FCC Academic Catalog 2016-2017

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2015/2016 fcc catalog
120 • 301.846.2400
HI 217–African-American History (3)
• Gen Ed Social & Behavioral Sciences/History or
Interdisciplinary & Emerging Issues/Multicultural
Issues & Perspectives; Cultural Competence
Prerequisites: [(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.
H: Honors College
Many courses available at Frederick Community
College (FCC) are offered in an honors format. The
courses have the same approved core learning
outcomes and content requirements as regular
courses. Honors courses are smaller, emphasize
critical thinking/research projects, and typically stress
a high level of reading, writing, and discussion. In
addition to prerequisites listed for individual honors
courses, prerequisites for all honors courses include
testing placement or the recommendation of a
faculty member or the student’s advisor. Course
descriptions and prerequisites for courses being
offered in a given semester are listed under their
academic area in this catalog.
ID 200H–Honors Seminar: Special Topics in
Interdisciplinary Studies (3)
Prerequisites: EN 101, MA 82
Operates as an interdisciplinary seminar designed for
honors students and open to other qualified students
with permission of instructor. Topics vary from
semester to semester but will synthesize work from at
least two different academic content areas and focus
on issues of importance to society.
IS: Honors Independent
Study
Provides in-depth study of a particular subject.
Students work closely with a faculty mentor to
conduct original research or produce an artistic
work, which is presented to the campus community
at the end of the semester. See Honors Coordinator
for guidelines and course permission. Honors
independent study courses currently available
include the following:
Corequisite: IS 912H. Contact the Honors Coordinator for
an application, 301.846.2535.
IS 900H–IS: Biology Honors (3)
IS 901H–IS: Communication Honors (3)
IS 902H–IS: English Honors (3)
IS 903H–IS: Mathematics Honors (3)
IS 904H–IS: Psychology Honors (3)
IS 905H–IS: Sociology Honors (3)
IS 909H–IS: Art Honors (3)
IS 910H–IS: Physical Science Honors (3)
IS 911H–IS: History Honors (3)
IS 912H–Honors Forum (1)
Prerequisites: Completion of honors course in discipline of
independent study and completion of 15 credits at FCC.
HOS: Culinary Arts &
Hospitality
HOS 109–Introduction to Culinary Arts (2)
Concentrates on skills and attributes needed to
fill entry level culinary and food service 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: [(EN 50A or EN 61) and EN 52] OR (ESL 95
and ESL 99) OR (ESL 72 and ESL 73)
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.
HOS 111–Culinary Fundamentals (1)
Prerequisite: EN 52 or ESL 99; Corequisite: HOS 112
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.
HOS 112–Culinary I (3)
Prerequisite: EN 52 or ESL 99 or ESL 72; Corequisites: (HOS
109 or HOS 111) and 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.
HOS 113–Culinary II (3)
Prerequisites: HOS 112 and grade of C or better in HOS
121 or permission of programmanager
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.
HOS 114–Culinary Baking (3)
Prerequisite: EN 52 or ESL 99 or ESL 72; Corequisite: 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.
HOS 116–International Cuisine (3)
Corequisites: HOS 115, HOS 117 and HOS 250, or
permission of programmanager
Provides advanced training in the preparation of
selected ethnic and foreign cuisines. Students will
study the relationship and influence of foreign cuisine
on today’s more popular ingredients and dishes. Extra
fees required.
HOS 121–Sanitation and Food Safety (2)
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.
HOS 123–Purchasing & Cost Control (3)
Prerequisites: [(EN 50A or EN 61) and EN 52] OR (ESL 95
and ESL 99) OR (ESL 72 and ESL 73)
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.