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FPV 1113: Fundamentals of Operational Procedures in Food Service
3.00 Credits
Hinds Community College
Operational procedures for food service 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. (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 Record Keeping
3.00 Credits
Hinds Community College
A continuation of Fundamentals of Operational Procedures in Food Service. Essentials in food service record keeping and managerial math. (2 hr lecture, 2 hr lab)
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FPV 1123 - Management Procedures and Record Keeping
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FPV 1213: Food Service Sanitation
3.00 Credits
Hinds 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. (2 hr lecture, 2 hr lab)
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FPV 1213 - Food Service Sanitation
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FPV 1315: Culinary Arts I
3.00 - 5.00 Credits
Hinds 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. (2 hr lecture, 6 hr lab)
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FPV 1315 - Culinary Arts I
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FPV 1326: Culinary Arts II
3.00 - 6.00 Credits
Hinds Community College
Acontinuation of the 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. (2 hr lecture, 8 hr lab)
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FPV 1326 - Culinary Arts II
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FPV 1413: Front of the House Operations
3.00 Credits
Hinds 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. (2 hr lecture, 2 hr lab)
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FPV 1413 - Front of the House Operations
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FPV 2223: Purchasing and Storing
3.00 Credits
Hinds Community College
An introduction to selection and procurement of food and nonfood materials in hospitality and related industries. (2 hr lecture, 2 hr lab)
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FPV 2223 - Purchasing and Storing
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FPV 2336: Bakery Production and Management
3.00 - 6.00 Credits
Hinds Community College
Teaches the skills needed for baking and bakery merchandising. Emphasis is on preparation, advertising, marketing, decorating, costing, and serving baked products. (2 hr lecture, 8 hr lab)
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FPV 2336 - Bakery Production and Management
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FPV 2515: Catering Management
3.00 - 5.00 Credits
Hinds Community College
An overview of the background of catering and banquet management. Offers options in catering styles, pricing, menu design, operational controls, computerized management programs, and marketing. (2 hr lecture, 6 hr lab)
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FPV 2515 - Catering Management
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FPV 2613: Menu Planning and Cost Control
3.00 Credits
Hinds 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 the menu design. (2 hr lecture, 2 hr lab)
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FPV 2613 - Menu Planning and Cost Control
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