FSA 106 - Food Safety and Sanitation
Basic sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded by the National Education Foundation of the National Restaurant Association upon successful completion of the national examination. 1 Credit.

FSA 107 - Menu Planning
A hands-on approach to planning, creating, and maintaining effective menus. Discussions include menu items and placement, food costing and creative menu designs for visual appeal. Menu planning and design software may be utilized. 3 Credits.

Prerequisite(s): MCC Level 2 Mathematics placement or higher

FSA 108 - Principles of Healthy Cooking
Through this combination lecture and hands-on laboratory course, students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine, as well as how to analyze and modify the nutrient content of recipes. 3 Credits.

Prerequisite: FSA 106 (may be taken concurrently or previously completed).

FSA 109 - Culinary Arts: Fundamentals of Food Preparation I
The course covers instruction in the foundations of culinary arts, including food theory, demonstrations and hands-on cooking. Students will engage in various food preparation techniques and will sample their culinary creations. 5 Credits.

Prerequisite(s):MCC Level 2 Mathematics placement or higher Corequisite: FSA 106

FSA 110 - Principles of Baking-Bread Products and Cookie Doughs
This course covers instruction in the foundations of baking including theory, demonstrations and hands-on cooking. Students will engage in various bread and cookie preparation techniques including quick breads, yeast breads, enriched and laminated doughs, as well as a variety of cookie mixing methods. They will sample and critique their culinary work. 3 Credits.