FallCredit2017

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Frederick Community College • Fall 2017 Credit Schedule • • 301.846.2400 36
HOS: Hospitality Culinary Tourism
Note: Classes held at the Monroe Center
HOS 110 - Introduction to Hospitality Management (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)
AND (MA 80 or appropriate score on mathematics placement test)
Develops an understanding of the hospitality industry and introduces the student to the
career opportunities available. Provides a basic understanding of the organizational structure
and departmental functions within hotel and foodservice establishments. Examines the
forces and issues that are shaping the current and future hospitality industry. Develops an
understanding of competition and the role of management in providing product and service
excellence. Various types of operations will be discussed emphasizing value chain analysis and
defining service as competitive advantage.
2304 HOS110-HYB1 Tu 9am-11:40am 1st 7-week
1904 HOS110-HYB2 Tu 6pm-8:40pm 1st 7-week
HOS 111 - Culinary Fundamentals (1)
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)
AND (MA 80 or appropriate score on mathematics placement test); Prerequisite or Corequisite: HOS 121
Examines the basic concepts related to the preparation of food and introduces culinary terms.
Demonstrates skills in knife usage, equipment identification and handling. Reviews issues related
to menu planning, recipe development and cost control. Identifies skills and attributes needed
to fill entry level culinary and food service positions. Discusses careers in restaurants and food/
beverage operations. Students learn resume writing and job interviewing techniques.
1905 HOS111-1 M 1pm-4pm 1st 5-week
2208 HOS111-2 SAT 9am-12pm 1st 5-week
HOS 112 - Culinary I (3)
Culinary fee: $121
Prerequisite: HOS 111 and grade of C or better in HOS 121
Introduces the fundamental concepts, skills, and techniques involved in basic food preparation
and cookery. Emphasis is placed on recipe conversion, measurements, terminology, knife
skills, safe food handling, cooking methods, flavorings, seasonings, stocks, sauces, soups,
vegetables and starches. Extra fees required.
1906 HOS112-1 M 9am-4pm 2nd 10-Week
2140 HOS112-2 SAT 9am-4pm 2nd 10-Week
Note: Students are required to have a proper chef uniform and basic knife kit. Both may be purchased at the FCC
Bookstore on campus.
HOS 113 - Culinary II (3)
Culinary fee: $121
Prerequisite: HOS 112
Emphasizes meat, poultry and seafood fabrication and cookery; small sauces; and plate
presentation. Recipe conversion, measurements, terminology, knife skills, sanitation and safe
food handling, cooking methods, seasoning, vegetable and starch cookery are reinforced.
Extra fees required.
2307 HOS113-1 Th 9am-2pm 15-week
2306 HOS113-2 Th 4:30pm-9:30pm 15-week
HOS 114 - Culinary Baking (3)
Culinary fee: $121
Prerequisite or Corequisite: HOS 111 and HOS 121
Applies the fundamentals of baking science to the preparation of a variety of products.
Examines the use and care for equipment normally found in the bake shop or baking area.
Extra fees required.
1907 HOS114-1 Tu 9am-2pm 15-week
2305 HOS114-2 Tu 4:30pm-9:30pm 15-week
Note: Students are required to have a proper chef uniform and basic knife kit. Both may be purchased at the FCC
Bookstore on campus.
HOS 121 - Sanitation and Food Safety (2)
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)
Develops an understanding of basic principles of sanitation and safety in hospitality
operations. The course focuses on prevention of foodborne illnesses and introduces the
student to HACCP planning and implementation. Successful passing of the National
Restaurant Association exam provides certification as a‘ServSafe Food Protection Manager.’
Students will develop a HACCP plan.
1908 HOS121-1 M 9am-12pm 1st 5-week
2207 HOS121-2 SAT 12:30pm-3:30pm 1st 5-week
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.
2310 HOS123-1 Tu 9am-11:40am 2nd 7-week
2311 HOS123-2 Tu 6pm-8:40pm 2nd 7-week
HOS 161 - Event Management (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)
Presents all aspects of planning and implementing an event for success. Includes a real-life
project where students will be involved in a hands-on experience of planning an event while
utilizing the skills learned in class.
2312 HOS161-HYB1 W 9am-11:40am 1st 7-week
2313 HOS161-HYB2 W 6pm-8:40pm 1st 7-week
HOS 163 - Hospitality Operations (3)
Prerequisite or Corequisite: HOS 110 and HOS 121
Explores the primary responsibilities of a hospitality manager and the principles and practices
involved in managing the day-to-day operations of a hospitality business.Topics include
various aspects of hospitality operations such as utilizing hospitality applications and systems,
delivering excellent customer service, managing complaints and resolving conflicts, maximizing
sales, reading financial reports, determining staffing needs, understanding safety and security
risks and controls, front office and housekeeping operations, and facility maintenance.
2325 HOS163-HYB1 Th 9am-11:40am 2nd 7-week
2326 HOS163-HYB2 Th 6pm-8:40pm 2nd 7-week
HOS 210 - Garde Manger (3)
Culinary fee: $121
Prerequisite: HOS 113 or permission of program manager
Provides students with skills and knowledge of the organization, equipment, and
responsibilities of the‘cold kitchen.’Students prepare appetizers, canapés, hors d’oeuvres, cold
sauces, salads, and dressings. Introduces basic charcuterie items including pates, terrines,
forcemeats, and sausages. Students learn about cheeses and how to create cheese platters,
charcuterie platters, fruit and vegetable garnishes, buffet production, and buffet presentation.
Introduces modern culinary techniques and cooking methods.
2141 HOS210-1 F 9am-2pm 15-week
HOS 214 - Advanced Baking & Pastry (3)
Culinary fee: $121
Prerequisite: HOS 114
Builds on previous knowledge and increases proficiency in baking and pastry techniques for
production. Students will explore and demonstrate a broad spectrum of classical vs. modern
applications of cakes, French pastries, and tarts. Students will sharpen their skills in mixing
and shaping of breads, including artisan breads. The focus of the course will be on artistry and
innovation in baked goods merged with practical skills.
2308 HOS214-1 W 9am-2pm 15-week
2309 HOS214-2 W 4:30pm-9:30pm 15-week