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 A1003 Units (54 lecture hours)  
Introduction to the Hospitality Industry  

Grading Mode: Standard Letter

Transfer Credit: CSU.

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.

Catalog Program Pages Referencing FSM A100

    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 A1603 Units (54 lecture hours)  
        Sanitation and Safety  

        Grading Mode: Standard Letter

        Transfer Credit: CSU.

        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.

        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 A1902 Units (18 lecture hours; 72 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 Service Math/Accounting  

              Grading Mode: Standard Letter

              Transfer Credit: CSU.

              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.

              Catalog Program Pages Referencing FSM A240

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

                Grading Mode: Standard Letter

                Transfer Credit: CSU.

                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.

                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