Academic Catalogs

Food and Beverage Management

The Food and Beverage Management program at Orange Coast College is designed to prepare students for employment or career advancement in the food and beverage industry. This department offers a varied curriculum focusing on food and beverage management, buffet and dining room service, bar management of wine, beer, and spirits, sustainable food systems, and food recovery. Classroom studies are reinforced with hands-on experience at the Captain's Table Restaurant and the Production Kitchen. Certificate and Advanced Certificate programs are available in Food and Beverage Management as well as Bar and Beverage Management. Additionally, by completing the general education requirements, students are eligible for an Associate of Science degree in Food and Beverage Management.

Department Contact Information

Alexandra Yates, MS
Program Coordinator and Associate Professor              
ayates10@occ.cccd.edu

Eric Cohen, Faculty
scohen17@occ.cccd.edu

Food and Beverage Management Department Website

Credit Courses

FBM A1003 Units (54 lecture hours)  
Introduction to the Food and Service Industry  
Grading Mode: Standard Letter
Transfer Credit: CSU.
This course provides an overview of culinary and service history concentrating on working in the food and beverage industry, creating superior guest experiences, and practicing industry related job search skills. Formerly FSM A100.

Catalog Program Pages Referencing FBM A100

FBM A1022 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. Formerly FSM A160.

Catalog Program Pages Referencing FBM A102

FBM A1153 Units (36 lecture hours; 54 lab hours)  
Fundamentals of Food Production  
Prerequisite(s): FBM A102 or 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 are required. Formerly FSM A150.

Catalog Program Pages Referencing FBM A115

FBM A1401.5 Units (27 lecture hours)  
Bar Management and Profitability  
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. The California State required Responsible Beverage Service (RBS) Training Program and Certification Exam will be administered. Formerly FSM A275.

Catalog Program Pages Referencing FBM A140

FBM A1452 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. 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.

Catalog Program Pages Referencing FBM A145

FBM A1463 Units (36 lecture hours; 54 lab hours)  
Introduction to Fermented Beverages  
Grading Mode: Standard Letter
Transfer Credit: CSU.
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.

Catalog Program Pages Referencing FBM A146

FBM A1472.5 Units (36 lecture hours; 27 lab hours)  
Distilled Spirits and Introduction to Mixology  
Grading Mode: Standard Letter
Transfer Credit: CSU.
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.

Catalog Program Pages Referencing FBM A147

FBM 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). Formerly FSM A175.

Catalog Program Pages Referencing FBM A175

FBM A1901.5 Units (9 lecture hours; 54 lab hours)  
Buffet and Catering Service  
Prerequisite(s): FBM A102 or FSM A160 or concurrent enrollment.
Grading Mode: Standard Letter
Transfer Credit: CSU.
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.

Catalog Program Pages Referencing FBM A190

FBM A1952 Units (18 lecture hours; 72 lab hours)  
Dining Room Service  
Prerequisite(s): FBM A190.
Grading Mode: Standard Letter
Transfer Credit: CSU.
The course aims to enhance students' existing knowledge and skills by focusing on the service quality of dining room and banquet management at the Captain’s Table Restaurant. Training will encompass essential service techniques, sanitation protocols, reservation procedures, and operational systems. Topics covered will range from seating arrangements, proper table settings, and communication etiquette with both the culinary team and patrons, to point-of-sale transactions, and credit card processing systems. Formerly FSM A190.

Catalog Program Pages Referencing FBM A195

FBM A2152 Units (18 lecture hours; 72 lab hours)  
Quantity Food Production Management  
Prerequisite(s): FBM A115 or all of the following; CA A120, CA A124, CA A149.
Grading Mode: Standard Letter
Transfer Credit: CSU.
Techniques and practice managing individuals responsible for producing quantity food including supervision in planning, organizing, supervising, and controlling food production is discussed. Students will be required to follow the hospitality department dress code standards. Formerly FSM A151.

Catalog Program Pages Referencing FBM A215

FBM A2204 Units (72 lecture hours)  
Food and Beverage Cost Control  
Prerequisite(s): Successful completion of a course at the level of beginning algebra or Appropriate OCC math placement.
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. Formerly FSM A240.

Catalog Program Pages Referencing FBM A220

FBM A2213 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 food and beverage facilities. Formerly FSM A250.

Catalog Program Pages Referencing FBM A221

FBM A2223 Units (54 lecture hours)  
Management, Leadership, and Training  
Grading Mode: Standard Letter
Transfer Credit: CSU.
This course introduces students to management, leadership, legal considerations, and problem-solving in the professional food and beverage workplace. Formerly FSM A260.

Catalog Program Pages Referencing FBM A222

FBM A2452 Units (27 lecture hours; 27 lab hours)  
Advanced Wine Studies  
Grading Mode: Standard Letter, Pass/No Pass
Transfer Credit: CSU.
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. Graded or Pass/No Pass option.

Catalog Program Pages Referencing FBM A245

FBM A2703 Units (36 lecture hours; 72 lab hours)  
Sustainable Food Systems  
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. Formerly FSM A170.

Catalog Program Pages Referencing FBM A270

FBM A2802 Units (5 lecture hours; 108 lab hours)  
Directed Practice for Food and Beverage Management 1  
Prerequisite(s): FBM A102 or FSM A160 and FBM A115 or FSM A150 and FBM A195 or FSM A190 and FBM A190.
Grading Mode: Standard Letter
Transfer Credit: CSU.
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.

Catalog Program Pages Referencing FBM A280