Food Service Management

FOSM 2250

Applications in Community & Medical Nutrition

This course will provide students with methods and practices necessary to access nutritional needs in client-oriented dietetic systems and community-oriented nutrition programs. Students will apply nutrition knowledge to the following: patient education, screening for nutritional risk, determining nutrient requirements across the lifespan, translating nutritional needs into food and menu choices, calculating body composition, and calculating diets for specific health conditions.

3
CH(s)

FOSM 2232

Pastry & Confections

Students will develop skills in advanced decorating techniques and more complex preparations of pastry, confections, and dessert products. Students will also be introduced to candy, pastillage, sugar, and chocolate work.

1
CH(s)

FOSM 2230

Advanced Baking

Students will develop skills in advanced baking techniques, bread making, pastries, and cake decorating. The class will also include information on the corollary business aspects, such as calculating size and determining costs.

1
CH(s)

FOSM 2228

Food Service Organization & Management

The students will analyze the organization and management of various types of food service programs. Special emphasis is placed on personnel, operating systems, budgeting, purchasing, work schedules, and supervision.

3
CH(s)

FOSM 2227

Food & Beverage Merchandising

This course discusses catering for different types of social functions, dining room arrangement, and service to gain customer satisfaction. It also deals with purchase specifications, management and quality as applied to tableware, furnishing, equipment, and supplies.

3
CH(s)

FOSM 2225

Resort & Hotel Management

Students will study four primary areas of the resort and hotel lodging businesses; service and guest services, housekeeping, catering and banquets, and front desk operations. Students will focus on the revenue and cost centers associated with hotel industry. Emphasis will also be placed on management of rooms, food and beverage, marketing, engineering, accounting, human resources, and security.

3
CH(s)

FOSM 2224

Purchasing and Receiving

Includes factors to consider in selecting, purchasing, receiving, and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control and storage. Computer application is included in the course.

3
CH(s)

FOSM 2220

Diet Therapy

This course discusses the nutritional needs of different age groups, the special nutritional requirements in various diseases and the planning of menus to meet these various nutritional needs.

3
CH(s)

FOSM 2210

Culinary Competitions

Students will produce innovative, competition quality food. Students will use advanced culinary techniques to showcase their creations for constructive critique. Students should expect to practice on their own a minimum of two hours for every one hour in class.

1-4
CH(s)

FOSM 2209

Food Specialties-Garde Manger II

This course is the advanced garde mange techniques including aspic pates, sauces, terrines, and garnishes. The manipulation of special tools used in this type of food preparation is stressed. Buffet table arrangement, food display, and organization are studied.

3
CH(s)

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