Food Service Management | Pierpont C&TC

Food Service Management

FOSM 2150

Medical Nutrition Therapy II
3
CH(s)

FOSM 2140

Medical Nutrition Therapy I
3
CH(s)

FOSM 2130

Lifespan Nutrition
3
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 2120

Community Nutrition
3
CH(s)

FOSM 1170

Dining Room Service

This course examines the concepts, principles, and systems of dining room service. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service. 

1
CH(s)

FOSM 1180

Professionalism

In this career readiness course, students will build a professional portfolio, be prepared to apply and interview for jobs, and interact appropriately with others in the workforce. Specific instruction will be devoted to topics such as communication skills, etiquette, and time management. 

2
CH(s)

FOSM 2233

Pastries & Confections Laboratory

This course is an advanced pastry course where students will refine sills for more complex and intricate preparations of pastry, confections, and dessert products. Students will also be introduced to candy, sugar, and chocolate work. 

2
CH(s)

FOSM 2241

Tortes and Specialty Cakes Laboratory

This course will primarily focus on torte and cake production with an emphasis on presentation. Students will apply skills acquired in FOSM 2241 to execute the tortes, gateau, and specialty cakes of their own design. This class will provide students with the opportunity to develop their piping skills as well as provide an introduction to advanced cake decorating products such as fondant and gum paste. 

2
CH(s)

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