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  • FSM 121: ProStart I

    4.00 Credits
    Harper College

    Introduces students to fundamentals of professional foodservice management. Explores careers within the hospitality industry and basic knowledge of kitchen activities, safety and equipment. Students will earn their ServSafe Sanitation Certificate and the Illinois State Sanitation Certification. Students must be currently enrolled in high school, must have completed one foods class, and be at least 16 years old. Prerequisite: High school students only.
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  • FSM 122: ProStart II

    2.00 Credits
    Harper College

    Continues with FSM 121 with additional fundamentals of professional foodservice management. Students will broaden their basic kitchen knowledge of foods and managerial skills and integrate work experience gained in co-requisite FSM 140. Preparation for the Year One comprehensive final from the National Restaurant Association's Educational Foundation is included. Students taking this course must be currently enrolled in high school. Prerequisite:FSM 121 with a grade of C or better. Corequisite: FSM 140
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  • FSM 123: ProStart III

    2.00 Credits
    Harper College

    Prepares students for the Illinois Restaurant Association's Knowledge Bowl competition. Includes menu development and food costing and introduces managerial skills required by the lodging and restaurant industries. Students taking this course must be currently enrolled in high school. Prerequisite: FSM 122 with a grade of C or better. Corequisite: FSM 141
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  • FSM 124: ProStart IV

    2.00 Credits
    Harper College

    Integrates the previous three semesters of classwork and internships. Students prepare for the National ProStart Certification Test, complete their skills portfolio, and finalize their resumé. Students taking this course must be currently enrolled in high school. Prerequisite: FSM 123 with a grade of C or better. Corequisite: FSM 142
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  • FSM 140: ProStart Internship I

    1.00 Credits
    Harper College

    Applies knowledge, skills and abilities developed in FSM 121 with work experience in assigned employment opportunities. Trained mentors will help develop skills, knowledge and abilities for entry level supervisory employment at the end of the two-year ProStart program. Students will work 12-15 hours weekly. (Note: Second semester, first year ProStart students only.) Prerequisite: FSM 121 with a grade of C or better, and recommendation of the program coordinator. Corequisite: FSM 122
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  • FSM 141: ProStart Internship II

    1.00 Credits
    Harper College

    Applies knowledge and abilities developed in FSM 121, FSM 122 and FSM 140. Students will be assigned a work experience in a different industry component than that of FSM 140. Students will work 12-15 hours weekly. (Note: First semester, second year ProStart students only with recommendation of the program coordinator.) Prerequisite: FSM 122 and FSM 140 with grades of C or better. Corequisite: FSM 123
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  • FSM 142: ProStart Internship III

    1.00 Credits
    Harper College

    Applies knowledge, skills and abilities developed in the ProStart curriculum. Students will be assigned a work experience in a different industry component than that of FSM 140 and FSM 141. Students will work 12-15 hours weekly. (Note: Second semester, second year ProStart students only with the recommendation of the program coordinator. Prerequisite: FSM 123 and FSM 141 with grades of C or better. Corequisite: FSM 124
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  • FSM 162: Classical Cuisines

    4.00 Credits
    Harper College

    Introduces comprehensive integration of previous culinary production course work or work experience and provides food production for the department's special events, culinary competitions, and the College dining room. Demonstrations, food labs, and lectures are used to present the material. Prerequisite: FSM 109 and FSM 110 with grades of C or better.
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  • FSM 163: Garde Manger

    2.00 Credits
    Harper College

    Provides students with skills and knowledge in the preparation of cold hors d'oeuvres, sandwiches, salads, garnishes, pates, terrines, mousses, vegetable carving, chaud froid sauce, tallow and ice carving. Prerequisite: FSM 109 with a grade of C or better.
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  • FSM 172: Classical Baking

    2.00 Credits
    Harper College

    Concentrates on methods and procedures for producing high quality specialty tortes and buffet items for bakeries and fine dining clubs, hotels and restaurants. Pulled sugar, pastillage, nougat, marzipan, chocolate, ice cream, candies and desserts are included. Emphasis is on individual skill development through practice. Prerequisite: FSM 108 with a grade of C or better.
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