| FSM 107 |
Basic Quantity Bread and Pastry Arts |
4 |
No |
| FSM 108 |
Advanced Quantity Bread and Pastry Arts |
4 |
Yes |
| FSM 109 |
Introduction to Food Prep/Production |
4 |
No |
| FSM 110 |
Advanced Quantity Culinary Arts |
4 |
Yes |
| FSM 111 |
Introduction to the Hospitality Industry |
3 |
No |
| FSM 113 |
Dining Room Operations |
3 |
No |
| FSM 114 |
Food Standards and Sanitation |
2 |
No |
| FSM 115 |
Menu Planning |
3 |
No |
| FSM 120 |
Front Office Operations |
3 |
No |
| FSM 162 |
Classical Cuisine |
4 |
Yes |
| FSM 163 |
Garde Manger |
2 |
Yes |
| FSM 172 |
Classical Baking |
2 |
Yes |
| FSM 173 |
Cake Decoration |
2 |
No |
| FSM 210 |
Hospitality Facility Maintenance |
3 |
No |
| FSM 211 |
Purchasing and Storage |
3 |
No |
| FSM 212 |
Hospitality Supervision |
3 |
No |
| FSM 213 |
Seminar and Internship |
3 |
Yes |
| FSM 214 |
Hospitality Operations Analysis |
3 |
No |
| FSM 215 |
Restaurant Layout and Equipment |
3 |
No |
| FSM 216 |
Introduction to Wine, Spirits and Beverage Management |
3 |
Yes |
| FSM 220 |
Hospitality Promotions |
3 |
No |
| FSM 230 |
Hospitality Law and Risk Management |
3 |
No |
| FSM 299 |
Topics in Hospitality Management |
0.5-3 |
No |
