2006-07 Catalog Archive (Archived July 31, 2006)
One College Avenue, Williamsport PA 17701 · (570) 326-3761 or (800) 367-9222
Course Descriptions
FHD105
Sugar Art
The student will learn the main techniques of casting, blowing and pulling sugar and the principles of decorations and centerpieces created with gum paste. The student will plan showpieces with attention to proportion, color and arrangement. The student will also learn to produce simple pieces that can be used for plated dessert presentations. Some assignments created in this class will be used in a grand buffet presentation in FHD 280 only. 1 Credit (0 Lecture - 3 Lab)
Corequisite(s): FHD118 and FHD223 and FHD280. Spring Only.
FHD106
Introduction to the Hospitality Industry
Students will examine four large segments of the hospitality industry: food service, lodging, travel and tourism, and meeting and convention planning. The food service business is the most expansive and diverse segment and will constitute a majority of the career examination. 1 Credit (1 Lecture - 0 Lab)
FHD108
Foundations of Food Preparation
This course will introduce modern and classic theories and application of food preparation through lecture and student centered labs. Kitchen organization and sanitation practice in presentation and food evaluation will be stressed to create an awareness of the standards of culinary arts as a profession. Techniques of food preparation and the performance of manual skills applicable to a defined category of foods and or cooking method are emphasized. 4 Credits (2 Lecture - 6 Lab)
Corequisite(s): FHD118.
FHD116
Nutrition Application
Principles of the science of nutrition, guidelines for making food choices and techniques for analyzing nutritional deficiencies, claims and fads will be discussed and studied. The students will study their own nutrient intake and its effect on the total healthy life style. Emphasis on designing diet for improved health. 3 Credits (3 Lecture - 0 Lab)
FHD117
Purchasing
Impart buying techniques and product information so that hospitality students can gain reasonable appreciation of the scope of the purchasing activity. 2 Credits (2 Lecture - 0 Lab)
FHD118
Sanitation
This course integrates the Applied Foodservice Sanitation Certification Course as approved by The Educational Foundation of the National Restaurant Association. The course covers principles of food microbiology, applied measures for the prevention of food borne illness and emphasis on working through people to maintain a sanitary foodservice operation. Hazard Analysis Critical Control Point, (HACCP) fundamentals and steps for implementation is a key component of the course. This course will prepare students for the ServSafeŽ certification test and is part of the Professional Management series of the National Restaurant Association. 1 Credit (1 Lecture - 0 Lab)
FHD125
Menu Planning and Cost Control
This course has its emphasis on evaluating, developing and marketing menus. The menu is used as a guideline for formal introduction to concepts and principles for managing and controlling food, labor and operating costs in a hospitality operation. Application of formulas and formats used in controlling food quality and developing pricing support systems is covered. The course also looks at analysis of factors that affect labor costs and the development of strategies for staffing for profit. 3 Credits (3 Lecture - 0 Lab)
Prerequisite(s): FHD117 and Placement by Examination.
FHD132
French Influence in Culinary Arts
Primary emphasis on recognition and pronunciation of French terms common to restaurant service is presented. Appreciation of the contribution of the French to modern dining and practice in the utilization of French terms in menu writing are included. Class will include practice in pronunciation, menu reading and menu terminology. The course will culminate in the development of a French lunch and dinner menu in correct form. 1 Credit (1 Lecture - 0 Lab)
Fall Only.
FHD133
Tableservice Lecture
Tableservice will provide fundamental knowledge about the operation and techniques used to become an effective employee in the front of the house operation. Tableservice will provide instruction in the following styles of service: American, English, Russian, French, Banquet, "Wave", and Le Jeune Chef's Distinguished Visiting Chef Series. An emphasis will be placed on the selection and application of service styles indicated by the specific nature of the function and the food to be served. 2 Credits (2 Lecture - 0 Lab)
Corequisite(s): FHD134.
FHD134
Tableservice Practicum
This course will provide an opportunity to apply the knowledge and practice the skills developed in FHD133. A minimum of 75 hours of table service practice in the campus' Le Jeune Chef Restaurant and at selected catered events is required. 1 Credit (0 Lecture - 5 Lab)
Corequisite(s): FHD133.
FHD135
Wine and Beverage Management
This course introduces beverage operations and service concepts while considering current issues in the hospitality industry. Wine production techniques, global wine regions and wine and menu item pairing exercises will be presented. Fundamental principles of the production and types of beer, alcoholic and non-alcoholic beverages will be included. Concepts for operating a profitable beverage operation enterprise will be explored. Responsible alcohol beverage service techniques are presented, culminating with an industry certification test. 2 Credits (2 Lecture - 0 Lab)
Prerequisite(s): FHD125. Corequisite(s): FHD136.
FHD136
Wine and Beverage Management Practicum
This course presents the opportunity to apply beverage service concepts. Professional wine service and wine and menu item pairing exercises will be employed. Fundamental mixology principles as they relate to alcoholic and non-alcoholic beverages are practiced. Guides for planning, equipping, staffing, operating, and marketing a profitable successful beverage operation enterprise are presented. Responsible alcohol beverage service techniques are presented, culminating with an industry certification test. 1 Credit (0 Lecture - 5 Lab)
Corequisite(s): FHD135.
FHD137
Introductory Baking
The student will learn the fundamental principles and procedures used to prepare a variety of bakery products and desserts. A study of ingredients and mixing methods for producing various baked goods. 3 Credits (1 Lecture - 6 Lab)
Corequisite(s): FHD118.
FHD138
Cakes and Decorations
This course demonstrates the basics of cake decorating. Hands-on practice by the student includes the identification and use of cake decorating equipment, making and tinting of four types of icings, and icing various types of cakes (layered and shaped), using writing, star, leaf, drop flower and rose tips. The student will also learn to make bouquets of flowers to decorate cakes. American decorating styles will be featured. 1 Credit (0 Lecture - 3 Lab)
Corequisite(s): FHD118.
FHD141
Principles of Chocolate Works
The student will learn the basic principles of chocolate identification, chocolate history, and its many uses. Proper tempering, handling, and storage will be practiced. The student will have hands-on experience in preparing assorted chocolate candies, molded items, sculptures, and decorations. (Formerly FHD 139) 1 Credit (0 Lecture - 3 Lab)
Corequisite(s): FHD118.
FHD203
Cakes, Pastries and Desserts
The student will learn to prepare quality cakes, pastries and desserts by following production recipes and methods. European style dessert making techniques will be featured. 3 Credits (1 Lecture - 6 Lab)
Prerequisite(s): FHD204 or FHD208. Fall Only.
FHD205
Issues and Perspectives in Hospitality
The course will use a seminar format to explore, discuss, evaluate and clarify implications and perspectives of issues present in the hospitality industry. Students will use research and writing to help them develop responsible positions on issues they will deal with as future managers/owners in the industry. 2 Credits (2 Lecture - 0 Lab)
Spring Only.
FHD206
Historical Culinary Perspectives
Introduction to the history of food and cuisine in states/countries outside the mainland United States is given in this course. Emphasis will be on skills developed in the preparation and evaluation of traditional dishes and their cooking methods. Practice in plating food for service in an a la carte restaurant setting will be included. Use of regional spices and herbs and regional ingredients will be emphasized. 2 Credits (1 Lecture - 3 Lab)
Spring Only.
FHD208
Principles of Quantity Baking
This course will emphasize fundamental procedures and principles of quantity baking. Students will rotate through established pastry stations and participate in the production of scratch baking and commercial product usage. Baker's percentages and metric conversions will be emphasized. Group practice skills in team building and communication will be covered. American and European style bakery and pastry products will be featured. (Formerly FHD 204) 6 Credits (2 Lecture - 12 Lab)
Prerequisite(s): FHD137.
FHD210
Applied Food Preparation and Production
This course will continue the development of the fundamental skills associated with mise en place, cooking methodology, and culinary presentation of hot and cold foods in a professional hospitality operation. The classical brigade system will be implemented into the structure of the course, focusing attention on establishing service organization, team building and supervisory exercises. An emphasis will be placed on safety training and efficient use of institutional food service tools and equipment. Competency based training and evaluation will be implemented during culinary skill development, food production, a la carte and quantity service in the student operated restaurant. (Formerly FHD140) 4 Credits (2 Lecture - 6 Lab)
Prerequisite(s): FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.
FHD222
Diet Therapy and Application
The study of nutrition and the life cycle with a concentration on various states of physical health and its effects on nutritional needs. Diet therapy and modification, nutrition interviewing and assessment, care planning, cultural foods and concerns, and state and federal regulations will be discussed. There will be an institutional feeding emphasis. Laboratory portion of the course will provide students with a hands-on approach to leaning. A GPA of 2.5 is required. FHD 225 and 285 are prerequisites and FHD284 is a corequisite for this course for Dietary Manager Technology students only. 3 Credits (2 Lecture - 3 Lab)
Prerequisite(s): FHD116 and FHD140 and FHD225 or FHD116 and FHD140 or FHD116 and FHD210. Spring Only.
FHD223
Baking and Pastry Arts Application
This course will enhance the baking students' knowledge and skills through the production of advanced pastries, desserts, and showpieces. The students will use marketing and merchandising techniques to sell products in a retail bakery environment. The students will use international recipes to emphasize the global business culture. The students will study management principles including team building strategies, performance appraisals, equipment justification, and recipe standardization, conversion, and costing. Current bakery technologies will be featured. Some assignments from this class will be used in a final grand buffet project in FHD280. 6 Credits (2 Lecture - 12 Lab)
Prerequisite(s): CSC110 and FHD203 and FHD204 and MTH112 or CSC110 and FHD203 and FHD208 and MTH112 or CSC110 and FHD203 and FHD204 and MTH113 or CSC110 and FHD203 and FHD208 and MTH113. Corequisite(s): FHD105 and FHD280.
FHD225
Food Service Management and Systems
This course will introduce food service management principles and human relation techniques to be applied in the Dietary Management Practicum II experience. Systems unique to a dietary team such as food procurement, production, team care conferencing, client interaction and food for life principles will be defined with controlled application in the Practicum II experience. 2 Credits (2 Lecture - 0 Lab)
Prerequisite(s): FHD116 and FHD125 and FHD140. Corequisite(s): FHD285 and SPC201. Fall Only.
FHD252
Spa and Nouvelle Cuisine
Emphasis on creativity! New innovations in menu design, food preparation and presentation. Limiting salt, fats, and heavy sauces and adaptation of classical techniques to lighter and healthier alternatives. A study of several alternative eating and cooking styles and trends; including the vegetarian menu and various ethnic cuisines. 2 Credits (1 Lecture - 3 Lab)
Prerequisite(s): FHD116.
FHD255
Advanced Dining Room Management
This course will teach the students to maximize the productivity and profit of the dining room operation. The focus of the course will deal with the positions of maitre d'hotel, host/hostess, and banquet manager. 3 Credits (2 Lecture - 3 Lab)
Prerequisite(s): FHD133 and FHD134. Spring Only.
FHD258
Artistic Buffet Decoration
Introduction to the creative art of ice carving. Study of ice selection, tools, designs, and the art of carving. Includes an additional unit of fast ice molds and practice in tallow, salt dough, and bread sculpting. 1 Credit (0 Lecture - 3 Lab)
Prerequisite(s): FHD118. Corequisite(s): FHD118.
FHD264
Cake Decorating II
This course demonstrates advanced skills in cake decorating including lattice work, string work, lily nail flowers, figure piping, basket weave, gum paste, sugar molds and assembling and decorating a wedding cake. 1 Credit (0 Lecture - 3 Lab)
Prerequisite(s): FHD138.
FHD266
Catering
This course will provide opportunity for a student to develop professional catering skills in administration, planning, selling showmanship, and leadership. 3 Credits (2 Lecture - 3 Lab)
Prerequisite(s): FHD140 or FHD210.
FHD268
Facilities Planning
This course is designed for those who want to own, manage or supervise a restaurant. Topics include concept development, projecting sales and costs, staffing and equipping the kitchen. Marketing and customer relations will be studied. 3 Credits (3 Lecture - 0 Lab)
Prerequisite(s): FHD269 or FHD279 or FHD289.
FHD269
Culinary Internship
Practical application of culinary production techniques in a retail setting. Participation in and observation of production and management controls in a restaurant will provide an opportunity to hone skills and assist in analyzing personal career goals. Student will gain enhanced competency and speed in the performance of the basic skills covered to date. 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): FHD140 or FHD210.
FHD270
Classical and Specialty Dessert Presentation
The student will learn the preparation and presentation of hot and cold desserts used for restaurant service. The student will prepare a variety of traditional and nouvelle desserts using hot and cold dessert sauces with appropriate garniture for plated presentation. Classical preparation methods will be featured. 3 Credits (1 Lecture - 6 Lab)
Prerequisite(s): FHD204 or FHD208. Corequisite(s): FHD203.
FHD273
Breakfast and Brunch Lecture
This course introduces the student to breakfast and brunch preparation focusing on past, present, and future trends in the industry. Many of the principles covered can be applied to various hospitality and institutional breakfast operations. An emphasis on breakfast and brunch menu planning will include traditional and contemporary variations. 1 Credit (1 Lecture - 0 Lab)
Prerequisite(s): FHD137 and FHD140 or FHD137 and FHD210. Corequisite(s): FHD274.
FHD274
Breakfast and Brunch Practicum
This course focuses on preparation and presentation of items for use in breakfast and brunch. Emphasis will be placed on the production skills necessary to deliver a quality breakfast and brunch meeting industry standards. Through the practicum experience, the student will develop an awareness of the demands within breakfast/brunch operations. 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): FHD137 and FHD140 or FHD137 and FHD210. Corequisite(s): FHD273.
FHD275
Front Office Management
This class will introduce students to hotel management. It will focus on the essential front office procedures, management systems and issues affecting the management of rooms in lodging establishments. Included will be a study of modern patterns of ownership, management, and marketing of hotels, motels, resorts, and inns. Additional topics will include: Yield Management, reservations management, front office accounting, service management, guest security, and Quality Service Management. (Formerly FHD 249) 3 Credits (3 Lecture - 0 Lab)
Corequisite(s): FHD140 or FHD210. Fall Only.
FHD277
Advanced Garde Manger
Perfection of techniques in the production of cold food presentations. Preparation of aspics, forcemeats, pates, mousse, marinades, galantines, curing, and smoking techniques. Platter and mirror designs to highlight buffet work. (Formerly FHD 267) 1 Credit (0 Lecture - 3 Lab)
Prerequisite(s): FHD140 or FHD108 or FHD210.
FHD279
Baking and Pastry Arts Internship
Practical application of baking and pastry arts production techniques in a wholesale and/or retail setting. Participation in and observation of production and management controls in a restaurant, commercial bakery, or grocery store bakery will provide the opportunity to hone skills and assist in analyzing personal career goals. Student will gain enhanced competency and speed in the performance of the basic baking, preparation, and/or plating skills covered to date. 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): FHD204 or FHD208.
FHD280
Pastry Food Show and Buffet Presentation Concepts
This course will emphasize industry professional rules and guidelines for pastry and baking preparation for food show presentation. It will also feature the theory and practice of pastry buffet planning including themes and presentations. 1 Credit (0 Lecture - 3 Lab)
Prerequisite(s): FHD203 and FHD204 and MTH112 or FHD203 and FHD208 and MTH112 or FHD203 and FHD204 and MTH113 or FHD203 and FHD208 and MTH113. Corequisite(s): FHD105 and FHD223.
FHD281
Baking and Pastry Applications for Culinary Lecture
This course will introduce the criteria needed to set-up and maintain a baking and dessert program in a hospitality operation. The concepts and techniques of preparation, service, and classical and modern techniques for dessert and bread production will be featured. 1 Credit (1 Lecture - 0 Lab)
Prerequisite(s): FHD137. Corequisite(s): FHD282.
FHD282
Baking and Pastry Applications for Culinary Practicum
This course emphasizes preparation and presentation techniques of baking and dessert products that apply to restaurant and banquet services including traditional and modern desserts and bread products associated with a hospitality operation. Scratch baking and commercial product usage will be featured. 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): FHD137. Corequisite(s): FHD281.
FHD284
Dietary Management Practicum I
Students will concentrate on nutritional therapy, nutritional screening, and their personal interaction and communication with residents/patients/clientele. Students will also be involved in various stages of therapeutic modified food production and services, along with the practical day-to-day operations of the entire food service department during the field experience. Practical experiences, documentation, attending seminars and interdisciplinary meetings, assisting in the creation of a care plan, completing assigned projects, and tracking completed competencies will develop skills and insights relevant in the Food Service field. Attendance at various community sponsored work shops, seminars, and/or screenings will be required along with documentation of attendance and journal entries. Selected topics will be discussed during the eight hours of on campus seminar sessions. Total contact hours equal to/or exceed 160. FHD 285 is a prerequisite for this course for Dietary Manager Technology students only. 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): FHD116 and FHD125 and FHD269 and FHD285. Corequisite(s): FHD222. Spring Only.
FHD285
Dietary Management Practicum II
The student will concentrate on the observation, development, and implementation of food service systems, and management techniques. Areas of focus within this course include Continued Quality Improvement Surveys, cost containment principles, supervision, food production, and personal interaction and communication between department employees, administration, and outside venders. Practical experiences, journaling, attending and conducting department seminars, completing assigned projects, and tracking completed competencies will develop skills and insights relevant in the Food Service field. Attendance at various community-sponsored workshops, seminars, and/or screenings will be required along with documentation of attendance and journal entries. Selected topics will be discussed during the eight hours of seminar sessions, which will be held on campus. Selected topics will include Wine and Beverage Management, Guest/Patient and Dietary Staff interaction, and CPDA, PDA, DMA, or ADA sponsored workshops and seminars. Total contact hours equal or exceed 160. GPA of 2.50 required to enroll in course. 2 Credits (0 Lecture - 10 Lab)
Corequisite(s): FHD225 and FHD273 and FHD274. Fall Only.
FHD289
Hospitality Management Internship
Practical application of management and leadership skills in a hospitality setting. Participation in and observation of production and management controls in a restaurant, hotel, catering or conference center will provide an opportunity to develop hospitality skills and assist in analyzing, guiding and directing the work of subordinates in a team environment. 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): FHD106 and FHD108 and MGT115.
FHD300
Credentials Proven By ACFAC Accreditation
This course exists for the purpose of verifying transfer of culinary credits only. Eligible candidates who submit an official transcript indicating graduation from an American Culinary Federation Accrediting Commission accredited associate degree program, will be credited for 42 culinary credits. These 42 credits reflect the Penn College associate degree culinary courses. Graduation from an accredited ACFAC associate degree program reflects the candidates ability to meet the associate degree level culinary course requirements. 42 Credits (42 Lecture - 0 Lab)
FHD302
Seafood Cookery
This course concentrates specifically on seafood cookery. This will entail procuring, handling, and preparation of fish, shellfish and sea vegetation. This course will continue to reinforce the objectives, methods, and procedures introduced and established in previous courses. Seafood Cookery will aggressively explore, pursue and execute the most up to date and progressive methods and preparations of seafood while applying classical procedures and basic cooking methods. Product knowledge, proper handling and receiving, storing, sanitation, nutrition, as it relates to seafood will be highlighted. 2 Credits (0 Lecture - 6 Lab)
Prerequisite(s): FHD125 and FHD140 and FHD308 and FHD309 or FHD125 and FHD210 and FHD308 and FHD309.
FHD303
Game Cookery
This course concentrates specifically on game cookery. This will entail procuring, handling, and preparation of game. This course will continue to reinforce objectives, methods, and procedures introduced and established in previous courses. Game Cookery will aggressively explore, pursue, and execute the most up to date and progressive methods of preparation of game while applying classical procedures and basic cooking methods. Product knowledge, proper handling and receiving, storing, sanitation, and nutrition, as it relates to game, will be highlighted. 2 Credits (0 Lecture - 6 Lab)
Prerequisite(s): FHD125 and FHD140 and FHD308 and FHD309 or FHD125 and FHD210 and FHD308 and FHD309.
FHD304
Culinary Internship II: Le Jeune Chef Restaurant
This practicum will provide opportunities to refine technical skills related to restaurant, special event food production, and hands-on rotation in the kitchen brigade. New work areas in storeroom, warewashing and general kitchen systems will provide job-shadowing and training experience. Classic and contemporary food preparation and applications will be incorporated. Practice in planning restaurant menu selections and menus with creative plate designs, and nutritional adaptations based on guest's needs for service will be emphasized. The internship requires a completion of a minimum of 120 hours at the School of Hospitality, during lunch, dinner and event services. 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): FHD116 and FHD269 and FHD305 and FHD306 and MGT115.
FHD305
Regional American Cuisine Lecture
This course is a study of the evolution of Regional American Cuisine and the application of traditional and modern kitchen techniques for service in a fine dining restaurant. An emphasis will be placed on the research of unique food influences and the noteworthy culinarians of regions and micro-regions of United States of America. A challenge to exploring culinary composition to foster a personal philosophy of American regional food. Lecture will also emphasize management techniques, critical thinking skills, and problem solving related to various restaurant situations. Application of management principles will be exercised in corequisite FHD 306. 1 Credit (1 Lecture - 0 Lab)
Prerequisite(s): FHD116 and FHD125 and FHD140 or FHD116 and FHD125 and FHD210. Corequisite(s): FHD306.
FHD306
Regional American Cuisine Practicum
This course is reflective of the evolution of Regional American Cuisine and application of both traditional and modern cooking techniques for service in a fine dining restaurant. The practicum emphasizes the preparation and presentation of the styles of cuisine represented by several regions of the United States. The course involves the expectation that previous technical skills are applied in all stations of the kitchen and that a more active supervisory role, working with production schedules and regional recipes, will be taken. This course will provide opportunity for evaluation of menu and market demands. Communication skills will be applied toward productive responses to changes within kitchen, dining room and guest dynamics. 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): FHD116 and FHD125 and FHD140 or FHD116 and FHD125 and FHD210. Corequisite(s): FHD305.
FHD307
Wines of the World
Wines of the world focuses in depth on the relationship between vinifera, labrusca and hybrid grapes to the climate, micro-climate, geography and geology of traditional and emerging wine producing regions of the world. The science of enology will be studied. The relationship wine has had historically with society and religion will be identified and related to wine's mystique, tradition and influence. A study of the international packaging and marketing of wine will be included, with its relation to tradition and its evolution in today's global marketplace. Sensory evaluation of the many types of wines will be untaken, with a view toward understanding wine as a living, evolving beverage that is paired with foods, has health benefits, and has maintained a place as a beverage of choice on the tables of consumers in all social and economic circles around the world. NOTE: Students will be expected to provide proof of age for the legal responsible consumption of alcholic beverages in the state of Pennsylvania. Additional lab fees apply. 3 Credits (3 Lecture - 0 Lab)
Fall Only.
FHD308
Classical Cuisines of the World Lecture
This course offers an advanced study of the individuals and techniques of global classical cuisines and their contributions to modern culinary arts. The historical origin of culinary concepts, advanced preparation theory and classical origins of European and International dishes will be explored. The course will develop a connection between classic culinary theory and the application through practicum assignments. 1 Credit (1 Lecture - 0 Lab)
Prerequisite(s): FHD125 and FHD137 and FHD140 and FHD269 or FHD125 and FHD137 and FHD210 and FHD269. Corequisite(s): FHD309.
FHD309
Classical Cuisines of the World Practicum
This course applies the advanced culinary theory and techniques of specific global classical concepts and cuisine in the professional hospitality restaurant operation. The planning, production, preparation, cooking and service of classical dishes or traditional European and global cuisines will be executed. Service assignments will establish a link and allow assessment between the origin and theory of these culinary principles to the contemporary menu and professional culinary applications. 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): FHD137 and FHD140 and FHD269 and FHD305 and FHD306 or FHD137 and FHD210 and FHD269 and FHD305 and FHD306. Corequisite(s): FHD308.
FHD310
Legal Issues and Applications in Hospitality
This course will study the legal duties and responsibilities faced by operators of hotels, motels, restaurants, foodservice and tourism properties. Civil liability, contract law, bankruptcy law, labor law, property rights, legal forms of business, the court system and out of court settlements will all be covered. The course centers on case studies and the prevention of costly legal actions. 3 Credits (3 Lecture - 0 Lab)
FHD311
Meat and Seafood Fabrication
This course will introduce the sources and production of meat, wild and domestic game, farm raised and wild fish and seafood. An emphasis will be placed on the physical structures of common culinary protein sources, with a goal of fabricating, portioning, and utilizing meat, fish, and game profitably in a restaurant hospitality operation. (Formerly FHD 301) 2 Credits (0 Lecture - 6 Lab)
Prerequisite(s): FHD117 and FHD118 and FHD140 or FHD117 and FHD118 and FHD210.
FHD402
Classic French Cookery and Service Lecture
This course will explore the writings and professional accomplishments of the great French chefs, including Careme, Escoffier, Montagne, Point, Bocuse and the Trois-Grois family. It will also include an exploration into the service philosophy established by Ritz and Escoffier. Students will be encouraged to analyze and differentiate the influences of these culinarians' theories on contemporary dining and cooking in the modern hospitality industry. 1 Credit (1 Lecture - 0 Lab)
Prerequisite(s): FHD125 and FHD140 and FHD308 and FHD309 or FHD125 and FHD210 and FHD308 and FHD309. Corequisite(s): FHD403.
FHD403
Classic French Cookery and Service Practicum
This course will allow the student to execute application of the influence of the classical masters' advanced theories on fine cooking and dining. Exclusive preparation of foods fully cooked tableside from gueridon with rechaud will be employed from all courses in a classical dining experience. Service will include employment of the classical service brigade team system. 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): FHD125 and FHD140 and FHD308 and FHD309 or FHD125 and FHD210 and FHD308 and FHD309. Corequisite(s): FHD402.
FHD404
Hospitality Systems Management
Students will study and learn the duties and responsibilities involved in managing the hospitality facility as an asset. Basic understanding of the assembly and maintenance of heavy equipment will be taught in an actual professional operation. Students will learn to evaluate the use of contract services and staffed maintenance employees for fire safety, refrigeration, heavy kitchen equipment, waste disposal, scullery operations and structure maintenance. Comparison of the advantages and disadvantages of rent to own agreements for kitchen accoutrements will be examined. 3 Credits (3 Lecture - 0 Lab)
Prerequisite(s): FHD268 or FHD268 and FHD310 or FHD300 and FHD310.
FHD406
Culinary Internship IV, School of Hospitality Lab Assistant
This course will provide an opportunity for shadowing hospitality instructors during skill development and service production labs. This experience will present situations where lab assistants can emulate the role of trainer within a controlled environment. Participation in the beginner, intermediate and specialized skill hospitality labs will expose the intern to a variety of teaching/training models and learning styles. An integral aspect of experience will be oral delivery of instruction and demonstrations in formal and informal settings. Participation in seminars will be required. (Formerly FHD 405) 1 Credit (0 Lecture - 5 Lab)
Prerequisite(s): ENL121 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 or ENL201 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309. Corequisite(s): PHL210.
FHD410
Culinary Competition and Skills Assessment
This course will provide opportunities to research, explore, and observe various professional culinary competition formats. Competitive involvement in the planning, organizing and execution of the different types of food competitions will be explored. A market basket skills assessment that synthesizes cooking skills, presentation techniques and nutritional principles will be included as an outcomes evaluation linked to successful completion of graduation requirements. 1 Credit (0 Lecture - 3 Lab)
Prerequisite(s): FHD222 and FHD307 and FHD311 and FHD404 and FHD406 and FHD450. Corequisite(s): FHD496.
FHD450
Culinary Internship III
This internship is designed to provide an in-depth, practical learning experience with emphasis on immersion into a specialty area or industry concept chosen by the student. Proficiency in culinary technique is expected by employing competencies gained through prior coursework. Independent and creative problem solving will be articulated through utilitization of communication technologies and written projects. Analysis of personal standards of quality performance with respect for guest service, kitchen culture and cuisine will be assessed. Final synthesis of the internship will occur in FHD 496, Culinary Senior Project. Pre and post internship seminars will be required. Course cannot be dropped without Dean of Hospitality approval. (Formerly FHD 455) 2 Credits (0 Lecture - 10 Lab)
Prerequisite(s): ENL121 and ENL211 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115 or ENL201 and ENL211 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115.
FHD496
Culinary Senior Project
This is the capstone course for the Culinary Arts bachelor degree. The content of this course will provide resources and faculty mentoring for analysis of internship experiences, technical skill and interdisciplinary synthesis. Formal and informal writing styles will be employed as a primary means of communication with the added expectation that other creative venues will become an integral part of the project presentation. Participation in classroom seminars or colloquia will be required. (Formerly FHD495) 3 Credits (3 Lecture - 0 Lab)
Prerequisite(s): ENL121 and ENL211 and FHD210 and FHD310 and FHD404 and FHD450 or ENL201 and ENL211 and FHD210 and FHD310 and FHD404 and FHD450. (Writing Enriched)