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Course Criteria
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3.00 Credits
This food study course integrates the knowledge of ingredients and preparation principles. The combination of scientific theory and culinary procedures provides an understanding of the structure, composition, and behavior of food. This "why"knowledge provides the cornerstone on which the food professional is able to identify and evaluate a broad range of foods and to control quality in preparation. Students will design a new food product as a final project. Prerequisites: FDS125 and FDS126 passed with a C or better. 1-800-210-6932 125
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3.00 Credits
Students will study composition, structure and properties common to baked products. Formulas and measurement using the baker's scale and baker's percentage systemwill be emphasized. Changes occurring during the baking process and utilization of various dough formulas and techniques are covered. Students successfully completing this course will be eligible for a certificate journeyman baker examination through the Retail Bakers of America.
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3.00 Credits
The focus of this course is on performance-based activities. A broad range of recipes and formulas will be practiced to apply and reinforce basic baking techniques. Basic math skills are applied using portion control, converting yields, production sheets, and food costing and pricing. Instruction will stress manual skills in the production of high-quality baked goods. Prerequisites: FDS125 and FDS126 passed with a C or better.
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4.00 Credits
This capstone course will study advanced theory and application of food service production techniques. Students alternate positions within the classical brigade. Each will be responsible for all aspects of food preparation, including menu planning, purchasing, costing, and planning work schedules. Basic math skills are applied using portion control, converting yields, production sheets, and food costing and pricing. Ethnic food preparation and regional American cuisine are prepared and served to the public through various community functions. All students are required to work beyond regular class schedules. Upon completion of this course, students will have utilized supervisory skills by applying each concept of the management process and be able to conceptualize kitchen/dining service through a manager's point of view. Prerequisites: FDS125 and FDS126 passed with a C or better.
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3.00 Credits
This course examines the supervisor's role and responsibilities, elements of the supervisor's job, and awareness of the skills, attitudes, and abilities needed to manage people successfully from a human relations perspective. The emphasis is on team building, developing healthy interpersonal relationships, promoting motivation, performing effective evaluations, effective communication, decision-making, and problem-solving skills. Legal aspects of the selection and interview process from management's viewpoint are covered.
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3.00 Credits
This course covers the primary driving document for any food service operation. The menu is a planning tool, a source of operational information, and the primary merchandising tool. Topics covered range from menu development, pricing, purchasing, and use of computers in purchasing to production and service.
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2.00 Credits
126 Washington County Community College Students work in an approved hospitality and/or food service employment setting for a minimum of one week (40 hours) and are evaluated by their on-site supervisor. Students may or may not be paid for the experience. Emphasis is placed on the application of academic skills in an actual working environment. Travel is required to satisfy the requirement of this field experience. This course also includes 15 hours of work preparation skills and portfolio development. Prerequisites: FDS125, FDS126, and FDS144 and concurrent registration in FDS158 or permission of instructor.
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3.00 Credits
This course offers the student a unique opportunity to experience a foreign culture in the context of studying the culinary arts. Students will engage in a course of study at a foreign college (or other approved institution) and complete a formal research project under the supervision of experienced instructors. Up to three (3) credits may be awarded for this course, depending on the ambition of the research project completed by the student. All costs for this course, including the cost of tuition, are the responsibility of the student, and will vary depending on the specific program and on prevailing airfare and lodging costs. Typically, programs are available in France, Austria, Canada, and Ireland.
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2.00 Credits
Based on selection by the Disney World College program and WCCC requirements, student participation in the program will provide the student with a paid work experience, a living experience, and an educational experience at what is considered to be the number one vacation destination resort in the world. Advanced transportation and housing costs will be the student's responsibility.
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3.00 Credits
This course is a survey of the branches of geography, including the principles, methods, and tools of the geographer. The curriculum incorporates GIS and GPS as tools for exploration, as well as local geography, and international studies for added content and applications.
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