Food Service Management

FOSM 2240

Tortes and Specialty Cakes

This course will study design and structure of tiered, carved and other specialty cakes and tortes. Students will practice designing their own tortes and cakes while applying principles related to structure and flavor profiles. Student will learn about the properties of advanced cake decorating products such as fondant, gumpaste, and pastillage. Business aspects such as labor costs and pricing will be discussed. 

1
CH(s)

FOSM 2229

Food Service Internship

This course is designed to provide supervised instruction during a paid work experience conducted in an assigned food service or hospitality operation. Course may be repeated up to 18 hours of credit based on emphasis area. Variable credit. 

6
CH(s)

FOSM 2231

Advanced Baking Laboratory

Students will build on baking foundations acquired in FOSM 1131. Students will develop advanced baking techniques as applied to breads, pastries, and cake production. 

2
CH(s)

FOSM 1131

Basic Baking Lab

This course applies the fundamentals of the baking science to the preparation of a variety of pastry and baking products in a lab environment.  Labs will include application of the techniques studies in FOSM 1130 Basic Baking with an emphasis on presentation.  This course will also include the use and care of equipment found n a modern bakery.

2
CH(s)

FOSM 2995

Food Service Practicum

A supervised work experience conducted in an assigned food service operation.

2
CH(s)

FOSM 2260

Seminar in Dietary Management

This course will focus on the dietary management profession by looking at legal issues, professionalism, certification and licensing, preparation of resume, etc.

1
CH(s)

FOSM 2255

Management & Regulation in Child Nutrition Programs in Schools

This course will provide knowledge and application practices related to management principles, regulatory requirements, best practices, and current issues related to school nutrition programs. The following aspects of school nutrition program management will be covered: menu planning, procurement, financial management and accountability, food production, record keeping, food safety, training and nutrition education. Management practices will be incorporated throughout the class.

3
CH(s)

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