The following course information is effective for the Spring 2010 term.
Food Service Management (FSM)
Business
- FSM 110 Introduction to Professional Food Service
- FSM 111 Principles of Food Preparation I
- FSM 112 Culinary Arts I
- FSM 113 Applied Food Service Sanitation
- FSM 170 Principles of Food Preparation II
- FSM 171 Culinary Arts II
- FSM 175 Nutrition
- FSM 212 Menus/Merchandising/Facilities Planning
- FSM 213 Quantity Food Purchasing
- FSM 271 Food Service Management
- FSM 273 Food, Beverage and Labor Control
- FSM 299 Selected Topics in Food Service
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See also: Class Schedule