FSM

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

Students will be taught to deliver high-quality service in various positions throughout the hospitality and tourism industry. Emphasis will be given to establishing a service strategy, selecting and training service employees, and delivering customer-friendly systems of operation. Students are responsible for the cost of the required secret diner experience.

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

Emphasizes techniques, procedures and styles of proper food and beverage service. The responsibilities, qualifications and conduct of wait staff personnel will also be presented. The course is designed for students and managers who are interested in the training of food servers. It is also designed for those individuals who are employed in the field or those who are seeking employment as a wait staff person and have had no training. Dining room attire required.

Subject

FSM

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

westmoreland.edu

A study of food and environmental sanitation and safety in food service. Emphasis is given to the study of foodborne illnesses and their origins as well as the precautionary measures that must be taken to prevent these illnesses. Providing the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies is stressed. Upon completion of the course, a final certification exam furnished and corrected by the Educational Foundation of the National Restaurant Association will be administered. The certificate received for successful completion of the ServSafe exam is recognized by the 180​ westmoreland.edu

Subject

FSM

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

westmoreland.edu

A study of beverage and dining room services. Information will be given on cost and product controls, inventory control, industry standards and personnel training and staffing. Emphasis will be given to liquor liability responsibilities and government agencies. Basics of mixology will also be presented. Dining room attire required.

Subject

FSM

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

westmoreland.edu

An in-depth study of wine production and classifications. Emphasis is given to pairing of wine and food, formal wine service, and service needed to enhance customer appreciation. Dining room attire required.

Subject

FSM

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

westmoreland.edu

The student learns the nutrients, their sources and their relation to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements. General nutrition is discussed including the social, economic and psychological implications of food and eating.

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

A combination of learning experiences, self-evaluation and operating systems that pertains to a la carte service. The student will manage and operate the student-run Cafe. The learning experience includes purchase requisitions, recipes, costing, production schedules and inventory. Uniforms and program tool kit required. Prerequisite(s): CUL 105 and CUL 112

Subject

FSM

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026-2027

Source

westmoreland.edu

Includes factors to consider in selecting, purchasing, receiving and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control, storage, costing, financial controls and menu development and management. Computer application is included in the course.

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

A supervised and evaluated on-the-job training experience in a hospitality setting. Students will discuss their experience and career opportunities. The job-site must be approved by the instructor. Uniforms, cutlery set and decorative tips may be required. Prerequisite(s): Permission of Instructor

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

Allows students to experience the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and what you learn will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisite(s):

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu

Involves supervision and training for personnel in the hospitality industry. The course plan of study includes history of management, functions of management, management challenges of the future and industry regulations and personal development to achieve goals within the hospitality industry. 2026-2027 Westmoreland County Community College Catalog​

Subject

FSM

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

westmoreland.edu