50 SANITATION AND SAFETY
Prerequisite: None | Lecture: 3 hours. CSU 3 UNITS
An introduction to basic principles of sanitation, safety, work simplification and use and care of institutional food service equipment.

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

101 FOOD PRODUCTION I
Prerequisites: FSM 50, 100, or Fam & CS 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.

102 FOOD PRODUCTION II
Prerequisites: Fam & CS 101 and negative TB test | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS
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.

103 MENU PLANNING
Advisories: Fam & CS 100 or FSM 100 and Fam & CS 21 or FSM 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/foodservice industry.

104 DINING ROOM PRESENTATION
Prerequisites: Fam & CS 50, 101 or FSM 50, 101 | Corequisite: FSM 102 or Fam & CS 102 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS
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 busperson to maitre d'. Special event presentations included.

105 FOODSERVICE PURCHASING AND INVENTORY MANAGEMENT
Prerequisites: Fam & CS 21, 50, 100 or FSM 21, 50 100 | Corequisite: FSM 106 or Fam & CS 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.

106 FOOD AND BEVERAGE COST CONTROL/RECORDS
Prerequisites: Fam & CS 50, 100, FSM 50, 100 | Corequisites: FSM 105 and Fam & CS 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.

108 INTERNSHIP
Prerequisite: Completion of 12 units in discipline with 2.5 GPA | Lecture: 1 hour, lab 3 hours, 15 hours in industry. CSU 2 UNITS RPT2
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.

109 PROFESSIONAL BAKING
Prerequisites: FSM 50, 101 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS RPT2
Study of baking functions, practical instruction and skill development in yeast-raised products, pies, cobblers, cookies, bars, brownies, and breakfast breads.

110 MANAGING CATERING OPERATIONS
Prerequisite: FSM 50 | 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.

111 CULINARY COMPETITION
Prerequisite: None | 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.

115 RESTAURANT OPERATIONS MANAGEMENT
Prerequisite: None | 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.

125 FOODS LABORATORY
Prerequisite: Fam & CS 101 or FSM 101 | Lab: 3 hours. 1 UNIT RPT2
Note: Class graded credit/no-credit.
Supervised practice in college-operated food service operation. Food preparation is in range, pantry, bakery, and short order.

130 CAKE DECORATION I
Prerequisite: None | Lecture: 1 hour, lab 3 hours. 2 UNITS RPT2
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.

225 FOODS LABORATORY
Prerequisite: FSM 101 | Lab: 6 hours. 2 UNITS RPT2
Note: Class graded credit/no-credit
Supervised practice in college-operated food-service operation. Food preparation in range, pantry, bakery, and short order.

325 FOODS LABORATORY
Prerequisite: FSM 101 | Lab: 9 hours. 3 UNITS RPT2
Note: Class graded credit/no-credit
Supervised practice in college-operated food service operation. Food preparation in range, pantry, bakery, and short order.