FSS: Food Service Systems

HEARTH BREADS Prerequisites: FSS 1050C/FSS 1050 and FOS 2201 Students will build on their previous knowledge and learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in the meeting production deadlines with quality products. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. (Special Fee: $120.00).

ENRICHED ARTISAN BREAD Prerequisite: Department approval This course teaches the traditional artisan mixing, kneading, folding, shaping and baking techniques used to produce a variety of sweet and soft artisan breads, including cinnamon buns, Challah, Croissants, Kugelhopf, Brioche, Babka and other buns and breads. (Special Fee: $174.00).

RUSTIC ARTISAN BREADS Prerequisite: Department approval This course explores rustic artisan breads in a wide variety of traditional styles, including baguette, miche, lavosh, focaccia, marble rye and ciabatta. Learn mixing, kneading, folding and shaping techniques as you make crusty hearth-style artisan breads using a range of grains, including wheat, rye, oats and spelt and GLuten Free, and Non-GMO. (Special Fee: $174.00).

QUANTITY FOOD PRODUCTION FOR HOSPITALITY & TOURISM MANAGERS This course includes skills needed for quantity food production. Students learn to apply skills and techniques of food preparation used in the food service industry. Students learn proper business and math skills needed for the food service industry. Introduction of basic food industry terminology and various equipment are also covered.

MOLD MAKING AND ELEMENTS OF DESIGN Prerequisite: An AS, or AAS, degree in Pastry Baking or an equivalent of two years in the industry. Learn the Art of Design and producing food grade molds to execute your designs. Create re-usable molds out of food grade materials In-depth instructions on how to make your own molds with our high quality mold making materials. Work with products that can be used to thicken thin objects before mold making and also to back irregularly shaped objects. Utilize non-toxic mixtures that help resolve certain problems that may arise in the mold making process. (Special Fee: $300.00).

SUGAR SCULPTING AND MODELLING Prerequisite: An AS, or AAS, degree in Pastry Baking or an equivalent of two years in the industry. Master the use of modelling pastes, gum paste, and sugar clay as you create three-dimensional figures to complement any occasion. Learn to construct lively, colorful characters and accent pieces as you practice sculpting and modelling techniques to complete your final design. (Special Fee: $300.00).

ADVANCED SCULPTING AND MODEL WORK Prerequisite: An AS, or AAS, degree in Pastry Baking or an equivalent of two years in the industry. This class will enhance your strengths and weaknesses in the proper structural techniques to build a centerpiece of chocolate, sugar, or dead dough, that will sustain the elements and gravity. (Special Fee: $300.00).

WHOLE GRAIN ARTISAN BREADS Prerequisite: Department approval This course teaches you the nutritional benefits of whole grain bread baking by giving you the opportunity to produce a variety of artisanal breads. Learning how the proper techniques for milling grain and preparing starters and soakers can help you extract the maximum flavor and nutritional value from such whole grains as wheat, rye, oats, spelt, millet, buckwheat and corn. You will be able to create a variety of breads from across the globe such as Finnish hapanleipa, Bavarian pumpernickel and Turkish flatbread. (Special Fee: $174.00).

COOKIES, TARTS AND FRIANDISES Prerequisite: FSS 1052C 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: $174.00).

CONTEMPORARY CAKES AND DESSERTS Prerequisite: FSS 2061C, FOS 2201 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: $174.00).

CONFECTIONARY ART AND PRINCIPLES OF DESIGN Prerequisite: FSS 2061C, FOS 2201 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: $174.00).

CHOCOLATES AND CONFECTIONS Prerequisites: FSS 2061C, FOS 2201 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: $174.00).

RESTAURANT AND PRODUCTION DESSERTS Prerequisite: FSS 2056C 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: $174.00).

BASIC AND CLASSICAL CAKES AND PASTRIES Prerequisite: FSS 2056C 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: $174.00).

SPECIALTY CAKES Prerequisite: Department approval. Students will expand their decorating repertoire by learning to create novelty cakes. They will incorporate both structural and design elements as wells as a range of decorating skills and techniques in cake construction. There will be production of established designs before working toward completing a cake of your own design. This course also includes gum paste techniques designing flowers with petal dusts and wiring arrangements. (Special Fee: $174.00).

SUGAR, SCULPTING, AND STRING WORK Prerequisite: Minimum Associates degree in Baking and Pastry, or the equivalent of 2 years in a pastry shop, or department approval. Students will expand their knowledge in modeling pastes, and chocolate clay. They will learn to sculpt and model lively, colorful characters and accent pieces to final design. The course includes practicing delicate and elaborate string works known as gravity defying Oriental String work with royal icing, flo-gel, and chocolate. (Special Fee: $174.00).

PURCHASING AND INVENTORY CONTROL This is an elective course taken only if you are already employed in the culinary and/or pastry industry to satisfy/replace the internship course. This course includes information on food, beverage, and equipment supply procurement. Emphasis is placed on the procurement organization and its’ role in the organizations, cost vs. value, the differences between direct and indirect procurement, and stakeholder management. Students will learn to create safety, sanitation, supply receiving and storage standards.

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.

CHOCOLATE SHOWPIECES,SCULPTING, AND MODELING WORK Prerequisite: An AS, or AAS, degree in Pastry Baking or an equivalent of two years in the industry. Chocolate Showpieces course builds on your fundamental chocolate skills and techniques while helping you develop the knowledge and abilities required to create striking chocolate showpieces. Learn to design and create decorative chocolate presentations that are both structurally sound and eye-catching. (Special Fee: $300.00).