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Course Criteria
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1.00 Credits
CorequisiteFSM 140 Lab fee $25.00 Principles of Food Preparation Laboratory offers each student the opportunity to explore the chemical and biological properties of foods as a result of changes in temperature, cooking preparation, medium and time, as well as other factors. The observations and participation in experiments are coordinated with principles taught in FSM 140. An emphasis is placed on problem identification and problem solving from the perspective of the foodservice manager. Lab meets three hours weekly.
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3.00 Credits
This course requires observation and demonstration of identified skills. The emphasis is on the menu as a control measure and recipes as tools for food preparation and distribution. Students will learn the application of the principles of food preparation, identification of the criteria used for quality assurance, expected yield, and proper technique. Quantity Food Production includes volume food preparation techniques for egg cookery, vegetables, salads, starches, sauces, meats and basic baking. Students are required to utilize computer programs designed for food production activities. This Manage First course meets the criteria of the Educational Foundation of the National Restaurant Association.
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4.00 Credits
Students are assigned to an appropriate (consistent with their career goalsarea site for (15practicum days.This course requires observation and demonstration of identified skills. The emphasis is on the menu as a control measure and recipes as tools for food preparation and distribution. Students will practice the application of the principles of food preparation, identification of the criteria used for quality assurance, expected yield, and proper technique. Volume food preparation includes egg cookery, vegetables, salads, starches, sauces, meats and basic baking. Students are required to utilize computer programs designed for food production activities. Four 1-hour seminars per semester scheduled at the Northwest Campus. Option 1 Schools Targeted position functions include cooks, bakers, dishwashers, transportation, and service. Task and behaviors appropriate to each position will be observed, demonstrated and practiced. Practicum will be located in an area school district. Option 2 Institutional Students are introduced to the functions required of each food production unit in the foodservices department. This practicum may be located at hospitals, nursing homes, corrections facility or extended care facility. Option 3 Hospitality -- Students are introduced to the functions required of each position in the "back of the houseproduction and "front of the housecustomer service area. Task and behaviors appropriate to each position will be observed, demonstrated and practiced. This practicum will be arranged at a hotel, restaurant, or other for profit establishment.
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3.00 Credits
PrerequisiteMath 112 or equivalent This course reviews the development of cost control measures for each subsystem of the foodservice operation. Students examine foodservice situations requiring math skills. There is a focus on food and labor cost to includesales, budget, costing recipes, pricing, equipment, utilities, overhead and profit. Students will use required industry foodservice forms for data collection. This Manage First course meets the criteria of the Educational Foundation of the National Restaurant Association.
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3.00 Credits
PrerequisiteFSM 145 Topics of discussion includefundamentals of food and equipment purchasing, food storage, inventory, cost controls, development of specifications, budget analysis, data processing, receiving, storage, issuing and inventory control. The purchasing subsystem is viewed as one component of the foodservice system with the menu as the central focus. A strong emphasis is placed on quality, quantity and cost control. Field trips to vendors, food brokers, and facilities that engage in institutional feeding are mandatory. Students are required to utilize the computer programs designed for purchasing activities. This is a Manage First Certificate course that meets the criteria for NRA Education Foundation certification.
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4.00 Credits
PrerequisiteFSM 220 and FSM 230 Students are assigned to the same practicum site as in FSM 146 for (15Practicum days. Course requires observation, practice and demonstration of identified skills. The emphasis is on development of supervisory skills in food procurement and cost control. Students will apply the principles taught in FSM 230, Purchasing for Foodservice Systems and FSM 220, Food and Beverage Cost Control. Students will spend time becoming competent in the skills needed in each of the procurement subsystems. Students are required to utilize computer programs designed for food procurement activities. Four 1-hour seminars per semester scheduled at the Northwest Campus. Option 1 Schools -- Emphasis on formal bids, contracts, prime vendors, commodities, tracking and reimbursement forms required, inventory. Option 2 Institutional -- Emphasis on cost controls, purchasing groups, specifications for special dietary items, budgetary restrictions, and costing out in a non-profit setting. Option 3 Hospitality -- Emphasis on specifications, identification of resources, forecasting in a for profit setting.
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3.00 Credits
In this course students will become familiar with the use of computers in the foodservice industry. This hands-on lab course develops skills in the use of compute software programs for menu planning, equipment layout and facility design, cashiering, ordering, inventory, personnel and payroll record keeping, policy and procedure manuals, HAACP, budgets, costing and other functions. Five hours lab time required weekly.
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3.00 Credits
PrerequisiteFSM 230 CorequisiteFSM 255 Students learn management theories and styles and the application of these concepts to foodservice systems. Human resources as a component subsystem is stressed, as well as, assessment, planning, implementing and evaluating foodservice systems. Other topics covered include problem identification, problem solving, continuous quality improvement, and employee management concepts. Course includes a study of federal and state regulations that apply to foodservice. This Manage First course meets the criteria of the Educational Foundation of the National Restaurant Association.
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4.00 Credits
PrerequisiteFSM 145 and FSM 235 CorequisiteFSM 250 Students are assigned to the same practicum site as in FSM 146 and FSM 235. The Practicum focus is on development of management skills, techniques and competency. Students are assigned to a facility in the Metro Detroit area. This practicum requires thirty (30on site days. During this time students will observe and practice management techniques in scheduling, quality assurance, employee training, purchasing, menu planning, cost control, and other areas. Students will be expected to perform the observed functions in an acceptable professional manner. Option 1 School -- Application of management skills in a school foodservice facility. Option 2 Institutional -- Application of management skills in a non-profit institutional setting. C Credits CH Contact Hours HL Hours Lecture HLB Hours Lab F Fall Sp Spring Sm Summer Option 3 Hospitality -- Application of management skills in a for-profit hospitality establishment.
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3.00 Credits
PrerequisiteED 111 Lab fee$20.00 Lecture and laboratory course dealing with earth science concepts and strategies for teaching these concepts in elementary schools. Current State of Michigan earth science teaching objectives and associated learning activities will be emphasized. In addition, students will develop an earth science lesson and teach it to children in an elementary (K-8school.
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