Course Descriptions

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.

FSA 111 - Principles of Baking-Pastries and Confections Products
This course covers instruction in the foundations of baking and confectionery, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary work. 3 Credits.

FSA 117 - Basic Consumer Nutrition
A lecture course that will present information on nutrients and their use by the body. Topics include digestion, usage of nutrients, consequences of nutrient deficiencies or excesses, energy production and analysis of individual diets. Current research is integrated into the course. Depending on program requirements, this course can meet both Food Service (FSA 117) or Natural Science (BIO 117) elective or course requirement. A student may earn credit for BIO 117 or FSA 117, but cannot earn credit for both courses because they are equivalent courses. This course fulfills the MCC requirement for a natural science elective. 3 Credits.

FSA 119 - Culinary Arts: Fundamentals of Food Preparation II
The course builds upon concepts learned in Fundamentals of Food Preparation I and covers instruction in advanced techniques of culinary arts, including food theory, demonstrations and hands-on cooking. Students will engage in various advanced food preparation techniques and will sample their culinary creations. 5 Credits.

MCC Level 2 Mathematics Placement OR higher and FSA 106 and FSA 109, each with a grade of C or better;

FSA 203 - Culinary Arts II: Advanced Food Preparation
A laboratory class in which the students supervise and run "The-Heart-of-the-House" commercial kitchen. Opportunities to practice "Back-of-the-House" management skills and menu development is employed here. The students will rotate job responsibilities between two kitchens to ensure familiarity of every facet of the operation and produce food for real diners. 5 Credits.

Prerequisite(s): FSA 119 (may be taken concurrently, or previously taken)

FSA 205 - Purchasing, Storage and Handling
A survey of the wide range of purchasing principles to include selection and procurement, specifications, and standard units of purchase. Discussion will include standard bid methods, government regulations, and evaluation of new technology as it impacts the purchase function. The processes of receiving, storing and issuing will also be addressed. 3 Credits.

FSA 209 - Bar Management
An overview of the entire beverage industry, including alcoholic and nonalcoholic beverages, is provided. Discussions to include the study of beverage operations and their laws. Purchasing, storage, handling, pricing, as well as service techniques are covered. 3 Credits.

FSA 211 - Culinary Arts: Fundamentals of Baking and Pastry
Students will learn the fundamentals of baking and pastries. Theory and hands-on work will support the students’ understanding of this art and science. This course is intended to give the student a detailed understanding of the components of various bread, cookie and pastry preparation techniques including quick breads, yeast breads, enriched and laminated doughs, cookie mixing methods, pies, tarts, syrups, icings, sauces, custards, creams, and cakes. Students will sample and critique their culinary work. 4 Credits.

FSA 106 and FSA 109, each with a grade of C or better.

FSA 221 - Cost Control
This course will provide students with an overview of the factors which drive profitability in the food and beverage industry. Discussions include Income Statements, Sales Forecasting, Purchasing and Receiving, Inventory Management, Food and Beverage Cost Percentages, Labor Costs and Menu Analysis. 3 Credits.

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

FSA 230 - International Cuisine: Advanced Food Prep
Through this combination lecture and hands-on laboratory class, students will learn about the cuisines that are representative of various international cultures. Students will explore the equipment, cooking techniques, ingredients and flavor profiles of a variety of countries. They will learn how the geography and history of each country is related to the cuisine which represents the culture. 3 Credits.

FSA 106 and FSA 109, each with a grade of C or better, or permission of department

FSA 290 - Independent Study
See the Department Chairperson. Variable Credit.