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2019 - 2020 FCC Academic Catalog
GRPH: Graphic Design
GRPH 105-Basic Darkroom to
Digital Photography (3)
• Gen Ed Arts
Prerequisite: ENGL 70 or ENGL 75 or
ESOL 72 or Co-requisite: ENGL 75
(formerly CMM 105)
Explores photography as a medium for artistic
expression through analysis of photographic
masterworks and other forms of visual art. Examines
standards of professional photography and the
means by which photographic works of artistic
integrity are identified and comprehended. Presents
basic principles of camera work in film and digital
formats. Black & white and color printing techniques
are also studied. For the beginning photographer.
GRPH 111-Graphic Design I (3)
Prerequisite: ENGL 70 OR Prerequisites or Co-
requisites: ENGL 75 or (ESOL 72 and ESOL 73)
(formerly CMM 111)
Prepares the student for the print graphic design
field through the use of the computer as a tool.
Introduces design vocabulary, methods, and
technology through lecture, examples, and hands-
on project work. Emphasizes Adobe Illustrator,
Adobe Photoshop, and Adobe InDesign.
GRPH 112-Graphic Design II (3)
Prerequisite: GRPH 111
(formerly CMM 112)
Emphasizes solving a variety of design problems
using the computer and contemporary graphics
software. Includes real world design assignments to
gain experience in dealing with clients, meetings,
project management, cost effectiveness, and
color printing prepress. Provides an overview
of the historical and functional use of design.
Emphasizes intermediate design skills using
the industry standard Adobe Creative Suite.
GRPH 114-Web Design I (3)
Prerequisite: ENGL 70 OR Prerequisites or Co-
requisites: ENGL 75 or (ESOL 72 and ESOL 73)
(formerly CMM 114)
Presents beginning level design for the
Internet. Taught from a design perspective.
Students learn software, hardware, and design
principles used to produce successful web sites.
Assignments include the design and creation of
web publications. Lectures cover the study and
critique of contemporary web design. Emphasizes
HTML, Adobe Dreamweaver, Adobe Photoshop,
and website content management systems.
GRPH 131-Darkroom Photography I (4)
(formerly CMM 131)
Provides a basic understanding of photography
as technique and craftsmanship, photography in
communications, as a method of expression and
the scientific basis of photography. Covers the
basic techniques with cameras, exposure of film,
developing of film, printmaking, composition, light,
action photography, manipulation of the image
in the darkroom, basic chemistry of photography,
sensitometry and color as it is seen. Students
provide cameras and accessory equipment.
GRPH 132-Digital Photography I (3)
(formerly CMM 132)
Designed for students interested in digital
photographic processes. The class will introduce
basic concepts for acquiring digital images and the
process of manipulating the image through the use
of a Macintosh computer with Adobe Photoshop
software. Hands-on instruction with Photoshop will
include making selections, cropping images, using
paint and editing tools and working with color and
brush palettes. A portfolio of digital photographic
work will be produced by the end of the semester.
GRPH 212-Graphic Design III (3)
Prerequisite: GRPH 112
(formerly CMM 212)
Offers an advanced level approach to graphic design
including the development of a well-rounded
graphic design portfolio containing professional
quality graphic design and illustration. Focuses on
using current graphics software to generate print
graphics such as corporate identity, advertising,
collateral, and package designs. Emphasizes Adobe
InDesign, Adobe Photoshop, and Adobe Illustrator.
GRPH 215-Professional and Transfer Portfolio (1)
Prerequisite: GRPH 112 or GRPH 212
(formerly CMM 115)
Designed for communications graphics students
who are ready to transfer to a Bachelor's
program, or are applying for an internship, or
are seeking a job. Students will revise existing
portfolios and design self-promotion materials
including an effective resume and cover letter
for the computer graphics profession.
HCTI: Hospitality Culinary
Tourism Institute
HCTI 101-Sanitation and Food Safety (1)
Prerequisite: ENGL 70 OR Prerequisites or Co-
requisites: ENGL 75 or (ESOL 72 and ESOL 73)
(formerly HOS 121)
Develops an understanding of basic principles
of sanitation and safety in food, beverage, and
hospitality operations including the HACCP
system. The course focuses on procedures and
protocol recommended for the prevention
of foodborne illnesses. Successful passing of
the National Restaurant Association ServSafe
exam is required and earns certification as
a ServSafe Food Protection Manager.
HCTI 102-Culinary I (3)
Prerequisite: (MA 80 or appropriate score on
mathematics placement test); Prerequisite or
Co-requisite: HCTI 101 or HOS 121 or current
ServSafe Food Manager Certification
(formerly HOS 112)
Examines the basic concepts, skills, and attributes
related to preparation of food: knife skills,
product identification, and culinary terminology.
Measures, prepares, and converts standardized
recipes. Learns and applies classical cooking
principles and techniques to food preparation.
Topics include stock and sauce preparation; egg/
breakfast cookery; product qualities; preparation
of vegetables, fruit, and starches; and dietary
guidelines and nutrition principles. Demonstrates
proper food sanitation and safety practices.
Learns and applies good sustainability practices
for food service operations. Extra fees required.
HCTI 103-Culinary II (3)
Prerequisites: (HCTI 101 or HOS 121)
and (HCTI 102 or HOS 112)
(formerly HOS 113)
Emphasizes meat, poultry, and seafood fabrication
and cookery. Introduces and discusses dietary
guidelines and principles of nutrition including
alternative diets. Teaches methods for making
various types of soups. Expands on sauce,
vegetable, legume, grain, and starch cookery with
demonstrations of proper plating techniques.
Reinforces knife skills; recipe conversions
and measurements; cooking principles and
terminology; sanitation and safe food handling;
and sustainability practices. Extra fees required.
Course Descriptions
HCTI 104-Baking I (3)
Prerequisite: (MA 80 or appropriate score on
mathematics placement test); Prerequisite or
Co-requisite: HCTI 101 or HOS 121 or current
ServSafe Food Manager Certification
(formerly HOS 114)
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 are explored. Extra fees required.
HCTI 105-Baking II (4)
Prerequisites: (HCTI 101 or HOS 121)
and (HCTI 104 or HOS 114)
(formerly HOS 214)
Builds upon learned basic skills and theories to
develop proficiency in baking and pastry production.
Students will further explore a range of classical and
modern baking preparations for breads, doughs,
cakes, custards, fillings, sauces, toppings, and pastries,
and expand on recipe modifications for alternative
dietary requirements. Introduces principles
of chocolate work and sugar work. Explores
approaches to assembling, finishing, and presenting
baked goods and pastries. Extra fees required.
HCTI 120-Purchasing & Cost Control (3)
Prerequisite or Co-requisite: (HCTI 101 or
HOS 121) and (HCTI 102 or HOS 112)
(formerly HOS 123)
Examines food purchasing as a process and
emphasizes the dynamics of managing the
flow of food through the operation. Provides an
introduction to inventory control procedures and
examines factors that influence menu planning.
Emphasizes establishing operating standards,
monitoring actual results, and taking corrective
action to account for variances. Examines
variable and fixed costs, calculating components
of prime costs, and provides understanding of
various cost controls to optimize profitability.
Introduces students to the budgeting process.
HCTI 150-Introduction to
Hospitality Management (3)
Prerequisites: (MA 80 or appropriate score on
mathematics placement test) AND
{(Prerequisite: ENGL 70) OR (Prerequisite or Co-
requisite: ENGL 75 or [ESOL 72 and ESOL 73])}
(formerly HOS 110)
Introduces students to the history of various
careers in the hospitality industry. 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®).
HCTI 155-Event Management (3)
Prerequisite: ENGL 70 OR Prerequisites or Co-
requisites: ENGL 75 or (ESOL 72 and ESOL 73)
(formerly HOS 161)
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.
HCTI 160-Hospitality Operations (3)
Prerequisites or Co-requisites: (HCTI 101 or
HOS 121) and (HCTI 150 or HOS 110)
(formerly HOS 163)
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.
HCTI 200-Garde Manger (4)
Prerequisite or Co-requisite: HCTI 103 or HOS 113
(formerly HOS 210)
Provides students with skills and knowledge in
preparing food from the cold kitchen. Explores
preparation of cold soups, canapés, hors d'oeuvres,
forcemeat, charcuterie, garnishes, and food
preservation techniques. Students will learn how
to prepare display trays, platter, and buffets with
emphasis on presentation design and workmanship.
Develops techniques for preparation of sandwiches,
salads, and dressings. Discusses categories and
types of cheese, and carving techniques for
decorative fruit and vegetables. Extra fees required.
HCTI 220-Food and Beverage Operations (3)
Prerequisite or Co-requisite: (HCTI 120 or
HOS 123) or (HCTI 160 or HOS 163)
(formerly HOS 216)
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, management principles and
leadership styles, human resource functions, and
employment laws. Examines all operational functions
to include marketing, menu planning, production,
service, beverage management and responsible
alcohol service, sanitation and safety issues,
facility design and equipment, and accounting.
HCTI 225-International and
American Regional Cuisine (4)
• Cultural Competence
Prerequisite: HCTI 200 or HOS 210; Co-requisite: HCTI 230
(formerly HOS 240)
Provides advanced training in the preparation
of International and American regional cuisines.
Students will prepare recipes including meats,
poultry, seafood, vegetables, and desserts,
as well as explore cuisines from a cultural,
geographical, religious, and historical perspective.
Emphasis is placed on flavor profiles and cooking
techniques associated with regions and their
international influence. Introduction to wine
varietals from around the world, distillation, and
fermentation of beverages. Extra fees required.
HCTI 230-Restaurant Production and Service (4)
Prerequisite: (HCTI 160 or HOS 163)
or (HCTI 200 or HOS 210)
(formerly HOS 250)
Provides the capstone student experience of
applying learned knowledge and skills in an
operational restaurant setting. Students rotate
through the dining room and kitchen in this
intensive course. Front-of-the-House students train
and carry out dining room rules of service from
set-up to closing. Back-of-the-House students
learn brigade station responsibilities of à la carte
preparation, cooking, and plating techniques. All
students work together applying communication,
problem solving, and time management skills
to provide quality customer service to guests.
Students develop a food service concept to include
all key operational elements. Extra fees required.
HCTI 255-Applied Hospitality Management (3)
Prerequisite or Co-requisite: HCTI 160 or HOS 163
(formerly HOS 261)
Provides leadership and management tools in
the hospitality industry to enhance guest service
and profitability by introducing students to
topics such as managing organizational change,
traditional management roles and styles versus
leadership in the twenty-first century, quality
management, continuous improvement, power
and empowerment, communication skills, goal
setting and coaching, high-performance teams,
diversity, strategic career planning, and ethics.