Course Descriptions
FBM 101 Culinary Arts I ------- 3
This course introduces basic principles of cooking and food chemistry.
Students will be taught principles of recipe conversion, how to operate
industrial equipment safely and properly, and food science principles.
FBM 111 Culinary Arts Lab I ------- 4
This course is designed to give students laboratory experience in cooking
and food science principles.
Prerequisite: Culinary Arts I.
FBM 121 Sanitation and Safety ------- 4
In the market today, customers demand that their food be produced in a
safe and wholesome manner. The course teaches the student the importance
of personal hygiene, cleanliness, safety temperatures, proper receiving
and storing procedures, safe equipment standards, and the basic principles
of the HACCP system.
FBM 131 Human Resource Management ------- 4
This course is designed to teach students all of the aspects involved
in restaurant management. It will teach students that the manager’s
responsibility is to successfully “bring together the customer,
the operation, and the employees to produce a satisfied customer”
through teaching the success and failures of restaurants; customer preference;
marketing and promotion; training, development, and motivation of employees;
design of and prices in menus; high-quality service in a proper physical
facility; and control of operational and production costs.
FBM 141 Fundamentals of Menu Planning ------- 2
The planning of a successful menu is not as simple as listing a group
of foods. It involves planning, designing around ones equipment, market
testing, and examining cost relationships, market history, and menu principles.
This course is designed to teach the students to implement all of these
areas into a sound, cost effective menu. The theories of balance of food
color, appearance, textures, seasonal complimentary dishes, and cross
utilization are of utmost importance to the accomplishment of the menu.
FBM 151 Culinary Arts II ------- 3
This course strengthens students cooking skills in areas of preparation
of meats, vegetables, potatoes, and other starches and pastas. The principles
and compositions of each item, as well as the method of procurement and
storage are also presented. This study will enable students to properly
design menus, schedule personnel, figure costs related to production,
and provide customer satisfaction.
FBM 161 Culinary Arts Lab II ------- 4
This course is designed to give students laboratory experience in quality
food production, service and management.
Prerequisite: Culinary Arts II.
FBM 171 Catering and Banquets I ------- 2
There is no better training than through experience. The students will
be exposed to all forms of catering and banquet functions from plate service,
to buffets to hors d’oeuvres receptions. Included in this course
of study will be both on-site and off-site catering functions. Students
will be able to role play as managers-using their production and presentation,
organizational, and accounting skills, scheduling labor, and training
first-year students to perform all capacities from set-up to waiting to
clean-up.
FBM 181 Cost Control Analysis ------- 6
This course is designed to give an extensive overview into the four-step
control procedure for dealing with cost control, break-even analysis,
purchasing, receiving, storing, issuing, and production. It gives students
an understanding of cost/volume/profit analysis and their applications.
The remainder of the course is directed towards the factors that affect
labor control and performance standards. Managing money and attaining
profitability is the key to students success in the food and beverage
field. This course provides them with the capability to control the costs
that undermine profits.
FBM 191 Customer Service ------- 2
Because the food and beverage industry sells such an intangible product,
offering no chance of inspection of product before consumption, knowledge
in this area is of utmost importance. This course allows students the
opportunity to study communication, customer expectations, all phases
of personnel involved in service, the development of team goals, and “service
to our customers and positive recovery to customer dissatisfaction.”
The final application is a case study to apply to real-world situations.
FBM 201 Culinary Arts III ------- 3
In order to complete students' culinary skills, there must be specific
time spent on strengthening the bakeshop area. This course is designed
to take care of this part of the students' training. Students' proficiency
in this area can improve their selling of items that will increase the
average check, leading to greater profitability. Understanding the food
science that is involved will enable them to avoid costly mistakes, and
it produces a palatable product. Also included is a section on food presentation
to enable students to continue their growth in the garnishing portion
of the program of study.
FBM 211 Culinary Arts Lab III ------- 3
This course is designed to give students laboratory experience in preparing
bake shop items, understanding food science, and examining food presentation.
Prerequisite: Culinary Arts III.
FBM 221 Managerial Accounting ------- 5
This course is designed to teach a working knowledge of accounting principles.
It is necessary for all managers to have the skills to make use of information
that accounting can provide to make competent, cost-controlling judgments.
The knowledge students gain from this course will enable them to be more
resourceful and greatly enhance their managerial effectiveness.
FBM 231 Catering and Banquets II ------- 1
The students will be exposed to all forms of catering and banquet functions-plate
service, buffets, and hors d’oeuvres receptions. Included in this
course of study will be both on-site and off-site catering functions.
Students will be able to role-play as managers-using their production
and presentation, organizational, and accounting skills, scheduling labor,
and training first-year students to perform all capacities from set-up
to waiting to cleanup.
FBM 241 Restaurant Marketing ------- 4
Generally students with the restaurant management training provided by
this course of study will inevitably want to start their own restaurant.
This course brings students through the ins and outs of the various types
of facilities available to them-from franchising to leasing to buying.
The students learn to test their market findings on how many seats are
needed, rules governing location, and what type of restaurant and menu
is most suitable for potential customers. The students will study financing
and leasing, legal and tax matters, equipment purchasing, and the creating
of a business plan. The laws governing employees will be discussed, along
with the laws and regulations affecting restaurants.
FBM 251 Management ------- 3
In this course, students will learn all of the intricate details of presentation
that are as important as the overall visual aspect of selling their products.
Student will receive further knowledge in the area of direct customer
marketing. The continuation of restaurant marketing and impressing the
customer through their expectations and delights of the personal attention
they receive from the staff and the facility will be stressed. Students
will also learn that along with the proper presentation of food, the collective
appearance of the facility from the outside to the inside is of great
significance. Attention to detail is fundamental and guest satisfaction
is of utmost importance. The students needs for self presentation, interview
skills, and resume skills will also be addressed as a part of this course.
FBM 261 Management Lab ------- 3
This course is designed to give students practical work experience in
quality food production, service, and management.
Prerequisite: Management.
FBM 271 Professional Development ------- 1
This course is intended to develop skills to assist students in growing
professionally and personally. Students needs for self presentation, interviewing
and resume skills will also be addressed in this course.
FMB 281 Catering and Banquets III ------- 1
This course is a continuation of Catering and Banquets II in which students
are exposed to all forms of catering and banquet functions at both on-site
and off-site catering functions.
Prerequisite: Catering and Banquets II.
FMB 291 Nutrition ------- 2
This course is designed to introduce students to the fundamentals of nutrition
theory. Students will examine the chemical and physical properties of
food and its preparation. In this course, students will also study the
composition and structure of food, functional properties of ingredients,
and methods to obtain desired sensory and nutritional qualities.
FMB 295 Purchasing ------- 7
In this course, students are taught the principles of purchasing food
and beverage supplies for restaurants and other general food service entities.
Marketing selection principles, buying procedures, choice of supplier
and receiving are also taught in this course. Students will gain actual
hands-on experience in purchasing food and beverage supplies for the College’s
dining facility.
FBM 295 Occupational Work Experience
Occupational work experiences are available to students who have completed
85% of their required course hours. This is an optional course for food
and beverage management students who wish to gain further “real-life”
experiences at local restaurants and/or approved sites.
