Food Service Management - Commercial
The Food Service Management program at Orange Coast College provides a varied curriculum in Culinary Arts, Restaurant Management, Catering, Fast Food Management, and Institutional Food Service. Certificate programs are provided in each of these specialties and by completing the general education requirements, a student is eligible for the Associate in Arts degree.
All classroom studies are reinforced with hands-on opportunities in the Captain's Table Restaurant and the Instructional Food Services Cafeteria.
Department Contact Information
Alexandra Yates, Program Coordinator
ayates10@occ.cccd.edu
Credit Courses
Catalog Program Pages Referencing FSM A100
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
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.
Catalog Program Pages Referencing FSM A150
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
- Nutrition Care (NC)
- Nutrition and Dietetics
- Nutrition and Dietetics
- Nutrition and Dietetics
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
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.
Catalog Program Pages Referencing FSM A151
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Culinary Arts-Basic, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
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. This course may also be offered online. C-ID: HOSP 110.
Catalog Program Pages Referencing FSM A160
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Baking and Pastry-Basic, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
- Foods & Nutrition (FN)
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level 2 Culinology® - Professional Level, Associate in Science Degree
- Level 2 Culinology® - Professional Level, Associate in Science Degree
- Nutrition Education, Associate in Science Degree
- Nutrition Education, Associate in Science Degree
- Nutrition Education, Certificate of Achievement
- Nutrition Education, Certificate of Achievement
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Fitness Education, Certificate of Achievement
- Nutrition and Fitness Education, Certificate of Achievement
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.
Catalog Program Pages Referencing FSM A161
Grading Mode: Standard Letter
This course explores the economic and environmental impacts of our local and global food systems with an emphasis on the movement towards a sustainable food system. This course also examines issues on justice, sovereignty, equity, access, and inclusion within the food systems. Students will learn how to grow food sustainably, utilize the entire product with minimal waste and compost the remaining food waste safely.
Catalog Program Pages Referencing FSM A170
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).
Catalog Program Pages Referencing FSM A175
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.
Catalog Program Pages Referencing FSM A187
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.
Catalog Program Pages Referencing FSM A190
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Culinary Arts-Basic, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
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.
Catalog Program Pages Referencing FSM A240
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Baking and Pastry-Basic, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Culinary Arts-Basic, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
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 foodservice facilities.
Catalog Program Pages Referencing FSM A250
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Level 2 Culinology® - Professional Level, Associate in Science Degree
- Level 2 Culinology® - Professional Level, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
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.
Catalog Program Pages Referencing FSM A260
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Dietetic Service Supervisor/Certified Dietary Manager, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
- Hotel Management (HTEL)
- Nutrition and Dietetics Technician, Associate in Science Degree
- Nutrition and Dietetics Technician, Associate in Science Degree
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.
Catalog Program Pages Referencing FSM A275
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
Catalog Program Pages Referencing FSM A283
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Certificate of Achievement
- Food and Beverage Management, Certificate of Achievement
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.
Catalog Program Pages Referencing FSM A284
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Catering, Certificate of Achievement
- Catering, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
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.
Catalog Program Pages Referencing FSM A285
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Food Service Management (FSM)
- Food Service Management - Commercial
- Food Service Management - Commercial
- Food and Beverage Management, Associate in Science Degree
- Food and Beverage Management, Associate in Science Degree
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).