FDSR - Food Services and Culinary Arts

FDSR 3489 - Quantity Baking Lab Unit III

Credits: 
9
Level: 
Lower
Prerequisites: 

FDSR 1578 with grade D or better FDSR 2489 with D or better

Description: 

This lab section develops advanced techniques and disciplines for fine dining and high volume baking operations. Students will rotate weekly through experiences with wedding cakes, specialized pastries, cakes, tortes, seasonal baked goods, and specialty dough. The student will gain an understanding of advanced baking techniques as documented in the Lab Outcomes and Requirements Handbook.

FDSR 3479 - Quantity Food Lab Unit III

Credits: 
9
Level: 
Lower
Prerequisites: 

FDSR 1478 with grade D or better and FDSR 2479 with D or better

Description: 

Students will practice menu planning and preparation of restaurant items in the working labs of the program. This lab provides introductory experience to develop supervisory skills in the kitchens and dining room. The student is expected to develop mastery of skills for a la carte and volume feeding, food preparation and service, with emphasis on accepted culinary techniques and presentation.

FDSR 3353 - Hospitality Personnel Relations I

Level: 
Lower
Credits: 
3
Description: 

This course is the study of various supervisory techniques. This course will emphasize the responsibilities of management and personnel including elements of operational control, profit motivation, employee productivity, and the development of personal communication skills. Labor cost and budgets will be discussed. Students will give an oral report on their summer work experience as it relates to the personnel management.

FDSR 3293 - Intermediate Baking

Level: 
Lower
Credits: 
3
Description: 

This course will teach students the proper procedures and mixing methods used in retail bakeries with an emphasis on the intricate techniques used to produce quality baked goods. The course will cover the specifics of yeast doughs, pastries, fillings, gateaux, meringues, and icings.

FDSR 3253 - Beverages

Level: 
Lower
Credits: 
3
Description: 

This course addresses the problems peculiar to the alcoholic beverage industry. Students will learn about the history, classification, methods of production, and characteristics of wine, spirits and beers, mixology and lounge service, systems of beverage controls, and laws controlling beverage sales.

FDSR 3163 - Furnishing and Equipment

Level: 
Lower
Credits: 
3
Description: 

This course is a study of food service equipment and furnishings. The course will emphasize specifications, definition and justification of equipment needed, the selection of furnishings, the cost factors, and the proper procedures involved in effective maintenance.

FDSR 2479 - Quantity Food Lab Unit II

Credits: 
9
Level: 
Lower
Prerequisites: 

FDSR 1478 with D or better

Description: 

This lab is a study and practice of the principles, standards and procedures involved in quantity and quality food preparation. The rotation of duties involves all areas of preparation, service and sanitation within the à la carte restaurant and cafeteria. The course emphasizes improvement of basic knife skills, fabrication skills, and bakery skills needed for the preparation of breakfast items, meat, fish and poultry, soups and vegetables.

FDSR 2253 - Hospitality Cost Control

Level: 
Lower
Credits: 
3
Description: 

This course incorporates basic math as related to the food service industry. Topics will include: principles of food cost controls, daily yields and menu pricing, monthly report forms, food check preparation, recipe conversion and standardization procedures. This course will also cover cashier’s report procedures, the use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisons of similar operations.

FDSR 2183 - Food Purchasing Techniques

Level: 
Lower
Credits: 
3
Description: 

This course introduces students to the procedures and techniques involved with food service purchasing and storage, including the “Five Rights” (right product, right quantity, right supplier, right price, and the right time.) The course will cover product grading specifications as well as storeroom operations such as inventory procedures and classification of products, receiving, and storing of food products. The course will also emphasize product identification, and packaging, and will cover new trends in purchasing such as organic and locally produced products.

FDSR 2043 - Fundamentals of Nutrition

Level: 
Lower
Credits: 
3
Description: 

This course will cover the function and importance of nutrients and vitamins in the body, daily nutritional requirements, important food sources and the effects of nutrient deficiencies. Nutritional guidelines and standards will also be reviewed. The importance of producing, storing, and using nutritious ingredients in the daily production of food will be stressed. In addition, students will examine various topics related to the American diet such as fad diets, herbs and supplements, diet and exercise, weight loss diets, and food additives.

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