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Food Service Systems

Food Service Systems Courses

1002
FSS

Introduction to Hospitality

History of various cuisines and contributions of leading culinarians as well as a background of the food service industry. Study of various types of food service establishments and organizational structures within each type. Future trends of the food service industry.

Credit hours: 3
Lecture hours: 3

1063C
FSS

Food Specialties: Baking

$104.00 lab fee Prerequisite: Math placement test or minimum grade of "C" in MAT0012 or MAT0055 or MAT0056. Corequisite: FOS2201. Fundamentals of baking which involve preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Proper use and care for equipment, sanitation and hygienic work habits, and conformation with health laws.

Credit hours: 3
Lecture hours: 3
Lab hours: 4

1105
FSS

Food Purchasing

Principles of menu planning for various types of facilities and service as well as menu layout, selection and development, and pricing structures. Principles and practices concerned with the purchase and receipt of food, supplies, and equipment for various food service operations.

Credit hours: 3
Lecture hours: 3

1202C
FSS

Basic Food Preparation

$230.00 lab fee Corequisite: HUN 1001, FOS2201. Familiarization with tools, equipment, and organization of classical kitchen. Study of basic food recipes, ingredients, cooking theories, terminology, technology, formulas, and procedures. Student learns basic meat fabrication through lecture and hands-on experience/demonstration.

Credit hours: 4
Lecture hours: 2
Lab hours: 6

1248L
FSS

Food Specialties: Garde Manger I

$88.00 lab fee Prerequisites: FSS1202C, FOS2201, FSS1063C, test into ENC1101. Stresses basic garde manger principles as well as a thorough understanding of the functions and duties of the department as it relates and integrates into other kitchen operations. Specific focus on specialty work, including ice carving, buffet decorations, artistic centerpieces, and understanding of equipment and area planning.

Credit hours: 3
Lecture hours: 0
Lab hours: 4

1942
FSS

Culinary Externship

Prerequisites: FSS1202C, FOS2201, FSS1063C, FSS1002. Coordinated work-study reinforcing the educational and professional growth of the student through parallel involvement in classroom studies and field experience.

Credit hours: 1
Lecture hours: 1

2065L
FSS

Food Specialties: Pastry Specialization

$88.00 lab fee Prerequisites: Math placement test or minimum grade of "C" in MAT0012 or MAT0055 or MAT0056 and, FSS1063C. Students will work in a controlled environment and specialize in advanced procedures of pastry baking and dessert preparation and presentation. Emphasis is placed on decorative work and display pieces. An understanding of pastry decoration, sugar cooking, Pastillage, chocolate, and bread decoration is provided.

Credit hours: 3
Lab hours: 4

2224L
FSS

Advanced Food Preparation

$88.00 lab fee Prerequisites: HUN1001, FSS1202C, FSS1063C, FOS2201 or FSS2240L, FSS1248L. Corequisite: HFT2840C. Meal and service planning, including preparation of a complete menu for a service dining room to include appetizers, soup, salad, entree, vegetables, dessert, and cheese and fruit. Production coordinated with dining room staff. Students will rotate and work the classical brigade stations in the kitchen.

Credit hours: 3
Lab hours: 8

2240L
FSS

Food Specialties: World Cuisines

$88.00 lab fee Prerequisites: FSS1202C, FSS1063C, FOS2201. Corequisite: HFT2264C. Study and preparation of popular international cuisines. History studied along with actual preparation of many international recipes. Includes buffet and banquet kitchen procedures.

Credit hours: 3
Lab hours: 7

2380
FSS

Culinary Management Practicum I - Restaurant Management

Prerequisites: HUN1001, FSS1202C, FOS2201, FSS1063C. Corequisite: FSS2381. Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.

Credit hours: 3
Lecture hours: 6

2381
FSS

Culinary Management Practicum II - Kitchen Management

$88.00 lab fee Prerequisites: HUN1001, FSS1202C, FOS2201, FSS1063C. Corequisite: FSS2380. Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.

Credit hours: 3
Lecture hours: 7.5

2382L
FSS

Practical Exam

Prerequisites: FOS2201, FSS1202C, , FSS1063C, FSS2380, FSS2381, FSS2065L, FSS1248L, FSS2240L, FSS2224L. Knowledge required for a career in Culinary Management is tested via examination on basic principles and theories. Knowledge is provided to enhance artistic and creative abilities. Testing through Mystery Basket, Baking, Cold Food Salon, Appetizers, and written exam.

Credit hours: 1
Lab hours: 55

2949
FSS

COOP/Work Experience/Restaurant_Hospitality

1-3 crs. Cooperative Education courses may be taken toward completion of most of the Associate in Arts and Associate in Science degree programs. A maximum of six credit hours may be used in meeting the A.A. degree requirements. Prerequisite: Minimum of 2.0 GPA, meet with the co-op coordinator, and availability of co-op work experience slot. Supervised, practical work experience that seeks to combine theories and apply practical skills to projects in the student’s major field of study. Requirements include online weekly, mid-term, and end-of-term reflection assignments.

Credit hours: 1
Other hours: 1

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