FSS: Food Service Systems
FSS 1050C. BAKING INDGREDIENTS AND TECHNOLOGY.
Prerequisite and/or Co-requisite: FOS 2201
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Students will learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered. (Special Fee: $50.00).
FSS 1052C. SPECIALTY BREADS.
Pre-requisite or Co-requisite: FSS 1050C
This course covers the principles and techniques of preparing lean breads, multi-grain breads, sourdough, bagels, pretzels; and holiday, seasonal, and flat breads. Special emphasis will be placed on regional and ethnic breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.
(Special Fees: $182.00).
FSS 1203C. QUANTITY FOOD PRODUCTION.
Prerequisites: FOS 2201 and FSS 2251
Student will acquire the fundamental concepts, skills and techniques involved in the management of resources, use of recipes, use and care of equipment, and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery, salads, dressings, cold sauces, sandwiches, and safety and sanitation principles. Student must successfully pass written and practical cooking examination covering a variety of techniques and procedures. (Special Fee: $182.00).
FSS 1240C. CLASSICAL CUISINE..
Prerequisites: FOS 2201, FSS 1203C AND FSS 2251
Students prepare and learn the skills and management theories involved in classical dishes. Concentration is on the basics of classical cuisine, such as stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from the Mother sauces. Student must successfully pass written and practical examination covering a variety of techniques and procedures. (Special Fee: $182.00).
FSS 1246C. BAKING AND PASTRIES I.
Prerequisites: FOS 2201 and FSS 2251
Students apply the fundamentals of baking science and pastry preparation to produce a variety of bread products and pastries. Special emphasis is given to the application of advanced techniques in bakery management and the use and care of equipment normally found in bake shops. Preparation of breads and rolls, classical cakes and icings. Student must pass written and practical baking examination covering a variety of techniques and procedures.
(Special Fee: $182.00).
FSS 2054C. COOKIES, TARTS AND FRIANDISES.
Prerequisite: FSS 1052C/FSS 1052
An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, Friandises, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut, and chocolate tarts; a variety of petit-fours; and other one-bite items. (Special Fee: $182.00).
FSS 2055C. CONTEMPORARY CAKES AND DESSERTS.
Prerequisite: FSS 2061C
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics to be covered include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh produce, simplicity of style, and ease of production. (Special Fee: $182.00).
FSS 2056C. PASTRY TECHNIQUES.
Prerequisite: FSS 1052C/FSS 1052
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods: lamination, blending, creaming, foaming, and thickening. Students will combine these methods into new products to create savory items and frozen desserts and will use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The course will also cover the fundamentals of heat transfer as applied to pastries by preparing creams, custards, souffles, butter creams, meringues, and flavored whipped creams. Additionally, students will create, taste, and test products and complete a research assignment. (Special Fee: $182.00).
FSS 2057C. INDIVIDUAL AND PRODUCTION PASTRIES.
Prerequisite: FSS 2056C
This course explores the steps for planning and conducting quantity production for banquets and large functions. Students will learn how to scale recipes for large volume production, calculate yield, work brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. The course will include products such as filled cakes, French pastries, birthday cakes, special occasion cakes, individual plated desserts and buffet desserts, as well as the study of basic sauces and plate design for banquet style desserts. (Special Fee: $182.00).
FSS 2058C. CONFECTIONARY ART AND PRINCIPLES OF DESIGN.
Prerequisite: FSS 2056C
An introduction to preparing and decorating display pieces and classical and contemporary wedding cakes. Topics include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates; and the "mise en place" of transporting and delivering special items. Students will prepare, cost, and price three-dimensional decorations, centerpieces, cakes for special events, and wedding cakes. The course also will cover the basic design concepts of line, texture, shape, balance, color, scale, movement, contrast, and unity. Students will learn the principles of two-and three-dimensional design and the language to analyze plate presentations, decoration, and displays on both visual and functional levels. Students also will also create stencils and molds and learn about silk screening and airbrushing. (Special Fee: $182.00).
FSS 2059C. CHOCOLATES AND CONFECTIONS.
Prerequisite: FSS 2058C
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students will learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods to increase productivity in this highly- specialized field will be highlighted. (Special Fee: $182.00).
FSS 2060C. RESTAURANT AND PRODUCTION DESSERTS.
Prerequisite: FSS 2056C/FSS 2056
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, "a la minute" preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glazes, individual plated desserts, and desserts for function and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu. (Special Fee: $182.00).
FSS 2061C. BASIC AND CLASSICAL CAKES AND PASTRIES.
Prerequisite: FSS 2054C
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as St. Honore', Dobosh Torte, Linzer Torte, and Sacher); glazed, iced, molded, and cream filled cakes; tortes; and bombs. (Special Fee: $182.00).
FSS 2204C. QUANTITY FOOD PRODUCTION II.
Prerequisites: FOS 2201, FSS 1203C, and FSS 2251
Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sauteing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $182.00).
FSS 2205C. QUANTITY FOOD PRODUCTION III.
Prerequisites: FOS 2201, FSS1203C, FSS 2204C and FSS 2251
Through lectures and demonstrations, the student will learn to identify primal cuts of meats and poultry; how they are processed into restaurant portion size cuts; to identify fish and seafood quality; cooler management; and butchery techniques. Speed scratch will be reviewed and practiced. Hot food preparations will be practiced. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $182.00).
FSS 2242C. INTERNATIONAL AND REGIONAL FOODS.
Prerequisites: FOS 2201, FSS 1203C, FSS 1246C, and FSS 2251
Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East cuisine, Middle Eastern, Mediterranean, North African cuisine, Continental cuisine. Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examination covering a variety of cooking techniques. (Special Fee: $182.00).
FSS 2247C. BAKING AND PASTRIES II.
Prerequisites: FOS 2201, FSS 1246C, and FSS 2251
The student will apply advanced techniques in the baking science and be able to demonstrate production management procedures in the pastry department. Students will prepare a variety of pies, tarts, and meringues. Modern trend low-fat desserts will be produced. Students must successfully pass written and practical pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $182.00).
FSS 2248C. GARDE-MANGER.
Prerequisite: FOS 2201, FSS 2251, FSS 1203C, FSS 1246C, FSS 2247C
This course introduces three main focuses of the cold kitchen: reception foods, a la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpture centerpieces using various mediums. Ice carving techniques are discussed. (Special Fee: $182.00).
FSS 2251. FOOD AND BEVERAGE MANAGEMENT.
An application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service technique. Procedure, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities.
FSS 2284. CATERING AND BANQUET MANAGEMENT.
Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project, including rental and transportation. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced.
FSS 2500. FOOD AND BEVERAGE COST CONTROL.
Emphasis given to methods of menu pricing, systems of controlling and accounting for food and beverage costs and methods of controlling sales income, through both electronic spreadsheets and manual systems.
FSS 2942. INTERNSHIP IN CULINARY MANAGEMENT.
Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits including FOS 2201 and FSS 1203C and FSS 1240C. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses.
This course provides a planned work-based experience that will provide students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Internship requires a minimum of 240 clock hours of work. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00).
FSS 2943. INTERNSHIP IN BAKING AND PASTRY MANAGEMENT.
Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits, including FSS 2056.
The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses.
This course is planned work-based experience that provides students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through a supervised practical experience related to their career objectives. internship will require a minimum of 240 clock hours of work. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00).