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FRCH 222: French V ? GER-HM
5.00 Credits
Pierce College at Fort Steilacoom
Prereq: FRCH& 221, 4 years high school French or instructor permission. Provides vocabulary building, grammar development, and practice in oral and written communication through the study of various aspects of the French-speaking world. Specific cultural topics will vary at instructor's discretion.
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FRCH 222 - French V ? GER-HM
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FRCH 223: French VI ? GER-HM
5.00 Credits
Pierce College at Fort Steilacoom
Prereq: FRCH& 222, 5 years high school French or instructor permission. Provides vocabulary building, grammar development, and practice in oral and written communication through the study of various aspects of the French-speaking world. Specific cultural topics will vary at instructor's discretion.
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FRCH 223 - French VI ? GER-HM
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FSM 102: Equipment,Facilities and Maintenance
5.00 Credits
Pierce College at Fort Steilacoom
Creative planning for a merchandisable atmosphere at optimum cost.
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FSM 102 - Equipment,Facilities and Maintenance
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FSM 103: Nutrition and Menu Planning
5.00 Credits
Pierce College at Fort Steilacoom
Restaurant menu planning and nutritional considerations, with special emphasis on menu types and specializations.
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FSM 103 - Nutrition and Menu Planning
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FSM 105: Quantity Food Preparation:Entrees
3.00 Credits
Pierce College at Fort Steilacoom
Prereq: FSM 116 This course introduces basic terminology, principles, and methods for preparation of meat/meat alternatives and entrees. Participants will practice their skills and techniques of quantity cooking in a kitchen facility.
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FSM 105 - Quantity Food Preparation:Entrees
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FSM 106: Supervision and Management of Quantity Food Preparation II
5.00 Credits
Pierce College at Fort Steilacoom
Prereq: FSM 102 , 103 or 105 A study of food service supervision and management techniques with emphasis on advanced procedures in culinary arts.
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FSM 106 - Supervision and Management of Quantity Food Preparation II
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FSM 109: Personnel and Human Relations
5.00 Credits
Pierce College at Fort Steilacoom
Develop a knowledge of restaurant organizations, effective management techniques, employee motivation and training.
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FSM 109 - Personnel and Human Relations
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FSM 110: Food & Beverage Cost Analysis
5.00 Credits
Pierce College at Fort Steilacoom
Prereq: FSM 103 Techniques of controlling foods, beverages, supplies and equipment in a food service establishment.
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FSM 110 - Food & Beverage Cost Analysis
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FSM 112: Introduction to Child Nutrition Program Management
1.00 Credits
Pierce College at Fort Steilacoom
Provides an introduction to child nutrition program management, including the history and evolution of child nutrition programs, legislation, state and federal regulations, program requirements, funding, and the benchmarks of a quality program
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FSM 112 - Introduction to Child Nutrition Program Management
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FSM 115: Basic Nutrition
1.00 Credits
Pierce College at Fort Steilacoom
For school food service workers and potential supervisors. Includes nutrition as related to meeting dietary goals, preschool through Grade 12, modifying recipes, promoting nutrition through school lunches.
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FSM 115 - Basic Nutrition
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