Grading Mode: Standard Letter

Overview of the hospitality industry. Same as CA A100 and HTT A100. Students completing FSM A100 may not receive credit for CA A100 or HTT 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

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.

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 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.

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).

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.

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

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.

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.

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).