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FSS 1221C: Introduction to Culinary Production. c. c
3.00 Credits
Pensacola State College
FA, SP, SU - Lab fee. It is recommended that students take FOS 2200 and HFT 2020 as prerequisites or corequisites.This course is an overview of culinary production for those students pursuing a career in the hospitality industry. Emphasis is on the basic methods and chemistry of cooking, baking, kitchen operation, and kitchen management.
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FSS 1221C - Introduction to Culinary Production. c. c
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FSS 1222L: Culinary Production. c. c
3.00 Credits
Pensacola State College
FA, SP - Prerequisite: FSS 1220C.Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing menu planning methods.
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FSS 1222L - Culinary Production. c. c
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FSS 1308C: Dining Room Management Banquet and Russian Service. c. c
3.00 Credits
Pensacola State College
FA - A.A.S. only. Prerequisite: or Corequisite: FOS 2200 and HFT 2020.Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.
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FSS 1308C - Dining Room Management Banquet and Russian Service. c. c
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FSS 2224L: Advanced Culinary Production. c. c
3.00 Credits
Pensacola State College
SP - A.A.S. only. Prerequisite: FSS 1220C.This course allows students to practice advanced culinary skills under operating conditions. Students prepare and serve meals to the public.
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FSS 2224L - Advanced Culinary Production. c. c
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FSS 2242L: International/ Regional Cuisine. c. c
3.00 Credits
Pensacola State College
FA - Prerequisites: FSS 1063C, FSS 1220C.This course covers the unique food styles and preparation techniques used around the world. Students design and implement banquet style international menus.Meals are prepared for the public.
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FSS 2242L - International/ Regional Cuisine. c. c
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FSS 2247C: Advanced Baking. c. c
3.00 Credits
Pensacola State College
SP - A.A.S. only. Lab fee. Prerequisite: FSS 1063C.This course builds on the skill and knowledge the student gained in FSS 1063C and to familiarize the student with advanced baking theories and techniques.The student will apply the fundamentals of baking science in the production of various products.The student will learn the basic baking skills required in the culinary arts field.
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FSS 2247C - Advanced Baking. c. c
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FSS 2248C: Garde Manger. c. c
3.00 Credits
Pensacola State College
SU - Lab fee. Prerequisites: FSS 1220C and FSS 1222L or FSS 2224L or FSS 2242L.The student will become familiar with the techniques and equipment used in the production of Hors d'oeuvres, appetizers, charcuterie and other products found typical to catered events. Students will apply these fundamentals in actual catered events as outlined during the first day in class. Students are advised that class times vary greatly.
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FSS 2248C - Garde Manger. c. c
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FSS 2284C: Catering, Banquet, and Event Management. c. c
3.00 Credits
Pensacola State College
SU - Prerequisites or Corequisites: FOS 2200 and HFT 2020. This course introduces students to the techniques and management principles necessary for the management of a catering and banquet operation.The course covers catering functions, special events, and banquets.Course topics will include planning and management, preparation and production, and service with an emphasis placed on planning and management of events. Students examine the management process and learn to apply this process to catering functions, banquet operations, and special events.This course provides students interested in event management with practical knowledge in the management of on and off premise functions.
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FSS 2284C - Catering, Banquet, and Event Management. c. c
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FSS 2382L: Culinary Management Practical Exam. c. c
1.00 Credits
Pensacola State College
TBA - Lab fee. A.A.S. only. Prerequisite: Completion of all culinary courses.Techniques and knowledge required for a career as a professional chef. Provides knowledge needed to demonstrate artistic and creative abilities in various culinary shows, recipe contests, and exhibitions.
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FSS 2382L - Culinary Management Practical Exam. c. c
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FSS 2941,2942,2943: Culinary Management Internship. c. c. 2 c. c. 3 c. c
1.00 Credits
Pensacola State College
FA, SP, SU - Internship is a supervised hands-on training experience in which the student will observe and participate in the operation of a restaurant, food service,dietary or other food production operation.The student will learn first hand the day-today operations of a food production facility.The student will have the opportunity to demonstrate the knowledge and skills learned in the classroom and apply them on the job.Departmental permission required.
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FSS 2941,2942,2943 - Culinary Management Internship. c. c. 2 c. c. 3 c. c
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