FFD301 BASIC FOODS: This course is an introduction to nutrition and meal planning, food preparation and basic kitchen procedures. This course is recommended for Freshman and Lower students who may be interested in a Culinary Arts Career. (See Tech Prep Option in front of the catalog.) One-semester course. (1/2 credit) Open to J, L, U, & S.
FGC861 GOURMET COOKING: This is an accelerated course including specialties in foods and excellence in preparation and presentation. This course is strongly recommended for an Upper who may be interested in a culinary arts career, not to be taken during the same semester as Basic Foods. This course is a prerequisite for Restaurant Management. (1 credit) Open to U & S.
FRM871 RESTAURANT MANAGEMENT: This course is a practical application of learned skills need-ed to begin a restaurant business. Students will begin the entrepreneurial process by making decisions and problem solving while setting up a restaurant, the Brickview Inn. Students will take part in menu plan-ning, food purchasing, inventory, food preparation, serving and managing. Some catering activities and community service are included in this course. Permission of instructor is required.
Prerequisite: FGC861 or with FGC861. (1 credit) Open to S.
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