Undergraduate Course Catalog 2008-2009
Thompson School of Applied Science
» http://www.thompsonschool.unh.edu/
Food Service Management (FSM)
» www.thompsonschool.unh.edu/fsm
» Click to view course offerings
Associate Professor: Eugene P. Alibrio, Charles A. Caramihalis, Nancy M. Johnson
The Food Service Management program has three distinct specializations: culinary arts, dietetic technician, and restaurant management.
Admissions Requirements
Applicants to the Dietetic Technology specialization must present a minimum of two years of satisfactory work in college preparatory mathematics and sciences (one of these being biology, with a lab). College preparatory chemistry is highly recommended.
Applicants to the Culinary Arts or Restaurant Management specializations must present a minimum of two years of satisfactory work in college preparatory mathematics.
Curriculum Fee
Food Service Management
Culinary Arts: $450*
Dietetic Technician: $450*
Restaurant Management: $450*
*This one-time, nonrefundable curriculum fee is required to cover lab materials, specialized equipment maintenance, and transportation that is unique to the applied nature of the specialization. The curriculum fee covers the entire two-year course of study for one specialization. Any non-TSAS student may be assessed specific course fees, details of which are included in each semester's Time and Room Schedule. All fees are subject to change.
Culinary Arts
www.thompsonschool.unh.edu/fsm/culinary.html
Students who complete the requirements for the culinary arts specialization are prepared for a variety of positions as entry level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state-of-the-art production kitchens on campus at Holloway Commons and The New England Center. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts specialization is annually reviewed by its own advisory committee comprised of industry professionals, program faculty and chef-instructors who revise curriculum to meet changing industry needs.
Career Opportunities: Chef; restaurants, hotels, private clubs, theme parks, catering and banquets, destination resorts, cruise ships, corporate chains, and healthcare.
Culinary Arts Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 2 cr.
FSM 203, Introduction to Restaurant Management, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 1 cr.
FSM 219, Hospitality Purchasing, 1 cr.
FSM 242, Culinary Skill Development in Quantity Food Production, 5 cr.
MTH, Mathematics, 3 cr.
First Year, Spring Semester
FSM 204, Basic Baking, 4 cr.
FSM 206. Food and Beverage Operations Controls, 4 cr.
FSM 214, Menu Planning and Design, 1 cr.
FSM 243, Culinary Practicum in Display Cooking, 3 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Summer Work Experience
No credit, register for FSM 297 Second Year, Fall Semester
Second Year, Fall Semester
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 228, Applied Nutrition, 3 cr.
FSM 244, Catering Operations: Buffets and Banquets, 8 cr.
FSM 298, Work Experience, 0 cr.
COM 209, Expository Writing and Reading, 4 cr.
Second Year, Spring Semester
FSM 212, Hospitality Personnel Management, 3 cr.
FSM 226, Dining Room Practicum, 2 cr.
FSM 245, American and Regional Cuisine, 7 cr.
COM 210, Public Speaking, 2 cr.
Social Science, 4 cr.
Total: 66 credits
Dietetic Technician
www.thompsonschool.unh.edu/fsm/dietetic.html
Students who complete the dietetic technician specialization are prepared for a variety of positions in the food, fitness, and health-care industries. In a program that combines classroom work and practical experience, students learn such skills as evaluating the nutritional status of clients, developing nutrition care plans, and providing nutrition education. They also develop skills in the management of food production and delivery systems. Students participate in supervised practice rotations in the areas of medical food service management, clinical nutrition, and community nutrition for a total of at least 450 hours. These experiences take place in local health-care settings and community nutrition programs.
The specialization is accredited by the Commission on Accreditation of Dietetics Education (CADE) of the American Dietetic Association. Students who successfully complete the program of study are eligible to sit for the Dietetic Technician Registration Exam. A Dietetic Technician Registered is eligible for membership in the American Dietetic Association, an organization of nutrition professionals.
Career Opportunities: Dietetic technician, Registered DTR; clinical-hospitals, health-care facilities, retirement centers; wellness-health clubs, weight clinics, wellness centers; community-community nutrition programs, public health agencies, WIC agencies; business-food companies, food vendors, distributors; food services management-schools, daycare centers, restaurants.
Dietetic Technician Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 1 cr
FSM 219, Hospitality Purchasing, 1 cr.
FSM 228/229, Applied Nutrition for Dietetic Technicians, 4 cr.
MTH, Mathematics, 3 cr.
First Year, Spring Semester
COM 209, Expository Reading and Writing, 4 cr.
FSM 200, Introductory Chemistry, 3 cr.
NUTR 476, Nutritional Assessment, 4 cr.
NUTR 504, Managerial Skills in Dietetics, 3 cr.
ZOOL 401, Human Biology, 4 cr.
Second Year, Fall Semester
COM 210, Public Speaking, 2 cr.
FSM 275, Diet Therapy, 3 cr.
FSM 290, Managerial and Clinical Dietetics Practicum, 7 cr.
NUTR 510, Nutrition Education and Counseling, 4 cr.
Second Year, Spring Semester
FSM 260, Community Nutrition Practicum, 5 cr.
FSM 265, Community Nutrition for Dietetic Technicians, 2 cr.
FSM 295, Dietetic Seminar, 1 cr.
SSCI 201, Human Relations, 4 cr. or
SSCI 202, Social Issues, 4 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Total: 63 credits
Restaurant Management
www.thompsonschool.unh.edu/fsm/restaurant.html
In the Restaurant Management specialization, students experience a carefully developed combination of classroom and laboratory work. They engage in practical, hands-on experiences, using modern commercial equipment to help them refine the necessary skills to be successful in the field. Students operate two restaurants located in the Thompson School: Stacey’s Buffet and the Balcony Bistro, an upscale gourmet dining establishment. They present weekly buffets, and cater banquets and special events sponsored by the School. Finally, a required summer internship rounds out the program’s hands-on experiential learning. Students can also work at The New England Center and University Hospitality Services, all located on the UNH campus. Extracurricular learning and earning opportunities are available in the many restaurants located in the Seacoast area. Students who want to continue their education are strongly encouraged to take electives from the University's four-year program to get a head start on transfer status.
Career Opportunities: Restaurant owner/manager, caterer, food and beverage sales, food buyer, food and beverage manager, food services director.
Restaurant Management Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 203, Introduction to Restaurant and Hospitality Management, 3 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 1 cr.
FSM 219, Hospitality Purchasing, 1 cr.
FSM 228, Applied Nutrition, 3 cr.
COM 210, Public Speaking, 2 cr.
First Year, Spring Semester
FSM 202, Menu Management, 3 cr.
FSM 206, Food and Beverage Operations Control, 4 cr.
COM 209, Expository Writing and Reading, 4 cr.
MTH, Mathematics, 3 cr.
First Year, Summer Semester
FSM 297, Restaurant Management Summer Internship, 3 cr.
Second Year, Fall Semester
FSM 209, Applied Restaurant Operations Management, 4 cr.
FSM 218, Beverage Operations Management, 2 cr.
FSM 240, Restaurant Sales and Promotion Management, 4 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Second Year, Spring Semester
FSM 211, Food and Beverage Facilities Planning, 2 cr.
FSM 212, Hospitality Personnel Management, 2 cr.
FSM 226, Dining Room Practicum, 2 cr.
FSM 241, Applied Buffet and Catering Management, 4 cr.
SSCI 201, Human Relations, 4 cr. or
SSCI 202, Social Issues, 4 cr.
ABM 232, Business Law, 4 cr.
Total: 64 credits
