19 courses with the subject FSVC, 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.
FSVC 110Hospitality and Tourism Management3
(3 lecture) Course Description The Hospitality and Tourism Management course offers a thorough exploration of the principles and practices that underpin the hospitality and tourism industry. Students will learn about key aspects such as operations management, marketing strategies, sustainable tourism, customer experience design, and event planning. The coursework combines theoretical frameworks with practical applications, providing an understanding of industry trends, cultural diversity, and economic impacts on tourism. Through case studies, group projects, and industry engagement, students will gain critical insights to help them succeed in various roles within the vibrant world of hospitality and tourism. Note Spring semester only. Text Brymer, R. A., Cain, L. N. & Whitney, P. (2023). Hospitality: An introduction (18th ed.). Dubuque, IA: Kendall Hunt. Objectives
(2 lecture, 3 lab) Course Description Culinary Arts I is an introductory course designed to immerse students in the fundamentals of cooking and kitchen management. Students will explore essential cooking techniques, food safety practices, and the principles of flavor development while preparing a variety of dishes. Hands-on experiences will foster creativity and confidence in the kitchen, as participants learn the art of knife skills, ingredient selection, and presentation. By the end of the course, students will have a solid foundation in culinary basics, preparing them for further culinary studies or entry-level kitchen positions. Note Fall semester only. Text Labensky, S. R., Hause, A. M. & Martel, P. A. (2025). On cooking: A textbook of culinary fundamentals (7th ed.). New York City, NY: Pearson. Objectives
(3 lecture) Course Description The focus of this course is special-events planning with an emphasis on the following: design basics, room configurations, event flow, entertainment, and concessions. Also, communication skills necessary for special-event planning venues including festivals, galas, fairs, sporting events, weddings, and reunions are examined. Note Summer semester only. Text Lee, S. S. & Goldblatt, J. (2020). Special events: The brave new world for bolder and better live events (8th ed.). Hoboken, NJ: Wiley. Objectives
(2 lecture, 4 lab) Course Description In this Baking Essentials course, students will embark on a delicious journey through the foundational techniques and principles of baking. From mastering the art of measuring ingredients and understanding baking chemistry to creating classic breads, pastries, and desserts, participants will develop essential skills in mixing, shaping, and decorating. Hands-on lessons will cover topics such as dough preparation, cookie variations, cake construction, and the importance of precision in recipes. Ideal for beginners and enthusiasts alike, this course will provide the knowledge and confidence needed to excel in the kitchen and elevate your baking to new heights. Note Fall semester only. Text Labensky, S. R., Martel, P. A., & Van Damme, E. (2016). On baking: A textbook of baking and pastry fundamentals (3rd ed.). New York City, NY: Pearson. Objectives
(1 lecture) Course Description This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on food borne illnesses, their origins and on ways to apply sanitary principles in practical situations as well as methods for training employees to follow good sanitation practices. HACCP principles are emphasized. The course meets and exceeds FDA recommendations on content for sanitation. Note Fall semester only. Text Educational Foundation of the National Restaurant Association (2022). ServSafe coursebook (8th ed.). Washington, DC: National Restaurant Association. Objectives
(3 lecture) Course Description This Hospitality and Tourism Marketing course provides an in-depth examination of the principles and practices essential for marketing within the hospitality and travel industries. Students will explore strategies to effectively promote destinations, hotels, and travel services, while also analyzing consumer behavior and market trends. Through case studies, projects, and industry insights, the course prepares students to develop comprehensive marketing campaigns that resonate with diverse audiences and leverage emerging technologies. Note Spring semester only. Prerequisite BUSN 214. Text Kotler, P., Bowen, J. T. & Baloglu, S. (2021). Marketing for hospitality and tourism (8th ed.). New York City, NY: Pearson. Objectives
FSVC 128Customer Relations for the Hospitality Industry3
(3 lecture) Course Description Exceptional customer relations are paramount for success in the foodservice, lodging, and tourism industries. This course is designed to provide students with the basic principles involved in delivering superior guest services. Selected topics include proper service techniques for foodservice establishments, dealing with front desk concerns in lodging, and managing dissatisfied customers within the hospitality environment. Text Ford, R. S. & Heaton, C. P. (2000). Managing the guest experience in hospitality. Boston, MA: Cengage. Objectives
(3 lecture) Course Description This course is an introduction to the exciting field of meetings and events management. The course is taught from the perspective of a meeting planner, event planner, and a facility manager. The relationship between these roles is explored by way of the text, discussion, and guest lecturer(s). Students will plan events throughout the semester to gain experience working with subcontractors, clients, and event staff. Note Fall semester only. Text McManus, L., Verni, S. & Rouse, M. E. (2024). Event planning and management: Communicating theory and practice (3rd ed.). Dubuque, IA: Kendall Hunt. Objectives
(3 lecture) Course Description This course introduces the principles and practices of basic normal nutrition which contributes to total wellness. Fundamentals include nutrients, digestion, absorption, metabolism, and dietary recommendations. Selected nutrition topics are nutrition over the life cycle; weight management and exercise; nutrition and health; nutrition labeling; menu planning; and development of healthy recipes. Text Smith, A., Collene, A. & Spees, C. (2024). Wardlaw’s contemporary nutrition (2024 Release). New York City, NY: McGraw-Hill Education. Objectives
(4 lecture) Course Description This course explores the nutrition care process in healthcare facilities. Topics to be covered include nutritional assessment, computer diet analysis, care plans, calculating diets, planning medical nutrition therapy, enteral feedings’ calculations, documentation, regulations, quality assurance issues, and nutrition counseling methods. Prerequisite FSVC 140. Text Nelms (2009). Medical nutritional therapy: A case (3rd ed.). Stamford, CT: Thomson. Pronsky (2011). Food medication interactions (16th ed.). Birchrunville, PA. Whitney, E., Cataldo, C. & Rolfes, S. (2009). Understanding normal and clinical nutrition (8th ed.). Belmont, CA: Wadsworth. Objectives
(2 lecture, 3 lab) Course Description The Culinary Arts II course builds upon foundational skills acquired in Culinary Arts I, while diving deeper into advanced cooking techniques, recipe development, and presentation aesthetics. Emphasis is placed on ingredient selection, flavor profiling, and menu planning, as students engage in hands-on practice to refine their culinary skills in a professional kitchen environment. Additionally, the course encourages creativity through the development of signature dishes and the application of artful plating techniques. Students will also gain insights into kitchen management, food safety standards, and the importance of sustainability in culinary practices, preparing them for real-world challenges in the culinary industry. Note Spring semester only. Prerequisite FSVC 115. Text The Culinary Institute of America (CIA) (2024). The professional chef (10th ed.). Hoboken, NJ: Wiley. Objectives
(3 lecture) Course Description This course is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing. Note Spring semester only. Text Feinstein, A., Hertzman, J. & Stefanelli, J. (2016). Purchasing: Selection and procurement for the hospitality industry (9th ed.). Hoboken, NJ: Wiley. Objectives
FSVC 204Hospitality and Tourism Management Practicum4
(1 lecture, 11 work hours per week) Course Description This course is designed to aid students in applying the skills necessary for success in the hospitality industry by providing actual supervised work experience in the Hospitality Industry under the guidance of a hospitality manager. Students will complete a minimum of 165 hours during the practicum. Prerequisite Completion of 45 hours in program and 15 hours in the major with a “C” average and/or permission of the instructor. Text None. Objectives
(3 lecture) Course Description This course provides a general knowledge of the law as it applies to the hospitality industry. Content includes proactive management strategies to ensure compliance with hospitality laws and regulations. Note Fall semester only. Text Morris, K. L. & Ohlin, J. B. (2022). Hotel, restaurant, and travel law: A preventive approach (9th ed.). Dubuque, IA: Kendall Hunt. Objectives
(2 lecture, 3 lab) Course Description This course offers an immersive exploration of the diverse culinary traditions that shape global food practices. Students will examine the historical, social, and cultural contexts of various cuisines from the rich spices of Indian cooking to the fresh ingredients of Mediterranean fare and the intricate flavors of Asian dishes. Through lectures, hands-on cooking activities, and tastings, participants will learn about unique cooking techniques, regional ingredients, and traditional dining customs from different cultures. The course will also highlight the influence of globalization on food, addressing issues such as fusion cuisine and food sustainability. By the end, students will gain a deeper appreciation for the role of food in cultural identity and community while developing practical culinary skills that celebrate global diversity. Note Fall semester only. Prerequisite FSVC 115 or FSVC 121. Corequisite FSVC 115 or FSVC 121. Text The Culinary Institute of America (CIA) (2024). The professional chef (10th ed.). Hoboken, NJ: Wiley. and Furstenau, N. M. & Safaii-White, S. (2024). Food and culture (8th ed.). Boston, MA: Cengage. Objectives
(3 lecture) Course Description This course is designed to provide a systematic approach to understanding the functions of management and its responsibilities in restaurant and lodging operations. Note Fall semester only. Prerequisite FSVC 110 or BUSN 123. Text Hayes, D. K., Ninemeier, J. D. & Miller, A. A. (2021). Hotel operations management (3rd ed.). New York City, NY: Pearson. and Hayes, D. K., Miller, A. A. & Ninemeier, J. D. (2021). The professional restaurant manager (1st ed.). New York City, NY: Pearson. Objectives
(2 lecture, 3 lab) Course Description This course develops an understanding of the underlying concepts and management skills necessary for the successful operation of a catering service. It provides an orientation to the field of catering including all the activities associated with the sales, organization, food preparation, and service of catered functions. Note Spring semester only. Prerequisite FSVC 115. Text Shiring, S. & Shiring, E. J. (2023). Professional catering: The modern caterer’s complete guide to success (2nd ed.). Dubuque, IA: Kendall Hunt. Objectives
(2 lecture, 4 lab) Course Description This advanced baking course is designed for passionate bakers looking to elevate their skills and expand their repertoire. Students will explore sophisticated techniques and innovative ingredients that define high-level baking, focusing on artisan bread, intricate pastries, and elegant desserts. The course delves into the science of baking, enabling participants to understand the underlying principles that influence flavor, texture, and presentation. Through hands-on practice and guided projects, students will develop a unique style while mastering the art of baking to impress both at home and in professional settings. Note Spring semester only. Prerequisite FSVC 121. Text Labensky, S.R., Martel, P.A. & Van Damme, E. (2020). On baking: A textbook of baking and pastry fundamentals (4th ed.). New York City, NY: Pearson. Objectives
(3 lecture) Course Description This course is designed to examine the need for effective controls in foodservice, beverage, human resources, and hotel operations. It includes consideration of how the control process relates to other management systems and how it fits into the overall management of food and beverage operations. Also included is management examination of procedures assuring that performance standards are met, the means for determining actual operating costs, budget development, and labor and food costs controls. Note Spring semester only. Prerequisite Business Math (BUSN 121). Text Dopson, L. R. & Hayes, D. K. (2019). Food & beverage cost control (7th ed.). Hoboken, NJ: Wiley. Objectives
