| Food Service Management |
FSM 200 - Introductory Chemistry
Credits:
3.00
Introduces chemical concepts and principles, including
chemical symbols, conversion factors, chemical
calculations, chemical and physical properties, and
changes. Touches upon organic compounds--their structure,
major reactions, and applications--followed by an
elementary introduction to biomolecules and how they
function in metabolism. Dietetic technician students only.
3 lec.
FSM 201 - Food Preparation Fundamentals
Credits:
2.00 or 3.00
Preparation techniques, knife skills, measurements, food
handling, selection, and classification. FSM majors only.
2hr lec. Students in both Restaurant Management and
Dietetic Technician concentrations must also complete a
lab. Practical application of skills and techniques
utilized in a professional kitchen. 2hr lab.
FSM 202 - Quantity Foods Practicum
Credits:
3.00
Students utilize cooking principles and food preparation
techniques learned in FSM 201 to produce foods in a
quantity food setting. Elements of food sanitation and
workplace safety in the operation of commercial cooking
equipment are stressed. Students operate Stacey's Express,
open to the public and participate in various positions
such as production manager, cashier, production cooks, and
utility workers. Students standardize, cost, and assign
selling prices for all menu items prepared for Stacey's
Express. Prereq: FSM 201.
FSM 203 - Introduction to Culinary Arts
Credits:
3.00
Course introduces students to the profession of culinary
arts. Topics include a history of the culinary arts,
becoming a culinary professional, managing assets, people,
and time, fundamentals of purchasing, importance of
choosing the right work experience, and career
opportunities available for culinary professionals upon
graduation. 2 hour lecture, 2 hour lab.
FSM 204 - Baking and Pastry Products
Credits:
4.00
Course presents hands-on fundamental approaches to general
baking and pastry production. The first three classes are
demonstrations followed by 12 weeks of demonstrations and
practical, hands-on laboratory experience. Activities may
include make-up of pie dough, rolling, molding and piping
exercises, weighing/scaling of ingredients, recipe
production and cost management. Emphasis placed on
techniques, coordination, teamwork and production of baked
products to be served in our student-operated enterprises.
A high level of student interaction and participation
expected. Guest presenters and field trips may address
additional topics.
FSM 206 - Food and Beverage Cost Control
Credits:
4.00
Course places emphasis on methods used to solve
mathematical problems that relate to food service
operations as they apply to controls. Topics: weights and
measures, recipe conversion, menu pricing, purchasing, food
costs, inventories, break-even analysis, and financial
statements.
FSM 210 - Introduction to the Dietetic Technician Profession
Credits:
1.00
This course provides an introduction to the dietetics
profession with an emphasis on dietetic technician
practice. Topics include educational requirements,
credentialing, nutrition resources and professional
development. Students participate in a health and wellness
project.
FSM 211 - Facilities and Equipment Planning
Credits:
3.00
Course covers all the elements included in the
pre-planning and layout of a food service facility. Topics
covered include, but are not limited to, menu development,
site selection, as well as concepts of layout and design of
the front and back of the house. The final project for the
course requires each student to develop his or her own
restaurant concept from beginning to end using concepts and
materials covered in the lectures. Prereq: FSM 201, FSM
203, FSM 206. 1 2-hr lec.
FSM 212 - Hospitality Personnel Management
Credits:
3.00
Designed to teach the first-line hospitality supervisor how
to create a positive work climate to assist identifying
and keeping employees who cook, serve and tend bar.
Students learn and develop skills, attitudes and abilities
needed to lead and manage in an industry with numerous
demands. Course focuses on employee recruitment, training
and development, performance evaluation, disciplinary
action, and wage and fringe benefit administration. Through
case studies, students practice planning, organizing,
communicating effectively, delegating and decision-making.
2 lec.
FSM 226 - Dining Room Practicum
Credits:
3.00
A front-of-the house supervised training experience with an
emphasis on customer service and table service techniques
in one of the TSAS restaurants. Students also take the
Serve Safe Alcohol Examination and, upon successful
completion of the exam, are awarded a certificate from the
National Restaurant Association.
FSM 235 - International Cuisine
Credits:
5.00
International Cuisine allows students to explore different
cultures and cuisines of the world. Students study a
different country or region each week and learn how
history, geography, and main ingredients influence the
different cuisines. Students prepare multi-course
international menus one evening a week in the dining room
at Cole Hall. Prereq: FSM 201, 204, 242, 243. Majors only.
Pre-or Coreq: FSM 244, 245. 2 hr lec/6 hr lab.
FSM 241 - Applied Buffet and Catering Management
Credits:
4.00
Students learn hands-on while managing a weekly
international buffet series and catering special events at
the Thompson School. Emphasis is on food arrangement and
presentation, garde-manger display work, buffet set-up,
garnishments, banquet presentations, and on/off premises
catering. Prereq: FSM 201, 202, and 207. FSM majors only. 1
lec/6-hr lab.
FSM 242 - Culinary Skill Development
Credits:
4.00
This course serves as the foundation course for students in
the Culinary Arts concentration. Students practice and
become proficient in all areas of food preparation required
in the commercial kitchen. Topics include but are not
limited to sanitation and safety, knife skills, butchering,
stocks, sauces, soups, vegetables, breakfast cookery and
entree preparation. Majors only. 1 hr lec/6 hr lab.
Co-requisites:
FSM 201
FSM 243 - Quantity Food Production and Display Cooking
Credits:
4.00
Students gain practical-based experiential learning in
quantity food production working directly with chefs in
the Holloway Commons (one of UNH's dining commons)
facility. Students also prepare cooked-to-order menu items
in front of customers while rotating through the eight
culinary concepts at Holloway; including stir-fry, sushi,
brick oven pizza, vegan, vegetarian and gluten free
stations. 1 hr lec/6 hr lab.
Co-requisites:
FSM 244 - Catering and Garde Manger
Credits:
4.00
Students apply skills and techniques learned in prior
courses and enhance skills in advanced aspects of culinary
preparation and management such as garde manger, buffet
presentation, event booking, scheduling, and buffet
staging. Advanced techniques of garde manger include
production of canapes, savory pastries, charcuterie,
farces, and sculptured centerpieces. Prereq: FSM 201, FSM
207, FSM 242, FSM 243. FSM Major Only. 2 hours lecture, 9
hours lab.
FSM 245 - American and Regional Cuisine
Credits:
4.00
Students apply and enhance skills in advanced aspects of a
la carte cooking. Course introduces students to foods
available in the United States and prepare meals for
service in 180 Blue restaurant. Students are also
introduced to the art of pairing foods with fine wines for
special events. Prereq: FSM 201, 207, 242, 243. Majors
only. 1 hour lecture/6 hour lab.
FSM 260 - Dietetics Practice in the Community
Credits:
3.00
A supervised practice in programs and organizations that
offer nutrition services to the community with a focus on
federally/state funded programs with nutrition components,
food insecurity, and health and wellness promotion.
Students work with a variety of target groups throughout
the life cycle. Prereq: FSM 201/207, NUTR 400/476. 90 hrs.
supervised practice.
Co-requisites:
FSM 265 - Community Nutrition for Dietetic Technicians
Credits:
3.00
A study of community programs and agencies providing food
and nutrition services to age groups throughout the life
cycle. Emphasis is on community nutrition assessment,
health promotion and disease prevention, life cycle
nutrition, and the planning and delivery of nutrition
education programs. Prereq: NUTR 400.
Co-requisites:
FSM 275 - Diet Therapy and Counseling
Credits:
4.00
This is the study of clinical nutrition-diet therapy and
counseling strategies to manage various diseases. The
class integrates case studies to allow the student practice
in planning, calculating, and counseling of commonly
modified diets for individuals with health problems.
Prereq: FSM 200, NUTR 400/476, ZOOL 401. lecture/2 hour lab.
FSM 276 - Dietetics Practice in Long Term Care
Credits:
1.00
A supervised practice that introduces the student to
nutrition services in long term care facilities. Students
participate in the nutrition care process and plan and
execute a special function meal. Prereq: FSM 207, NUTR 476,
FSM 275. 35 hr. supervised practice.
FSM 290 - Dietetics Practice in Acute Care
Credits:
5.00
This supervised practice introduces the student to the
clinical nutrition services of medical facilities.
Students participate in diet office operations, the
nutrition care process, and gain management experience as
it relates to clinical services. Prereq: FSM 275, NUTR 400,
NUTR 476. 250 hr. supervised practice.
Co-requisites:
FSM 291 - Independent Studies in Restaurant Management
Credits:
1.00 to 4.00
Students who have the ability and adequate preparation to
work independently may propose a contract to design a
course or research project on a topic not available through
existing course offerings. The purpose of this research is
to explore new areas in the student's field of study or to
pursue course material in greater depth. Work is supervised
by an appropriate faculty/staff member and credit varies
depending on the proposed project/research.
FSM 293 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
A Dietetic Technician Practicum. Students gain hands-on
experience in one of the following: A) Food Service
Management; B) Clinical Nutrition; C) Community Nutrition.
Prereq: permission of instructor and student's advisor.
FSM 294 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
A Dietetic Technician Practicum. Students gain hands-on
experience in one of the following: A) Food Service
Management; B) Clinical Nutrition; C) Community Nutrition.
Prereq: permission of instructor and student's advisor.
FSM 295 - Prof Issues for Diet Techs
Credits:
1.00
Review of the professional credentialing process, skills
and practice for the registration exam for dietetic
technicians, completion of a professional portfolio for
continuing education in the field of dietetics. 1hr.
FSM 296 - Dietetic Technician Independent Study - Dietetic Technician Practicum
Credits:
3.00 to 6.00
For Dietetic Technician students who need to take practica
at alternate times. There are two practica in the Dietetic
Technician major: FSM 290 Clinical Nutrition Practicum 7
cr.; and FSM 260 Community Nutrition Practicum 5 cr. May be
repeated for a maximum of 13 credits. Prereq: permission.
FSM 298 - Work Experience
Credits:
This course enables students to enhance basic cooking
skills and techniques learned in the first year. Students
obtain industry related employment over the summer
generally between the first and second year of academic
course work. Documentation of the work experience is
required as well as a final written paper. Prereq: FSM 201,
204, 207, 214, 243. Majors only. Cr/F.
FSM 407 - Hospitality Sanitation and Safety
Credits:
2.00
Focuses on food safety and sanitation for food service
operators in both public
and private sectors. Topics
include development, control and implementation of industry
standards and procedures, pest control, and crisis
management. A
proactive approach to providing safe food
is explored. Students have the opportunity to gain food
safety certification after successful completion on the
National Restaurant Association's certification exam. CPR
certification is included. Guest speakers and field trips
may be used to address specific topics. Supplementary
materials are utilized as needed.
FSM 422 - Local Food for Local Tables Enriching and Sustaining NH's Restaurants, Tourism, and Small Farms
Credits:
4.00
Focuses on how to connect local food production with the
New Hampshire restaurant and tourism industry using
community partnerships to benefit small farms and local
economies. Explores current practices, evolving trends, and
emerging food movements in a variety of national and
international farm-to-table models, and examines how these
may apply to New Hampshire. Guest speakers provide
additional depth, with field trips used to illustrate
specific topics.
FSM 428 - Culinary Nutrition
Credits:
2.00
The study of dietary needs from a culinary perspective. The
focus is on basic nutrition and health with an emphasis on
healthy menu and recipe development. Students research,
evaluate, plan and prepare healthy menus and recipes using
healthy cooking techniques. Course will culminate in
students completing a healthy cooking demonstration. Pre-
or Coreq: FSM 201, FSM 407. 1hr lec/2 hr lab.