Food Service Management Major: Food & Beverage Management

F. Y. I.
General Information:
1. All students must have a valid Food Handler’s Permit. Students without a valid Food Handler’s Permit will not be permitted to sit in food related modules.
2. 2nd & 3rd year students must do Internship.
3. To be awarded the Bachelor of Science degree in Food Service Management, students must complete 133 credits including electives.
4. Note on Pre-requisites: Students must receive a passing grade in a pre-requisite before enrolment.
5. Some modules may not be available as indicated or may need to be collapsed based on viable numbers.

The University of Technology, Jamaica
School of Hospitality & Tourism Management
Accredited by the University Council of Jamaica (UCJ)
Module Selection Guide
BSc. Food Service Management Major: Food & Beverage Management

This Module Selection Guide is a guide only and is subject to change without notice. UTech, Ja. will not be liable for any direct or indirect losses or delays incurred due to changes implemented on this Module Selection Guide.
Remember your Academic Advisor is here to support you in making your academic decisions!

Student’s Name: ……………………………………………………… Student’s ID #: .................................................................................... Start Date: August, 2021 Name - Academic Advisor/PL/PD:………………………………...
Revised: June 1, 2021.

Module Code
Prerequisite /Co -
requisite (if any) Category Credits Sem 1 Sem 2
Summer Session
RESULTS Module Code
Prerequisite /Co -
requisite (if any) Category Credits Sem 1 Sem 2
Summer Session
RESULTS

Food and Beverage Management Major Module Name

Offered

HTM 4007

Professional Ethics in Hospitality Industry

LEVEL 4
COM2014 C 3 √ √ & MAN2005 & HTM3012

FSM 4003 PRJ 4033
PRJ 4034

Contract Food Service

FSM1007

C3 √

SHTM/FELS

Major Project for Hospitality and Tourism 1

RES3025 OR RES3001

C2 √

Major Project for

C 1

√

Hospitality and Tourism 2 PRJ4033

LAW 3004 OR EPM 4001

Hospitality and Tourism Law OR Risk Management: Financial, Legal and Ethical Standards

COM2014 & MAN2005

3 C
3

√ √ √ √

CUL 4002

International Cuisine

FSM4004 C 3 √ √

HTM 4006

Contemporary Hospitality

and Tourism Trends

HTM3012

C 3

√ √

HTM 4003
ENT 3001 HRM 4001

Food, Beverage and Labour Cost Control Entrepreneurship
Human Resource Management

FIN3002 C 3 √ √ MAN2005 G 3 √ √ √ MAN2005 G 3 √ √ √

Food and Beverage Management Major

Module Name

Offered

NUT 1003 CUL 1001 CUL 1002 HTM 1008
HTM 1009 FSM 3002
MAT 1044 ACC 0001 ACC 1007 COM 1020 COM 2014 CSP 1001 INT 1001
ECO 1004 COM 0001

LEVEL 1

Nutrition for Food Service Culinary Arts & Production 1 Culinary Arts & Production 2 Introduction to Hospitality & Tourism Management Critical Thinking in Hospitality & Tourism Customer Service Management

CUL 1001

C3 √ √

C3 √

C 3

√

C3 √ √

C1 √ √ C3 √ √ √

College Mathematics

G4 √ √ √

Fundamentals of Accounting 1 Fundamentals of Accounting 2 Academic Writing 1

ACC 0001

G0 √ √ √ G3 √ √ √ G3 √ √ √

Academic Writing 2
Community Service Project Information Technology

COM 1020

G3 √ √ √ G1 √ √ √ G3 √ √ √

Elements of Economics

G3 √ √

Developmental English

G0 √ √ √

Note: 1) Students who have Grade 1 in English Language at the C-SEC level or who have
been successful in the Proficiency English Test are exempt from the zero credit module, Developmental English. All other students must do this module. 2) Students who have a Pass in Accounts at the CAPE Level or who have Grade 1 at the C-SEC Level are exempt from the zero credit module. Fundamentals of Accounting 1. All other students must do this module. 3) C – Core/specialization modules: G – General university modules

Module Code
Prerequisite /Co -
requisite (if any) Category Credits Sem 1 Sem 2
Summer Session
RESULTS Module Code
Prerequisit e /Co-
requisite (if any) Category Credits Sem 1 Sem 2
Summer Session
RESULTS

Food and Beverage Management Major Module Name

Offered

LEVEL 2

FSM 1002 FSM 2002 FSM 2018 FSM 2019
ACC 2002 HTM 2010 FSM 2003 FSM 1007 FSM 3001 FSM 3005

Experimental Foods

CUL1002 C 3

Menu Planning & Purchasing A La Carte I/Dining Room 1 A La Carte 2/Dining Room 2
Accounting for Food Service Organizations Professional Development Seminar Food Service Information Systems Food Service System Management Quantity Baking

CUL1002 CUL1002 FSM2018 & FSM2002 ACC1007 FSM3002 INT1001
CUL1002

C 3 C 3 C 3
C 3 C 1 C 3 C 3 C 3

Internship 1

HTM2010 C 3 (FSM) FSM3002 (Asc. Baking

√ √ √ √
√
√ √ √ √ √ √ √ √ √ √
√

FRE French for FSM Level 1

G3 √

1002 OR

SPA Spanish for FSM Level 1

√ √

1005

FRE French Level 2

FRE1002 G 3

√

2005 OR

OR

SPA Spanish Level 2

SPA1005

√ √

2010

SOC Introduction to Sociology/

G3 √ √√

1001/ OR

PSY Introduction to Psychology

√ √√

1002

Food and Beverage Management Major Module Name

Offered

HTM 3012
FIN 3002
HTM 3010
FSM 3004
FSM 3003
FSM 3015 FSM 4004 HTM 4001
MAN 2005 RES 3025

Hospitality and Tourism Marketing

LEVEL 3
HTM2010 & C 3 HTM1008

√ √

Financial Management for Food Service Organization Facilities Management for the Hospitality Industry
Advanced Culinary Skills (Patisserie, Garde Manger) Bar & Beverage Management
Banquet Operations Management Restaurant Operations Management Internship 2

ACC2002
73 CREDITS (SHTM) or FON2001 (FELS) or BAK1026 (Asc. BAK)
FSM3001 & FSM2019
Completion of 72 credits & FSM1002, (SHTM) or FSM2008 (FELS) FSM2019
FSM1007 & FSM2019 FSM3005

C3 √ √ C3 √√

C 3

√

C3 √ √

C 3 C 3 C 3

√ √
√

University Elective

G3 √ √ √

Organizational Behaviour Business Research Methods

SOC1001 or G 3 √ √ √

PSY1002

COM2014

G3 √ √ √

& completion

of

61 credits