— Principles of Quantity Food Production

Prerequisites & course information

This version has ended; see updated course, below. Course Description: Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students earn food safety certification. Learning Activities: Lecture 3 hour(s), Independent Study 1 hour(s). Enrollment Restriction(s): Restricted to upper division Clinical Nutrition students only. Grade Mode: Letter. FSM 120 — Principles of Quantity Food Production (4 units) Course Description: Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students earn food safety certification. Prerequisite(s): FST 100B ; ( FST 101B or NUT 106 ). Learning Activities: Lecture 3 hour(s), Independent Study 1 hour(s). Enrollment Restriction(s): Pass One open to upper division Clinical Nutrition and Nutrition Science majors. Grade Mode: Letter. This course version is effective from, and including: Fall Quarter 2026. Learning Activities: Lecture 3 hour(s), Independent Study 1 hour(s). Enrollment Restriction(s): Restricted to upper division Clinical Nutrition students only. Grade Mode: Letter. FSM 120 — Principles of Quantity Food Production (4 units) Course Description: Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students earn food safety certification. Prerequisite(s): FST 100B ; ( FST 101B or NUT 106 ). Learning Activities: Lecture 3 hour(s), Independent Study 1 hour(s). Enrollment Restriction(s): Pass One open to upper division Clinical Nutrition and Nutrition Science majors. Grade Mode: Letter. This course version is effective from, and including: Fall Quarter 2026.