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Course Criteria
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0.00 - 3.00 Credits
Study of France and its people through its language and political institutions as well as major trends in literature and art from the Gallo-Roman area to the present. Prerequisite: FRN 223 IAI: H1 900 G.E.D. PREPARATION (GED) classes prepare students to take the high school equivalency exam. GED courses do not apply to any associate degree or career certificate. Students enrolling in college level instruction and students entering the college on FI visas are not eligible for tuition free adult education classes.
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0.00 - 3.00 Credits
The history and organization of the food service industry including management structures and staffing requirements for different types of operations is covered. The course focuses on the role and responsibilities of food service personnel and analyzes trends within the industry. Prerequisite: Language Proficiency and Basic Algebra Readiness
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2.00 - 4.00 Credits
Study of the principles of commercial food preparation with emphasis on handling tools, equipment, and materials for sauces, soups, entrees, and vegetables. Includes the study of quality and cost controls and menu planning. Emphasizes the importance of professional kitchen management. Prerequisite: Language Proficiency and Basic Algebra Readiness Course fee
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1.00 - 4.00 Credits
A professional introduction to a full service kitchen and the uses of tools, materials and equipment. Preparation and presentation of menu, combinations of salads, soups, appetizers, sauces, entrees, vegetables, starches, and desserts are covered. Prerequisite/Corequisite: FSM 111 or FSM 170 Course fee
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0.00 - 1.00 Credits
Principles and procedures of sanitation in food preparation and service. Includes causes and prevention of food borne illnesses. Develops understanding of health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. Note: Bring books to first class. They are available at the CLC bookstore.
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2.00 - 4.00 Credits
Study of the principles of commercial food preparation with emphasis on skill development for the production of bread and pastry, salads, and international cuisine. Includes the principles of purchasing, pricing, scheduling, and catering management Prerequisite: Language Proficiency and Basic Algebra Readiness Course fee
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1.00 - 4.00 Credits
A required course for students in the Culinary Arts Option. FSM 171 provides expanded experience in the handling of tools, materials and equipment. Experience is provided in the preparation of soups, entrees, salads, and bakeshop in a commercial food service operation. Prerequisite: FSM 112 Course fee
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0.00 - 3.00 Credits
Principles of nutrition with application to the food service industry. Includes fundamentals of food chemistry and nutrition for different age groups and special needs of individuals. Prerequisite: Language Proficiency and Basic Algebra Readiness
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0.00 - 3.00 Credits
A study of factors affecting consumer patronage including menu design, promotional techniques and facilities planning of service and kitchen areas in various types of food service operations. Prerequisite: Two FSM courses
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0.00 - 3.00 Credits
Principles and procedures of quantity purchasing including development of standards, cost controls, budgeting, and record keeping systems for food, beverages, equipment, and supplies. Vendor relations, legal factors, and storage requirements are included. Prerequisite: One FSM course Course fee
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