Undergraduate Course Catalog 2009-2010
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: $478*
Dietetic Technology: $478*
Restaurant Management: $478*
*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 of industry professionals, program faculty, and chef-instructors who revise the 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 206. Food and Beverage Cost Controls, 4 cr.
FSM 207, Hospitality: Sanitation and Safety, 1 cr.
FSM 242, Culinary Skill Development in Quantity Food Production, 5 cr.
First Year, Spring Semester
FSM 204, Basic Baking, 4 cr.
FSM 214, Menu Planning and Design, 1 cr.
FSM 222, Local Foods, 4 cr.
FSM 226, Dining Room Practicum, 3 cr.
FSM 243, Culinary Practicum in Display Cooking, 3 cr.
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, Summer Work Experience, 0 cr.
COM 209, Expository Writing and Reading, 4 cr.
MTH, Mathematics, 3 cr.
Second Year, Spring Semester
FSM 211, Facilities and Equipment Planning, 2 cr.
FSM 212, Hospitality Personnel Management, 3 cr.
FSM 245, American and Regional Cuisine, 4 cr.
FSM 247, International Cuisine, 5 cr.
COM 210, Public Speaking, 2 cr.
Social Science, 4 cr.
Total: 66 credits
Dietetic Technician
www.thompsonschool.unh.edu/fsm/dietetic.html
This specialization is accredited by the Commission on Accreditation of the American Dietetic Association (CADE). Graduates are prepared for a variety of positions in healthcare: helping to treat and prevent disease, managing employees, developing menus, teaching nutrition classes for the public, and educating clients about the relationshis among food, fitness, and health. In a program that combines classroom work and practical experience, students learn the nutrition care process and develop skills in food production and delivery.
Career Opportunities: dietetic technicians, registered (DTRs) work in a variety of settings, including hospitals, nursing homes, research facilities, schools, day-care centers, correctional facilities, restaurants, health-care facilities, food service operations, WIC programs, public health agencies, Meals on Wheels, community health programs, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food vending and distributing operations.
Dietetic Technician Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 204, Intro to the Dietetic Technician Profession, 1 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 2 cr.
NUTR 400, Nutrition Health and Wellbeing, 4 cr.
MTH, Mathematics, 3 cr.
First Year, Spring Semester
FSM 200, Introductory Chemistry, 3 cr.
FSM 202, Quantity Foods Practicum, 3 cr.
NUTR 476, Nutritional Assessment, 4 cr.
ZOOL 401, Human Biology, 4 cr.
COM 209, Expository Reading and Writing, 4 cr.
Second Year, Fall Semester
FSM 206, Food and Beverage Cost Controls, 4 cr.
FSM 260, Dietetics Practice in the Community, 3 cr.
FSM 275, Diet Therapy and Counseling, 4 cr.
COM 210, Public Speaking, 2 cr.
SSCI 204, Human Relations, 4 cr.
Second Year, Spring Semester Registration Pathway
FSM 212, Hospitality Personnel Management, 3 cr.
FSM 265, Community Nutrition for Dietetic Technicians, 2 cr.
FSM 276, Dietetics Practice in Long Term Care, 1 cr.
FSM 290, Dietetics Practice in Acute Care, 5 cr.
FSM 295, Professional Issues in Dietetic Tech, 1 cr.
Social Science, 2 cr.
Total: 65 credits
**Second Year, Spring Semester Non- Registration Pathway
FSM 212, Hospitality Personnel Management, 3 cr.
FSM 222, Local Foods, 4 cr.
FSM 265, Community Nutrition for Dietetic Technicians, 2 cr.
Elective, 4 cr.
Social Science, 2 cr.
Total: 66 credits
*Students in the registration pathway must complete a minimum of 450 hours of supervised practice in food service management, community nutrition and clinical nutrition in on-campus facilities, local hospitals and long term care facilities. Upon successful completion of the program, these students will be eligible to sit for the registration exam to be credentialed as a dietetic technician, registered (DTR). A dietetic technician, registered (DTR) is eligible for membership in the American Dietetic Association, an organization of food and nutrition professionals. Students may choose the non-registration pathway. Students who wish to be eligible to sit for the dietetic technician, registered exam must complete all major classes with a grade of C or better to gain placement in FSM 276 and FSM 290. Students not meeting this academic standard are encouraged to repeat classes or complete the non-registration pathway.
**Students in the non-registration pathway gain experience in food service management and community nutrition supervised practice rotations and round out their program of study with a course on local foods and an elective of their choice.
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. 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 206, Food and Beverage Cost Controls, 4 cr.
FSM 207, Hospitality: Sanitation and Safety, 2 cr.
FSM 226, Dining Room Practicum, 3 cr.
First Year, Spring Semester
FSM 202, Menu Management, 3 cr.
FSM 214, Menu Planning and Design, 1 cr.
ABM 208, Managerial Accounting, 4 cr.
COM 209, Expository Writing and Reading, 4 cr.
MTH, Mathematics, 3 cr.
Second Year, Fall Semester
FSM 228, Culinary Nutrition, 2 cr.
FSM 241, Applied Buffet and Catering Management, 4 cr.
FSM 298, Summer Work Experience, 0 cr.
COM 210, Public Speaking, 2 cr.
SSCI 204, Leadership and Groups, 2 cr.
Elective, 4 cr.
Second Year, Spring Semester
FSM 211, Food and Beverage Facilities Planning, 2 cr.
FSM 212, Hospitality Personnel Management, 3 cr.
FSM 222, Local Foods, 4 cr.
ABM 207, Applied Marketing, 4 cr.
ABM 232, Business Law, 4 cr.
Total: 64 credits
