Earn your Food Service Management Certificate

Cutting board with several cut vegetables and a cutting knife on it

You have a unique opportunity to pair food and business with the groundbreaking Food Service Management Certificate. Gain practical experience with local food industry professionals, from fast-food, to sit-down, to production, to better understand the facets of food operation and creation.

As a part of the only nutrition program in the Four Corners, this certificate is applicable to many students in other disciplines like business management, hospitality, entrepreneurship, and sports administration. Community members who are not students can participate as well to further their career horizons.

Walk away with experiential learning and a sought-after managerial credential from the nationally accredited restaurant association, ServSafe.

Maggie Shields, Assistant Professor of Health & Human Performance

"In the food culture of Durango, learning to navigate and grow in the food industry is a great way to build a sustainable career with established and successful organizations."

  • Courses & eligibility
  • Emphasis areas
  • Knowledge in action
Courses & eligibility

This is a non-degree-seeking certificate. No prerequisites are required. You'll take 4 "high-flex" classes over 2 semesters:

  1. HS 200 Intro to Human Nutrition
  2. HS 220 Food Science
  3. HS 340 Quantity Food Production
  4. HS 420 Food Service Management
Emphasis areas

This certificate prepares you for a career in the food service industry and private entities by introducing concepts of:

  • Food science
  • Human nutrition
  • Food safety
  • Food establishment operations
  • Delivery of food services
  • Menu development
Knowledge in action

This practicum-based certificate will have students rotating to local restaurants and food production facilities to learn the various approaches to management flow, hazard analyses, and variations of management style to obtain excellent levels of safety and care.

Your career path

Kitchen staff handles a hot pan over a high flame in a restaurant kitchen

You'll be prepared to enter these fields:

  • Food Service Manager
  • Specialty Food Service Provider
  • Tourism Food Service Provider
  • School District Food Service Manager
  • Culinary Trendologist
  • Food Public Relations Specialist


Maggie Shields, Assistant Professor of Health & Human Services

Phone:  970-247-7581
Email:  mshields@fortlewis.edu