Food Service Management (FSM) College of Agricultural & Environmental Sciences
FSM 120 — Principles of Quantity Food Production (4 units)
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.
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.
FSM 120L — Quantity Food Production Laboratory (2 units)
This version has ended; see updated course, below.
Course Description: Laboratory experience in quantity food production and service.
Prerequisite(s): FSM 120.
- Learning Activities: Laboratory 6 hour(s).
- Grade Mode: Letter.
FSM 120L — Quantity Food Production Laboratory (2 units)
- Course Description: Laboratory experience in quantity food production and service.
- Prerequisite(s): FSM 120.
- Learning Activities: Laboratory 6 hour(s).
- Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors; enrolled students will receive an email regarding the initial class meeting; students must attend this class meeting in order to secure a place in class; no labs meet until after initial meeting; uniforms required for initial meeting and all labs; immunity documentation required at first class meeting to include: TB screening, vaccinations, or titers for measles, mumps, rubella (MMR); varicella/chicken pox, and influenza (FLU); failure to provide documentation at the first class meeting will result in being dropped from the class.
- Grade Mode: Letter.
- This course version is effective from, and including: Fall Quarter 2026.
Learning Activities: Laboratory 6 hour(s).
Grade Mode: Letter.
Grade Mode: Letter.
FSM 120L — Quantity Food Production Laboratory (2 units)
Course Description: Laboratory experience in quantity food production and service.
Prerequisite(s): FSM 120.
Learning Activities: Laboratory 6 hour(s).
Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors; enrolled students will receive an email regarding the initial class meeting; students must attend this class meeting in order to secure a place in class; no labs meet until after initial meeting; uniforms required for initial meeting and all labs; immunity documentation required at first class meeting to include: TB screening, vaccinations, or titers for measles, mumps, rubella (MMR); varicella/chicken pox, and influenza (FLU); failure to provide documentation at the first class meeting will result in being dropped from the class.
Grade Mode: Letter.
This course version is effective from, and including: Fall Quarter 2026.
FSM 122 — Food Service Systems Management (3 units)
This version has ended; see updated course, below.
Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.
- Learning Activities: Lecture 3 hour(s).
- Grade Mode: Letter.
FSM 122 — Food Service Systems Management (3 units)
- Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.
- Prerequisite(s): ARE 112; FSM 120.
- Learning Activities: Lecture 3 hour(s).
- Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors.
- Grade Mode: Letter.
- This course version is effective from, and including: Fall Quarter 2026.
Learning Activities: Lecture 3 hour(s).
Grade Mode: Letter.
Grade Mode: Letter.
FSM 122 — Food Service Systems Management (3 units)
Course Description: Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.
Prerequisite(s): ARE 112; FSM 120.
Learning Activities: Lecture 3 hour(s).
Enrollment Restriction(s): Pass One open to senior Clinical Nutrition majors.
Grade Mode: Letter.
This course version is effective from, and including: Fall Quarter 2026.
FSM 192 — Internship (1-12 units)
Course Description: Work experience on or off campus in practical aspects of food service management, supervised by a faculty member.
Prerequisite(s): Consent of instructor; one upper division course in Food Service Management (FSM).
- Learning Activities: Internship 3-36 hour(s).
- Grade Mode: Pass/No Pass only.
Learning Activities: Internship 3-36 hour(s).
Grade Mode: Pass/No Pass only.
Grade Mode: Pass/No Pass only.
FSM 197T — Tutoring in Food Service Management (1-5 units)
Course Description: Tutoring of students in food service management, assistance with discussion groups or laboratory sections; weekly conference with instructor in charge of course; written evaluations.
Prerequisite(s): Dietetics or related major; completion of the Food Service Management (FSM) course in which tutoring is done.
- Learning Activities: Discussion/Laboratory 3-6 hour(s).
- Repeat Credit: May be repeated when tutoring a different course.
- Grade Mode: Pass/No Pass only.
Learning Activities: Discussion/Laboratory 3-6 hour(s).
Repeat Credit: May be repeated when tutoring a different course.
Grade Mode: Pass/No Pass only.
Repeat Credit: May be repeated when tutoring a different course.
Grade Mode: Pass/No Pass only.
FSM 198 — Directed Group Study (1-5 units)
Course Description: Directed group study.
- Learning Activities: Variable.
- Grade Mode: Pass/No Pass only.
Learning Activities: Variable.
Grade Mode: Pass/No Pass only.
Grade Mode: Pass/No Pass only.
FSM 199 — Special Study for Advanced Undergraduates (1-5 units)
Course Description: Special study for advanced undergraduates.
- Learning Activities: Variable.
- Grade Mode: Pass/No Pass only.
Learning Activities: Variable.
Grade Mode: Pass/No Pass only.
Grade Mode: Pass/No Pass only.