Questions pertaining to the following courses should be directed to the instructor or to the Nutrition Department Advising office in 3202 Meyer Hall; 530-752-2512.
Courses in FSM:
FSM120—Principles of Quantity Food Production(4)Active
Lecture—3 hour(s); Independent Study—1 hour(s).Prerequisite(s):FST 100B; FST 101B.Restricted to upper division Clinical Nutrition students only.Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students will earn food safety certification.(Letter.)Effective: 2008 Spring Quarter.
FSM120L—Quantity Food Production Laboratory(2)Active
Laboratory—6 hour(s).Prerequisite(s):FSM 120.Laboratory experience in quantity food production and service.(Letter.)Effective: 1997 Winter Quarter.
FSM122—Food Service Systems Management(3)Active
Lecture—3 hour(s).Prerequisite(s):ARE 112; FSM 120.Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.(Letter.)Effective: 2017 Winter Quarter.
Internship—3-36 hour(s).Prerequisite(s):Consent of Instructor. One upper division course in Food Service Management.Work experience on or off campus in practical aspects of food service management, supervised by a faculty member.(P/NP grading only.)Effective: 1997 Winter Quarter.
FSM197T—Tutoring in Food Service Management(1-2)Active
Discussion/Laboratory—3-6 hour(s).Prerequisite(s):Dietetics or related major; completion of the Food Service Management course in which tutoring is done.Tutoring of students in food service management, assistance with discussion groups or laboratory sections; weekly conference with instructor in charge of course; written evaluations. May be repeated if tutoring a different course.May be repeated for credit.(P/NP grading only.)Effective: 1997 Winter Quarter.