Grading Mode: Standard Letter

Overview of the global hospitality and tourism industry, including food & beverage, lodging, events, travel, and related operations. Emphasizes guest service philosophy, ethics, cultural awareness, sustainability, and management functions across sectors. Students explore organizational structures, professional associations, and career pathways and develop resumes, cover letters, and interview skills for entry into the hospitality industry.

Grading Mode: Standard Letter

This course introduces students to food safety and sanitation issues facing professionals in the food and beverage industry. The material is based on regulatory code and covers major foodborne illnesses, time and temperature controls, equipment sanitation, and food safety management systems, such as HACCP. Formerly FSM A160.

Grading Mode: Standard Letter

This course introduces students to the fundamentals of food preparation and cooking techniques, as well as the identification and safe usage of commercial kitchen equipment. Students will apply safety and sanitation principles to food production and equipment handling. Not required for Culinary Arts students. Hospitality dress standards are required. Formerly FSM A150.

Grading Mode: Standard Letter

This course examines the management of beverage operations and provides a brief history and function of wines, beer, spirits, and non-alcoholic beverages in the foodservice industry. The California State required Responsible Beverage Service (RBS) Training Program and Certification Exam will be administered. Formerly FSM A275.

Grading Mode: Standard Letter

This course will explore the foundation of wine characteristics, grape varieties, and labeling from the major wine regions of the world while exploring wine tasting, service and handling of wine, and purchasing wine for the food and beverage industry. Students must be at least 18 years of age by the first scheduled class meeting. Class tastings will adhere to the California State tasting legislation, AB 1989. Formerly FSM A187.

Grading Mode: Standard Letter

This course will introduce students to the fermented beverage industry and explores the basic production methods of beer, cider, hard seltzer and kombucha while assessing the factors contributing to flavor development and flavor defects through sensory evaluation of taste and aroma. Students must be at least 18 years of age by the first scheduled class meeting. Class tastings will adhere to the California State tasting legislation, AB 1989.

Grading Mode: Standard Letter

This course provides an overview of the history, traditions and production methods behind each major category of distilled spirits (vodka, gin, rum, tequila, whiskey, bourbon and scotch), discuss their flavor profiles, along with a hands-on learning covering an overview of classic and contemporary cocktails focusing on mixology and beverage service. mixing techniques for both classic and modern cocktails. Students must be at least 18 years of age by the first scheduled class meeting. Class tastings will adhere to the California State tasting legislation, AB 1989.

Grading Mode: Standard Letter

This course will explore the history, development, and enforcement of food laws and regulations in the United States. There will be emphasis on the Federal Food, Drug, and Cosmetic Act (FDCA), the Food and Drug Administration (FDA), and the US Department of Agriculture (USDA). Formerly FSM A175.

Grading Mode: Standard Letter

This course familiarizes students with the essential knowledge and skills required for professional food and beverage front-of-the-house service, encompassing buffet and catering operations.

Grading Mode: Standard Letter

This course refines students’ front-of-house skills through the operation of the Captain’s Table fine-dining restaurant. Each week, students execute formal à la carte service while rotating through leadership and service roles, emphasizing precision, professionalism, and guest communication. Training covers sanitation, reservation systems, timing, table setting, and point-of-sale procedures. Students also gain beverage management skills, including responsible alcohol service, online hospitality certificate courses, beverage-food pairing, and zero-proof mocktail development, while integrating sustainability and management principles.

Grading Mode: Standard Letter

This course provides applied instruction in foodservice systems and operations management, emphasizing kitchen leadership, sustainability, and workflow efficiency in large-scale commercial production. Students develop competencies in recipe standardization, production forecasting, cost control, scheduling, food safety/HACCP, and supervisory communication while managing service in OCC’s Recovery Kitchen, where surplus food is repurposed into nutritious meals for the student pantry. The course aligns with the ACEND NDTR standards and ACF core competencies, emphasizing leadership, teamwork, and collaboration in live foodservice environments while supporting California SB 1383 mandates for edible food recovery and advancing statewide sustainability and methane-reduction initiatives.

Grading Mode: Standard Letter

This course introduces students to the principles of cost control relating to concepts of food, beverage, and labor in the food & beverage industry including budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control. Formerly FSM A240.

Grading Mode: Standard Letter

This course introduces students to the principles of menu development with an overview of purchasing cycles to include selection, procurement, and equipment specification while examining the design and layout relationships of food and beverage facilities. Formerly FSM A250.

Grading Mode: Standard Letter

This course introduces students to management, leadership, legal considerations, and problem-solving in the professional food and beverage workplace. Formerly FSM A260.

Grading Mode: Standard Letter, Pass/No Pass

This course is designed to give students extensive knowledge of the different wine-producing nations of the world while preparing them for the Certified Sommelier (level 2) Certification. Students will have opportunities to learn and be tested on "blind tasting" techniques and strategies. Students must be at least 18 years of age by the first scheduled class meeting. Class tastings will adhere to the California State tasting legislation, AB 1989.

Grading Mode: Standard Letter, Pass/No Pass

Explores the social, economic, political, and environmental dimensions of local and global food systems through the lenses of sustainability, justice, and equity. Students apply systems thinking to analyze how food production, distribution, policy, market forces, cultural practices, and community movements shape access, sovereignty, and labor across diverse societies. Through experiential learning in Orange Coast College’s Community Garden, Hydroponics/Aquaponics Lab, Food Waste and Compost Program, Food Recovery Kitchen, and Food Pantry, students connect theory to practice by exploring how communities design sustainable and equitable solutions. Integrating the United Nations Sustainable Development Goals (SDGs), students collaborate with community partners, conduct applied research, and develop evidence-based strategies to advance social change and sustainability within complex food systems.

Grading Mode: Standard Letter

Directed practice for Food and Beverage Management students includes on campus practical training of management duties in the dining room and other foodservice operations. Formerly FSM A283.