Food Service
Food Service
Course Listings
Food Service (FSER)
Faculty: Allan Okuda | Paul Heerlein | James Lightner
This program
is designed to provide for entry-level employment in hotels, full-service
restaurants, fast food restaurants, institutions (schools, hospitals,
corrections, etc.) and private clubs.
| First Semester | CC CA AAS |
| FSer 20 Food Service Orientation | 1 1 1 |
| FSer 21 Food Service Sanitation | 2 2 2 |
| FSer 30 Purchasing/Control | 3 3 3 |
| FSer 41V Dining Room Operations/Stewarding (Kona only) | - - 1 |
| FSer 50 Fundamentals of Cookery | 6 6 6 |
| ** Math 50 Technical Math or higher | - - 3 |
| TOTAL | 12 12 16 |
| Second Semester | CC CA AAS |
| FSer 23 Menu Planning & Merchandising | (1) 1 1 |
| FSer 41V Dining Room Operations/Stewarding (Kona only) | - - 1 |
| FSer 52 Short Order Cookery | 3 3 3 |
| FSer 54 Cold Food Pantry | 4 4 4 |
| FSer 62 Fundamentals of Baking | 4 4 4 |
| ** Eng ESL 15 or Eng 21 or higher | - - 3 |
| TOTAL | 11 12 16 |
| Third Semester | CC CA AAS |
| FSer 34 Food & Beverage Cost Control | - 5 5 |
| FSer 60 Intermediate Cookery | - 7 7 |
| FSHN 185 Nutrition | - - 3 |
| Mgt 20 Introduction to Management | - - 3 |
| TOTAL | - 12 18 |
| Fourth Semester | CC CA AAS |
| FSer 41V Dining Room Operations/Stewarding (Hilo only) | - - 1 |
| FSer 63 Patissiere | - - (4) |
| FSer 70 Advanced Cookery | - - 6 |
| FSer 72 Buffet Preparation | - - 4 |
| Elective Cultural Environment (HwSt course recommended) | - - 3 |
| FSer 93V† CVE (optional) | - - - |
| TOTAL | - - 13 |
| TOTAL | 23 36 64 |
** Meets competency requirement in mathematics or communications
† Optional with instructor’s approval.