Course Descriptions
FPT 1113 – Math Principles for Food Services – Operational procedures for food service personnel with emphasis on using math skills for standard and metric weights and measures, portion control, converting recipes, production formulas, and utilizing manual and computerized applications. Three hours lecture. Three semester hours credit.
FPT 1123 – Math for Management – A continuation of Math Principles for Food Services. Essentials in food service record keeping and managerial math. Three hours lecture. Three semester hours credit.
FPT 1212 – Food Service Sanitation and Safety – Instruction in the area of sanitation to aid in the prevention of food poisoning and food-borne diseases including the Hazard Analysis Critical Control Point (HACCP) system. Two hours lecture. Two semester hours credit.
FPT 1315 – Culinary Arts I – Study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. Two hours lecture and six hours lab. Five semester hours credit.
FPT 1326 – Culinary Arts II – A continuation of the study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. Two hours lecture and eight hours lab. Six semester hours credit.
FPT 1411 – Front of the House – Management of the front of the house in order to fulfill the needs of the quest and the establishment. Emphasis is placed on the types and styles of dining service, merchandising, customer service, and employee training techniques. One hour lecture. One semester hour credit.
FPT 2222 – Purchasing and Storage – An introduction to selection and procurement of food and nonfood materials in hospitality and related industries. Two hours lecture. Two semester hours credit.
FPT 2334 – Bakery Production and Management – Skills needed for baking and bakery merchandising. Emphasis is placed on preparation, advertising, marketing, decorating, cost, and serving baked products. Two hours lecture and four hours lab. Four semester hours credit.
FPT 2515 – Catering Management – An overview of the background of catering and banquet management. Offers options in catering styles, pricing, menu design, operational controls, computerized management programs, and marketing. Two hours lecture and four hours lab. Five semester hours credit.
FPT 2612 – Menu Planning and Cost Control – A study of the principles of menu management and cost control with emphasis on nutritional adequacy, trends, cost analysis, and profit as they relate to menu design. Two hours lecture. Two semester hours credit.
FPT 2713 – Nutrition – A study of nutrients as related to personal health, foods and food preparation, recipe or menu modification for special customer needs, and merchandising techniques associated with nutritious meals. Three hours lecture. Three semester hours credit.
FPT 2812 – Food Service Management – Management duties such as recruiting, interviewing, hiring, scheduling, job evaluations, employee orientation and training, payrolls, and rating employee performance. This course will explore the process by which the manager can enable his/her employees to function efficiently and effectively. These processes will include incentive and benefit programs, discipline, and termination. Two hours lecture. Two semester hours credit.
