Course Search Results

  • FREN 101: French I

    3.00 Credits
    Butler County Community College

    The beginning College French course is a functional one which includes the fundamentals of understanding, speaking, reading, and writing in correct idiomatic French. Selected cultural material is used to enhance basic skills. The second semester will expand fundamentals and improve proficiency in the rudiments of French. Prerequisite for FREN 102: one year of high school French, FREN 101, or permission of instructor.The beginning College French course is a functional one which includes the fundamentals of understanding, speaking, reading, and writing in correct idiomatic French. Selected cultural material is used to enhance basic skills.
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  • FREN 102: French II

    3.00 Credits
    Butler County Community College

    The beginning College French course is a functional one which includes the fundamentals of understanding, speaking, reading, and writing in correct idiomatic French. Selected cultural material is used to enhance basic skills. The second semester will expand fundamentals and improve proficiency in the rudiments of French. Prerequisite:    One year of high school French, FREN 101, or permission of instructor
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  • FREN 201: French III

    3.00 Credits
    Butler County Community College

    This course is a review of the four basic skills of French through written and oral work. In addition, vocabulary peculiarities and idioms, grammatical problems, and a study of current French events and cultural ramifications are included. Class and individual work will be stressed to achieve greater fluency in comprehension, speaking, and writing. Prerequisite:    FREN 102 or permission of instructor
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  • FREN 202: French IV

    3.00 Credits
    Butler County Community College

    This course is a review of the four basic skills of French through written and oral work. In addition, vocabulary peculiarities and idioms, grammatical problems, and a study of current French events and cultural ramifications are included. Class and individual work will be stressed to achieve greater fluency in comprehension, speaking, and writing. Prerequisite:    FREN 201 or permission of instructor
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  • FSVC 110: Hospitality Management

    3.00 Credits
    Butler County Community College

    This course is designed to provide a basic understanding of the principles, concepts, and functions of management in a hospitality operation. It is a study of the overview of the hospitality industry from a profile of its historical development to its three principal areas: the food and beverage segment, the lodging segment, and travel and tourism. It will provide the student with a clear understanding of career opportunities available within the hospitality industry.
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  • FSVC 115: Commercial Food Analysis

    4.00 Credits
    Butler County Community College

    This course uses a practical management approach to the terms, technique and principles of food preparation. Lectures and discussions will concentrate on the development of basic food preparation skills, learning the scientific principles relating to various food handling, the economics and organizational aspects of food preparation and factors affecting the evaluations of different foodstuffs. The principles of food preparation covered in class will be analyzed in a laboratory environment.
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  • FSVC 120: Special Events Planning

    3.00 Credits
    Butler County Community College

    The focus of this course is special-events planning with an emphasis on the following: design basics, room configurations, event flow, entertainment, and concessions. Also, communication skills necessary for special-event planning venues including festivals, galas, fairs, sporting events, weddings, and reunions are examined.
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  • FSVC 121: Baking Essentials

    3.00 Credits
    Butler County Community College

    This course explores the fundamentals of baking and focuses on the ingredients and techniques employed in the production of quality baked goods and dessert specialties. In lab, a variety of baked products are produced utilizing both scratch and convenience techniques.
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  • FSVC 126: Food Safety Certification

    1.00 Credits
    Butler County Community College

    This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on food borne illnesses, their origins and on ways to apply sanitary principles in practical situations as well as methods for training employees to follow good sanitation practices. HACCP principles are emphasized. The course meets and exceeds FDA recommendations on content for sanitation.
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  • FSVC 127: Hospitality and Travel Marketing

    3.00 Credits
    Butler County Community College

    This course covers the marketing and sales techniques specifically related to the hospitality industry including marketing research; the marketing mix; and the role of communication, advertising, promotion, and public relations.
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