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Course Criteria
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3.00 Credits
This course introduces more advanced concepts in food preparation skills. It includes instruction and practice in the production of seafood, vegetables, potatoes and starches, salads and dressings, sandwiches and hors d'oeuvres, breakfast items, cured foods, cold foods, garnish, international cuisine, and basic baking principles. Prerequisite: FSM 105, FSM 125 3/0/0 Course fee charged
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2.00 Credits
This course provides an overview of food service management and shows the menu's effect on production, planning, and service. It emphasizes the history of food service, modern food service operations, menu planning, cost controls, menu pricing, menu design, menu analysis, alcohol, nutrition in menu planning, production, service, computers, and financial planning. Students can earn a course certificate in this subject from the National Restaurant Association. 2/0/0
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3.00 Credits
This course provides hospitality operators, managers, and supervisors a foundation for developing sound people managing skills. It focuses on leadership, workplace diversity, communication, planning, decision making, training, evaluation, delegation, motivation, discipline, safety, ethics, unions, recruitment, coaching, work climate, control methods, and problem solving. Students can earn a course certificate in this subject from the National Restaurant Association. This course is required for the Department of Health's Certified Food Service Supervisor (Dietetic Assistant) certificate. 3/0/0
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3.00 Credits
This course provides work experience in baking through supervised on-the-job learning experiences at college-approved work sites. It includes at least 150 hours in planned activities and related duties. Students also develop a personal portfolio. Prerequisite: FSM 101, FSM 102 0/10/0 Course fee charged
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3.00 Credits
This course provides work experience in cooking through supervised on-the-job learning experiences at college-approved work sites. It includes at least 150 hours in planned activities and related duties. Students also develop a personal portfolio. Prerequisite: FSM 105, FSM 106 0/10/0 Course fee charged
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2.00 Credits
This course covers what managers and servers must know to serve food professionally and competently. It focuses on service as a total concept, the service age, history of service, demeanor and attitude, product knowledge, suggestive selling, laws affecting servers, managing guest complaints, serving guests with special needs, banquet service, buffet service, drive-through service, room service, table service, equipment, the steps in serving, greeting and seating guests, cleaning tables, formal dining, the busperson's role, management's responsibilities,motivation, scheduling, training, reservations, and serving alcohol responsibly. Students can earn a course certificate in this subject from the National Restaurant Association. 2/0/0
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3.00 Credits
This course emphasizes management considerations in quantity food service: school, health care, hotels, and other large volume institutions. It focuses on planning the preparation of all food categories, menu development, equipment, purchasing, inventory, sanitation, nutrition, service, promotions, and personnel management. 3/0/0
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3.00 Credits
This course focuses on food safety information including food-borne illness, pest management, sanitation regulations, safe food storage, cleaning programs, accident prevention and safety, emergency actions, and crisis management. Students can earn the ServSafe certificate from the National Restaurant Association. This is a required course for individuals pursuing the Department of Health's Certified Food Service Supervisor (Dietetic Assistant) certificate. 3/0/0
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2.00 Credits
This course reviews food service design step by step, including both new construction and renovation, financing, maintenance, project planning, work area layouts, equipment options and maintenance, facility engineering, final inspection, and working relationships between consultants, contractors, and clients. 2/0/0
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3.00 Credits
This course teaches the management of cost in all food service areas. It focuses on how to calculate and manage revenue, expenses, pricing, profit, food costs, labor costs, beverage costs, production costs, other costs, and to analyze results using basic accounting principles. Microsoft Excel is used as the basis for the formulas to determine cost percentage, profit, ideal expense, variance, sales per guest, waste, popularity, percent of budget, product yield, inventory value, productivity, selling price, assets, working capital, turnover, return on sales, breakeven point, and return on investment. Students can earn a course certificate in this subject from the National Restaurant Association. Prerequisite: MTH 104 or higher 3/0/0
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