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FOS 1201: Sanitation and Safety Management
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2.00 Credits
Hillsborough Community College
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2 Credits Explores the scientific rationales of sanitation and safety practices which are enforced for group protection in institutions and food service facilities. Causes of food-borne illnesses will be identified, and preventative techniques by adhering to sanitation standards will be demonstrated. Methods of accident and fire prevention will be emphasized.
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FOS 2521: Introduction to Seafood Processing
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3.00 Credits
Hillsborough Community College
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3 Credits Provides a comprehensive overview of food science and technology, and an understanding of how raw aquacultural commodities and seafood are converted into consumer products. Topics include: food constituents, food deterioration and spoilage, food laws and regulations, methods used to preserve and process foods, and examples of processing and preservation of seafood. Class will include field trips to local seafood processing plants. This class is part of the curriculum for the C.A.S.S. International Aquaculture students. Others can take course with the instructor's approval. Credit for this course does NOT apply to the Associate in Arts degree.
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FRE 1120: Elementary French I
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4.00 Credits
Hillsborough Community College
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4 Credits Covers the fundamentals of listening, reading and writing the language, while developing an understanding of the French culture. Native speakers of French are not allowed to enroll in this course. These students may see their instructor to take the credit by exam test. Prerequisites: College level reading and writing skills are required.
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FRE 1120 - Elementary French I
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FRE 1121: Elementary French II
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4.00 Credits
Hillsborough Community College
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4 Credits Enhances the skills learned in FRE 1120. Prerequisite: FRE-1120 or an equivalent course
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FRE 1121 - Elementary French II
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FSS 1223: Food Preparation for Managers
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4.00 Credits
Hillsborough Community College
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4 Credits Examines the chemical and physical changes that take place as food is processed. Hands-on experience in the cookery laboratory is included.
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FSS 1223 - Food Preparation for Managers
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FSS 1246C: Food Specialties I
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3.00 Credits
Hillsborough Community College
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3 Credits Covers the fundamentals of baking through the preparation of baked goods, with an emphasis on the proper use and care of equipment, sanitation, hygienic work habits and their conformance with health laws.
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FSS 1246C - Food Specialties I
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FSS 1248C: Food Specialties II
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3.00 Credits
Hillsborough Community College
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3 Credits Stresses basic Garde Manger principles an the functions and duties of the department as it relates to other kitchen operations. Emphasis is on specialty work which includes ice carving, buffet decorations, equipment and area planning.
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FSS 1248C - Food Specialties II
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FSS 1249C: Food Specialties III
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3.00 Credits
Hillsborough Community College
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3 Credits Focuses on advanced Garde Manger techniques such as aspics, pates, galantines and buffet table arrangements with an emphasis on equipment and organization.
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FSS 1249C - Food Specialties III
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FSS 1500: Food & Beverage Control
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3.00 Credits
Hillsborough Community College
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3 Credits Covers inventory control procedures, the determination of inventory cost and efficient space utilization with an emphasis on preparation of daily cost reports and monthly cost summaries. College level reading, writing and math skills required.
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FSS 1500 - Food & Beverage Control
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FSS 1941: Food Practicum I
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2.00 Credits
Hillsborough Community College
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2 Credits A coordinated work-study course involving class work and field experience. Objectives determined by the student and teachercoordinator will be used to evaluate the student.
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FSS 1941 - Food Practicum I
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