16 courses with the subject FSAD, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FSAD 100Global and Ethnic Foods3
Presents food and cultural topics to Food majors and Travel and Tourism students. Lecture and laboratory sections will allow students to investigate sources of information and achieve hands-on experience with ethnic foods. Students will gain an appreciation of the importance of various foods in the tourism industry. This course has an associated lab fee. 3 credits (1 lecture hour/week, 4 lab hours/week), fall semester
An introduction to basic procedures and techniques for quantity food preparation as well as institutional food service equipment (use and maintenance). Also includes sanitation and math competency. 3 credits (1 lecture hour, 3 laboratory hours, 15 hours volume food service), fall semester
A comprehensive course in food service sanitation designed to lead to national certification as a food service handler by the Education Foundation of the National Restaurant Association. 1 credit (15 lecture hours per semester), fall semester
Basic management theories and principles common to all types of hospitality operations. Organization and management, the management process, leadership, objectives, policies and ethics, communications and discipline. Case studies and critical review of current management literature. 3 credits (3 lecture hours), spring semester
Analysis of factors for selection of equipment according to type of food service, comparative evaluation of equipment, purchase specifications. Each student develops a prospectus for a given food service operation and makes a schematic layout. 3 credits, spring semester
Customer service laboratory experience in conjunction with state or national hospitality operations. A field based experience providing food service administration, culinary arts, restaurant management, and travel/tourism majors with an opportunity to apply their knowledge in a customer service environment. Student experience supervised by faculty. 3 credits, (1 lecture hour, 6 lab hours) spring semester
Summer work in an approved job in the food service industry, preferably in the area of specialization. Comprehensive written report required at the end of the work period. Work is evaluated by the college and employers. 2 credits, fall semester
Students learn principles of motivating personnel, merchandising products and advertising of various types of food service units, meal management techniques involving menu planning, recipe development, staffing, training, safety, purchasing and production. Student projects involve producing an actual menu form which integrates knowledge gained in a laboratory setting. 4 credits (1 lecture hour, 6 laboratory hours), fall semester.
A comprehensive course in food safety management, designed to lead to national certification as a food safety manager by a nationally accredited program approved by the Conference for Food Protection, Certified Professional Food Manager from Prometric. Open to off-campus students only. Pre/co requisite: FSAD 102 or permission of the instructor. 1 credit (15 lecture hours), spring, summer, winter or fall semesters
Instruction in determining food products specifications, understanding distribution systems, supplier selection, specifications, and product knowledge. Also includes purchasing and inventory principles, as well as cost control. Prerequisites: FSAD 101 or CUL 101 4 credits (4 lecture hours), fall semester
Management of people at work, the dimensions of labor management and responsibilities. Labor-management relations. Role playing in collective bargaining. Internal and external union functioning. 3 credits (3 lecture hours), spring semester
Prepares students for entry into professional management. Portfolio development videotaped interviewing, discussion of technology and service strategies with experts from the industry, analysis and discussion of current trends are topics covered. 1 credit (1 lecture hour), spring semester
A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making. Prerequisites: FSAD 101 or CUL 101, FSAD 102 or instructor’s permission. 6 credits (1 lecture hour and 12 laboratory hours), spring semester
Discover the Art of Catering: An Introduction to Culinary Excellence. This course is designed to provide students with a foundational understanding of the principles, practices, and techniques essential for successful catering operations. Through a blend of theoretical knowledge and practical application, students will explore various aspects of catering, including menu planning, food preparation, presentation, customer service, and business management. 3 credits (3 lecture hours).
A comprehensive course in Professional Food Service Management Certification. This course reviews all aspects of managing a foodservice operation including customer service, food safety, restaurant math, purchasing, inventory control, beverage control, human resources, food production and service management, menu design and analysis, food service accounting and financial management. Designed to lead to national certification as a Professional food service manager by a nationally accredited program approved by the Conference for Food Protection, Certified Professional Food Manager from Prometric. Open to off-campus students only. Pre/co-requisite: FSAD 102 or permission of instructor 1 credit (15 lecture hours), fall, spring, summer, winter semesters
A comprehensive course focusing on HACCP, the management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This class is a national certification course leading to Certified HACCP manager as defined by The National Sanitation Foundation, Conference for Food Protection and Prometric. Pre/co requisite: FSAD 102, or FSAD 222, or permission of instructor Open to off-campus students only. 2 credits, (30 lecture hours), fall, spring, summer, winter semesters
