FCC Academic Catalog 2016-2017

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• 301.846.2400 121
course descriptions
HOS 210–Garde Manger (4)
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, and salads. Introduces
preparation of basic butchery and charcuterie items
while focusing on the total utilization of product.
Introduces modern culinary techniques and cooking
methods. Extra fees required.
HOS 214–Advanced Baking & Pastry (3)
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.
HOS 215–Catering and Event Management
(3)
Prerequisites: [(EN 50A or EN 61) and EN 52] OR (ESL 95
and ESL 99) OR (ESL 72 and ESL 73)
Provides both practical knowledge and a
comprehensive understanding of the catering and
event management industry. Equips students with
the knowledge to advance in the field if you are
currently working in the field or will prepare you to
enter the profession with an understanding of the
industry. Provides the foundation for which students
can build their careers in catering and special events
or start their own business, and will examine the
complex role of catering in the event management
process. Topics include planning and development for
special events such as weddings and anniversaries,
menu planning, service planning, room selection,
setup and operation, and coordination and
management of the event from the inception phase
to the post-evaluation of the event.
HOS 216–Food and Beverage Operations (3)
Prerequisites: [(EN 50A or EN 61) and EN 52] OR (ESL 95
and ESL 99) OR (ESL 72 and ESL 73)
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.
HOS 218–Hospitality Information Systems (3)
Prerequisites: [(EN 50A or EN 61) and EN 52] OR (ESL
95 and ESL 99) OR (ESL 72 and ESL 73); Prerequisite or
Corequisite: CIS 101
Provides an overview of the information needs of
lodging properties and food service establishments;
addresses essential aspects of computer systems,
such as hardware, software, and generic applications;
focuses on computer-based property management
systems for both front office and back office
functions; examines features of computerized
restaurant management systems; describes hotel
sales computer applications, revenue management
strategies, and accounting applications; addresses
the selection and implementation of computer
systems; focuses on managing information systems;
and examines the impact of the Internet and private
intranets on the hospitality industry.
HOS 219–Foundations of Lodging
Management (3)
Prerequisites: [(EN 50A or EN 61) and EN 52] OR (ESL 95
and ESL 99) OR (ESL 72 and ESL 73)
Explores lodging facilities and the services provided
throughout the guest cycle. Included are the analysis
of front desk operations, front office management,
marketing, reservations, data processing, guest
services, security, executive housekeeping, and night
auditing.
HOS 230–Applied Culinary Nutrition (3)
Prerequisite: HOS 113 or permission of program
manager
Applies basic nutrition concepts to the development
of recipe modification and menu planning for special
diets and healthy cooking. Emphasizes the role of the
foodservice professional in providing nutritious foods
that meet the needs of today’s diverse customer
groups. Extra fees required.
HOS 250–À La Carte Cooking and Service (3)
Corequisites: HOS 115, HOS 116 and HOS 117, or
permission of programmanager
Provides the student with the opportunity to work
in a simulated restaurant setting. Students rotate
through the dining room and kitchen in this intensive
capstone course. Front-of-the-house students learn
various styles of table and beverage service. Back-
of-the-house students learn à la carte preparation,
cooking, and plating techniques. Customer relations
and timing of service are emphasized.
HS: Human Services
HS 102–Human Relations (3)
• GenEd Social & Behavioral Sciences/Human
Services; Cultural Competence
Prerequisite: EN 52 or ESL 99 or ESL 72
Introduces students to the fundamentals of
interpersonal communication and examines such
communication in the context of culture, ethnicity,
gender, age, and race in particular. As an experiential
course, it seeks to increase the skills and sensitivity
necessary for successful human relationships in
a diverse global, national and local community.
The impact of the increasing use of interactive
technologies is also examined.
HS 103–Introduction to Social Work and the
Human Services (4)
Prerequisite: EN 52 or ESL 99 or ESL 72
Surveys the philosophies of the field of social work
and all of the human services. Examines the historical
and theoretical approaches to the understanding of
social work and the agencies that deal with delivery
of services to members of society. Includes the
interrelationship of human services and examines the
knowledge, values and skills of the helping process.
Particular emphasis is placed on the concept of
human diversity and the impact of oppression and
discrimination. This course will highlight the human
needs that social workers address across the life span
with particular emphasis on the needs of older adults.
HS 104–Mediation: Theory and Practice (3)
Prerequisite: EN 52 or ESL 99 or ESL 72
Explores mediation as a conflict resolution method
used in today’s society. Students will learn the skill set
necessary to use the mediation process in formal and
informal situations.
HS 203–Introduction to Counseling &
Interviewing (3)
Prerequisite: PS 101
Presents an overview of counseling theory, with focus
on the development of specific helping behaviors.
HS 204–Ethics and Practice Issues in the
Human Services (1)
Prerequisite: HS 203; Corequisite: INTR 102
Integrates a study of ethical and practice issues in the
human service field with the student’s experience in
the internship education practicum. Special attention
will be given to the special ethical issues in the
addictions field.
HS 205–Fundamentals of Addictions (3)
Prerequisite: HS 203
Presents major theoretical approaches to the field
of addictions, and introduction to the twelve core
functions of the alcohol and drug abuse counselor.
This course will include skill development training for
the beginning alcohol and drug counselor.