• FSer 20—Food Service Orientation (1)

        CoReq: FSer 21, 30, and 50

An overview of the history, growth, significant trends and projections of the food service industry. Exposes students to employment opportunities, standard of professionalism, major types of food service operations, labor laws and regulations, organization of food service kitchens, and the influence of modern technology upon the hospitality industry. (1 lec hr.)

•  FSer 21—Food Service Sanitation (2)

        CoReq: FSer 20, 30, and 50

A course for food service workers providing information, principles, and application of methods for safe and sanitary food handling functions from purchasing, storing, to preparing and serving safe food.  Includes the effect of personal hygiene, safety precautions, accident prevention, fire hazards, first aid and emergencies, and work habits, as they contribute to the reduction of food borne disease and the improvement of food quality.  Students become eligible for certification as safe and sanitary food handlers. (2 lec hrs.)

• FSer 23—Menu Planning and Merchandising (1)

PreReq: FSer 20, 21, 30, and 50

CoReq: FSer 52, 54, and 62

Students learn the basic principles of menu planning; including design and format, selection and development of menu items and pricing structure. (1 lec hr.)

•  FSer 30—Purchasing/Control (3)

CoReq: FSer 20, 21, and 50

Study of the organization and operation of a central storeroom in a food service operation.  Provides experience in purchasing, receiving, pricing, storing, distributing, and controlling the flow of food, beverages, and supplies. (1 lec hr., 6 lab hrs.)

•  FSer 34—Food and Beverage Cost Control (5)

PreReq: FSer 20, 21, 30, and 50

CoReq: FSer 60

Students examine and identify the varied factors which influence food and beverage costs in a food service operation. Students use analytical tools and techniques to enable them to interpret, to make operational decisions, to identify problems in achieving cost and quality control in a food and beverage system. (3 lec hrs., 6 lab hrs.)

•  FSer 41V—Dining Room Operations and Stewarding (1-2)

CoReq: (FSer 70 and 72) or (FSer 52 and 54)

Students study and practice a variety of table service techniques and procedures. Course coverage includes salesmanship of food and beverage, tableside service techniques, interpersonal communication and managing work flow between the dining room and kitchen. Course coverage also provides students with the principles and practices of the beverage operation and application of stewarding in a hotel or food service establishment. (variable hours)

•   FSer 50—Fundamentals of Cookery (6)

CoReq: FSer 20, 21 and 30

This course is an introduction to the fundamental concepts, skills and techniques of food preparation.  Course coverage include basic cooking methods for soups, sauces and stocks, meats, poultry, seafood, vegetables and starches.  Students will learn to identify, use and maintain equipment, tools and utensils in a safe and sanitary manner.  (3 lec hrs., 9 lab hrs.)

•  FSer 52—Short Order Cookery (3)

PreReq: FSer 20, 21, 30, and 50

CoReq: FSer 23, 54, and 62

Students apply skillful manipulative methods in the mise en place, presentation, and service of foods requiring a short cooking time.  Experience will be gained in stations demanding knowledge of mise en place, specific equipment, and production techniques for short order cookery.  (1 lec hr., 6 lab hrs.)

•  FSer 54—Cold Food Pantry (4)

PreReq: FSer 20, 21, 30, and 50

• CoReq: FSer 23, 52, and 62

The study and practice in preparation of cold food items such as salads, salad dressings, sandwiches, canapés, hors d’ oeuvres and desserts as produced in the pantry department.  (1 lec hr., 9 lab hrs.)

•  FSer 60—Intermediate Cookery (7)

PreReq: FSer 20, 21, 30, and 50

CoReq: FSer 34

Extension of FSer 50, Fundamentals of Cookery.  The students will increase their competency level in culinary arts with more complex food preparation and production techniques.  (3 lec hrs., 12 lab hrs.)

•  FSer 62—Fundamentals of Baking (4)

PreReq: FSer 20, 21, 30, and 50

CoReq: FSer 23, 52, and 54

An introduction to baking. Specific instruction in the areas of safety, sanitation, and industrial housekeeping. Nomenclature, use, and care of tools and equipment used in the baking industry. Theory of and practice in the production of cakes, cookies, pies, and yeast products at the introductory level.  A study of wheat, milling, and flour.  An introduction to the mathematics-associated with formula construction and product control. (2 lec hrs., 6 lab hrs.)

•  FSer 63—Patissiere (4)

PreReq: FSer 62 or 25

Expanded baking skills and techniques relating to specialty cakes, pastries, petit fours, yeast products, chocolate cookies, and other more complex bake shop items will be studied and produced. Baking as a science to assure consistent results for a quality finished product. (2 lec hrs., 6 lab hrs.)

•  FSer 70—Advanced Cookery (6)

PreReq: FSer 20, 21, 30, 34, 50, and 60

CoReq: FSer 72 and 41B

This course involves the application of previously learned theory, skills and techniques in food preparation and presentation. More complex menu items will be involved in food production with emphasis on classical, traditional, international, and ethnic cuisines. Quality, food costs, and nutritional considerations are focused. Includes culinary experiences in the fine dining in the College’s Gourmet Dining Room. (3 lec hrs., 9 lab hrs.)

• FSer 72—Buffet Preparation (4)

PreReq: FSer 20, 21, 30, 34, 50, and 60

CoReq: FSer 70 and 41B

A study of the basic Garde Mange principles. Techniques and skills in the preparation of specialty items such as aspic, chaud-froids, forcemeat, pates, terrines, galantines, mousses, hot and cold hors d’ oeuvres, canapés, as well as buffet catering, center centerpieces, and vegetable carvings will be covered.  (2 lec hrs., 6 lab hrs.)

•  FSer 80—Supervisory Management (3)

Application of principles of supervision in the hospitality industry. (3 lec hrs.)