Food Service Management

FOSM 2204

Principles of Quantity Food Production Lab

Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques.

2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab

Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques.

2
CH(s)

FOSM 2202

Principles of Quantity Food Production

Principles and techniques of quantity food preparation will be covered. Emphasis will be given to menu planning, use of standardized recipes, and quantity food production techniques.

2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation

This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fish and shellfish, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance.

2
CH(s)

FOSM 2200

Introduction to Foods

This course is a study in the selection, storage, preparation, and presentation of food. This three credit hour course will investigate each of the following categories of food and apply knowledge gained to laboratory applications: Milk & Dairy Products; Meat, Poultry & Shellfish; Fruits & Vegetables; Grains & Starches; Breads; Desserts; & Beverages. Emphasis will be placed on meal planning, food safety, nutrient value, and quality in taste and appearance.

3
CH(s)

FOSM 2289

Guided Experience II

This course will be an advanced guided experience for community college students to explore topics of interest in their field through research, field experience, presentation, computer applications, lab experience, or other project agreed upon between the student and the supervising faculty and is submitted to the dean in a written contract.

1-4
CH(s)

FOSM 2299

Special Topics in Food Service

This course will provide an opportunity for students to further their study of principles and concepts in the field and to apply their knowledge in a variety of application both in the traditional classroom setting and in work/job related experiences. The class will be an individualized, arranged course, with learning outcomes determined by the instructor in consultation with the student and permission of the School Dean.

0-4
CH(s)

FOSM 1199

Special Topics in Food Service

Studies in special selected topics, to be determined by the instructor and approved by the School Dean.  Credits earned will be applicable as free electives in associate and certificate of applied science degree programs. 

0-4
CH(s)

FOSM 1189

Guided Experience I

This course will be a guided experience for community college students to explore topics of interest in their field through research, field experience, presentation, computer applications, lab experience, or other project agreed upon between the student and the supervising faculty and is submitted to the dean in a written contract.

1-4
CH(s)

FOSM 1160

Local Market Agriculture

This course will cover topics in small farm viability and will explore the collaboration between farmers and chefs in supporting and promoting the local food market. In addition, students will examine local farmers’ most common direct marketing opportunities. The student will be able to develop a farm to restaurant model, which will illustrate the importance of sharing the value of local foods.

3
CH(s)

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