FOOD SERVICE & HOSPITALITY MANAGEMENT
Burlington County College
Upcoming Courses
Courses scheduled for Fall, 2008.
August 27 – December
15.
CUL 105-50 Culinary Arts 1. Mondays, 5 – 950 pm, Mt Laurel.
CUL 105-51 Culinary Arts 1. Thursdays, 5 – 950 pm, Mt Laurel.
CUL 120 Techniques and Traditions 1. Tuesdays, 5 – 950 pm, Mt Laurel.
CUL 125
Professional Baking. Wednesdays, 5 – 950 pm,
FSM 107 Introduction to Food Service and Restaurant Management. Thursdays, 5 – 650
pm, Mt Laurel.
FSM 111 Baking Practicum. Coordinated
work experience. Pre-requisites: FSM 101, 102, 125.
FSM 120 Quality Service in Food Service. On-line course.
FSM 125
Food Service Sanitation and
Accident Prevention. ServSafe
certificate. On-line
course. Highly
recommended co-requisite for culinary and baking courses.
FSM 217
Hospitality Marketing. Tuesdays, 5 – 730 pm,
FSM 225
Hospitality Management Practicum. Coordinated
work experience. Pre-requisite: completion of 45 college credits, or 24 FSM
credits.
Courses that may be
scheduled for the Spring, 2009.
January
– May.
CUL 105 Culinary
Arts 1. Mondays, 5 – 950 pm,
Mt Laurel.
CUL 106 Culinary
Arts 2. Pre-requisite: CUL 105.
Thursdays, 5 – 950 pm, Mt Laurel.
CUL 121 Techniques
and Traditions 2. Pre-requisite: CUL 120 . Tuesdays, 5 – 950 pm,
Mt Laurel.
CUL 225 Patisserie.
Pre-requisite: CUL 125
. Wednesdays,
5 – 950 pm,
FSM 110
Hospitality Supervision. Tuesdays, 5 – 730 pm,
FSM 125
Food Service Sanitation and
Accident Prevention. On-line
course.
FSM 211
Hospitality Purchasing. On-line course.
FSM 215
Elementary Nutrition. Thursdays, 5 – 650
pm, Mt Laurel.
FSM 225
Hospitality Management Practicum. Coordinated
work experience. Pre-requisite: completion of 45 college credits, or 24 FSM
credits.
FSM CURRICULUM FSM COURSES FSM TEXTBOOKS FSM FACULTY
FSM GRADES FSM COURSE OBJECTIVES & OUTLINES
FSM CAREERS FSM ADVISORY COMMITTEE FSM NEWS
CAREER SALARIES TRANSFER INFORMATION STUDENT RESULTS
If you have comments or suggestions,
e mail me at sbergonz@bcc.edu
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