Acquaints students with Food and Drug Administration’s Food Code as well as the challenges and opportunities facing hospitality managers in the area of sanitation management. It presents a systems approach to sanitation management, utilizing the Hazard Analysis Control Point (HACCP), and it provides a basic understanding of quality sanitation management.

FOOD SERVICE COMPUTER APPLICATIONS

Students are introduced to PC hardware and software including the Windows operating environment. Concentration is on basic word processing and spreadsheet applications that include menu creation and inventory value spreadsheets.

QUANTITY FOOD PRODUCTION I

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 $100.00)

CLASSICAL CUISINE

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 $100.00)

BAKING AND PASTRIES I

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 ($100.00)

Prerequisite: FSS 1203C. Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sautéing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee $100.00)

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 set-up. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced.

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.

QUANTITY FOOD PRODUCTION III

Prerequisite: FSS 2204C. Through lectures and demonstrations the student will learn to identify primal cuts of meat 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 $100.00)

INTERNATIONAL AND REGIONAL FOODS

Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topic 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 $100.00)

GARDE MANGER

This course introduces three main focuses of the cold kitchen: reception foods, à la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, pâtés, 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 emphasized. Students learn techniques on how to sculpture counterpieces using various mediums. Ice carving techniques are discussed.(Special fee $100.00)

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 techniques. Procedures, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities.

Introduction to many facets of hotel-motel and food services industries. Includes study of history, scope and innovations in industry as well as orientation visits to local establishments.

HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT

Provides basic skills and knowledge of supervision with specific examples in the hospitality industry. It details the characteristics and responsibilities of an efficient and effective supervisor with emphasis placed on such management skills as solving problems, motivating employees and improving employee performance

HEALTHY CUISINE/NUTRITION

Students acquire basic knowledge about nutrients, the nutritional value of food, dietary requirements and contemporary nutritional issues in health and diet. Rationale for dietary modifications, menu design and alteration, ingredient and food selection are emphasized

INTERNSHIP IN CULINARY MANAGEMENT

Prerequisites: Satisfaction of any mandated college-preparatory courses; twelve Valencia college-level credit hours including FOS 2201, FSS 1203C and FSS 1240C or departmental approval. This course provides a planned work-based experience that will provide students with an opportunity to enhance workplace skills through a supervised practical experience related to their career objective. May be repeated for credit but grade forgiveness cannot be applied. (Internship fee: $65.00)