Jun 29, 2022  
2009 - 2010 Catalog 
    
2009 - 2010 Catalog Archives - Prior Version

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FSM 250 - Quantity Food Production and Service


This course highlights the management principles for all types of successful quantity food production and service facilities. It also focuses on what front-of-the house staff needs to know to serve alcohol and customers responsibly. Practical experience in large quantity cookery is required and may involve various non-profit community foodservice facilities. This course offers 2 credits of lecture and 1 credit of “hands-on” lab experience. Students are required to wear a uniform for all foods laboratory classes. Successful students may earn a ServSafe Alcohol, and two MangeFirst Certificates, one in Hospitality and Restaurant Management and the other in Inventory and Purchasing from the National Restaurant Association Educational Foundation (NRAEF).
3 credits



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