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.