27 courses with the subject FS, 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.
This course discusses the major historical influences, restaurant history and evolution, major influential figures, current trends, career opportunities.
This course focuses on one of the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.
This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.
This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, and procedures for converting recipes.
Laboratory practicum illustrating the topics covered in the FS-1XX class series 25
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
This course focuses on the procedures necessary to prepare a full repertoire of both classic and contemporary sauces, their uses and the reasons for using a sauce to finish a dish.
This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.
This course begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.
Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.
This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereals, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.
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Pastry Tract Requirements (elective path)
Laboratory practicum illustrating the topics covered in the FS-2XX class series
This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
This course discusses the characteristics and production methods of quickbreads and pies, including biscuits, muffins, loaf cakes, and doughnuts.
This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques. 26
This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques
This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.
Laboratory practicum illustrating the topics covered in the FS-3XX class series
Building on previous knowledge students learn to prepare artisan and ethnic breads; and breads using specialty grains.
This course explores products like Éclair Paste, Phyllo Dough, Puff Pastry, Croissant and Danish Pastry.
Building on previous baking and pastry classes, students will research formula, produce the product, evaluate and cost the results
An introduction to preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes. Topics covered include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates.
Building on previous classes, students will research formula, produce the custard, mousse or cream product, evaluate and cost the results
General Education Electives (9 credit hours)
Cooking Tract Requirements (elective path)
Source: Jna Institute of Culinary Arts's catalog, linked per course · table learning_unit · CourseShelf publish 59
