FSM 106 Culinary Arts II 3cr. This course moves from basic food preparation skills into more advanced areas. Completion of the two semester program results in a full vocational certificate. This course is taught by Burlington County Institute of Technology Adult Education in Westampton. Intended for novices and industry veterans, this course provides a comprehensive overview of the food service industry and its management.
Students learn how the menu influences all functions in commercial and institutional segments.
Topics include history of food service, modern operations, menu planning, cost controls, menu pricing, menu design, menu analysis, alcoholic beverages, nutrition, purchasing, production, service, computers and financial planning. FSM 110 Hospitality Supervision and Personnel Management 3cr. This course is designed to provide hospitality operators, managers, and supervisors a foundation for developing sound people managing skills. Leadership, workplace diversity, communication, planning, decision making, training, evaluation, delegation, motivation, discipline, safety, ethics, unions, recruitment, coaching, work climate, control methods, and problem solving are covered. FSM 120 Quality Service in Food Operations 2cr.