Academic Catalogs

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

Food Service Management Department Website

Credit Courses

FSM A1504 Units (36 lecture hours; 108 lab hours)  
Fundamentals of Food Preparation  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1512 Units (18 lecture hours; 63 lab hours)  
Food Production Management  
Prerequisite(s): FSM A150; or all of the following; CA A120, CA A124, and CA A149.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1602 Units (36 lecture hours)  
Sanitation and Safety  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1610.5 Units (10 lecture hours)  
Basic Concepts in Sanitation  

Grading Mode: Pass/No Pass

Transfer Credit: CSU.

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

FSM A1703 Units (32 lecture hours; 66 lab hours)  
Sustainable Food Systems  
Advisory: HORT A100.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1752 Units (36 lecture hours)  
Food Law and Policy  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1872 Units (27 lecture hours; 27 lab hours)  
Introduction to Wines  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A1902.5 Units (18 lecture hours; 88 lab hours)  
Dining Room Service  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2404 Units (72 lecture hours)  
Food & Beverage Cost Control  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2503 Units (54 lecture hours)  
Menu Planning and Purchasing  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2603 Units (54 lecture hours)  
Supervision and Training Techniques  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2752 Units (36 lecture hours)  
Bar Management  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2832 Units (6 lecture hours; 120, 150 other hours)  
Directed Practice in Food Service Management 1  
Prerequisite(s): FSM A150 and FSM A160 and FSM A190.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

Catalog Program Pages Referencing FSM A283

FSM A2843 Units (54 lecture hours; 9 lab hours)  
Catering  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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

FSM A2853 Units (54 lecture hours)  
Restaurant Management  

Grading Mode: Standard Letter

Transfer Credit: CSU

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

FSM A2862 Units (6 lecture hours; 180 other hours)  
Directed Practice in Food Service Management  
Prerequisite(s): FSM A283.

Grading Mode: Standard Letter

Transfer Credit: CSU.

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).

Catalog Program Pages Referencing FSM A286