Classes

FSMGMT 050 – SANITATION AND SAFETY
Prerequisite: None | Lecture: 3 hours. CSU 3 UNITS

Corequisite: FSMGMT 100 and 101
An introduction to basic principles of sanitation, safety, work simplification and use and care of institutional food service equipment.

FSMGMT 100 – INTRODUCTION TO HOSPITALITY INDUSTRIES
Prerequisite: None | Lecture: 3 hours. CSU 3 UNITS

Corequisite: FSMGMT 050, 101
Course covers overview, history, description and interrelationships of the hospitality industries. Emphasis on the multifaceted foodservice industry including, hotels, restaurants, club fields and institutions. Topics: Social and economic forces influencing hospitality industry development; market trends; foodservice management; prospective career opportunities and requirements.

FSMGMT 101 – FOOD PRODUCTION I (CULINARY FUNDAMENTALS I)
Prerequisites: FSMGMT 50, 100 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS
Study and laboratory experience of quality food preparation (i.e. school, restaurant, and cafeteria): introduction and application of principles and procedures for basic food preparation that develops culinary skills used in foodservice; emphasis on equipment, tools and proper utilization of time. Course is pared of a one year long series.

FSMGMT 102 – FOOD PRODUCTION II (CULINARY FUNDAMENTALS II)

Prerequisites: FSMGMT 050 (Passed ServSafe Exam), 100, and 101 and negative TB test | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS; Corequisite: FCS 21
Advanced study and laboratory experience of food preparation and production. Application of advanced preparation procedures requiring high production standards, attractive service and recipe standardization. American Culinary Federation competencies will be emphasized, includes participation in foodservice operation.

FSMGMT 103 – MENU PLANNING
Advisories: FSMGMT 050, 100 and FCS 21 | Lecture: 2 hours. CSU 2 UNITS
Examines basic principles of menu planning for today's trends. Techniques of cost control and creation of interesting menus for the different types of establishments in the hospitality and foodservice industry.

FSMGMT 104 – DINING ROOM PRESENTATION
Prerequisites: FSMGMT 50, 101 | Corequisite: FSM 102 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS; Corequisite: FSMGMT 100 and 102
Instruction and practical training covers all aspects of service and management in food operations. Includes food and cash controls, styles or service and dining area merchandising. Receptions, banquets, buffets are covered from bus person to maitre d'. Special event presentations included.

 
FSMGMT 105 – FOOD SERVICE PURCHASING AND INVENTORY MANAGEMENT
Prerequisites: FSMGMT 50, 100, 101 and FCS 21 | Corequisite: FSM 106 | Lecture: 2 hours. CSU 2 UNITS
Provides training in duties and functions of the professional food buyer: basic information on sources, grades, quality and standards for selecting food items, stressing points on specifications: receiving, storing, and issuing procedures. Cost and operational expense and seasonal variations included.

FSMGMT 106 – FOOD AND BEVERAGE COST CONTROL/RECORDS
Prerequisites: FSM 50, 100 | Corequisites: FSM 105 | Lecture: 3 hours. CSU 3 UNITS
Analyzing food, beverage and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include cost, volume, profit relationships, food costs determination, standard costs, forecasting, sales control and menu pricing.

FSMGMT 108 – INTERNSHIP

Prerequisite: Completion of 12 units in discipline with 2.5 GPA | Lecture: 1 hour, lab 3 hours, 108 hours in the CAI as an intern. CSU 2 UNITS
Provides supervised experience in the Culinary Arts Institute and gives hands-on training in a food service/hotel/restaurant establishment through The Servery and Catering events. Food production experience work required. Students learn skill required for job competence.

FSMGMT 108 – EXTERNSHIP
Prerequisite: Completion of 12 units in discipline with 2.5 GPA | Lecture: 1 hour, lab 3 hours, 108 hours in industry as an extern. CSU 2 UNITS
Provides supervised fieldwork experience in industry and gives hands-on training in a food service/hotel/restaurant establishment. Field work required. Students learn skill required for job competence.

FSMGMT 109 – PROFESSIONAL BAKING
Prerequisites: FSMGMT 50, 101 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS; Corequisite: FSMGMT 130
Study of baking functions, practical instruction and skill development in yeast-raised products, pies, cobblers, cookies, bars, brownies, and breakfast breads.

FSMGMT 110 – MANAGING CATERING OPERATIONS
Prerequisite: FSMGMT 50, 100, and 101 | Lecture: 2 hours, lab 4 hours. CSU 4 UNITS
This course is a study of catering sales and operations, including "on hands" practicum and interpersonal dynamics from production through a service.

FSMGMT 111 – CULINARY COMPETITION
Prerequisite: FSMGMT 050, 100, 101, 102, 225 and 325. | Lecture: 1 hour, lab 4 hours. 3 UNITS
This is a class for culinary students who desire to compete in culinary contests statewide and nationally following the rules of the American Culinary Federation.

FSMGMT 115 – RESTAURANT OPERATIONS MANAGEMENT
Prerequisite: FSMGMT 050, 100 and 101 | Lecture: 3 hours. 3 UNITS
Course provides overview of food service and restaurant industry with emphasis in operations management. Topics include labor cost, safety and sanitation, hospitality laws, food and beverage purchasing and control cycles.

FSMGMT 116 – BEVERAGE MANAGEMENT
Prerequisite: FSMGMT 050, 100 and 101 | Lecture: 3 hours. 3 UNITS
Challenges of managing and operating a beverage service in the hospitality industry. Includes profitability through marketing and merchandising, alcohol service, control service, beverage service, pairing beverage to food, duties and responsibilities of staff.

FSMGMT 125 – FOODS LABORATORY (RESTAURANT PRACTICUM)
Prerequisite: FSMGMT 050, 100 and 101 | Lab: 3 hours. 1 UNIT
Note: Class graded credit/no-credit.
Supervised practice in college-operated food service operation. Food preparation is in range, pantry, bakery, and short order.

FSMGMT 130 – CAKE DECORATION I
Prerequisite: FSMGMT 050, 100 and 101  | Lecture: 1 hour, lab 3 hours. 2 UNITS
Course covers a variety of techniques that emphasize the fundamentals of the American style of cake decoration. Exposure to basic equipment, procedures of cake production, coloring techniques, design transfer, cake construction, borders, and icings will be covered.

FSMGMT 225 – FOODS LABORATORY (RESTAURANT PRACTICUM)
Prerequisite: FSMGMT 050, 100, 101 and 102 | Lab: 6 hours. 2 UNITS
Supervised practice in college-operated food-service operation. Food preparation in range, pantry, bakery, and short order.