FallCredit2018

Frederick Community College • Fall 2018 Credit Schedule •

frederick.edu

• 301.846.2400

HI201 - History of the United States (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 the economic, political and social forces that have shaped the patterns of life, institutions and

thought in the United States through the CivilWar.

1821 HI201-1

MW 9:30 a.m. - 10:45 a.m. 13-week

Note: This web-enhanced course requires completion of selected online assignments.

1822 HI201-2

MW 12:30 p.m. - 1:45 p.m. 15-week

1827 HI201-3

W 6 p.m. - 8:35 p.m.

15-week

1823 HI201-ONL1

Online

15-week

No/Low Cost Course Section: The textbook costs for this course are under $40.

HI202 - History of the United States (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)

Covers United States history from Reconstruction to the present.

1824 HI202-1

MW 11 a.m. - 12:15 p.m.

15-week

1825 HI202-2

TuTh

3:30 p.m. - 4:45 p.m.

13-week

Note: This web-enhanced course requires completion of selected online assignments.

1826 HI202-ONL1

Online

15-week

HI212 - Civil War (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 causes of the CivilWar, the constitutional crisis confronting the Union, the conduct of the

war by both the Union and Confederacy, the economic and social conditions of the homefront, the status

and condition of African Americans and the wartime origins of Reconstruction.

2096 HI212-1

6 p.m. - 8:35 p.m.

15-week

HI217 - 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.

1929 HI217-1

TuTh

11 a.m. - 12:15 p.m.

15-week

HOS: Hospitality Culinary Tourism

HOS110 - 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®).

1749 HOS110-HYB1 W 6 p.m. - 8:40 p.m.

1st 7-week

Note: Class held at the FCC Monroe Center

HOS112 - Culinary I (3)

* Culinary fee per class: $121

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.

1751 HOS112-1

9 a.m. - 2 p.m.

15-week

1952 HOS112-2

4:30 p.m. - 9:30 p.m.

15-week

Note: Class held at the FCC Monroe Center

HOS113 - Culinary II (3)

* Culinary fee per class: $121

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.

2011 HOS113-1

9 a.m. - 2 p.m.

15-week

Note: Class held at the FCC Monroe Center

HOS114 - Baking I (3)

* Culinary fee per class: $121

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.

1752 HOS114-1

9 a.m. - 2 p.m.

15-week

2010 HOS114-2

4:30 p.m. - 9:30 p.m.

15-week

Note: Class held at the FCC Monroe Center

HOS121 - 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.

2301 HOS121-1

SAT

9 a.m. - 12 p.m.

1st 5-week

Note: Class held at the FCC Monroe Center

1963 HOS121-ONL1

Online

1st 5-week

HOS123 - 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.

2013 HOS123-HYB1 W 6 p.m. - 8:40 p.m.

2nd 7-week

Note: Class held at the FCC Monroe Center

HOS161 - 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.

2014 HOS161-HYB1 M

6 p.m. - 8:40 p.m.

1st 7-week

Note: Class held at the FCC Monroe Center

HOS163 - 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.

2022 HOS163-HYB1 Tu

6 p.m. - 8:40 p.m.

1st 7-week

Note: Class held at the FCC Monroe Center