Codes and Dates
Current Effective Date 2025 Fall Semester
Curriculum Committee Approval: 10/07/2024
Board of Trustees Approval: 11/12/2024
Program Control Number 11017
Department: CHSS
Subject: (FSM) Food Service Management
TOP Code 1307.10 - Restaurant and Food Services and Management*
Description
This degree is designed to prepare students for employment in Food Service Management.
Program Learning Outcomes
Upon successful completion of this program, students will be able to:
1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.
2. Evaluate the nutritional content of foods and menus.
3. Choose record keeping methods to monitor the fiscal viability of a food service establishment.
Degree Requirements
Required Core Courses
33.5-34.0
3.5-4.0
ACCTG 4A
Financial Accounting (Active)
4.0
OR
BT 131
Applied Accounting (Active)
3.5
BA 10
Introduction to Business (Active)
3.0
ECON 25
Introduction to Economics (Active)
3.0
FN 1
Principles of Food Preparation (Active)
3.0
FN 2
Advanced Food Preparation (Active)
3.0
3.0
FN 35
Nutrition and Health (Active)
3.0
OR
FN 40
Nutrition (Active)
3.0
FSM 11
Food Service Supervision (Active)
2.0
FSM 15
Food Production Management (Active)
2.0
FSM 19
Work Experience Education (Active)
1.0
FSM 25
Food and Beverage Purchase and Control (Active)
2.0
FSM 35
Food Services, Sanitation, Safety, and Equipment (Active)
2.0
FSM 38
Quantity Food Preparation (Active)
3.0
MKTG 10
Principles of Marketing (Active)
3.0
Total: 33.5-34.0