Most Food Services courses are available to Arts and Science students. Courses restricted to Nutrition and Food Service Management Program students are identified in the course descriptions. A minimum "C-" grade is required in most prerequisite courses; several courses require a minimum "C" grade.
Registering in Courses for a Third Time
An FSRV course may only be repeated once. Subsequent registrations beyond the repeat limit require the department chair or delegate's approval.
Courses
View all Programs & Courses- University-Transferable
- Online Option
- Preparatory Course
| Courses | Credits | ||||
|---|---|---|---|---|---|
| FSRV 1113 | Food Service Systems
Course Outline:
|
3 |
|||
| FSRV 1213 | Production and Service Systems
Course Outline:
|
3 |
|||
| FSRV 1219 | Orientation to Food Service Operations
Course Outline:
|
2 |
|||
| FSRV 2122 | Sports Nutrition | 3 |
|||
| FSRV 2329 | Food Service Supervision Practicum
Course Outline:
|
2 |
|||
| FSRV 2429 | Food Service Management Practicum
Course Outline:
|
2 |
|||
| FSRV 2529 | Food Service Supervision - Final Practicum
Course Outline:
|
3 |
|||
| FSRV 2629 | Food Service Management - Final Practicum
Course Outline:
|
5 |
|||
| FSRV 3114 | Food Production - Standards of Quality I
Course Outline:
|
3 |
|||
| FSRV 3214 | Food Production - Standards of Quality II and Recipe Development | 3 |
|||
| FSRV 4323 | Financial Management of Foodservice Operations | 3 |
|||
| FSRV 4324 | Quality Food Production | 3 |
|||
| FSRV 4444 | Management of Facilities and Support Services | 3 |
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