FOS 2201. Food Service Sanitation & Safety, 2 HRS., 2 CRS.
Designed to develop an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer in the food industry. Includes the laws and regulations related to safety, fire, and sanitation and adherence to them in the food service operation.
FSS1202C. Basic Food Preparation, 5 HRS., 3 CRS. ($12.00 Lab Fee)
Familiarization with tools, equipment, and organization of classical kitchen. Study of basic food recipes. Special emphasis is given to the study of ingredients, cooking theories, terminology, equipment, technology, weights and measures, formulas, conversions, and procedures.
FSS1246C. Food Specialties I-Baking, 5 HRS., 3 CRS. (Lab fee. $9.00)
Prerequisite: QMB1001.
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 conformity to health laws.
FSS1002. Introduction to Hospitality, 3 HRS., 3 CRS.
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.
FSS2224L. Advanced Food Preparation & Service, 8 HRS., 3 CRS. (Lab Fee $12.00)
Prerequisite: FSS1202C. Co-requisite: HFT2840C.
Meal and service planning, including preparation of a complete menu for a service dining room to include appetizers, soup, salad, entrees, and vegetables. Production coordinated with dining room staff. Students will rotate and work the classical stations in the kitchen.
FSS1105. Food Purchasing, 2 HRS., 2 CRS.
The principles of menu planning for various types of facilities and service as well as menu layout, selection and development, and pricing structures. The principles and practices concerned with the purchase and receipt of food, supplies and equipment for various food service operations.
FSS2380L Culinary Management Practicum I- Restaurant Management 4 CRS.
Through extensive hand-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.
FSS2381L Culinary Management Practicum II- Kitchen Management 4 CRS.
Through extensive hand-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.
FSS1942. Culinary Externship 200 HRS., 1 CR.
Coordinated work-study reinforcing the educational and professional growth of the student through parallel involvement in classroom studies and field experience.
FSS1248L. Food Specialties II-Garde Manger, 5 HRS., 2 CRS. (Lab Fee. $9.00)
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 introduction to specialty work, including ice carving, buffet decorations, artistic centerpieces, and understanding of equipment and area planning.
FSS2247L. Food Specialties IV-Pastry Specialization, 5 HRS., 3 CRS. (Lab Fee $9.00)
Prerequisite: FSS1246C.
Specialization in advanced procedures of pastries and desserts. An emphasis on decorative work and display pieces. A clear understanding of cake decoration, sugar cooking, pastilliage, Pâte-à-Choux provided.
FSS2240L. Food Specialties V-Cuisines of the World, 6 HRS., 3 CRS. (Lab Fee $9.00)
Prerequisite: FSS1202C.
Study and preparation of the more popular international cuisines. History studied along with actual preparation of many popular international recipes. Includes buffet and banquet kitchen procedures.
FSS2382L. Practical Exam 1 HR., 1 CR.
Techniques and knowledge required for a career as a professional chef. Provides knowledge needed to demonstrate artistic and creative abilities in various culinary shows, recipe contests, and exhibitions.
HFT 2840C. Dining Room Operations 8 HRS. 3 CRS. (Lab Fee $9.00)
Co-requisite: FSS 2224C.
Types of dining room and beverage service techniques as found in the hospitality industry.
HFT1210. Hospitality Supervision 2 HRS., 2 CRS.
Focuses on managing people from the supervisor's standpoint. Includes techniques for increasing productivity and controlling labor costs, time management, and managing change. Stresses effective communication and the responsibilities of a supervisor in a lodging or food service operation.
HFT2264C. Banquet & Convention Management, 6 HRS., 3 CRS. (Lab Fee $9.00)
Co-requisite: FSS2340C.
Introduction to the complete set of skills necessary to adequately perform as a hotel banquet manager and convention planner. Actual functions will be used to reinforce the general rules of table service as they apply to buffets and banquets.
HUN1001 Survey of Nutrition 2 HRS., 2 CRS.
Relates nutrition to the hospitality industry by way of menu planning, studying nutritional deficiencies, diseases, retention of nutrients, with emphasis on the principle nutrients in foods and their utilization by the body.
