Designed and approved by the National Restaurant Association Education Foundation so that students may become certified in Sanitation and Safety. The course is an intensive study of proper sanitation and safety through purchasing, storage, preparation, service of food, and hiring of personnel. Must be taken prior to/with FSA 103.
Basic principles of nutrition in regard to energy, protein, mineral, and vitamin requirements. Study of adequate diets and dietetics in relation to general health and diseases and the food requirements for all ages from prenatal to adult years. Optimum diets and diets of various national, social, and economic groups are studied.
Students are introduced to the fundamentals of basic food production for hotels, restaurants, and institutions. Included is a history of the culinary arts; exposure to sanitation, hygiene and safety standards; operation of equipment; and cooking procedures. Demonstration of the preparation of foods will be provided by the instructor followed by student preparation in such categories as hot foods, cold foods, and baking. Prerequisite or co-requisite: FSA 100.
Designed to elaborate on the techniques of food preparation and service. Emphasis will be placed on practical application of cooking techniques and dining room service for various types of food service facilities. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, waiter/waitress service, food estimation, intermediate management responsibilities, inventory principles, and food production systems analysis. Prerequisite: FSA 100, FSA 103 or Permission of Instructor.
This course is designed to provide content information and skill practice in the basic fundamentals of cooking and baking. Areas of cookery to be covered are: baking: cookies, desserts and bread products; hot food preparation: vegetables, soups, stews, saute', stir fry, pasta and grains. Nutritional food selection, menu planning and cultural influences on the American diet will also be emphasized. A lab fee is required. This course is not open to students matriculated in the Hospitality Management or Professional Cooking Curricula.
This culinary arts course will cover the use of key main ingredients in the preparation of appetizers, soups, salads and entrees. Mise en place, production issues, equipment selection and use, taste, color and selection of appropriate ingredients for each student to properly present his/her culinary creation will be emphasized. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and Permission of Instructor.
This culinary arts course teaches concepts, skills and techniques for preparing dessert items. Topics to be covered include: individual pastries and desserts, decorative chocolate and sugar, pate choux and finishing of cakes. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and Permission of Instructor.
This course is an advanced-level baking course building on skills acquired in FSA 103, or equivalent skills. Students will learn to combine artisanal bread making science and theory with hands-on practice to develop skill and technique in the production of various bread products. The course will emphasize fermented breads such as baquettes, brioche and other preferments. Uniform required, general lab fee. Prerequisite: FSA 103 or Permission of Instructor.
A continuation of the study of management functions as they relate to the food service industry. This second-level course covers the principles of personnel management and product merchandising necessary for the successful operation of food service facilities. Spring semesters only.
A detailed study of how to set up and maintain cost control systems. The course focuses on important areas such as how to gather and use cost control information, profit planning, and the economics of the food service industry. Prerequisites: BUS 102, BUS 105. Spring semesters only.
A study of the fundamental principles and practices of purchasing, storing, and handling food items and supplies needed in restaurants, hotels, and institutions. The student will acquire working knowledge of such concepts as standards, grades, specifications, methods of ordering, requisitions, and the use of production records, proper receiving procedures, storage methods, issuing, and proper temperatures and holding items. Spring semesters only.
A continuation of the study of nutrition. The student will develop an understanding of the factors which make dietary modifications necessary for the treatment of disease; the principles of calculation, preparation, and service of modified diet; and the role of the dietitian in relation to total dietary care of an individual. Prerequisite: FSA 102. Fall semesters only.
Designed to provide the student with the knowledge and skills necessary to properly plan a menu and the physical food service layout to produce and serve that menu. Topics to be covered will relate to traditional, specialty and "trendy" menu types along with the proper production and service layout. The student will create a business plan for establishing a food service operation. Fall semesters only.
This course is designed for students who have successfully completed a basic food preparation principle course. The course will provide the fundamentals for operating and working in a catering organization. Through the operation of an on-campus curriculum-based catering organization, the student will rotate through all positions within a catering business. Students will also develop skills in special areas of food preparation such as hors d'oeuvres, baking and pastry. American and International cuisines. Prerequisites: FSA 100 and 103. Fall semesters only.
This course focuses on the principles and techniques of chocolate tempering and preparing chocolate pralines, truffles, and chocolate-dipped candies utilizing a variety of different chocolates, fillings, and decorating techniques. Students will have the opportunity to design and create chocolate showpieces and amenities, using chocolate and various decorating techniques. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.
This course focuses on advanced classical torte production, technique, and finishing skills. Emphasis is on developing flavors, textures and decorative components used in the creation of international classical tortes. In each class session, students will be introduced to a classical torte and its characteristics, and have the opportunity to practice classical torte production. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.
This course focuses on concepts, skills and techniques for advanced cake decorating. Topics to be covered are preparing and icing cakes, design techniques, butter cream basics, gum paste sugar flowers, ornaments, inscription, drapery and toppers for cakes. In each class session, students will be introduced to a topic and have the opportunity to practice decorating cakes. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.
This course is a study of the terminology, cooking techniques, and menu planning of foods from around the world. Asian, Mediterranean, South American, North American, and European cuisines are explored. In each class session, students will be introduced to a topic and have the opportunity to practice international cuisine. Prerequisite: FSA 103, or advanced culinary pastry skills with Permission of Instructor. Approved uniform required.
Onondaga Community College
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