HELP	ARTD-Arts   BSSD-Behav. & Social Sci.   HUMD-Humanities    NSLD-Nat. Sci. with Lab   NSND-Nat. Sci. NO lab   [M] - Global & Cultural Prospective CE -- Credit by Exam available     (...only)  -- offered only on indicated campus(es)     G - Germantown    R - Rockville    TP - Takoma Park/Silver Spring
Course	Course Title	Semester Hours	Subject
FM 105	FOOD SERVICE SANITATION	1 semester hour	FM-Food Beverage Management
Course Description:    This course meets the 15 clock hours plus test required by the Maryland State Department of Health and Mental Hygiene. Topics include foodborne diseases, importance of employee personal hygiene and habits, and approved procedures for handling utensils and equipment. (R only) One hour each week.
FM 107	FOOD & BEV MGMT	3 semester hours	FM-Food Beverage Management
Course Description:    Study of volume of food and beverage setup and service management. Analysis of quantity food operations, menu construction, raw material estimates, food storage facilities, and related use of institutional food and beverage service equipment. Emphasis on various types of table setup and service as required for different functions. Assessment levels: EN 001, RD 099/103. Two hours lecture, two hours laboratory each week.
FM 107L	FOOD & BEV MGMT	No Credit	FM-Food Beverage Management
Course Description:    Laboratory component of FM 107.
FM 110	PRINCIPLE/FOOD PROD LEC	2 semester hours	FM-Food Beverage Management
Course Description:    The study of basic principles of cookery, standardization of recipes, and production techniques. (R only) COREQUISITE: FM 111. Two hours each week.
HELP	ARTD-Arts   BSSD-Behav. & Social Sci.   HUMD-Humanities    NSLD-Nat. Sci. with Lab   NSND-Nat. Sci. NO lab   [M] - Global & Cultural Prospective CE -- Credit by Exam available     (...only)  -- offered only on indicated campus(es)     G - Germantown    R - Rockville    TP - Takoma Park/Silver Spring
Course	Course Title	Semester Hours	Subject
FM 111	PRINCIPLE/FOOD PROD LAB	2 semester hours	FM-Food Beverage Management
Course Description:    Production, presentation, and evaluation of foods as related to commercial kitchens. (R only) COREQUISITE: FM 110. Four hours laboratory each week.
FM 204	CATERING AND BANQUETS	3 semester hours	FM-Food Beverage Management
Course Description:    Study of the planning and operation of catering facilities in hotels and as an independent business. Includes preparation, presentation, and service of food for catered events. (R only) PREREQUISITES: FM 110 and FM 111 or consent of department. Two hours lecture, three hours laboratory each week.
FM 204L	CATERING AND BANQUETS	No Credit	FM-Food Beverage Management
Course Description:    Laboratory component of FM 204.
FM 208	FOOD & BEV COST CONTROLS	3 semester hours	FM-Food Beverage Management
Course Description:    Emphasis on additional food and beverage service dealing with problem areas stressing personnel aspects. On-the-job personnel placement, control, supervision, and training. Analysis of cost control elements and budgeting implications. (R only) PREREQUISITE: FM 107 or consent of department. Two hours lecture, two hours laboratory each week.
HELP	ARTD-Arts   BSSD-Behav. & Social Sci.   HUMD-Humanities    NSLD-Nat. Sci. with Lab   NSND-Nat. Sci. NO lab   [M] - Global & Cultural Prospective CE -- Credit by Exam available     (...only)  -- offered only on indicated campus(es)     G - Germantown    R - Rockville    TP - Takoma Park/Silver Spring
Course	Course Title	Semester Hours	Subject
FM 208L	FOOD & BEV COST CONTROLS	No Credit	FM-Food Beverage Management
Course Description:    Laboratory component of FM 208.

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