Phoenix College Catalog 2009-10

Phoenix College 2009–2010 CATALOG | 275
FON202
Purchasing for Food Service Systems 3
credit(s) 3 period(s) lecture
(Not offered every semester)
Food purchasing for institutions: cost factors,
quality standards, purchasing practices and
controls. Prerequisites: None.
FON206
Food Service Management
3 credit(s) 3 period(s) lecture
(Not offered every semester)
Administrative procedures and personnel
relationships: Management of materials,
costs, record keeping and legal aspects of
food and beverage service operations.
Prerequisites: None.
FON208
Supervisory Functions in Food Service
3 credit(s) 3 period(s) lecture
(Not offered every semester)
Principles and techniques of supervision
applied to food service workers. Includes
roles and responsibilities of a food service
supervisor, basic theories of management,
line staffing functions, basic concepts of
communication, motivation techniques,
problem-solving, labor relations and laws,
performance evaluation and basic record
keeping functions in food service settings.
Prerequisites: None.
FON218
Commercial Baking: Classical Desserts
3 credit(s) 5 period(s) lecture + lab
(Not offered every semester)
Advanced principles and techniques in
commercial baking and dessert preparation.
Focus on fine pastries with European flair
and on desserts served in better hotels,
restaurants, and resorts. Preparation of
macaroons, tarts, puff pastries, specialty
cakes, and desserts such as Bavarian
creams, mousses, custards, souffles, crepe
desserts, and flammeries. Preparation and
use of sauces, techniques for using nuts and
chocolate, and exploration of new recipes.
Prerequisites: None.
FON219
Buffet Catering
3 credit(s) 5 period(s) lecture + lab
Focuses on the basic steps of the catering
process in a commercial food setting.
Includes an overview of safety and sanitation
principles. Emphasizes practical experiences
in booking and record keeping, function
planning, ordering, production, and service
set-up and breakdown for both in- house and
off-premise catered events. Prerequisites:
None. Corequisite: FON104.
FON241
Principles of Human Nutrition
3 credit(s) 3 period(s) lecture
Scientific principles of human nutrition.
Emphasis on health promotion and concepts
for conveying accurate nutrition information
in a professional setting. Addresses
therapeutic nutrition principles for treatment
of common health conditions. Includes
exploration of food sources of nutrients,
basic metabolism of nutrients in the human
body, relationship between diet and other
lifestyle factors, use of supplements, current
recommendations for food selection
throughout the life cycle, and use of nutrition
tools for planning food intake or assessment
of nutritional status. Prerequisites: None.
FON241LL
Principles of Human Nutrition
Laboratory
1 credit(s) 3 period(s) lab
Self-evaluative laboratory experience to
complement FON241, Principles of Human
Nutrition using anthropometric, biochemical,
and dietary analysis. Includes the use of
qualitative and quantitative methodology to
determine nutritional status and evaluate
methodological applications. Prerequisites
or Corequisites: FON241.
FON271AA
Culinary Studies Internship
1 credit(s) 5 period(s) lab
Work experience preparing hot and cold
foods in a commercial food service operation,
experience in volume food production
preparing salads, soups, stocks, sauces,
entrées, starches, and vegetables. Five (5)
hours of work weekly. Supervision and
evaluation by an internship coordinator. May
be repeated for a total of seven (7) credits.
Prerequisites: FON104, FON180, and
departmental approval.
FON271AB: Ten (10) hours of work
2 credit(s) 10 period(s) lab
May be repeated for a total of six (6)
credits.
FON271AC: Fifteen (15) hours of work
3 credit(s) 15 period(s) lab
May be repeated for a total of six (6)
credits.
FRE – French
FRE085AA
Speedy French I
1 credit(s) 1 period(s) lecture
Basic vocabulary and grammar to develop
conversational skills in French. Prerequisites:
None.
FRE085AB
Speedy French II
1 credit(s) 1 period(s) lecture
Intermediate vocabulary and grammar to
develop conversational skills in French.
Prerequisites: FRE085AA.
FRE085AC
Speedy French III
1 credit(s) 1 period(s) lecture
Advanced vocabulary and grammar to
develop conversational skills in French.
Prerequisites: FRE085AB.
FRE101
Elementary French I
4 credit(s) 4 period(s) lecture
Basic grammar, pronunciation and vocabulary
of the French language. Includes the study
of French culture, practice of listening,
speaking, reading and writing skills.
Prerequisites: None.
FRE102
Elementary French II
4 credit(s) 4 period(s) lecture
Continued study of grammar and vocabulary
of the French language along with the study
of French culture. Emphasis on speaking,
listening, reading and writing skills.
Prerequisites: FRE101 or equivalent.
FRE115
Beginning French Conversation I
3 credit(s) 3 period(s) lecture
Conversational French. Basic sentence
structure, pronunciation and vocabulary
necessary to develop speaking ability in
French. Designed for students seeking
speaking and listening abilities with little
emphasis on grammar. Prerequisites:
None.
FRE116
Beginning French Conversation II
3 credit(s) 3 period(s) lecture
A continuation of FRE115. Continued
development of speaking and listening skills
for effective communication in French.
Prerequisites: FRE115 or equivalent.
FRE201
Intermediate French I
4 credit(s) 4 period(s) lecture
Review of essential grammar of the French
language and study of French culture.
Continued practice and development of
reading, writing, and speaking skills.
Prerequisites: FRE102 with a grade of "C"
or better, two years of high school French
with an average of "C" or better, or
departmental approval.
FRE202
Intermediate French II
4 credit(s) 4 period(s) lecture
Review of grammar, continued development
of French language skills, and continued
study of the French culture. Prerequisites:
FRE201 with a grade of "C" or better or three
years of high school French with an average
of "C" or better.
Course Descriptions