2020-2021 College Catalog

Food and Beverage Director TCC

Food and Beverage Director TCC (Major Code: FAB1)

Program Description

The Food and Beverage Director Certificate program prepares students for employment in a variety of positions in today's hotels and restaurants. Why not study in a city with a reputation of impeccable southern charm, fine dining and world-class sophistication? Atlanta is home to the world's busiest airport and provides a rich and eclectic blend of hospitality business in which to pursue a vibrant career. The Food and Beverage program provides learning opportunities, which introduce, develop, and reinforce occupational knowledge, skills, and attitudes required for job acquisition, retention, and advancement. Additionally, the program provides opportunities to upgrade present knowledge and skills or to retrain in the area of Food and Beverage Management.

Career Information


Food Service Managers

Career Projections

The number of jobs in this field is expected to increase by 10.8% nationally and 20.5% in the State of Georgia over the next several years. Estimated salaries in this field start at $44,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually. 

Career Coach

Please select the following link to review additional career information on Career Coach.

Admission Requirements

General College Admissions Requirements

Blood and Airborne Pathogens

Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.

These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at https://tcsg.edu/tcsgpolicy/tcsg_policy_manual.pdf.

Program Contact Information

Tamoura Jones
Program Coordinator, Culinary, Hotel, Restaurant, Tourism
Academic Building C1103A (kitchen)

Program Length and Cost

Minimum Program Length in Semester Terms: 2 terms
Program Credit Hours: 15
Estimated Program Cost: $2,675

Course Outline


Occupational Courses (15 Credits)

HRTM 1100Intro-Hotel


HRTM 1220Super&Lead Hospitality Indus


HRTM 1160Food and Beverage Management


CUUL 1000Fundamentals of Culinary Arts


CUUL 1110CulinarySafety & Sanitation


Total Credit Hours: 15


Program Outcomes

1. Graduates will be able to manage the professional preparation, presentation and service of quality food.
2. Graduates will be able to manage and evaluate functional systems in food and beverage operations.
3. Graduates will be able to integrate human, financial, and physical resources management into foodservice and hotel operations.
4. Graduates will be able to demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems in hospitality operations.
5. Graduates will be able to demonstrate the ability to use professional written and oral communication skills and technology to successfully communicate to a variety of audiences.
6. Graduates will be able to demonstrate awareness, understanding, and skills necessary to live and work in a diverse world.
7. Graduates will be able to recognize the importance of lifelong learning and identify and apply appropriate resources utilizing trends associated with the economic, social, ethical, technological, political, legal, and ecological environments.
8. Graduates will be able to practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member.