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Course Criteria
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1.00 - 3.00 Credits
SELECTED TOPICS IN FRENCH For students interested in special topics that further explore the field of French. May be repeated for credit and grade forgiveness cannot be applied.
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1.00 - 4.00 Credits
INTERNSHIP EXPLORATION IN FRENCH Prerequisites: Satisfactory completion of all mandated courses in reading, mathematics, English and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits, including a foreign language course at the intermediate level. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is a planned work-based experience that provides students with supervised career exploration activities and/ or practical experiences. Each earned credit of internship requires a minimum of 80 clock hours of work. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)
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3.00 Credits
Prerequisite or corequisite: FOS 2201 This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Students will learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment also will be covered.
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3.00 Credits
BAKING INDGREDIENTS AND TECHNOLOGY Prerequisite and/or Co-requisite: FOS 2201 This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Students will learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered.
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3.00 Credits
Prerequisite or corequisite: FSS 1050 Students will build on their previous knowledge and learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. (Special fee: $120.00)
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3.00 Credits
HEARTH BREADS Prerequisites: FSS 1050C/FSS 1050 and FOS 2201 Students will build on their previous konwledge and learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in the meeting production deadlines with quality products. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and apperance as well as techniques that increase shelf life. (Special Fee: $120.00)
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3.00 Credits
Prerequisite or corequisite: FSS 1051 This course covers the principles and techniques of preparing lean breads, multi-grain breads, sourdough, bagels and pretzels; and holiday, seasonal, and flat breads. Special emphasis will be placed on regional and ethnic breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods. (Special fee: $120.00)
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3.00 Credits
SPECIALTY BREADS Pre-requisite or Co-requisite: FSS 1051C/FSS 1051 This course covers the principles and techniques of preparing lean breads, multi-grain breads, sourdough, bagels, pretzels; and holiday, seasonal, and flat breads. Special emphasis will be placed on regional and ethnic breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods. (Special Fees: $120.00).
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3.00 Credits
QUALITY FOOD PRODUCTION Prerequisites: FOS 2201 and FOS 2251 Student will acquire the fundamental concepts, skills and techniques involved in the management of resources, use of recipes, use and care of equipment, and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery, salads, dressings, cold sauces, sandwiches, and safety and sanitation principles. Student must successfully pass written and practical cooking examination covering a variety of techniques and procedures. (Special Fee: $120.00)
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3.00 Credits
Prerequisites: FOS 2201 and FSS 2251 Student will acquire the fundamental concepts, skills and techniques involved in the management of resources, use of recipes, use and care of equipment, and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery, salads, dressings, cold sauces, sandwiches, and safety and sanitation principles. Student must successfully pass written and practical cooking examination covering a variety of techniques and procedures. (Special fee: $120.00)
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