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FOSM 2204: S- C&TC Principles of Quantity Food Production Lab
1.00 Credits
Fairmont State University
Students will apply principles and methods of quantity food production using institutional equipment and evaluate food with consideration given to quality control and cost control. PR: FOSM 2201, 2203.
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FOSM 2209: Food Specialties- Garde Manger II
3.00 Credits
Fairmont State University
This course is the advanced garde mange techniques including aspic pates, sauces, terrines, and garnishes. The manipulation of special tools used in this type of food preparation is stressed. Buffet table arrangement, food display, and organization are studied. PR: FOSM 2203.
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FOSM 2220: S- C&TC Diet Therapy
3.00 Credits
Fairmont State University
This course discusses the nutritional needs of different age groups, the special nutritional requirements in various diseases and the planning of menus to meet these various nutritional needs.
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FOSM 2224: Purchasing and Receiving
3.00 Credits
Fairmont State University
Includes factors to consider in selecting, purchasing, receiving, and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control and storage. Computer application is included in the course.
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FOSM 2224 - Purchasing and Receiving
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FOSM 2225: Resort & Hotel Management
3.00 Credits
Fairmont State University
Students will study four primary areas of the resort and hotel lodging businesses; service and guest services, housekeeping, catering and banquets, and front desk operations. Students will focus on the revenue and cost centers associated with hotel industry. Emphasis will also be placed on management of rooms, food and beverage, marketing, engineering, accounting, human resources, and security.
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FOSM 2225 - Resort & Hotel Management
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FOSM 2227: Food and Beverage Merchandising
3.00 Credits
Fairmont State University
This course discusses catering for different types of social functions, dining room arrangement, and service to gain customer satisfaction. It also deals with purchase specifi cations, management and quality as applied to tableware, furnishing, equipment, and supplies.
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FOSM 2227 - Food and Beverage Merchandising
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FOSM 2228: Food Service Organization and Management
3.00 Credits
Fairmont State University
The students will analyze the organization and management of various types of food service programs. Special emphasis is placed on personnel, operating systems, budgeting, purchasing, work schedules, and supervision.
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FOSM 2228 - Food Service Organization and Management
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FOSM 2229: Food Service Practicum
9.00 Credits
Fairmont State University
A supervised work experience conducted in an assigned food service operation. Course may be repeated for up to 15 hours of credit based on emphasis area.
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FOSM 2229 - Food Service Practicum
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FOSM 2230: Advanced Baking
3.00 Credits
Fairmont State University
Students will develop skills in advanced baking techniques, bread making, pastries, and cake decorating. The class will also include information on the corollary business aspects, such as calculating size and determining costs. PR: FOSM 1130.
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FOSM 2230 - Advanced Baking
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FOSM 2232: Pastry & Confections
3.00 Credits
Fairmont State University
Students will develop skills in advanced decorating techniques and more complex preparations of pastry, confections, and dessert products. Students will also be introduced to candy, pastillage, sugar, and chocolate work. PR: FOSM 1130.
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FOSM 2232 - Pastry & Confections
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