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Course Criteria
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4.00 Credits
This course introduces the bakery shop preparation of cakes,cookies, muffins, sweet rolls, and breads, including the mixing ofingredients and shaping of doughs. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation. that will enable the firefighter to perform self-rescue should they become disoriented.
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3.00 Credits
This course introduces the methods, tools, and procedures usedto control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed.Active problem solving and practical application are used to relate the principles learned to the food service industry.
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3.00 Credits
This course introduces the purchasing function in food serviceorganizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.
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3.00 Credits
This course introduces the correct procedures for food handling and the hygienic basis for these practices.General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.
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4.00 Credits
This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position.
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3.00 Credits
This course provides the knowledge to design and organize a food service facility.Typical furniture and equipment organization with respect to space allocation in the facility are addressed.Topics include equipment purchasing, facilities engineering, and energy practices. Prerequisite:HT101 Introduction to the Hospitality Industry.
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6.00 Credits
This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering.Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS160 Dining Room Service and FS210 Food Preparation 3.
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4.00 Credits
This course emphasizes commercial baking skills as they are developed and practiced.Danish pastry, puff pastry, sponge dough, yeast breads, tarts, choux pastry, and holiday specialties are prepared. Proper uniform is required. Prerequisite: FS121 Baking 1.
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6.00 Credits
This course integrates knowledge of food and food preparation, equipment, techniques,methods, and practices learned in prerequisite courses.Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multicourse meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.
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4.00 Credits
This course presents the use of decorating tools, icing, and spray guns. Emphasis is placed on the preparation of cakes for decorating, types of icings, and the art of flower making. Proper uniform is required.
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