Undergraduate Course Catalog 2010-2011

Thompson School of Applied Science

» http://www.thompsonschool.unh.edu/

Food Service Management (FSM)

» http://www.thompsonschool.unh.edu/fsm/

Professor: Charles A. Caramihalis
Associate Professor: Eugene P. Alibrio, Nancy M. Johnson

The Food Service Management program has three distinct specializations: culinary arts, dietetic technician, and restaurant management.

Admissions Requirements

Applicants to the Dietetic Technology specialization must present a minimum of two years of satisfactory work in college preparatory mathematics and sciences (one science being biology, with a lab). College preparatory chemistry is highly recommended.

Applicants to the Culinary Arts or Restaurant Management specializations must present a minimum of two years of satisfactory work in college preparatory mathematics.

Curriculum Fee

Food Service Management
Culinary Arts: $492*
Dietetic Technology: $492*
Restaurant Management: $492*

*This one-time, nonrefundable curriculum fee is required to cover lab materials, specialized equipment maintenance, and transportation that is unique to the applied nature of the specialization. The curriculum fee covers the entire two-year course of study for one specialization. Any non-TSAS student may be assessed specific course fees, details of which are included in each semester's Time and Room Schedule. All fees are subject to change.

Culinary Arts

www.thompsonschool.unh.edu/fsm/culinary.html
Students who complete the requirements for the culinary arts specialization are prepared for a variety of positions as entry-level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state-of-the-art production kitchens on campus at Holloway Commons. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts specialization is annually reviewed by its own advisory committee of industry professionals, program faculty, and chef-instructors who revise the curriculum to meet changing industry needs.

Career Opportunities:

Chef; restaurants, hotels, private clubs, theme parks, catering and banquets, destination resorts, cruise ships, corporate chains, and healthcare facilities.

Culinary Arts Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
FSM	201	Food Preparation Fundamentals	2
FSM	203	Introduction to Restaurant Management	3
FSM	206	Food and Beverage Cost Controls	4
FSM	207	Hospitality Sanitation and Safety	2
FSM	242	Culinary Skill Development	4

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
FSM	204	Baking and Pastry Products	4
FSM	214	Menu Planning and Design	1
FSM	226	Dining Room Practicum	3
FSM	243	Quantity Food Production and Display Cooking	4
COM	210	Public Speaking	2
SSCI	202	Social Issues	4

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
FSM	205	Hospitality Computer Applications	3
FSM	228	Culinary Nutrition	2
FSM	244	Catering Operations: Buffets and Banquets	4
FSM	245	American Regional Cuisine	4
FSM	298	Work Experience	0
MTH	20__	Math I or II (determined by assessment)	3

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
FSM	211	Food and Beverage Facilities Planning	2
FSM	212	Hospitality Personnel Management	3
FSM	235	International Cuisine	5
COM	209	Expository Writing and Reading	4
SSCI	203	Environment and Society	2

Total: 65 credits

Dietetic Technician

www.thompsonschool.unh.edu/fsm/dietetic.html
This specialization is accredited by the Commission on Accreditation of the American Dietetic Association (CADE). Graduates are prepared for a variety of positions in healthcare: helping to treat and prevent disease, managing employees, developing menus, teaching nutrition classes for the public, and educating clients about the relationships among food, fitness, and health. In a program that combines classroom work and practical experience, students learn the nutrition care process and develop skills in food production and delivery.

Career Opportunities:

Dietetic technicians, registered (DTRs) work in a variety of settings, including hospitals, nursing homes, research facilities, schools, day-care centers, correctional facilities, restaurants, health-care facilities, food service operations, WIC programs, public health agencies, Meals on Wheels, community health programs, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food vending and distributing operations.

Dietetic Technician Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
FSM	201	Food Preparation Fundamentals	3
FSM	205	Hospitality Computer Applications	3
FSM	207	Hospitality Sanitation and Safety	2
FSM	210	Introduction to the Dietetic Technology Profession	1
MTH	20__	Math I or II (determined by assessment)	3
NUTR	400	Nutrition in Health and Well Being	4

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
COM	209	Expository Writing and Reading	4
FSM	200	Introductory Chemistry	3
FSM	202	Quantity Foods Practicum	3
NUTR	476	Nutritional Assessment	4
ZOOL	401	Human Biology	4

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
COM	210	Public Speaking	2
FSM	206	Food and Beverage Cost Control	4
FSM	260	Dietetics Practice in the Community	3
FSM	275	Diet Therapy and Counseling	4
SSCI	201	Human Relations	4

*Second Year, Spring Semester Registration Pathway

Abbreviation	Course Number	Title	Credits
FSM	212	Hospitality Personnel Management	3
FSM	265	Community Nutrition for Dietetic Technicians	2
FSM	276	Dietetics Practice in Long Term Care	1
FSM	290	Dietetics Practice in Acute Care	5
FSM	295	Professional Issues for Dietetic Technicians	1
SSCI	204	Leadership Effectiveness and Group Performance OR	2
SSCI	203	Environment and Society	2

Total: 65 credits

*Students in the registration pathway must complete a minimum of 450 hours of supervised practice in food service management, community nutrition and clinical nutrition in on-campus facilities, local hospitals and long term care facilities. Upon successful completion of the program, these students will be eligible to sit for the registration exam to be credentialed as a dietetic technician, registered (DTR). A dietetic technician, registered (DTR) is eligible for membership in the American Dietetic Association, an organization of food and nutrition professionals. Students may choose the non-registration pathway. Students who wish to be eligible to sit for the dietetic technician, registered exam must complete all major classes with a grade of C or better to gain placement in FSM 276 and FSM 290. Students not meeting this academic standard are encouraged to repeat classes or complete the non-registration pathway.

**Second Year, Spring Semester Non-Registration Pathway

Abbreviation	Course Number	Title	Credits
FSM	212	Hospitality Personnel Management	3
FSM	222	Local Food for Local Tables	4
FSM	265	Community Nutrition for Dietetic Technicians	2
SSCI	204	Leadership Effectiveness and Group Performance OR	2
SSCI	203	Environment and Society	2
		Elective	4

Total: 66 credits

**Students in the non-registration pathway gain experience in food service management and community nutrition supervised practice rotations and round out their program of study with a course on local foods and an elective of their choice.

Restaurant Management

www.thompsonschool.unh.edu/fsm/restaurant.html
In the Restaurant Management specialization, students experience a carefully developed combination of classroom and laboratory work. They engage in practical, hands-on experiences, using modern commercial equipment to help them refine the necessary skills to be successful in the field. Students operate two restaurants located in the Thompson School: Stacey’s Express and The Restaurant at the Thompson School. They present weekly buffets, and cater banquets and special events sponsored by the School. Finally, a required summer internship rounds out the program’s hands-on experiential learning. Students can also work at venues operated by University Hospitality Services, all located on the UNH campus. Extracurricular learning and earning opportunities are available in the many restaurants located in the Seacoast area. Students who want to continue their education are strongly encouraged to take electives from the University's four-year program to get a head start on transfer status.

Career Opportunities:

Restaurant owner/manager, caterer, food and beverage sales, food buyer, food and beverage manager, food services director.

Restaurant Management Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
FSM	201	Food Preparation Fundamentals	3
FSM	203	Introduction to Restaurant Management	3
FSM	205	Hospitality Computer Applications	3
FSM	206	Food and Beverage Cost Controls	4
FSM	207	Hospitality Sanitation and Safety	2
FSM	226	Dining Room Practicum	3

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	208	Managerial Accounting	4
COM	209	Expository Writing and Reading	4
FSM	202	Quantity Foods Practicum	3
MTH	20__	Math I or II (determined by assessment)	3

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
COM	210	Public Speaking	2
FSM	228	Culinary Nutrition	2
FSM	241	Applied Buffet and Catering Management	4
FSM	298	Work Experience	0
SSCI	201	Human Relations	4
		Elective	2 - 4

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	207	Applied Marketing	4
ABM	232	Business Law	4
FSM	211	Food and Beverage Facilities Planning	3
FSM	212	Hospitality Personnel Management	3
FSM	222	Local Food for Local Tables	4

Total: 64 - 66 credits

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