| Food Service Management |
FSM 200 - Introductory Chemistry
Credits:
3.00
Introduces chemical concepts and principles, including
chemical symbols, conversion factors, chemical calculations,
chemical and physical properties, and changes. Touches
upon organic compounds--their structure, major reactions,
and applications--followed by an elementary introduction to
biomolecules and how they function in metabolism. Dietetic
technician majors only. 3 lec.
FSM 201 - Food Preparation Fundamentals
Credits:
2.00 or 3.00
Preparation techniques, knife skills, measurements, food
handling, selection, and classification. FSM majors only.
2hr lec. Restaurant Management majors must also complete a
lab. Practical application of skills and techniques utilized
in a professional kitchen. 2hr lab.
FSM 202 - Meal Management
Credits:
3.00
Enhancement of food preparation skills and techniques,
recipe conversion, standardization and costing,
garnishments, and service, as adapted for hotels and
restaurants. Prereq: FSM 201 or permission. FSM majors only.
1 1/2 lec/1 to 3-hr lab.
FSM 203 - Introduction to Restaurant and Hospitality Management
Credits:
3.00
This first-semester course introduces students to the field
of hospitality and restaurant management. Topics discussed
include: forms of business, employment opportunities in the
in the field, social and environmental responsibility and
ethics, as well as the future of the restaurant and
industry. 3 1-hr lec.
FSM 205 - Hospitality Computer Applications
Credits:
3.00
Introduction to personal computers and business application
software. Utilizing the most recent Windows environment,
students will learn the fundamental principles and
techniques associated with processing (Word),
spreadsheets (Excel), and database management
(Access). Each of these applications will be presented in
relationship to business management responsibilities within
the hospitality industry. Concepts/applications such as
business letters, proposals, contracts, accounting
spreadsheets, and customer and employee databases will
all be explored. 3 contact hours/lec/lab.
FSM 206 - Food and Beverage Operations Controls
Credits:
4.00
An overview of accounting principles with emphasis on
managerial accounting as it relates to the food services
industry. Cost control with respect to product, labor,
purchasing, and physical plant examined in depth.
Extensive practical experience in cost control procedures,
methods, and techniques utilizing computer spreadsheet
applications required. Prereq: FSM 205.
3 1-hr lec/1 2-hr lab.
FSM 207 - Hospitality: Sanitation and Safety
Credits:
2.00
The organization, functions, and responsibilities of food
services operators in both the public and private sectors as
they relate to sanitation and safety. Development, control
and implementation of HACCP standards and procedures, pest
control, crisis management, safe food production, and
accident prevention explored. Also requires students to sit
for the Foodservice Sanitation Certification exam as offered
by the Educational Foundation of the National Restaurant
Association. 1-2 hr lec.
FSM 208 - Non-Commercial and Contract Food Service Management
Credits:
3.00
Course focus is on the contract and non-commercial aspect of
the food service business. Emphasis is on comparing and
contrasting food services offered in healthcare, business
and industry, education, recreation and leisure, in-flight
and vending operations.
FSM 209 - Applied Restaurant Operations Management
Credits:
4.00
Students learn hands-on while managing the Balcony Bistro,
an upscale, gourmet restaurant open to the public. Emphasis
is on plate presentation, kitchen management,
front-of-the-house operations, menu pricing, and food
and labor cost controls for an on-going restaurant
operation. Prereq: FSM 201, 202, and 207. FSM majors only.
1 lec/6-hr lab.
FSM 211 - Food and Beverage Facilities Planning
Credits:
2.00
Course covers preplanning and layout of facilities and
equipment for various food services operations. Care and
maintenance of the physical plant, as well as selection,
operation, and placement of essential equipment will be
emphasized. Design and development of the operation in
relation to the physical plant as well as the
product/service offering examined and analyzed. May be
repeated. 1 2-hr lec.
FSM 212 - Hospitality Personnel Management
Credits:
2.00
A course focusing on motivational theory, personnel
administration techniques, and supervisory attitudes that
affect employee work performance. Topics discussed
specifically reflect human resource issues in the context of
the hospitality work environment. 2 lec.
FSM 215 - Restaurant And Hospitality Law
Credits:
2.00
Study of the legal environment as it applies to all segments
and aspects of food services operations. Topics include
common and statutory law with regard to contracts,
employment, negligence, public accommodation and disclaimer
liability as well as the operator's duty to protect guests
and "reasonability." Significant examination of actual case
law will be employed. May be repeated. 1 2-hr lec.
FSM 218 - Beverage Operations Management
Credits:
4.00
Provides a well-rounded examination of the foundation of
knowledge and techniques regarding the history, production,
and control of wines, spirits, and other beverages within a
food services operation. Additionally, a variety of other
topics such as purchasing, staffing, cost control, and safe
alcoholic beverage service covered. May be repeated.
2 2-hr lec.
FSM 226 - Dining Room Practicum
Credits:
2.00
The fundamental principles of dining room service,
organization, and supervision. Students actively participate
in real-world applications of techniques and methods
associated with effective front-of-the-house operations in a
supervised setting. Students will be required to staff all
positions at the Balcony Bistro, our on-campus, full-service
operation, throughout the semester. 1-hr lec/4-hr lab.
FSM 228 - Applied Nutrition
Credits:
3.00
Consideration of the nutritional requirements of healthy
individuals and the benefits of good nutrition. Basic study
of food and nutrients: functions, sources, requirements,
digestion, absorption, and metabolism. Introduction to the
science of energy balance, special needs during the life
cycle, and selected nutrition problems/controversies. 3 lec.
Co-requisites:
FSM 229 - Applied Nutrition for Dietetic Technicians
Credits:
1.00
Consideration of the nutritional requirements of healthy
adults and the benefits of good nutrition. Basic study of
nutrients: functions, sources, requirements, digestion,
absorption, and metabolism. Introduction to such topics as
energy balance, special needs during the lifecycle, and
selected nutrition problems/controversies. Incorporates
practical application of lecture topics through
problem-solving activities completed in the lab.
2 lec/2 lab.
FSM 235 - International Cuisine
Credits:
4.00
Designed to provide food service student with knowledge
of international food preparation and equipment not included
in other courses. The student will be introduced to
international cuisine and the unique preparation techniques
needed for each item. 1 lec/6 hrs. 1 lab.
FSM 236 - Advanced Baking
Credits:
3.00
The development of advanced knowledge of baking and
fancy pastries. Use of tools and equipment to produce
quality items to be marketed in the Thompson School snack
bar. Assignments in the food lab at Thompson School. 6 hrs.
Lab.
FSM 238 - Buffet Catering
Credits:
4.00
Introduction to the art of buffet style of service. Actual
work assignments will require preparation of two buffets
during the semester. The student will experience the
program of buffet presentations and handle foods and
utensils required for buffet work. 1 lec/6hrs. Lab.
FSM 240 - Restaurant Sales and Promotion Management
Credits:
4.00
An overview of fundamental marketing principles as they
relate to the food services industry. Evaluation methods for
planning, testing, budgeting, and analyzing in-house
promotional programs explored in detail. Emphasis will be
placed upon techniques and media utilized in the promotion
of food and beverage operations. Basics of the marketing mix
such as product, price, promotion, and distribution applied
to management of a foodservice operation. May be repeated.
2 2-hr lec.
FSM 241 - Applied Buffet and Catering Management
Credits:
4.00
Students learn hands-on while managing a weekly
international buffet series and catering special events at
the Thompson School. Emphasis is on food arrangement and
presentation, garde-manager display work, buffet set-up,
garnishments, banquet presentations, and on/off premises
catering. Prereq: FSM 201, 202, and 207. FSM majors only.
1 lec/6-hr lab.
FSM 260 - Community Nutrition Practicum
Credits:
5.00
Exploration and participation in programs and organizations
that offer nutrition services to the community. Hands-on
activities vary from year-to-year with emphasis on providing
nutrition education using a variety of curricula presented
to varying age groups throughout the lifecycle including:
Head-start, Cooperative Extension (EFNEP&4-H), the Elderly
Nutrition Program, as well as public schools and various
low-income groups. Prereq: FSM 228/229, NUTR 476, NUTR 510,
majors only.
Co-requisites:
FSM 265
FSM 265 - Community Nutrition for Dietetic Technicians
Credits:
2.00
A study of community programs and agencies providing food
and nutrition services to age groups throughout the life
cycle. Emphasis is on assessment of nutritional needs in the
community. Prereq: FSM 229; NUTR 510. Coreq: FSM 260. 2 lec.
Co-requisites:
FSM 260
FSM 275 - Diet Therapy
Credits:
3.00
The study of therapeutic nutrition. Review of the physiology
related to nutrition disorders so that students may
calculate and plan the most common modified diets. Prereq:
FSM 200, 229; NUTR 476, 510; ZOOL 401. 2hr-lec/3-hr lab.
FSM 278 - Applied Principles of Food Preparation
Credits:
1.00
Principles and techniques of food selection, preparation,
and presentation in relation to quality and acceptability.
Dietetic Technician students only. 2 lab.
FSM 290 - Managerial and Clinical Dietetics Practicum
Credits:
7.00
Supervised practice in current foodservice systems and
clinical practice in healthcare institutions. Students will
participate in the activities of a foodservice operation
including menu planning, food purchasing and production,
delivery and service, sanitation and safety, management and
supervision as well as quality improvement. Students also
participate in patient care activities in the nutrition
department including nutrition screening and assessment,
development of patient care plans and documentation. Majors
only. Prereq: FSM 201, 207, 228/229, 278, NUTR 476, 503,
504, 510.
Co-requisites:
FSM 275
FSM 291 - Independent Studies in Restaurant Management
Credits:
1.00 to 4.00
A) Culinary Apprenticeship; B) Bake Shop Apprenticeship;
C) Noncommercial/Contract FS Management; D) Public
Relations/Marketing; E) Restaurant Management; F) Catering
Management; G) Dining Room Management. Prereq: permission of
instructor.
FSM 292 - Independent Studies in Restaurant Management
Credits:
1.00 to 4.00
A) Culinary Apprenticeship; B) Bake Shop Apprenticeship;
C) Noncommercial/Contract FS Management; D) Public
Relations/Marketing; E) Restaurant Management; F) Catering
Management; G) Dining Room Management. Prereq: permission of
instructor.
FSM 293 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
A Dietetic Technician Practicum. Students gain hands-on
experience in one of the following: A) Food Service
Management; B) Clinical Nutrition; C) Community Nutrition.
Prereq: permission of instructor and students advisor.
FSM 294 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
See description for FSM 293.
FSM 295 - Dietetic Seminar
Credits:
1.00
Preparation of a professional resume, skills and practice
for the registration exam for dietetic technicians, overview
of professional portfolios for continuing education in the
field of dietetics. Prereq: majors only. Cr/F.
FSM 296 - Dietetic Technician Independent Study - Dietetic Technician Practicum
Credits:
3.00 to 6.00
For Dietetic Technician students who need to take practica
at alternate times. There are two practica in the
Dietetic Technician major: FSM 290 Clinical Nutrition
Practicum 7 cr.; and FSM 260 Community Nutrition Practicum
5 cr. Prereq: permission.
FSM 297 - Restaurant Management Summer Internship
Credits:
3.00
Career-related internship intended to provide additional
practical experience for the senior year. Minimum 12 weeks
up to 16 weeks, 500-600 hours. Required for graduation and
generally completed during the summer following freshman
year.