| Food Services |
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| Fdt 125 Sanitation |
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| Lecture: 1 hr. Credit: 1 hrs. |
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| An introduction to the importance of sanitation in the Food Service Industry. Emphasis on food-borne illness, proper storage, personal hygiene, and equipment sanitation. This course is required for certification through the American Culinary Federation. |
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| Fdt 127 Basic Food Preparation I |
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| Lecture: 2 hrs. Lab: 4 hrs. Credit: 4 hrs. |
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| A survey of equipment safety, knife skills, basic stocks, sauces and soups. Focus on theories and techniques on entree preparation. Skills will be developed through actual work experience and related lessons. An approved chef's uniform and a cutlery set are required for all labs. |
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| Fdt 128 Basic Food Preparation II |
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| Lecture: 2 hrs. Lab: 4 hrs. Credit: 4 hrs. |
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| An examination of wholesale and retail cuts of meat necessary to be successful as a chef. In the second half of the course, students will be introduced to menu applications of salt water fish. Each component will include menu planning, entree preparations, costing of the menu and techniques of plate presentation. Students will be required to wear the proper chef's uniform in the lab and have their own cutlery set. Prerequisites: FDT 127. |
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| Fdt 130 Baking Techniques |
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| Lecture: 1 hr. Lab: 2 hrs. Credit: 2 hrs. |
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| An introductory course involving the study of the numerous ingredients and their baking function. Each student will experience working with breads, cakes, pastries and specialty desserts. An approved Chef's uniform is required for all labs. Students will be required to purchase their own baking cutlery set. |
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| Fdt 131 Dining Room Service |
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| Lecture: 1 hr. Lab: 3 hrs. Credit: 2 hrs. |
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| A course designed to teach the techniques of dining service by actual role playing of the positions in the dining room. Emphasis will be on the training of students in American, French and Russian Service. Students will learn the management skills necessary to operate a professional dining room. Students are required to wear dark slacks and a white shirt during service. |
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| Fdt 132 Advanced Baking Techniques |
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| Lecture: 2 hrs. Lab: 3 hrs. Credit: 3 hrs. |
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| Focusing on advanced baking techniques and desserts, the student will learn different styles of baking associated with regions of the United States. The student will be introduced to contemporary restaurant desserts and their applications. Skill development using sauce artistry with desserts will be illustrated. The student will be required to wear the proper uniform. Prerequisites: FDT 130. |
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| Fdt 135 Food Specification & Control |
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| Lecture: 2 hrs. Credit: 2 hrs. |
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| An examination of the function of the regional produce market to our profession. Emphasis will be on the importance of internal controls and how a food purchaser and chef implements the controls. Examples of internal controls will be illustrated in class. The student will be introduced to the identification and purchasing procedures of vegetables, fruits, dairy products and canned products. The student will be involved with product analysis of ice cream and coffee. |
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| Fdt 136 Food Service Management Law |
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| Lecture: 3 hrs. Credit: 3 hrs. |
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| An introduction to Food Service Law with case studies involving employer and employee liability rights. Management techniques related to federal and local laws will be emphasized. Required for certification through The American Culinary Federation. |
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| Fdt 137 Advanced Food Service I |
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| Lecture: 2 hrs. Lab: 4 hrs. Credit: 4 hrs. |
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| An advanced culinary course introducing theories and procedures of recipe and menu modification. The student will design menus following the nutritional guidelines established by the American Heart Association and produce a diet analysis of that menu. Emphasis will be placed on the student to design healthier menus to be used in our dining facility. The student will be required during all labs to wear the proper chef's uniform. Prerequisites: FDT 128. |
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| Fdt 138 Advanced Food Service II |
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| Lecture: 1 hr. Lab: 7 hrs. Credit: 4 hrs. |
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| Students will study the culinary history of the Regional Cuisine's of the United States. Students will create a menu packet from the regions including recipes, product list, costing of the menu, plate presentations and developing the staffing of the kitchen and dining room. Students are required to wear the proper chef's uniform for all labs. Prerequisites: FDT 137. |
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| Fdt 140 Intro to Wine and Spirits |
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| Lecture: 2 hrs. Credit: 2 hrs. |
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| An introductory wine course covering growing of grapes, identification of growing regions of the world and wine production. The student will be tasting wines from around the world and learning how to pair wines with food. |
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| Fdt 141 Math Appl/Food Service |
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| Lecture: 2 hrs. Credit: 2 hrs. |
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| Includes calculations of daily food recipes, portion control and break-even analysis. Students will be involved with costing menus and designing a business plan with financial reports. |
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| Fdt 142 Sauce Theory I |
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| Lecture: 1 hr. Lab: 1 hr. Credit: 2 hrs. |
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| A study of the history of sauces, classical sauce techniques and present day innovated sauce theories, through lectures and discussions. Students will be introduced to the unique usage of salsas, chutneys and dessert sauces. During the labs students will have the opportunity to prepare interesting sauces that a chef must be competent in. An approved chef's uniform is required. Prerequisites: FDT 127 with a Grade of C or better. |
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| Fdt 143 Bar Operations and Mixology |
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| Lecture: 1 hr. Lab: 2 hrs. Credit: 2 hrs. |
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| A course in the proper procedures in operating a bar and mixing cocktails, through actual hands-on training. Emphasis of this course will be to train the student in managing a bar and learning the alcohol laws of dramshop liability. The student may have the opportunity to be trained in the "Tips Program" Bartending Certification. |
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| Fdt 178 Food Service Internship |
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| Other: 1 hr. Credit: 1 hrs. |
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| Students are placed in a work learning facility, evaluated by their chef or manager. The facility is arranged by the student and chef instructor. After the completion of the required hours, the student must submit documentation of work experience. The chef or manager must complete the student evaluation form to be submitted to the chef instructor. Students may register for this course after completing 32 credit hours, 18 of which are in their major. Certificate students may register after completing 9 credits from their major. Field work totaling 60 hours equals 1 credit hour, 90 hours equals 2 credit hours, and 120 hours equals 3 credit hours of course credit. |
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