• FREN 4530: French and Francophone Lit ST

  3.00 Credits

  Austin Peay State University

  
  Prerequisite: FREN 2020 or permission of instructor;Description: Selected texts from a genre, period or theme in French and Francophone literatures. May be repeated for credit.
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• FS 2010: Cajun Cuisine

  3.00 Credits

  Austin Peay State University

  
  No course description available.
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• FS 2040: Cake Decorating

  3.00 Credits

  Austin Peay State University

  
  Fundamentals and techniques of cake decorating; the preparation and baking of a variety of cakes and icings, the art of preparing color flow, marzipan, and pastillage.
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• FS 2050: Ice Sculpture

  3.00 Credits

  Austin Peay State University

  
  Fundamentals and techniques of preparing ice sculptures; ice selection, moving, handling, storage, and the preparation of templates.
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• FS 2100: Food Prep Buffet Catering

  3.00 Credits

  Austin Peay State University

  
  Description: Food preparation with emphasis on style of service, buffet, table, box lunch, wedding receptions, picnics, office parties, and luncheons.
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• FS 2200: Gourmet Foods

  3.00 Credits

  Austin Peay State University

  
  Prerequisite: Permission of advisorCreativity in food preparation with emphasis on sectional food in the U.S. and foreign foods. Methods of enhancing appearance and taste of dishes for family and quantity food service; preparation and service. Preparation and use of soups, sauces, gravies, stocks, and beverages.
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• FS 2300: Food Mgmt Oper and Admin

  3.00 Credits

  Austin Peay State University

  
  Description: Business methods related to the field of food service. Accounting systems, record keeping, reporting cash turn-in, labor and menu costing, equipment selection, purchasing and maintenance, food purchasing and control, scheduling of personnel for shift, supervising, and controlling.
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• FS 2400: Fac Layout and Volume Food Mgt

  3.00 Credits

  Austin Peay State University

  
  Description: Design of food service facilities, to include analysis of floor pattern time and motion principles and equipment placement. Large volume food service, operational differences, menu construction, raw materials estimate, and large volume preparation techniques.
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• FS 2500: Decoration and Design

  3.00 Credits

  Austin Peay State University

  
  Prerequisite: FS 2200 or permission of instructor;Description: Theory, demonstration, and practice in the production of decoration exhibits work to include string work, color flow, fruit and vegetable sculpture, pastillage, chaud-froid, tailor, and chocolate.
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• FS 2600: Nutrition and Menu Planning

  3.00 Credits

  Austin Peay State University

  
  Description: Menu planning and nutritional consideration with emphasis on menu types and specializations such as ethnic foods and special occasions. The 650 calorie menu, other factors influencing menu planning, refrigeration facilities, employee skills, eye appealing food combinations, type of clientele, and food service.
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