SpringCredit2018

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Frederick Community College • Spring 2018 Credit Schedule • • 301.846.2400 43
HOS: Hospitality Culinary Tourism
Note: All Hospitality Culinary & Tourism classes are held at the FCC Monroe Center.
HOS110 - 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.
4320 HOS110-HYB2 M 6pm - 8:40pm 1st 7-week
HOS111 - 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.
4116 HOS111-1 M 1pm - 4pm 1st 5-week
4463 HOS111-2 W 6pm-9pm 1st 5-week
HOS112 - Culinary I (3)
* Culinary fee per class: $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.
4118 HOS112-1 M 9am - 4pm 2nd 10-Week
HOS113 - Culinary II (3)
* Culinary fee per class: $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.
4318 HOS113-1 Tu 4:30pm - 9:30pm 15-week
HOS114 - Culinary Baking (3)
* Culinary fee per class: $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.
3914 HOS114-1 Tu 9am - 2pm 15-week
Note: Students are required to have a proper chef uniform and basic pastry kit. Both may be purchased at the FCC
Bookstore on campus.
HOS121 - 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.
3915 HOS121-1 F 9am-12pm 1st 5-week
4464 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.
4321 HOS123-HYB1 M 6pm - 8:40pm 2nd 7-week
HOS161 - 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.
4319 HOS161-HYB1 Tu 6pm - 8:40pm 1st 7-week
HOS163 - 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.
4328 HOS163-HYB1 Th 6pm - 8:40pm 2nd 7-week
HOS210 - Garde Manger (3)
* Culinary fee per class: $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. Extra Fees Required.
4323 HOS210-1 M 4:30pm - 9:30pm 15-week
HOS214 - Advanced Baking & Pastry (3)
* Culinary fee per class: $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.
4322 HOS214-1 Th 9am - 2pm 15-week
HOS216 - Food and Beverage Operations (3)
Prerequisite: HOS 110
Provides an analysis of different types of food service operations, beginning with an overview
of the food service segment of the hospitality industry. Detailed consideration is given to food
and beverage operations, food service marketing, menu planning, nutrition concerns, menu
cost and pricing strategies, production, service, beverage management, sanitation and safety
issues, facility design and equipment, accounting and food service automation.
4324 HOS216-1 Tu 6pm - 8:40pm 2nd 7-week