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FSS 1202C: Basic Food Preparation
3.00 Credits
Chipola College
This course will provide the student with a basic knowledge of fundamental cooking skills as related to cooking methods, use of kitchen equipment, hand tools and smallwares, recipe reading and conversion, weight and measures, basic food costing theories and product identifi cation and usage. 3 semester hours credit. [O]
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FSS 1202C - Basic Food Preparation
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FSS 1248C: Food Specialty Garde Manger
3.00 Credits
Chipola College
This course will provide the student with a basic knowledge of fundamental cooking skills as related to Garde Manger, specifi cally: cold food preparation, hors d' oeuvres, canapés,charcuterie, curing, smoking, preservation methods, sorbets, granites, ice creams, display platters and buffet set up. 3 semester hours credit. [O]
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FSS 1248C - Food Specialty Garde Manger
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FSS 2065L: Food Specialties IV:Pastry Specialties
3.00 Credits
Chipola College
This course will provide the student with a basic knowledge of fundamentals related to baking science. Students will be exposed to baking terminology, equipment operation, ingredients, weights and measures, formulas and storage. 3 semester hours credit. [O]
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FSS 2065L - Food Specialties IV:Pastry Specialties
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FSS 2224C: Advanced Food Preparation
3.00 Credits
Chipola College
This course will provide the student with a thorough knowledge of fundamental cooking skills as related to meat cookery including beef, pork, veal and game as well as poultry and fowl, seafood including fi n-fi sh and shellfi sh, and breakfast cookery. 3 semester hours credit. [O]
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FSS 2224C - Advanced Food Preparation
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FSS 2240C: Food Specialties:World Cuisine
3.00 Credits
Chipola College
This course will provide the student with a basic knowledge of fundamental cooking skills as related to cuisines throughout the world. Emphasis will be placed on product identifi cation and use for different regions of the world along with relation to culture and local customs. 3 semester hours credit. [O]
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FSS 2240C - Food Specialties:World Cuisine
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FSS 2380: Culinary Management Practicum I
2.00 Credits
Chipola College
This course will review and support previously learned skills as well as introduce new ones. Emphasis will be placed on quality food preparation in an operational food service facility. Students will be expected to operate effi ciently and effectively in all kitchen stations. 2 semester hours credit. [O]
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FSS 2380 - Culinary Management Practicum I
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FSS 2381: Culinary Management Practicum II
2.00 Credits
Chipola College
This course will review and support previously learned skills as well as introduce new ones. Emphasis will be placed on management principals in both the front and back of the house environments. Students will gain valuable management experience by hands on management in an operational food service facility. 2 semester hours credit. [O]
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FSS 2381 - Culinary Management Practicum II
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FSS 2382L: Practical Exam
2.00 Credits
Chipola College
This course will serve as a capstone course integrating all competencies attained. Students will be encouraged to elaborate on previously learned theories to produced food items on a more "up-scale" basis with attention focused on menu planning, cookingtechniques, plate presentation, dish originality, costs and marking. 2 semester hours credit. [O]
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FSS 2382L - Practical Exam
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GEA 2001: World Geography I
3.00 Credits
Chipola College
A study of the relationship between human activities and natural environment. A regional-cultural approach is used and effort is made to correlate the course content with the other social sciences. Credit will be granted without taking 2002, but the sequence is recommended. This course has been designated as an international/diversity course. 3 semester hours credit. [A]
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GEA 2001 - World Geography I
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GEA 2002: World Geography II
3.00 Credits
Chipola College
The second half of the course sequence 2001-2002. GEA 2001 is not a prerequisite, but the sequence is recommended. This course has been designated as an international/diversity course. 3 semester hours credit. [A]
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GEA 2002 - World Geography II
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