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Course Criteria
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4.00 Credits
QUALITY FOOD PRODUCTION II Prerequisites: FOS 2201, FSS 1203C, and FSS 2251 Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sauteing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)
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3.00 Credits
Prerequisites: FOS 2201, FSS 1203C, and FSS 2251 Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sautéing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)
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4.00 Credits
QUALITY FOOD PRODUCTION III Prerequisites: FOS 2201, FSS1203C, FSS 2204C and FSS 2251 Through lectures and demonstrations, the student will learn to identify primal cuts of meats and poultry; how they are processed into restaurant portion size cuts; to identify fish and seafood quality; cooler management; and butchery techniques. Speed scratch will be reviewed and practiced. Hot food preparations will be practiced. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $120.00).
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3.00 Credits
INTERNATIONAL AND REGIONAL FOODS Prerequisites: FOS 2201, FSS 1203C, FSS 1246C, and FSS 2251 Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East cuisine, Middle Eastern, Mediterranean, North African cuisine, Continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examination covering a variety of cooking techniques. (Special Fee: $120.00)
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3.00 Credits
Prerequisites: FOS 2201, FSS 1203C, FSS 1246C, and FSS 2251 Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East cuisine, Middle Eastern, Mediterranean, North African cuisine, Continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)
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3.00 Credits
BAKING AND PASTRIES II Prerequisites: FOS 2201, FSS 1246C, and FSS 2251 The student will apply advanced techniques in the baking science and be able to demonstrate production management procedures in the pastry department. Students will prepare a variety of pies, tarts, and meringues. Modern trend low-fat desserts will be produced. Students must successfully pass written and practical pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)
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3.00 Credits
Prerequisites: FOS 2201, FSS 1246C, and FSS 2251 The student will apply advanced techniques in the baking science and be able to demonstrate production management procedures in the pastry department. Students will prepare a variety of pies, tarts, and meringues. Modern trend desserts, such as low-fat desserts will be produced. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)
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3.00 Credits
GARDE-MANGER This course introduces three main focuses of the cold kitchen: reception foods, a la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpture centerpieces using various mediums. Ice carving techniques are discussed. (Special Fee: $120.00)
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3.00 Credits
Prerequisites: FOS 2201, FSS 1203C, FSS 1246C, FSS 2247C, and FSS 2251 This course introduces three main focuses of the cold kitchen: reception foods, à la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvres, appetizers, patés, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpture centerpieces using various mediums. Ice carving techniques are discussed. (Special fee: $120.00)
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3.00 Credits
An application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service techniques. Procedures, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities.
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