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• FSM 159: Nutrition

  3.00 Credits

  Westmoreland County Community College

  
  The student learns the nutrients, their sources and their relation to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements. General nutrition is discussed including the social, economic and psychological implications of food and eating.
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• FSM 170: Food Culture and Religion - Defining Cuisine through Religion and Culture

  3.00 Credits

  Westmoreland County Community College

  
  This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.
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• FSM 213: A La Carte Kitchen

  4.00 Credits

  Westmoreland County Community College

  
  A combination of learning experiences, self-evaluation and operating systems that pertains to a la carte service. The student will manage and operate the student-run Cafe. The learning experience includes purchase requisitions, recipes, costing, production schedules and inventory. Uniforms and program tool kit required. Prerequisite:    CUL 112
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• FSM 215: Purchasing And Operations

  3.00 Credits

  Westmoreland County Community College

  
  Includes factors to consider in selecting, purchasing, receiving and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control, storage costing, financial controls and menu development and management. Computer application is included in the course.
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• FSM 219: Hospitality Internship

  3.00 Credits

  Westmoreland County Community College

  
  A supervised and evaluated on-the-job training experience in a hospitality setting. Students will discuss their experience and career opportunities. Job-site must be approved by instructor. Uniforms, cutlery set and decorative tips may be required. Prerequisite:    Instructor Permission
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• FSM 225: Hospitality Study Tour I

  3.00 Credits

  Westmoreland County Community College

  
  Allows students to experience the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and what you learn will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisite:    Instructor Permission
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• FSM 235: Supervision And Training

  3.00 Credits

  Westmoreland County Community College

  
  Involves supervision and training for personnel in the hospitality industry. The course plan of study includes history of management, functions of management, management challenges of the future and industry regulations and personal development to achieve goals within the hospitality industry.
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• FST 101: Introduction To Fire Science

  3.00 Credits

  Westmoreland County Community College

  
  A survey of various fields of study in the fire science curriculum, exploring the two major components suppression and prevention. Topics include the fire problem and fire protection organizations; codes and fire-safe building design; fire behavior and hazards of materials; extinguishing agents and systems; fire detection devices and municipal fire department organization and administration.
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• FST 103: Fire Service Administration

  3.00 Credits

  Westmoreland County Community College

  
  Trains the prospective officer in proper management techniques and methods by reviewing classical management theories, records, reports, and evaluations; personnel management; leadership and control; fireground management and the management cycle.
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• GCT 100: Design Technology I

  1.00 Credits

  Westmoreland County Community College

  
  This fundamental course explores the essential concepts of the IOS mobile platform and Adobe's desktop and mobile apps for creating, editing, presenting layouts, and vector and pixel-based graphics, while managing content across desktop, devices, and the Web. Students explore communicating and sharing resources with peers/team members and printing directly from devices.
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