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2018/2019 fcc catalog
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HI 214-The Civil Rights Movement (3)
Prerequisites: (EN 70 or EN 75) OR [(EN 50A or EN 61) and
EN 52] OR (ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Explores the history of the Civil Rights movement
in twentieth-century America. It begins with
an overview of segregation, examines in detail
the efforts of the movement to overcome Jim
Crow discrimination, and concludes with an
assessment of the movement's legacy.
HI 215-Constitutional History
of the United States (3)
Prerequisites: (EN 70 or EN 75) OR [(EN 50A or EN 61) and
EN 52] OR (ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Examines the Constitution and its impact within the
context of the government, law, and politics. Topics
covered include the origins of the Constitution, the
development of judicial nationalism, the impact
of slavery, the conflict leading up to the Civil War,
reconstruction, the 1890s, the creation of the
modern state, the New Deal era, the 1960s, and the
movement toward a conservative constitutionalism.
HI 217-African-American History (3)
• Gen Ed History; Cultural Competence
Prerequisites: (EN 70 or EN 75) OR [(EN 50A or EN 61) and
EN 52] OR (ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Surveys African-American history from the
arrival of the first Africans in 1619 to the present.
Includes the major economic, political, and social
forces that have helped shape the role of the
African American in the history of America.
HI 220-WorldWar II (3)
• Gen Ed Social Science
Prerequisite or Corequisite: EN 101
Surveys the major military and social
developments of WWII through films
and selected readings. Multicultural and
multinational perspectives are included.
HI 221-The Sixties (3)
• Gen Ed History
Prerequisites: (EN 70 or EN 75) OR [(EN 50A or EN 61) and
EN 52] OR (ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Examines one of America’s most turbulent
decades: the 1960s. This course explores the Civil
Rights Movement, the VietnamWar, the Anti-War
Movement, and changing cultural and social
mores. Emphasis will include an examination of the
history, politics, literature, and music of the era.
HOS: Hospitality
Culinary Tourism
HOS 109-Introduction to Culinary Arts (2)
Concentrates on skills and attributes needed to fill
entry level culinary and food services positions.
Instruction will assist students in practicing
communication skills, utilizing listening skills to
follow directions, practicing basic math skills as
applied to a culinary arts setting, and reading to
gain information and to perform assignments and
tasks as directed. Through discussion students
will gain insight into a career in restaurants and
food/beverage operations. Students will also learn
resume writing and job interviewing techniques.
HOS 110-Introduction to
Hospitality Management (3)
Prerequisites: (MA 80 or appropriate score
on mathematics placement test) AND
{(Prerequisite: EN 70) OR (Prerequisite or
Corequisite: EN 75 or [ESL 72 and ESL 73])}
Introduces students to various careers in the
hospitality industry and history of hospitality.
Develops an understanding of the hospitality
industry by taking a management perspective
in introducing students to the organization and
structure of various sectors including: travel and
tourism, meeting/convention and event planning,
hotels, healthcare, restaurants, retail, contract food
service, clubs, cruise ships, casino hotels, and more.
Examines the forces and issues that are shaping
the current and future hospitality industry. Topics
include various aspects of hospitality operations
and information on delivering excellent customer
service. Students will earn certification from the
American Hotel Lodging Educational Institute (AHLEI)
as a Certified Guest Service Professional (CGSP®).
HOS 112-Culinary I (3)
Prerequisites: (MA 80 or appropriate score
on mathematics placement test) and
(Grade of C or better in HOS 121)
Examines the basic concepts, skills, and attributes
related to preparation of food: knife skills, product
identification, and culinary terminology. Discusses
food service industry history, professional careers, and
trends. Develops, executes, and converts standardized
recipes. Learns and applies classical cooking
principles and techniques to food preparation.
Topics include soup, stock, and sauce preparation;
egg cookery; product qualities and preparation of
vegetables, fruit, and starches. Strengthen knife skills,
recipe conversions and measurements, and sanitation
and safe food handling practices. Extra fees required.
HOS 113-Culinary II (3)
Prerequisite: HOS 112
Emphasizes meat, poultry, and seafood qualities,
specifications, and fabrication. Learns and applies
various cooking techniques for proteins. Expands
knowledge of sauces, vegetables, and starch
cookery with demonstrations of proper plating
techniques. Emphasis is on building production
skills in a commercial setting. Extra fees required.
HOS 114-Baking I (3)
Prerequisite: (Grade of C or better in HOS 121)
and (Prerequisite or Corequisite: HOS 112)
Provides students with the basic skills required for
entry-level work in a bakery or pastry shop of a
food service operation. These skills include working
in a safe and sanitary manner; reading, scaling,
and accurately following a recipe; demonstrating
proper use of terminology, tools, and equipment;
preparing, baking, and evaluating cookies,
cakes, breads, pastries, pies, and tarts. Beginning
plating techniques, cake decorating, and dietary
alternatives explored. Extra fees required.
HOS 121-Sanitation and Food Safety (1)
Prerequisite: EN 70 OR Prerequisites or Corequisites:
EN 75 OR [(EN 50A or EN 61) and EN 52] OR
(ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Develops an understanding of basic principles
of sanitation and safety in food, beverage, and
hospitality operations. The course focuses on
procedures and protocol recommended for the
prevention of foodborne illnesses. After introduction
to HACCP planning, students will develop a HACCP
plan. Successful passing of the National Restaurant
Association ServSafe exam is required and earns
certification as a ServSafe Food Protection Manager.
HOS 123-Purchasing & Cost Control (3)
Prerequisite or Corequisite: HOS 111 and HOS 121
Examines food purchasing as a process and
emphasizes the dynamics of managing the flow of
food through the operation. Provides an introduction
to food recognition and basic menu planning and
their effects on production, service, labor and other
financial control procedures. Emphasizes establishing
operating standards, monitoring actual results and
taking corrective action to account for variances.
Introduces students to the budgeting process with
strong emphasis placed on control of prime costs.
Offers discussion on selection, training and retention
of employees and the effect of Human Resource
functions on daily operations and cost control.
HOS 161-Event Management (3)
Prerequisite: EN 70 OR Prerequisites or Corequisites:
EN 75 OR [(EN 50A or EN 61) and EN 52] OR
(ESL 95 and ESL 99) OR (ESL 72 and ESL 73)
Discusses and demonstrates aspects of planning
and implementing an event for success. Included
is a project where students will be involved in
a hands-on experience of planning an event
while utilizing the skills learned in class.
HOS 163-Hospitality Operations (3)
Prerequisite: Grade of C or better in HOS 121
and Prerequisite or Corequisite: HOS 110
Learn the primary responsibilities of a hospitality
manager and principles and practices involved in
managing the day to day operations of a hospitality
business. Topics include various aspects of
hospitality operations such as classifying hotels and
guests, hotel organization, front office operations,
hospitality applications and systems, safety and
security risks and controls, housekeeping operations,
front office accounting, reading financial reports,
maximizing sales, and facility maintenance.
HOS 210-Garde Manger (4)
Prerequisite: HOS 113 or permission of programmanager
Discuss and demonstrate cold food production.
Preparation of display trays and platters
with emphasis on presentation design and
garnishes. Prepare canapés, hors d’oeuvres,
appetizers, forcemeats, cheeses, and food
preservation items. Extra fees required.