Course Descriptions

This course will examine the critical role of proper safety and sanitation in today's professional foodservice environment. Students will learn industry standards in use today via the National Restaurant Association's Servsafe Manager certification course. Students will learn about protecting customers from biological, chemical, and physical hazards as food moves through the operation. Successful completion of this course will result in the student passing the Servsafe Manager certification exam, a highly recommended certification for food service operators in New York State.

• Culinary
• 1 Credit(s)
• (1) Contact Hour(s)

This course is the practical application of American Regional Cuisines. This course will explore the differences in spices, cooking techniques and flavors from around the United States. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This course will allow students to understand the USDA grading system for quality and yield, further enhance knife skills and practice different fabrication skills. Students will prepare sausage, ground beef, stew meat, and fabricate ducks, chickens, and both flat and round fish. Students will also learn various techniques for preparing these items.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

Students will examine the world of beers, wines, and spirits in the context of the foodservice industry. Students will learn relevant terminology as well as the fundamentals of production for each beverage group. Students will examine how differences in food and culture have led to similar offerings throughout the world. Responsible beverage service as well as pairing products with food will be covered as well as the significant availability of local products.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

Explore the most influential cultures and flavor profiles from around the globe. Learn to identify the distinctly different and common ingredients that identify each major cuisine, while practicing traditional and modern techniques to produce contemporary restaurant quality menu items.Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This lab course will allow students to explore different areas of culinary specialty. The course would involve hands on instruction in varied areas in the discipline, sometimes with FLCC instructors, and sometimes with guest instructors depending on the topic selected for the term.Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

Students will examine the various factors that are responsible for cost fluctuations in a foodservice operation with regard to the areas of food, beverage, and labor. The class will focus on the following concepts: accurate cost assessment, interpretation of financial statements, tools and methods used for cost analysis as well as cost adjustments/control through operations, policy, purchasing, and human resources. Various types of fraud and ethics in operation will also be discussed.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This is the third and final course in the culinary technical program. This course will explore the garde manger and charcuterie disciplines as well as other traditional preservation methods. The course will also address the pastry discipline and discuss the role of the modern pastry chef in today's foodservice industry. This course will examine the revival of local foods and artisanal products and students will develop tastings menus to feature these ingredients. Prerequisite: Take CUL-100 with a Minimum Grade of C- Co-requisite: CUL-205.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This course is the practical application of Advanced Culinary Applications. This course teaches garde manger techniques as well as exploring the discipline of charcuterie. Students will learn more advanced food preparations as well as the basics of preserving foods for later use. Students will also learn to make complex plated dessert offerings. Significant emphasis will be placed on local food sourcing and executing tasting menu that feature and highlight local offerings. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course. Prerequisite: Take CUL-100 with a Minimum Grade of C- Co-requisite: CUL-200.

• Culinary
• 1 Credit(s)
• (4) Contact Hour(s)

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. This course will cover the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely while achieving optimum results. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This is an experiential learning course of study in kitchen operations. Students will be required to complete a minimum of 180 work hours at a culinary institution based on their career goals. Students may choose to participate in a kitchen in the health care industry, restaurants, hotel banquet facilities, etc. Students will be required to enter into an internship contract. Elements of this class are taught in other classes as it is a summer experience. Prerequisite: Completion of all 100 level Culinary Core Courses.

• Culinary
• 2 Credit(s)
• (2) Contact Hour(s)

This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This course will deliver real time experience in restaurant operations. Students will have the opportunity to work rotations through the various stations at Julia, a Friday evening restaurant at FLCC. The students will learn how to successfully operate a prix fixe menu using the Cafe kitchen and stage 14 as a dining room. The students will get "real life" practical experience while continuing to develop skills essential to a career in culinary arts. Students will learn about customer service and front of the house operations as well as culinary applications in the back of the house. Prerequisite: Take CUL-100 and CUL-105 with a Minimum Grade of C-

• Culinary
• 5 Credit(s)
• (5) Contact Hour(s)

Students will learn food service supervisory management as well as human resources in the culinary field. This course will emphasize entrepreneurship in food service industry as the final project students will create a handbook for employee training and HR policies. Students will also hear from guest speakers that have opened various types of businesses and learn about both the challenges and rewards of starting a business. Prerequisite: Take CUL-100 and CUL-105 with a Minimum grade of C-

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This course introduces the tools, techniques, and concepts behind the production of digital media through the practice of good design. Application of digital media technologies including operating systems, hardware, software, and multimedia design are explored. Topics covered include: definition of digital media, overview of digital media technologies, digital media production, Design Principles and opportunities for careers using digital media.

• Digital Media
• 3 Credit(s)
• (3-1) Contact Hour(s)

This course is designed to provide an introduction to digital photography and will cover the creative process and appreciation of methods of artistic expression through projects and exercises. The course will cover the parts of the camera and how they are used, technical and practical aspects of the digital camera, the composition of photographs using principles of art, critical analysis of photographs through peer critique and the study of notable artists, the use of image editing software and editing and manipulating photographs, and output options. The class will also cover basic techniques for improving picture quality. This course carries SUNY General Education The Arts credit.

• Digital Media
• 3 Credit(s)
• (4) Contact Hour(s)

This course introduces foundational digital communication skills. Students will produce web-ready texts, images, and metadata for a variety of digital media platforms (websites, social media, digital marketing,email newsletters). We'll practice making digital content purposeful, user-friendly, and impactful while adhering toethical online writing standards. Topics covered include introductory Search Engine Optimization (SEO),accessibility markup, data analytics, and content strategy. Students will use industry-standard tools and technology,including a Content Management System (CMS).

• Digital Media
• 3 Credit(s)
• (3) Contact Hour(s)

This course covers motion design fundamentals. Topics covered include: Animation Principles, Traditional Animation concepts and methods, Post Production Process, storyboarding and more. You will also gain a basic understanding of After Effects, DragonFrame, Dreamweaver and Premiere to help achieve the above goals. Prerequisite: Take DIG-100 with a Minimum Grade of C-

• Digital Media
• 3 Credit(s)
• (4) Contact Hour(s)

This course is an exploration of the principles of digital audio in today's recording and multimedia industries. Topics discussed include: digital audio fundamentals, synchronization, recording, editing, and mixing audio for the film, video, and video gaming industries. Students will apply these principles via creating projects using Avid's Pro Tools software.

• Digital Media
• 3 Credit(s)
• (3-1) Contact Hour(s)

Introduction to game and mobile development explores techniques and concepts involved in developing applications for multiple devices on different platforms. This course will build upon the knowledge already gathered in the prerequisite courses and focus the development to current mobile operating systems and web deployment. Students will experience the possibilities and challenges of developing applications, GUI design and games for multiple platforms while gaining an understanding of the challenges and opportunities that a fragmented market provides. Prerequisite: Take CSC-164 with a Minimum Grade of C-

• Digital Media
• 3 Credit(s)
• (4) Contact Hour(s)