FSA 100 Food Service Sanitation (2 credits)

Designed and approved by the National Restaurant Association Education Foundation so that students may become certified in Sanitation and Safety. The course is an intensive study of proper sanitation and safety through purchasing, storage, preparation, service of food, and hiring of personnel. Must be taken prior to/with FSA 103.

FSA 101 Cooking Basics (3 credits)

This course is designed to provide information and skill practice in the basic fundamentals of cooking and baking. Areas of cookery to be covered are baking and hot and cold food preparation. Nutritional food selection and cultural influences on the American diet will also be emphasized. Required attire: white bib apron and white bakers cap, closed toe shoes and long pants.

FSA 103 Basic Food Preparation (4 credits)

The goals of this course are to give the student a working knowledge of basic food preparation on a small quantity scale and the scientific principles behind it. Areas of concentration will be: meat cookery, cold food preparation, and baking. Major hospitality and institutional food service applications will be covered. Prerequisite: FSA 101, industry experience, high school or culinary educational program, or permission of instructor; pre or co-requisite: FSA 100. Approved uniform required.

FSA 104 Restaurant Operations (4 credits)

Designed to elaborate on the techniques of food preparation and dining room service in a restaurant. Emphasis will be placed on practical application of cooking techniques and dining room service for various types of food service facilities. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, waiter/waitress service, food estimation, intermediate management responsibilities, inventory principles, and food production systems analysis. Prerequisite: FSA 100 and FSA 103, or permission of instructor. Approved uniform required.

FSA 112 Creative and Functional Culinary Present ation (1 credits)

This culinary arts course will consist of lecture, demonstration, and hands-on work by all students. Topics to be covered are the use of key main ingredients in the preparation of appetizers, soups, salads, and entrees. Important points of mise en place, production issues, equipment selection and use, taste, color, and selection of appropriate ingredients to properly present his/her culinary creation. Prerequisite: FSA 103, or advanced level culinary skills.

FSA 114 Patisserie I (1 credits)

This culinary arts course teaches concepts, skills and techniques for preparing dessert items. Topics to be covered include: individual pastries and desserts, decorative chocolate and sugar, pate choux and finishing of cakes. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and permission of instructor.

FSA 116 Artisanal Bread Baking (1 credits)

This course is an advanced level baking course building on skills acquired in FSA 103, or equivalent skills. Students will learn to combine artisanal bread making science and theory with hands-on practice to develop skill and technique in the production of various bread products. The course will emphasize fermented breads such as baguettes, brioche and other preferments. Uniform required; product fee.

FSA 201 Hospitality Management (3 credits)

A continuation of the study of management functions as they relate to the food service industry. This second level course covers the principles of personnel management and product merchandising necessary for the successful operation of food service facilities.

FSA 202 Food Service Cost Controls (3 credits)

A detailed study of how to set up and maintain cost control systems. The course focuses on important areas such as how to gather and use cost control information, profit planning, and the economics of the food service industry. Prerequisites: BUS 102 and BUS 105.

FSA 204 Purchasing, Storage and Handling (3 credits)

A study of the fundamental principles and practices of purchasing, storing, and handling food items and supplies needed in restaurants, hotels, and institutions. The student will acquire working knowledge of such concepts as standards, grades, specifications, methods of ordering, requisitions, and the use of production records, proper receiving procedures, storage methods, issuing, and proper temperatures and holding items.

FSA 207 Menu Planning and Equipment Selection (3 credits)

Designed to provide the student with the knowledge and skills necessary to properly plan a menu and the physical food service layout to produce and serve that menu. Topics to be covered will relate to various menu types along with the proper production and design layout. The student will create a business plan for establishing a food service operation.

FSA 210 Catering and Advanced Culinary Arts (4 credits)

This course is designed for students who have successfully completed a basic food preparation principle course and quantity food preparation/restaurant operations course. The course will provide the fundamentals for operating and working in a catering organization. Through the operation of an on campus curriculum-based catering organization, the student will rotate through all positions within a catering business. Students will also develop skills in special areas of food preparation such as hors d'oeuvres, baking and pastry, American, and International cuisines. Prerequisites: FSA 100, FSA 103, and FSA 104. Additional cost to student for curriculum approved uniform.

FSA 217 Fundamentals of Chocolates (1 credits)

This course focuses on the principles and techniques of chocolate tempering and preparing chocolate pralines, truffles, and chocolate-dipped candies utilizing a variety of different chocolates, fillings, and decorating techniques. Students will have the opportunity to design and create chocolate showpieces and amenities, using chocolate and various decorating techniques. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.

FSA 218 Classic Tortes (1 credits)

This course teaches concepts, skills, and techniques for preparing classical tortes. Topics to be covered are batter and genoise cakes butter, Ganache cream, Italian butter cream, and Chantilly cream frosting. Sugar and marzipan work. In each class session students will be introduced to a topic and have the opportunity to practice preparing various classical tortes. Prerequisite: FSA 103 or advanced culinary skills.

FSA 219 Cake Decorating (1 credits)

This course focuses on concepts, skills and techniques for advanced cake decorating. Topics to be covered are preparing and icing cakes, design techniques, butter cream basics, gum paste sugar flowers, ornaments, inscription, drapery and toppers for cakes. In each class session, students will be introduced to a topic and have the opportunity to practice decorating cakes. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.

FSA 220 International Cuisine (2 credits)

This course is a study of the terminology, cooking techniques, and menu planning of foods from around the world. Asian, Mediterranean, South American, North American, and European cuisines are explored. In each class session, students will be introduced to a topic and have the opportunity to practice international cuisine. Prerequisite: FSA 103, or advanced culinary pastry skills with permission of instructor. Approved uniform required.

FSA 230 Entrepreneurship in Hospitality (3 credits)

This course prepares students to have a clear understanding of the various issues relating to new venture/product development, such as food safety and sanitation, identifying and refining viable ideas and concepts, forecasting demand, business analysis, and designing and implementing successful marketing strategies for new ventures/products. The course will also examine how to finance an idea and create an organizational structure to support the venture/product. Field trips, guest speakers and case studies bring the topics alive and anchor discussion in the real world. Developing prototypes and marketing and selling goods and services will also be covered. Students enrolled in this class will operate the Hospitality Department retail shop. This class will meet for 2 one hour lectures and a 3 hour lab. Lab: Production lab will produce products for the retail operation. (Department approved uniform) Prerequisite: FSA 103 and BUS 102 or permission of instructor; co-requisite: FSA 230L.