2006-07 College Catalog - South Florida State College

5HWXUQWR6HFWLRQ0HQXand skills to both simulated lab work as well as real lifesituations related to the food production and managementfield. (OC)FSS 0949APPLIED TECHNIQUES IN FOOD SERVICE(OC) 60-180 con. hrs. 1-6 occ. crs.FSS 1063C INTRODUCTION TO BAKING 3 cr. hrs.Fundamentals of baking including preparation of yeastbreads and rolls, quick breads, pies, cakes, and sweetdough. Proper use and care of equipment, measuring techniques,and sanitation and safety rules are emphasized.Lab Fee. (OA)FSS 1224C FOOD PREPARATION FOR MANAGERS3 cr. hrs.Procedures of quality and quantity production; the selection,composition, and preparation of various foods includingstocks and sauces, soups, meats, poultry, fish, vegetables,salads, starches, and sandwiches. Additionally,the study of dietary systems and services, sanitation andsafety, and the safe use and care of food service equipmentincluding simple repair techniques and preventivemaintenance are included. (OA)FSS 1246C INTRODUCTION TO BAKING - See FSS 1063CFSS 1248C GARDE-MANGER3 cr. hrs.Introduces the student to the art of cold foods production,an integral part of the restaurant and catering business.The content includes preparation of pâtés, mousses,galantines, garnishes, and cold food buffet presentations.Offered on Highlands Campus Spring term. Lab Fee. (OA)FSS 2120 HOSPITALITY PURCHASING 3 cr. hrs.This course describes how to develop and implement aneffective purchasing program, focusing on issues pertainingto supplier relations and selection, negotiation, andevaluation. The course includes in-depth material regardingmajor categories of purchases. (OA)FSS 2251 FOOD AND BEVERAGE CONTROLS3 cr. hrs.Provides an understanding of the planning and controlsprocess in food and beverage outlets; details systems forthe control of food, beverage, labor, and sales income; andgives forms and suggestions for implementing effectivecost control procedures. (OA)FSS 2930FSS 2948SELECTED TOPICS IN FOOD SERVICE(OA)1-4 cr. hrs.INTERNSHIP IN FOOD SERVICE(OA)1-4 cr. hrs.FSS 2949 CO-OP IN FOOD SERVICE (OA) 1-4 cr. hrs.GGEA 2000 WORLD REGIONAL GEOGRAPHY 3 cr. hrs.An introduction to the geographical study of the world. Emphasisis placed upon physical, cultural, political, economic,and demographic patterns that provide the basis for theregional concept of studying world geography. Knowledgeof basic geographical and cartographical terminology andskills is stressed; the course reviews salient geographicalinformation associated with major world regions. (TR) (DV)GEB 1011 INTRODUCTION TO BUSINESS 3 cr. hrs.General business terminology and understanding the agencies,methods, functions, and practices of modern business.(TR)GEB 1949 CO-OP EDUCATION TRAINING ASSIGNMENTIN GENERAL BUSINESS 1-3 cr. hrs.A first hands-on learning activity (paid or non-paid) directlyrelated to the students academic major/career objective.Prerequisite: GEB 1011. (TR)GEB 2430 BUSINESS ETHICS 3 cr. hrs.Introduces the student to the important moral issues thatarise in various business contexts, provides an understandingof social and moral problems, and provides studentswith resources for developing the necessary reasoning andanalytical skills for resolving these problems. Strategiesfor making ethical and responsible decisions within thecontext of the business environment will be emphasized.Students will discuss and review case studies to practicedecision-making skills and to heighten awareness of ethicalprinciples and dilemmas. (TR)GEB 2930GEB 2949SELECTED TOPICS IN GENERAL BUSINESS(OA)1-4 cr. hrs.CO-OP EDUCATION TRAINING ASSIGNMENTIN GENERAL BUSINESS (OA) 1-4 cr. hrs.GEO 1474 GEOGRAPHY OF CURRENT EVENTS3 cr. hrs.This course serves as an introduction to the discipline ofgeography. Basic geographic principles are employed todevelop an in-depth analysis of global contemporary events.These are subject to annual review and revision. The discussionand lecture topics are selected by the instructor.(TR)GEO 2420 CULTURAL GEOGRAPHY 3 cr. hrs.Introduces the student to the study of geography as a socialscience by emphasizing the relevance of geographicconcepts to human problems. Specific topics covered arebasic geographical concepts, the location of people in theworld, the distribution of differing cultural characteristics,how people earn their living in different parts of the world,how people organize the earth’s surface, and basic problemsresulting from using the earth’s resources. (TR) (DV)184