This is a 32 credit-hour certificate program planned to prepare students for entrance into the food service industry. Graduates may be able to secure positions as head cooks, assistant cooks, specialty cooks, or chef's assistants.
F = Fall only course S = Spring only course U = Summer only course
F = Fall only course, S = Spring only course, U = Summer only course
Number | Course Title | Credits |
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FSM 107 | Basic Quantity Bread and Pastry Arts | 4 |
Description: Introduces basic quantity baking of breads and pastries. Students will learn the fundamentals of baking science, terminology, ingredients, weights and measures, formula conversion, and storage. Sanitation and hygienic work habits conforming to health regulations are emphasized. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 109 | Introduction to Food Prep/Production | 4 |
Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 110 | Advanced Quantity Culinary Arts | 4 |
Description: Continues FSM 109 with special emphasis in the dining experiences. Students will prepare meals for the College dining room, banquets, catered functions, and special culinary arts events. Students will discuss theory as well as procedures in the “back of the house.” Prerequisite: FSM 109 with a grade of C or better. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 113 | Dining Room Operations | 3 |
Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 114 | Food Standards and Sanitation | 2 |
Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 115 | Menu Planning | 3 |
Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 162 | Classical Cuisine S | 4 |
Description: This course is only offered in the spring term. Prerequisite: FSM 109 and FSM 110 with grades of C or better. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 163 | Garde Manger F | 2 |
Description: This course is only offered in the fall term. Prerequisite: FSM 109 with a grade of C or better. Class Schedule: Summer 2024 | Fall 2024 |
Number | Course Title | Credits |
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FSM 111 | Introduction to the Hospitality Industry | 3 |
Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 172 | Classical Baking | 2 |
Description: Concentrates on methods and procedures for producing high quality specialty tortes and buffet items for bakeries and fine dining clubs, hotels, and restaurants. Pulled sugar, pastillage, nougat, marzipan, chocolate, ice cream, candies, and desserts are included. Emphasis is on individual skill development through practice. Prerequisite: FSM 108 with a grade of C or better. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 173 | Cake Decoration | 2 |
Description: Presents methods and procedures for producing high quality wedding and specialty cakes for bakeries and fine dining clubs, hotels, and restaurants. Emphasis is on individual skill development through practice. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 211 | Purchasing and Storage S | 3 |
Description: This course is only offered in the spring term. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 212 | Hospitality Supervision F | 3 |
Description: This course is only offered in the fall term. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 214 | Hospitality Operations Analysis S | 3 |
Description: This course is only offered in the spring term. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 215 | Restaurant Layout and Equipment F | 3 |
Description: This course is only offered in the fall term. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 216 | Introduction to Wine, Spirits and Beverage Management F | 3 |
Description: This course is only offered in the fall term. Prerequisite: Students 18 and over may enroll in this class. Class Schedule: Summer 2024 | Fall 2024 |
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FSM 220 | Hospitality Promotions F | 3 |
Description: This course is only offered in the fall term. Class Schedule: Summer 2024 | Fall 2024 |