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• FSM 117: Wait Staff/Dining Room Training

  1.00 Credits

  Westmoreland County Community College

  
  Emphasizes techniques, procedures and styles of proper service. The responsibilities, qualifications and conduct of waitstaff personnel will also be presented. The course is designed for students and managers who are interested in the training of food servers. It is also designed for those individuals who are employed in the field or those who are seeking employment as a waitstaff person and have had no training. Dining room attire required.
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• FSM 118: Sanitation

  2.00 Credits

  Westmoreland County Community College

  
  A study of food and environmental sanitation and safety in food service. Emphasis is given to the study of foodborne illnesses and their origins as well as the precautionary measures that must be taken to prevent these illnesses. Providing the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies is stressed. Upon completion of the course, a final certification exam furnished and corrected by the Educational Foundation of the National Restaurant Association will be administered. The certificate received for successful completion of the ServSafe exam is recognized by the Pennsylvania Department of Agriculture for food employee certification. Students must pass the exam with a minimum score of 70% to successfully complete the course.
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• FSM 119: Beverage Management

  1.00 Credits

  Westmoreland County Community College

  
  A study of beverage and dining room services. Information will be given on cost and product controls, inventory control, industry standards and personnel training and staffing. Emphasis will be given to liquor liability responsibilities and government agencies. Basics of mixology will also be presented. Dining room attire required.
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• FSM 120: Wine Appreciation And Service

  1.00 Credits

  Westmoreland County Community College

  
  An in-depth study of wine production and classifications. Emphasis is given to pairing of wine and food, formal wine service, and service needed to enhance customer appreciation. Dining room attire required.
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• FSM 159: Nutrition

  3.00 Credits

  Westmoreland County Community College

  
  The student learns the nutrients, their sources and their relation to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements. General nutrition is discussed including the social, economic and psychological implications of food and eating.
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• FSM 170: Food Culture and Religion

  3.00 Credits

  Westmoreland County Community College

  
  This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.
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• FSM 213: A La Carte Kitchen

  4.00 Credits

  Westmoreland County Community College

  
  A combination of learning experiences, self-evaluation and operating systems that pertains to a la carte service. The student will manage and operate the student-run Cafe. The learning experience includes purchase requisitions, recipes, costing, production schedules and inventory. Uniforms and program tool kit required. Prerequisite(s): CUL 105 and CUL 112
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• FSM 215: Purchasing and Operations

  3.00 Credits

  Westmoreland County Community College

  
  Includes factors to consider in selecting, purchasing, receiving and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control, storage costing, financial controls and menu development and management. Computer application is included in the course.
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• FSM 219: Hospitality Internship

  3.00 Credits

  Westmoreland County Community College

  
  A supervised and evaluated on-the-job training experience in a hospitality setting. Students will discuss their experience and career opportunities. Job-site must be approved by instructor. Uniforms, cutlery set and decorative tips may be required. Prerequisite(s):Permission of instructor
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• FSM 225: Hospitality Study Tour I

  3.00 Credits

  Westmoreland County Community College

  
  Allows students to experience the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and what you learn will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisite(s): Permission of instructor
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