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FRN 255: INTERMEDIATE FRENCH I
3.00 Credits
Westmoreland County Community College
A continuation of FRN 156. Although the approach will be a communicative one, writing and reading skills will be developed along with the speaking and listening skills. The course will be organized according to the guidelines for proficiency language learning. Prerequisite(s): FRN 156
Prerequisite:
FRN 156
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FRN 255 - INTERMEDIATE FRENCH I
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FRN 256: INTERMEDIATE FRENCH II
3.00 Credits
Westmoreland County Community College
A continuation of FRN 255. Students will continue to improve communication skills with four areas of speaking, listening, reading and writing being stressed. A proficiency oriented approach and materials will be used. Prerequisite(s): FRN 255
Prerequisite:
FRN 255
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FRN 256 - INTERMEDIATE FRENCH II
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FSM 101: FOOD SAFETY CERTIFICATION
1.00 Credits
Westmoreland County Community College
A study of food and the methods needed to control contamination and microbial growth. The principles of HACCP and food safety standards and regulations will be presented. Emphasis is given to developing a working environment which will provide the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies. This course is offered in conjunction with the Educational Foundation of the National Restaurant Association. The certificate received for successful completion of the ServSafe Exam is recognized by the Pennsylvania Department of Agriculture for food employee certification. (Student must pass the exam to sucessfully complete the course)
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FSM 101 - FOOD SAFETY CERTIFICATION
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FSM 102: FOOD SAFETY RE-CERTIFICATION
1.00 Credits
Westmoreland County Community College
This course may be used for continued certification with the Pennsylvania Department of Agriculture as a Certified Food Employee. Participants will take the ServSafe Examination upon successful completion of the class. The certificate received for successful completion of the ServSafe Exam is recognized by the Pennsylvania Department of Agriculture for food employee certification.
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FSM 102 - FOOD SAFETY RE-CERTIFICATION
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FSM 103: INTRODUCTION TO THE HOSPITALITY INDUSTRY
3.00 Credits
Westmoreland County Community College
An overview of the careers and opportunities in food service, lodging and tourism with an emphasis on employability skills. Individual responsibilities, current industry issues, and future trends are explored. Transportation to off-campus locations and the cost of the required ettiquette event are the responsibility of the student.
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FSM 103 - INTRODUCTION TO THE HOSPITALITY INDUSTRY
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FSM 105: FOODS I
4.00 Credits
Westmoreland County Community College
Introduction to food preparation and theory will introduce the student to the application of principles of food cookery. Principles relating to various categories of food preparation will be investigated and then applied in a laboratory situation. Sanitation and safety procedures will be emphasized. Uniforms and program tool kit required for all lab classes.
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FSM 105 - FOODS I
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FSM 112: QUANTITY FOODS
4.00 Credits
Westmoreland County Community College
A continuation in food preparation, with cooking in quantities. Teaches the reasons for preparing foods in various ways to satisfy the clientele; also what commercial equipment is available to produce the best quality end-product. Major emphasis is placed on menu planning, standardizing recipes and food production. The student is made aware of work simplification, cost control organization and administration. Student assumes various positions such as manager, cook, baker,etc. in lab periods and operating student-run cafe. Uniforms and program tool kit required. Prerequisite(s): FSM 105
Prerequisite:
FSM 105
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FSM 112 - QUANTITY FOODS
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FSM 113: CUSTOMER SERVICE
3.00 Credits
Westmoreland County Community College
Students will be taught to deliver high-quality service in various positions throughout the hospitality and tourism industry. Emphasis will be given to establishing a service strategy, selecting and training service employees, and delivering customer-friendly systems of operation. Students are responsible for the cost of the required secret diner experience.
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FSM 113 - CUSTOMER SERVICE
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FSM 117: WAIT STAFF/DINING ROOM TRAINING
1.00 Credits
Westmoreland County Community College
Emphasizes techniques, procedures and styles of proper service. The responsibilities, qualifications and conduct of waitstaff personnel will also be presented. The course is designed for students and managers who are interested in the training of food servers. It is also designed for those individuals who are employed in the field or those who are seeking employment as a waitstaff person and have had no training. Dining room attire required.
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FSM 117 - WAIT STAFF/DINING ROOM TRAINING
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FSM 118: SANITATION
2.00 Credits
Westmoreland County Community College
A study of food and environmental sanitation and safety in food service. Emphasis is given to the study of foodborne illnesses and their origins as well as the precautionary measures that must be taken to prevent these illnesses. Providing the consumer with wholesome, safe food that conforms to the standards of the regulatory agencies is stressed. Upon completion of the course, a final certification exam furnished and corrected by the Educational Foundation of the National Restaurant Association will be administered. The certificate received for successful completion of the ServSafe exam is recognized by the Pennsylvania Department of Agriculture for food employee certification. Students must pass the exam with a minimum score of 75% to successfully complete the course.
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FSM 118 - SANITATION
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