Sustainable Food & Beverage Management

If you want to invent new planet-friendly ways to eat and drink, MPC’s Sustainable Food and Beverage Management may be for you. Learn about sourcing and production and prepare for college transfer, or earn a specialized certificate.

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MPC Hospitality Yummy Hors d'oeuvres platter

A Feast of Local Opportunities

Agriculture is the leading industry in Monterey County, followed by tourism. Program participants have a wealth of options in small and large farming operations, retail, hospitality, and dining, from farm stands and food trucks to premier hotels.

Classroom work pairs with for-credit work experience to provide a solid foundation for career growth.

Local High School Culinary Challenge

Monterey-area high schoolers can compete for culinary bragging rights. The competition event also includes workplace tours of area hospitality businesses and interviews with hospitality professionals as well as MPC Hospitality program students.

Accelerated Culinary Arts Program

Chef puts final touches on plate in kitchen

Develop the knowledge and skills needed for cook and pastry jobs in just a few months with an accelerated program that culminates in earning two college-level certificates. Start your culinary career or build skills for advancement in the field.

The accelerated culinary training program begins in October and ends in May, with a job fair held at the end of the cycle to connect graduates with area employers seeking summer interns and seasonal employees.

Space is limited to 24 students. The training program will be taught at MPC’s Monterey campus. For more information, email readytowork@mpc.edu or call (831) 646-4012.

Six in 10 consumers have changed their food habits to be more sustainable, and demand is high to find cost-effective, meaningful ways to reduce impacts on the planet. Overall, opportunities in the food and beverage industry in California are expected to increase much faster than the average rate of job growth.

Classes to Certificate

4 in 5

Consumers Willing to Pay More for Locally-sourced Goods

37%

Job Growth - Food Service Managers

"The Hospitality Department was very helpful regarding what careers are possible with my major/degree. They offer many volunteer opportunities which are great for networking and putting your name out there."

Brianna Hernandez

MPC Alumnus

Students master the management skills necessary to work in both large and small operations and explore topics relating to responsible culinary sourcing and production, such as farm to fork, seasonal menus, and urban agriculture programs.