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Food Services Management Courses

FSM 11 - FOOD SERVICE SUPERVISION
2 units, 2 lecture hours, (Formerly Dietetic Services 11)
ADVISORY: Concurrent enrollment in Food Service Management 19 and Food Service Management 15 recommended. Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Current methods of supervision and leadership which are applicable to the food service industry. Methods and techniques of recruitment, selection, training and evaluation of personnel. Record maintenance, enforcement of safety and sanitary standards; supervision of food service employees. (A, CSU)

FSM 15 - FOOD PRODUCTION MANAGEMENT
2 units, 2 lecture hours, (Formerly Dietetic Services 15)
ADVISORY: Food Service Management 35 and familiarity with quantity food preparation recommended. Concurrent enrollment in Dietetic Services 19 recommended. Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Effective management of time, staff, equipment in quantity food preparation. Supervisor responsibilities. Standards and criteria; menu planning; systems of production. (A, CSU)

FSM 19 - VOCATIONAL WORK EXPERIENCE
1-4 units, (Repeats = 3), (Formerly Dietetic Services 19)
PREREQUISITE: Must be enrolled in minimum of 7 units, including occupational work experience class, have a job directly related to the work experience class and either be majoring in the field or be enrolled in a course directly related to the job.

Supervised employment from 5 to 20 hours per week, and one hour in class per week. The amount of college credit earned by the student is dependent upon the number of hours of work during the semester as follows:

One unit for minimum of 75 hours;
Two units for minimum of 150 hours;
Three units for minimum of 225 hours;
Four units for total of 300 hours. (A, CSU)

FSM 25 - FOOD AND BEVERAGE PURCHASE AND CONTROL
2 units, 2 lecture hours, (Formerly Food Services 66)
ADVISORY: Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Food purchasing policies and procedures with respect to budget. Basic marketing functions and selection of food products for commercial and institutional food service operations. Emphasis on developing standard purchase specification for various food service operations and on procedures for buying, receiving, storing, inventory management. (A, CSU)

FSM 35 - FOOD SERVICES, SANITATION, SAFETY AND EQUIPMENT
2 units, 2 lecture hours, (Formerly Dietetic Services 35).
ADVISORY: Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Food service employees' role in preventing foodborne illness. Supervisor's responsibilities in maintaining standards of health and safety. Selection and use of food service equipment for optimum safety and sanitation. Federal, state, and local regulations. Exam given for the National Institute for the Food Service Industry certificate. (A, CSU)

FSM 38 - QUANTITY FOOD PREPARATION
3 units, 2 lecture hours, 4 lab hours, (Formerly Dietetic Services 58)
ADVISORY: Food Service Management 35 and Food and Nutrition 1 recommended. Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Quantity food preparation with emphasis on recipe standardization; use of equipment and time; application of the principles of sanitation and safety; the attractive service of food. (A, CSU)

FSM 60 - BASIC SKILLS: BASIC FOODS
3 units, 2.5 lecture hours, 1.5 lab hour, (Formerly Food Services 54)
ADVISORY: Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Overview of basic preparation skills in preparing and serving nutritious and acceptable foods in schools, child care centers, and family day care programs. (A)

FSM 62 - MENU PLANNING FOR CHILD NUTRITION
3 units, 3 lecture hours, (Repeats = 1), (Formerly Food Services 62)
ADVISORY: Food and Nutrition 35 or 40 strongly recommended for success. Eligibility for English 25 and 26 or English 53 or ESL 67 and 68 recommended.

Overview of menu planning for child nutrition programs including reimbursable patterns, student preferences, basic nutrition and menu planning principles, menu development techniques, and menu management procedures. Meeting government and nutrition standards; budgetary and inventory controls. (A)
Last updated: 12/15/2009 11:29:31 AM