2006-07 College Catalog - South Florida State College

5HWXUQWR6HFWLRQ0HQXFNR 1060 ENVIRONMENTAL SCIENCE & POLICY3 cr. hrs.This course will introduce basic concepts of environmentalscience and cover policies and regulations on current issues.The course will also review population demographics,ecosystems, wetlands, and various environmental hazards.Offered Spring term. (TR)FNR 2905DIRECTED STUDY IN ENVIRONMENTAL SCI-ENCE (TR)1-4 cr. hrs.FOS2201 SANITATION AND SAFETY 3 cr. hrs.Study of sanitation and safety as it relates to the properpurchase, storage, preparation, and service of foods. It isdesigned for food handlers, as well as hospitality managersand supervisors, to identify the hazards associated withtheir particular operation, as well as the foods they preparefor patrons. Students learn about food borne illness, cleaningmethods, pest control, accident prevention, and managementof a sanitary and safe environment and are preparedfor the Professional Food Managers Certificationexam. (OA)FRC 1211 CITRUS CULTURE 3 cr. hrs.This course is an introduction to the Citrus Industry. It includesa study of taxonomy and botany, history, distribution,varieties and rootstocks, propagation, and citrus growthand development. Offered Spring term and Second SummerFlex Session. (TR)FRC 1220 CITRUS PRODUCTION AND MANAGEMENT3 cr. hrs.This course is an in-depth study of the elements of citrusproduction. It includes: climate and weather, site selectionand design, cold protection, nutrition, irrigation, pests andtheir control, and marketing of citrus products. Prerequisite:FRC 1211. Offered Fall term. (TR)FRC 2905DIRECTED STUDY IN CITRUS (TR)1-6 cr. hrs.FRE 1120 ELEMENTARY FRENCH I 4 cr. hrs.This course emphasizes a communicative and proficiencyapproach to the teaching of speaking, reading, listening,and writing of the French language and culture. The audio/video components enable the student to function in everydaysituations using authentic language and culturally appropriatebehavior. Lab required. (TR)FRE 1121 ELEMENTARY FRENCH II 4 cr. hrs.This course continues in the fundamentals of French grammarwith the addition of the reading and writing skills. Prerequisite:FRE 1120 or equivalent. Must complete both termsto receive credit toward graduation. Lab required. (TR)FRE 2200 INTERMEDIATE FRENCH I - See FRE 2220FRE 2201 INTERMEDIATE FRENCH II - See FRE 2221FRE 2220 INTERMEDIATE FRENCH I 4 cr. hrs.Reading in the literature and cultural history of the Frenchlanguage, with discussions and review of grammar. Offeredon Demand. Prerequisite: FRE 1120-1121. Lab required.(TR)FRE 2221 INTERMEDIATE FRENCH II 4 cr. hrs.Continued readings of the literature and cultural history ofthe French language. Prerequisite: FRE 2220. Lab required.(TR)FRE 2949CO-OP EDUCATION TRAINING ASSIGNMENTIN FRENCH (TR) 1-4 cr. hrs.FSS 0221 FOOD PREPARATION I - See FSS 0228FSS 0222 FOOD PREPARATION II - See FSS 0229FSS 0223FSS 0224QUANTITY FOOD PREPARATION I - See FSS0236QUANTITY FOOD PREPARATION II - See FSS0237FSS 0228 FOOD PREPARATION I60 con. hrs. 2 occ. crs.Procedures and techniques involved in food preparationwith emphasis on quality and retention of nutritive values.Kitchen organization, sanitation, and planning for productionare included. Laboratory experience is provided in theproduction and service of meals including evaluation andcontrols. Corequisite: FSS 0940L. Lab Fee. (OC)FSS 0229 FOOD PREPARATION II60 con. hrs. 2 occ. crs.Advanced study of quantity food preparation with practicalexperience in preparing and serving quantity foods withemphasis on timing, quality, efficiency, and cost controls.Prerequisite: FSS 0228. Corequisite: FSS 0940L. Lab Fee.(OC)FSS 0236 QUANTITY FOOD PREPARATION I60 con. hrs. 2 occ. crs.Preparation of quality foods with emphasis on quantity cookeryby department and station. Detailed studies in raw materials,recipes, menu planning, and the use of institutionalequipment are included. Prerequisite: FSS 0228. Corequisite:FSS 0940L. Lab Fee. (OC)FSS 0237 QUANTITY FOOD PREPARATION II60 con. hrs. 2 occ. crs.Advanced instruction in quantity food preparation, banquetpresentation, catering and other specialty preparations.Corequisite: FSS 0940L. Lab Fee. (OC)FSS 0940L FOOD PRODUCTION AND MANAGEMENT LAB30-180 con. hrs. 1-6 occ. crs.Lab experiences similar to workplace situations. The experienceis related to theory presented in associatedcourses. The student has the opportunity to apply theory183