment in MATH 090 and RDNG 116 if required by placement testing.
Food and Beverage Service Operations
A guest’s dining experience can be defined by the service they receive. In this course, students will examine concepts and techniques in front-of-house dining operations. Service, management, technology, trends, and communication will be presented. Students will engage in learning theory and in practice of hospitality service fundamentals through both lecture and lab experience.
Bartending and Mixology
This course will introduce students to the essentials of working within a bar and beverage service environment. Beginning with an introduction to the world of beverages, from the first distillates to modernist mixology, the history of spirits and their uses will be explored. Students will become familiar with base spirits, liqueurs, aromatized beverages, brews, wine pours, and other mixers. Through readings and hands-on, in-class, labs students will examine and practice the composition of classic cocktails as well as explore the new trends in culinary cocktails, beverage offerings, and pairings. Students will also apply learned principles using the proper standard complement of bar tools. The business of bar operations will be incorporated, including controls, costs, sales, safety, and hospitality. Some exposure to a point of sale system and its use will be introduced. Upon successful completion, students will have learned the basic skills necessary for an entry-level bartending position. Minimum age of 18. Course fee required.