Food Service Courses
For More Information Contact:
Phyllis Sander - Business and Occupational Division Chair
at 1-800-481-2242 ext. 3334 or e-mail
phylliss@shawneecc.edu
A "T" located to the right of the following course descriptions indicates transfer to Murray State University, Southeast Missouri State University, and Southern Illinois University-Carbondale as per articulation agreements.
These courses will also transfer to most public four-year institutions in the state of Illinois.
FOS 116 NUTRITION T
This course is an introduction to the various nutrients as related to a lifetime of health. It is designed to meet the needs of students in the health and food service professions. Basic nutrition, dietary guidelines, disease prevention, nutritional assessment, dietary counseling, and menu writing are included.
Credit: 3 hours - Three lecture hours per week.
Prerequisite: None
 
FOS 121 FOOD SERVICE SANITATION & SAFETY
This course is a study of the principles involved in maintaining sanitary standards to protect the consumer from food borne illness in food service establishments. One main objective is to enable the student to pass the Illinois Department of Public Health Sanitation Exam.
Credit: 2 hours - Two lecture hours per week.
Prerequisite: None
FOS 123 COOKING TECHNOLOGY
Principles and skills of food preparation are presented and practiced with emphasis on soups, stocks, sauces, gravies, beef, veal, pork, lamb, chicken, fish and shellfish. The laboratory provides opportunities for the student to prepare both quantity and small portions.
Credit: 3 hours - Two lecture and two lab hours per week.
Prerequisite: None
FOS 124 QUANTITY FOOD SERVICE
Principles, procedures, and skills in quantity food preparation. Includes training in quantity food kitchens; sanitation and safety procedures; weights and measures; tools, materials, and equipment; nutrition and food chemistry; convenience foods and specialty items; standardized recipes; meat cutting; philosophy and standards of quantity food service; and kitchen organization.
Credit: 3 hours - Two lecture and two lab hours per week.
Prerequisite: None
FOS 125 SHORT-ORDER FOOD PREPARATION
Training in techniques and preparation of a variety of entrees, including fish, egg, poultry, and meat dishes.
Credit: 3 hours - One lecture and four lab hours per week.
Prerequisite: None
FOS 126 QUANTITY FOOD PREPARATION
The principles of food preparation are discussed and practiced with emphasis on herbs, spices and seasonings, salad and dressings, cheese, fruit, vegetables, potatoes, and pasta. Additional practice in preparing, portioning, and serving yeast breads and desserts will be included.
Credit: 3 hours - One lecture and four lab hours per week.
Prerequisite: None
FOS 129 INTRODUCTION TO BAKING
This course is designed to include baking principles in preparing quickbreads, cookies, roll doughs and sweet doughs. Included are baking problems, causes and corrections.
Credit: 3 hours - Two lecture and two lab hours per week.
Prerequisite: None
FOS 136 DIETARY MANAGER
Principles and practices of diet therapy are presented in this course. The role of the dietitian, therapeutic diets, menu development for treatment of disease, dietary food service equipment, dietary cost control and budgeting, and techniques of maintenance, sanitation, and safety of health care food service facilities will be reviewed in this course.
Credit: 8 hours - 8 lecture hours per week.
Prerequisite: None
FOS 138 BEVERAGE MANAGEMENT
Study of beverage procedures, service, and controls. Includes classification, vocabulary, and history; alcoholic beverage control laws; background, use, and proper service of wines: purchasing, storage and inventory and promotion, sales and service.
Credit: 1 hour - One lecture hour per week.
Prerequisite: None
FOS 198 FOOD SERVICES INTERNSHIP
The student will work part-time for one semester as an intern in a food service facility under the supervision of the staff of the Food Service Division. Each student is required to complete 150 hours at a work site during the semester.
Credit: 2 hours - Ten lab hours per week.
Prerequisite: Career Development - INT 111 and Instructor approval.
FOS 220 FOOD SERVICE MANAGEMENT
This course involves the role and responsibilities of the food service manager. Included in this course are personnel supervision (hiring, training, and productivity); budgeting, purchasing, and inventory; food and beverage laws and regulations; facilities planning and equipment layout, selection, and maintenance; and basic menu planning, advertising, and promotion.
Credit: 3 hours - Two lecture and two lab hours per week.
Prerequisite: None
FOS 222 CATERING
Study of planning, purchasing, preparation, and service required for catering, banquets, and other specialty services.
Credit: 3 hours - One lecture and four lab hours per week.
Prerequisite: None
FOS 229 BAKING AND PASTRY
This course is designed to include baking principles in preparing pie doughs and fillings, cakes and icings, puddings, ice cream, and specialty desserts.
Credit: 3 hours - One lecture and four lab hours per week.
Prerequisite: Introduction to Baking-FOS 129
FOS 230 USDA DIETARY GUIDELINES
The course provides basic information and development of skills necessary to plan and prepare menus for school-age children that meet the 1990 Dietary Guidelines for Americans and the USDA federal nutrition standards. Food-based and nutrient standard menu planning techniques are discussed The computer session provides the opportunity to learn how to plan menus using the nutrient standard menu planning with a USDA approved software program. Quality food production techniques ensure that the food produced or purchased will assist in meeting the dietary guidelines.
Credit: 1 hour - One lecture hour per week.
Prerequisite: None
FOS 231 USDA DIETARY GUIDELINES II
This course will be a continuation of FOS 230, providing an opportunity for students to apply the basic information and skills acquired during their introductory course to meet the 1990 Dietary Guidelines for Americans and USDA federal nutrition standards. Recipes and menus will be analyzed, standardized and printed using the USDA approved computer software program to assure state approval for meeting the guidelines.
Credit: 1 hour - Two lab hours per week.
Prerequisite: FOS 230-USDA Dietary Guidelines
For More Information Contact:
Phyllis Sander - Business and Occupational Division Chair
at 1-800-481-2242 ext. 3334 or e-mail
phylliss@shawneecc.edu
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