FST 100Introduction to Foodservice3
- Subject
- FST
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
Carteret Community College · Courses
FST
8 courses with the subject FST, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FST 101Quantity Baking I3
- Subject
- FST
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 102Foodservice Skills I8
Total Credits 16
- Subject
- FST
- Credits (min)
- 8
- Credits (max)
- 8
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 103Foodservice Sanitation2
- Subject
- FST
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 105Menu Planning
This course introduces the principles and functions of menu management for general and special populations. Emphasis is placed on building menus with regard to nutritional considerations and dietary needs. Upon completion, students should be able to develop and prepare menus to be used in a variety of dining settings. Credits 3 Lab Hours 0 Lecture Hours 3 Clinical Hours 0 Work Hours 0 Contact Hours 3 unity College Return to TOC
- Subject
- FST
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 106Foodservice Skills II
This course is designed to increase the students' level of proficiency in theory and application of foodservice skills in institutional and commercial kitchens. Emphasis is placed on breakfast cookery, plate presentation, appropriate vegetable/starch accompaniments, and hot and cold foods. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Credits 5 Lab Hours 6 Lecture Hours 2 Clinical Hours 0 Work Hours 0 Contact Hours 8
- Subject
- FST
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 107Quantity Baking II
This course provides advanced skills and techniques for preparing pastry items. Emphasis is placed on specialty breads, classical desserts, pastries, and decorative finishing. Upon completion, students should be able to produce and plate a variety of quality baked pastry items. Credits 3 Lab Hours 4 Lecture Hours 1 Clinical Hours 0 Work Hours 0 Contact Hours 5
- Subject
- FST
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
FST 108Purchasing and Cost
- Subject
- FST
- Type
- course
- Edition
- 2026
- Source
- catalog.carteret.edu
Source: Carteret Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61