Phoenix College Catalog 2009-10

274 | Phoenix College 2009–2010 CATALOG
Course Descriptions
FON104
Certification in Food Service
Safety and Sanitation
1 credit(s) 1 period(s) lecture
Preparation for and certification in a national
food sanitation and safety program.
Emphasis on food from purchasing,
receiving, and storing to preparation, holding,
and serving. Focuses on safe and sanitary
food service facilities and equipment,
employee habits and personal hygiene, and
role of management in safety and sanitation.
Includes time-temperature principles,
foodborne illnesses, pest control, accident
prevention, standards for cleaning and
sanitizing, and regional regulations and
standards. Prerequisites: None.
FON118
Commercial Baking Techniques
3 credit(s) 5 period(s) lecture + lab
Principles and techniques for preparation,
storage, and serving of bakery products.
Includes breads, cakes, pies, pastry, cookies,
fillings, and icings. Emphasis on practical
experiences in a commercial bakery.
Prerequisites: None.
FON122
Principles of Food and
Beverage Service
3 credit(s) 3 period(s) lecture
Qualities and skills necessary for successful
food and beverage service. Includes room
planning and setup, duties of service staff,
types of service, customer relations, dining
room etiquette, and cash management.
Prerequisites: None.
FON124
Customer Service Practicum
4 credit(s) 11 period(s) lecture + lab
Professional food and beverage experience
in a commercial food service operation.
Focuses on food server, host/hostess,
cashier, and busperson. Includes beverage
preparation, application of sanitation, and
safety concepts. Stresses professionalism
in service, demeanor, and appearance.
Prerequisites: FON104.
FON124AA
Customer Service Practicum
1 credit(s) 4 period(s) lecture + lab
Professional food and beverage experience
in a commercial food service operation.
Focuses on food server, host/hostess
cashier, busperson. Includes beverage
preparation, application of sanitation and
safety concepts. Stresses professionalism
in service, demeanor, and appearance.
Prerequisites: FON104.
FON142AB
Applied Food Principles
3 credit(s) 5 period(s) lecture + lab
Exploration and application of scientific
principles involved in food preparation;
experiences with basic cooking methods;
emphasis on the rationale of cooking
techniques. Prerequisites: None.
FON150
Banquet Food and Beverage Service
Externship
1 credit(s) 5 period(s) lab
(Not offered every semester)
Waiter/waitress serving experiences in a
banquet setting; includes instructor-assisted
placement, orientation, job seeking skills,
and working a minimum of four banquets or
twenty-four hours in banquet service.
Professional appearance and attire required.
Prerequisites: FON104, FON122, and
FON124.
FON179
Garde Manger
3 credit(s) 5 period(s) lecture + lab
(Not offered every semester)
Prepares students for employment in garde
manger pantry positions in restaurants and
resorts. Includes costing out and ordering
food products; food and safety factors;
preparing and garnishing pantry product.
Emphasis on classical food presentation.
Prerequisites: None.
FON180
Principles and Skills for Professional
Cooking
3 credit(s) 5 period(s) lecture + lab
Introductory principles and skills for
professional cooking. Introduces
organizational structure of kitchen staff in
different types of kitchens. Includes basic
principles of safety and sanitation, equipment
and utensil use, French cooking terms,
recipe use, measuring techniques,
identification and use of seasoning agents,
and basic cooking methods applied to
stocks, sauces and soups, vegetables,
starches, entrées and eggs. Emphasis on
practical experience in a commercial kitchen.
Prerequisites: None.
FON181
French Cuisine
3 credit(s) 5 period(s) lecture + lab
(Not offered every semester)
Principles of French cooking applied to
restaurant kitchens. Includes review of
safety and sanitation principles, orientation
to French culture, use of French terms and
recipes, and reading French menus.
Emphasis on practical experiences in
preparing French meals in a restaurant
kitchen. Introduces preparation of appetizers,
hors d'oeuvres, charcuterie items, pastries
and desserts. Prerequisites: None.
FON182
American Regional Cuisine
3 credit(s) 5 period(s) lecture + lab
American regional food preparation applied
to restaurants. Review principles of
sanitation and safety. Explores history and
customs, serving styles, and preparation
techniques of foods unique to selected
American regions. Emphasis on practical
cooking experiences in a restaurant setting.
American regions to include, but not limited
to: Southern, Cajun/Creole, New England,
Mid-West, and Pacific Coast. Prerequisites:
None.
FON183
International Cuisine
3 credit(s) 5 period(s) lecture + lab
(Not offered every semester)
Gourmet international food preparation
applied to restaurants. Review principles of
sanitation and safety. Explores history and
customs, serving styles, and preparation
techniques of foods unique to selected
international cultures. Emphasis on practical
cooking experiences in a restaurant kitchen.
Cultures to include, but not limited to: Italian,
German, Oriental, Middle Eastern, and
Spanish. Prerequisites: None.
FON184
Pacific Rim Cuisine
3 credit(s) 5 period(s) lecture + lab
Local and gourmet Pacific Rim food
preparation applied to restaurants. Overview
of principles of sanitation and safety.
Explores history and customs, serving
styles, and preparation techniques of foods
unique to Pacific Rim cultures. Emphasis on
practical cooking experiences in a restaurant
kitchen. Cultures to include, but not limited
to Chinese, Japanese, Thai, Korean, and
South Pacific islands. Prerequisites: None.
FON190
Professional Cooking Practicum
7 credit(s) 19 period(s) lecture + lab
Preparation of hot and cold foods in a
commercial food service operation;
experience in volume food production
preparing salads, soups, stocks, sauces,
entrées, starches, and vegetables; designed
to develop knowledge and skills necessary
to cook in a variety of commercial kitchens.
Prerequisites: FON104, FON180, or
departmental approval.
FON190AA
Professional Cooking Practicum
1 credit(s) 3 period(s) lecture + lab
Preparation of hot and cold foods in a
commercial food service operation;
experience in volume food production
preparing salads, soups, stocks, sauces,
entrées, starches, and vegetables; designed
to develop knowledge and skills necessary
to cook in a variety of commercial kitchens.
Must be repeated for a total of seven (7)
credits. Prerequisites: FON104, FON180,
or departmental approval.