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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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