Food Service Management A100-
Intro Hospitality Indus
(3)
Overview of the hospitality industry. Same as Culinary Arts A100 and Hospitality, Travel & Tourism A100. Students completing Food Service Management A100 may not receive credit for Culinary Arts A100 or Hospitality, Travel & Tourism A100. Transfer Credit: CSU.
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Food Service Management A145-
Child Nutr Program Mgmt
(2)
The role of food service managers and child care administrators in child nutrition programs, current regulations, and safe and sanitary food handling techniques. Transfer Credit: CSU.
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Food Service Management A151-
Food Production Mgmt
(2)
Techniques and practice managing individuals responsible for producing food including supervision in planning, organizing, supervising, and controlling food production is discussed. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Culinary Arts A150 or any two of the following: Culinary Arts A120, A122, A124, A149. Transfer Credit: CSU.
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Food Service Management A160-
Sanitation & Safety
(3)
Principles of bacteriology and their application to personal cleanliness. Cause and control of food-borne illness, food preparation, dish washing procedures, sanitation of kitchen and dining room. Food handlers national certification exam will be administered.
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Food Service Management A161-
Concepts in Sanitation
(0.5)
A short course in sanitation applied to the flow of food. The course is designed to meet current professional organization certification requirements and prepares the student for the national food handler certification examination (ServSafe). Offered on a pass-no pass basis only. Transfer Credit: CSU.
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Food Service Management A190-
Dining Room Service
(2)
Orientation to all functions of restaurant dining room operations, including dishwashing, pot and pan washing, floor care, equipment maintenance, and line preparation techniques. Emphasis on dining room service techniques of table waiting and accompanying dining room skills. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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Food Service Management A210-
Dining Room Management
(3)
How to manage and promote a profitable dining room. Emphasis on management activities of controlling and staffing a dining room. Students will be required to follow Hospitality Department Dress Code. TB clearance required. PREREQUISITE: Food Service Management A190. Transfer Credit: CSU.
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Food Service Management A240-
Food Service Math/Acct
(4)
Mathematical and accounting concepts as applied to food service problems. Transfer Credit: CSU.
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Food Service Management A250-
Menu Planning/Purchasng
(3)
Menu planning and purchasing principles for food service operators. Transfer Credit: CSU.
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Food Service Management A260-
Supervision & Trng Tech
(3)
Developing personnel programs and desirable labor-management relations. Special emphasis on leadership skills of motivation, communication, and decision making. Same as Hotel Management A260. Students completing Food Service Management A260 may not receive credit for Hotel Management A260. Transfer Credit: CSU.
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Food Service Management A284-
Catering
(3)
The theory and practice of managing a catering operation. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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Food Service Management A285-
Restaurant Management
(3)
The principles of operating a food service facility. Management of full service restaurants, fast food operations, and institutional operations are included. Transfer Credit: CSU.
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Food Service Management A286-
Directed Pract in FSM
(2)
A directed opportunity in food service or culinary arts to gain practical training. This directed practice is repeated for each option the student elects in order to earn a Certificate of Achievement in that option. Students will be required to follow dress standards and companies policies of conduct set by the facility in which they are working. TB clearance required. This course may be taken two times. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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