Pennsylvania College of Technology · Courses

FHD

43 courses with the subject FHD, 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.

FHD 105Sugar Art1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 106Introduction to the Hospitality Industry1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 108Foundations of Food Preparation4

Subject: FHD
Credits (min): 4
Credits (max): 4
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 116Nutrition Application3

18 THIRD SEMESTER Credits

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 117Purchasing2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 118Sanitation1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 125Menu Planning and Cost Control3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 133Tableservice2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 134Tableservice Practicum1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 135Wine and Beverage Management2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 136Wine and Beverage Practicum1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 137Introductory Baking3

Mathematics Elective 3 16 SUMMER SESSION Credits

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 138Cakes and Decorations1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 140Food Preparation, Application and4

Subject: FHD
Credits (min): 4
Credits (max): 4
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 141Principles of Chocolate Works1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 203Cakes, Pastries and Desserts3

Professional Baking Elective 3 17 Professional Baking Elective: FHD105, FHD108, FHD138, FHD141, FHD270 Contact: School of Hospitality Professional Cooking (014)

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 208Principles of Quantity Baking6

Subject: FHD
Credits (min): 6
Credits (max): 6
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 222Diet Therapy and Application3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 223Baking and Pastry Arts Application6

Subject: FHD
Credits (min): 6
Credits (max): 6
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 255Advanced Dining Room Management3

Contact: School of Hospitality Financial Planning (001)

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 266Catering3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 268Facilities Planning3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 269Culinary Internship1

THIRD SEMESTER Credits

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 270Classical and Specialty Dessert3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 273Breakfast and Brunch Lecture1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 274Breakfast and Brunch Practicum2

Fitness and Lifetime Sports Elective 1 Humanities Elective 3 or Social Science Elective 3 or Art Elective 3 or Foreign Language Elective 3 or Applied Arts Elective 3 Communication Elective 3 17 FOURTH SEMESTER Credits

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 275Front Office Management

Subject: FHD
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 277Advanced Garde Manger1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 279Baking and Pastry Arts Internship1

THIRD SEMESTER Credits

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 280Pastry Food Show and Buffet Presentation1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 289Hospitality Management Internship

Subject: FHD
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 301Meat Fabrication and Processing2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 304Culinary Internship II Le Jeune Chef1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 305Regional American Cuisine Lecture1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 306Regional American Cuisine Practicum2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 307Wines of the World3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 308Classical Cuisines of the World Lecture1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 309Classical Cuisines of the World2

Subject: FHD
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 310Legal Issues and Applications in3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 404Hospitality Systems Management3

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 405Culinary Internship III, School of1

Subject: FHD
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 455Culinary Capstone Internship IV9

Subject: FHD
Credits (min): 9
Credits (max): 9
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

FHD 495Culinary Arts Capstone Project (WRT)3

Additional Information: Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French Braid or discrete pinning/styling is required.

Subject: FHD
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2004
Source: catalogarchive.pct.edu

Source: Pennsylvania College of Technology's catalog, linked per course · table learning_unit · CourseShelf publish 59