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FMT 2513: Image and Wardrobe Consulting
3.00 Credits
Mississippi Gulf Coast Community College
Assessing and developing an appropriate client image for individuals in a variety of occupations and careers. Emphasis on solving figure problems, makeup techniques, wardrobe coordination, and the use of modeling techniques to improve image. (3,1,4)
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FMT 2613: Fashion Sales Direction
3.00 Credits
Mississippi Gulf Coast Community College
Principles and application of retail sales promotion with emphasis on in - store activities, advertising, publicity, fashion shows, and other special events. (3,1,4)
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FMT 2613 - Fashion Sales Direction
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FMT 2936: Supervised Work Experience in Fashion Marketing
6.00 Credits
Mississippi Gulf Coast Community College
Direct application of concepts, terminology and theory of fashion technology. Students must be employed in a work environment where they will have to solve problems as encountered in industry. (6,0,18 externship)
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FMT 2936 - Supervised Work Experience in Fashion Marketing
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FPV 1113: Fundamentals of Operational Procedures in Food Service
3.00 Credits
Mississippi Gulf Coast Community College
Operational procedures for food services personnel with emphasis on using math skills for standard and metric weights and measures, portion control, converting recipes, production formulas, and utilizing manual and computerized applications. Three semester hours (2 hr. lecture, 2 hr. lab)
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FPV 1113 - Fundamentals of Operational Procedures in Food Service
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FPV 1123: Management Procedures and Recordkeeping
3.00 Credits
Mississippi Gulf Coast Community College
A study of the principles of menu management and cost Control with emphasis on nutritional adequacy, trends, cost analysis, and profit as they relate to menu design. (3,2,2)
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FPV 1123 - Management Procedures and Recordkeeping
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FPV 1213: Food Service Sanitation
3.00 Credits
Mississippi Gulf Coast Community College
Instruction in the area of sanitation to aid in the prevention of food poisoning and food - borne diseases including the Hazard Analysis Critical Control Point (HACCP) system. (3,2,2)
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FPV 1213 - Food Service Sanitation
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FPV 1315: Culinary Arts I
5.00 Credits
Mississippi Gulf Coast Community College
Study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (5,2,6)
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FPV 1315 - Culinary Arts I
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FPV 1326: Culinary Arts II
6.00 Credits
Mississippi Gulf Coast Community College
A continuation of the study of principles, techniques, arid practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (6,2,8)
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FPV 1326 - Culinary Arts II
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FPV 1413: Front of the House
3.00 Credits
Mississippi Gulf Coast Community College
Management of the front of the house in order to fulfill the needs of the guest and the establishment. Emphasis is placed on the types and styles of dining service merchandising, customer service, and employee training techniques. (3,2,2)
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FPV 2223: Purchasing and Storage
3.00 Credits
Mississippi Gulf Coast Community College
An introduction to selection and procurement of food and nonfood materials in hospitality and related industries. (3,2,2)
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FPV 2223 - Purchasing and Storage
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