FSM 101—Food Safety Certification 1-0-1
A study of food and the methods needed to control contamination and microbial growth. The principles of HACCP and food safety standards and regulations will be presented. Emphasis is given to developing a working environment which will provide the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies. This course is offered in conjunction with the Educational Foundation of the National Restaurant Association. Upon successfully completing the final Servsafe exam, provided by the Educational Foundation of the National Restaurant Association, the participant is eligible to apply to the Pennsylvania Department of Agriculture for the Food Employee Certification.
FSM 102—Food Safety Re-Certification 1-0-1
This course is required for continued certification with the Pennsylvania Department of Agriculture as a Certified Food Employee. Participants in the course must presently be or previously have been certified by the PDA. Participants must prepare for the course by reading the textbook prior to attending the class. Participants have the option of taking the ServSafe Examination upon successful completion of the class. The optional examination is not automatically offered with this class. This course is a study of food and the methods needed to control contamination and microbial growth. The principles of HACCP and food safety standards and regulations will be presented. Emphasis is given to developing a working environment which will provide the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies.
FSM 103—Introduction to the Hospitality Industry 3-0-3
An overview of the careers and opportunities in food service, lodging and tourism with an emphasis in employability skills. Individual responsibilities, current industry issues, and future trends are explored. Transportation to off-campus locations is the responsibility of the student.
FSM 105—Foods I 2-4-4
Introduction to food preparation and theory will introduce the student to the application of principles of food cookery. Principles relating to various categories of food preparation will be investigated and then applied in a laboratory situation. Sanitation and safety procedures will be emphasized. Uniforms, cutlery set and decorative tips required for all lab classes.
FSM 112—Quantity Foods 1-6-4
A continuation in food preparation, with cooking in quantities. Teaches the reasons for preparing foods in various ways to satisfy the clientele; also what commercial equipment is available to produce the best quality end product. Major emphasis is placed on menu planning, standardizing recipes and food production. The student is made aware of work simplification, cost control organization and administration. Types of meal service are studied. Student assumes various positions such as manager, cook, baker, etc. in lab periods and operating student-run cafe. Uniforms, cutlery set and decorative tips required. Prerequisite: FSM 105
FSM 113—Customer Service 3-0-3
Students will be taught to deliver high-quality service in various positions throughout the hospitality and tourism industry. Emphasis will be given to establishing a service strategy, selecting and training service employees, and delivering customer-friendly systems of operation.
FSM 117—Wait Staff/Dining Room Training 1-0-1
Emphasizes techniques and procedures of proper service. The responsibilities, qualifications and conduct of waitstaff personnel will also be presented. The course is designed for students and managers who are interested in the training of food servers. It is also designed for those individuals who are employed in the field or those who are seeking employment as a waitstaff person and have had no training. Dining room attire required.
FSM 118—Sanitation 2-0-2
A study of food and environmental sanitation and safety in food service. Emphasis is given to the study of food-related diseases their origins as well as the precautionary measures that must be taken to prevent these diseases. Providing the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies is stressed. ServSafe is an operations-centered certification course offered by the Educational Foundation of the National Restaurant Association. Upon completion of the course, a final certification exam furnished and corrected by the Educational Foundation of the National Restaurant Association will be administered. A certificate of completion will be forwarded to those obtaining a minimum score of 75% on the exam. This certificate can be used to apply to the Pennsylvania Department of Agriculture for the Food Employee Certification. Students must earn this certificate to successfully complete this class.
FSM 119—Beverage Management 1-0-1
A study of beverage and dining room services. Information will be given on cost and product controls, inventory control, industry standards and personnel training and staffing. Emphasis will be given to liquor liability responsibilities and government agencies. Basics of mixology will also be presented. Dining room attire required.
FSM 120—Wine Appreciation and Service 1-0-1
An in-depth study of wine production and classifications. Emphasis given to pairing of wine and food, formal wine service, and service needed to enhance customer appreciation. Dining room attire required.
FSM 127—Service Techniques 1-0-1
Designed to develop technical service skills for the student interested in front of the house employment in the food service industry. Service skills and techniques which will be emphasized are adaptations of service styles and equipment for the various industry segments, tableside cooking, personal sales, and server responsibilities in relation to the customer. Dining room attire required.
FSM 157—Catering 1-4-3
Introduces the principles, operations and different organizational structures of service catering. Emphasis will be on the menu planning, costing, business records, insurance, government regulatory information, garnishing for merchandising, equipment and personnel training for this type of operation. Lab experience will involve recipe testing and production for a selected number of class catering experiences. Transportation to off-campus locations is the responsibility of the student. Uniforms, cutlery set and decorative tips required. Prerequisite: FSM 105 or permission of instructor
FSM 159—Nutrition 3-0-3
The student learns the nutrients, their sources and their relation to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements. General nutrition is discussed including the social, economic and psychological implications of food and eating.
FSM 170—Food Culture and Religion - 3-0-3
Defining Cuisine through Religion and Culture This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.
FSM 213—A la Carte Kitchen 1-6-4
A combination of learning experiences, self-evaluation and operating systems that pertains to a la carte service. The student will manage and operate the student-run Café. The learning experience with include purchase requisitions, recipes, costing, production schedules and inventory. Uniforms, cutlery set and decorative tips required. Prerequisite: FSM 105
FSM 215—Food Purchasing and Menu 3-0-3
Management Includes factors to consider in selecting, purchasing, receiving, and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control, storage and menu development and management. Computer application is included in the course.
FSM 218—Hospitality Marketing 3-0-3
Study of the principles of hospitality cost controls. Students become aware of local, state and federal regulations as they apply to the hospitality industry. Promotion, advertising, merchandising, menu design and job description as they relate to the hospitality industry are studied.
FSM 219—Hospitality Internship 1-20-3
A supervised and evaluated on-the-job training experience in a hospitality setting. On-campus seminars are conducted for the students to discuss their experience and career opportunities. Job-site must be approved by instructor. Uniforms, cutlery set and decorative tips may be required. Prerequisite: Permission of instructor
FSM 225—Hospitality Study Tour I 3-0-3
Allows students to experience the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and learnings will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisite: Permission of instructor
FSM 226—Hospitality Study Tour II 3-0-3
Provides students with a second experience of the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and learnings will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisites: Permission of instructor & FSM 225
FSM 235—Supervision and Training 3-0-3
Involves supervision and training for personnel in the hospitality industry. The course plan of study includes history of management, functions of management, management challenges of the future industry regulations and personal development to achieve goals within the hospitality industry.
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