College of the Albemarle · Courses

FST

8 courses with the subject FST, 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.

FST 100Intro to Foodservice

FST 101 Quantity Baking I Co-Requisites: FST 103 or CUL 110 FST 102 Foodservice Skills I Co-Requisites: FST 103 or CUL 110

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu

FST 101Quantity Baking I: This course introduces2

fundamental concepts, skills, and techniques in quantity baking. Topics include yeast and quick breads, cookies, cakes, and other baked goods. Upon completion, students should be able to prepare and evaluate baked products. Semester: Fall | Class Hours: 1 | Lab Hours: 4 Total Credit Hours: 3

Subject: FST
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2026-2027
Source: www.albemarle.edu
Prerequisite: None
Corequisite: FST 103 or CUL 110

FST 102Foodservice Skills I: This course introduces

the concepts, skills, and techniques for volume food production in an institutional or commercial setting. Emphasis is placed on knife skills, tool and equipment handling, and applying principles of basic hot and cold food preparation. Upon completion, students should be able to demonstrate entry-level skills for foodservice operations. Semester: Fall | Class Hours: 4 | Lab Hours: 8 Total Credit Hours: 8

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu
Prerequisite: None
Corequisite: FST 103 or CUL 110

FST 103Foodservice Sanitation: This course provides

practical experience with the basic principles of safety and sanitation in the food service industry. Emphasis is placed on personal hygiene habits, safety regulations, and food handling practices (H.A.C.C.P.) that protect the health of the consumer. Upon completion, students should be able to demonstrate appropriate safety and sanitation practices required in the food service industry. Semester: Fall | Class Hours: 2 | Lab Hours: 0 Total Credit Hours: 2

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu
Prerequisite: None
Corequisite: None

FST 105Menu Planning: This course introduces the

principles and functions of menu management for general and special populations. Emphasis is placed on building menus with regard to nutritional considerations and dietary needs. Upon completion, students should be able to develop and prepare menus to be used in a variety of dining settings. Semester: Spring | Class Hours: 3 | Lab Hours: 0 Total Credit Hours: 3

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu
Prerequisite: None
Corequisite: None

FST 106Foodservice Skills II Pre-Requisites

Take One Set: Set 1: FST 102 and FST 103 Set 2: FST 102 and CUL 110 Set 3: CUL 140, CUL 170, and FST 103 Set 4: CUL 140, CUL 170, and CUL 110 Set 5: CUL 142, CUL 170, and FST 103 Set 6: CUL 142, CUL 170, and CUL 110

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu

FST 107Quantity Baking II Pre-Requisites

Take One Set: Set 1: FST 103 and FST 101 Set 2: FST 103 and CUL 160 Set 3: CUL 110, and FST 101 Set 4: CUL 110, and CUL 160

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu

FST 108Purchasing and Cost Control: This course

covers the concepts associated with the control of primary costs in foodservice establishments: purchasing and cost controls. Topics include the purchasing, receiving, storage, issuance, and production of products, as well as revenue, inventory, and labor controls. Upon completion, students should be able to apply the necessary knowledge and skills required to understand and control the primary costs for a foodservice establishment. Semester: Spring | Class Hours: 2 | Lab Hours: 2 Total Credit Hours: 3

Subject: FST
Type: course
Edition: 2026-2027
Source: www.albemarle.edu
Prerequisite: None
Corequisite: None

Source: College of the Albemarle's catalog, linked per course · table learning_unit · CourseShelf publish 61