Grading Mode: Standard Letter

Overview of the hospitality industry. Same as Culinary Arts A100 and Hospitality, Travel & Tourism A100. Students completing Food Service Management A100 may not receive credit for Culinary Arts A100 or Hospitality, Travel & Tourism A100.

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 required.

Grading Mode: Standard Letter

This course allows students to acquire the concepts, skills, and techniques involved in the management of individuals and resources in a commercial food service operational setting.

Grading Mode: Standard Letter

The basic principles of bacteriology, safety, equipment selection, and facility layout for food service operations. Includes cause and control of food-borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. National food handler certification exam will be given. This course may also be offered online. C-ID: HOSP 110.

Grading Mode: Pass/No Pass

A short course in sanitation applied to the flow of food. The course is designed to meet current professional organization certification requirements and prepares the student for the national food handler certification examination (ServSafe). Offered on a pass-no pass basis only.

Grading Mode: Standard Letter

This course introduces students to the principle knowledge and skills necessary for professional dining room service including dining room set-up and organization, service points, safety and sanitation, and handling guest charges.

Grading Mode: Standard Letter

Mathematical and accounting concepts applied to food service problems such as food costing, payroll computations, recipe adjusting, gross profit analysis, guest check mechanics, metric conversions, cost reports, financial statements, budgets, break-even analysis and general financial decision making problems.

Grading Mode: Standard Letter

The basic principles of menu planning and purchasing principles will include writing specifications for food and supplies and proper receiving/storage techniques, for restaurants and institutions. Emphasis on type of operation, psychological needs, available equipment, skill of the personnel, merchandising, menu pricing, and operating budget.

Grading Mode: Standard Letter

This course introduces students to supervisory functions and skills related to the hospitality industry. Emphasis is placed on leadership, communication, and problem solving in the workplace.

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.

Grading Mode: Standard Letter

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

Grading Mode: Standard Letter

The theory and practice of managing a catering operation. Students will be required to follow hospitality department dress standards. TB clearance required.

Grading Mode: Standard Letter

This course focuses on developing the knowledge and skills necessary for operating and managing restaurants. Subjects covered include business and marketing plans; equipment, food, and beverage purchasing; budgeting; staffing; and legal considerations.

Grading Mode: Standard Letter

This course is an off-site directed-practice (work experience) in the foodservice industry. Examples of work sites include restaurants, hotels, country clubs or other commercial facilities and are approved by the program coordinator. Students will practice proper interview techniques, develop a resume, career goals and action plan. Students will be required to follow dress code standards and companies’ policies of conduct set by the facility in which they are working. 6 hours lecture and 120 work hours (unpaid) or 150 work hours (paid).