Daytona State College course offerings and descriptions are grouped alphabetically under the applicable discipline title, not under the department or division of the college through which they are offered.

Within the specific disciplines, courses are listed alphabetically by the course prefix and number. Not all courses are offered in all semesters, or at all campuses. For current offerings, please check Course Availability Search or contact the registration offices at all Daytona State campuses.

The course prefixes to discipline areas guide will help you locate your courses by prefix, course, or discipline area.

Note: FA, SP, SU denotes the semester the course is usually taught.

PLEASE CLICK ON THE COURSE TITLE TO SEE COURSE REQUISITES AND LAB FEE REQUIREMENTS.

Course Prefix: A B C D E [F] G H I J K L M N O P Q R S T U V W

FFP - Fire Science
FIN - Finance
FOS - Culinary Management (Food Service)
FRE - Foreign Language (French)
FSS - Culinary Management (Food Service)

FFP - Fire Science

FFP0010 Firefighter I, 7.5 voc hrs
This course of study is the first of two parts, which prepares the student with the fundamental knowledge and skills necessary to safely and dependably perform fire-rescue duties as a firefighter. This course is corequisite with FFP 0020 for those desiring to become state certified firefighters. FA, SP

FFP0020 Firefighter II, 7.5 voc hrs
This corequisite course with FFP 0010 is the second of the two-part series, which prepares the student for participating in the state certification examinations administered by the Bureau of Fire Standards and Training for obtaining a state of Florida Firefighter Certificate of Compliance. Students must have successfully completed all aspects of FFP 0010 in order to participate in this course. FA, SP

FFP0360 Fire Apparatus Operations, 1.34 voc hrs
This course covers emergency driving laws, rules, and techniques, as well as a review of hydraulics. There is a practical portion to this class which will entail various evolutions involving pre-connected lines, drafting, tandem, and relay pumping. Prerequisite: Must have completed minimum of FFP 0010 and be a member of an organized fire department or permission of assistant chair. FA, SP, SU

FFP0361 Hydraulics and Water Distribution Systems, 1.33 voc hrs
This course covers the mechanics of the flow of fluids, the design, testing, and use of nozzles and appliances, the measurement of fluid flow, and the methods of determining quantities of water. Prerequisite: Must have completed a minimum of FFP 0010 and be a member of an organized fire department or permission of assistant chair. FA, SP, SU

FFP1000 Introduction to Fire Protection Hazards, 3.0 sem hrs
A study of the historical development of the fire service, safety and security, the role of the fire service, protection and safety personnel, identification of fire hazards and their causes, and application of fire protection principles. FA SP SU

FFP1510 Construction Codes and Material Rating, 3.0 sem hrs
A study of building codes applicable to fire prevention, principles and practices used in various types of building construction, and fire resistance tests and ratings of building materials. FA, SP, SU

FFP1520 Fire Prevention Programs, 3.0 sem hrs
A study of the principles and applications of fire prevention for community and industrial plants. Includes the development and maintenance of fire prevention programs, educational programs, inspection programs, and specific applications to fire prevention problems. FA, SP, SU

FFP1700 Management of Municipal Fire Protection, 3.0 sem hrs
A study of fire department organization, personnel management, and relationships with other city departments. Evaluation of fire protection needs, financial factors, and other equipment necessary for modern fire protection. FA, SP, SU

FFP1799 Time Management for Fire Service, 1.0 sem hrs
A study of incorporating the ideas and concepts of organization, priority setting, planning, decision making, study skills, and communications needed for achievement of personal and scholastic goals. FA, SP, SU

FFP1810 Firefighting Strategy and Tactics I, 3.0 sem hrs
A study of firefighting tactics and strategies used for extinguishing fires. Tactical operations, commanding fire ground operations, and contributing factors to fire ground failure will be emphasized. FA, SP, SU

FFP2120 Building Construction, 3.0 sem hrs
A study of building designs and construction features providing indications of how fire will behave and spread in various types of structures. FA, SP, SU

FFP2401 Hazardous Materials I, 3.0 sem hrs
A study of hazardous materials, with emphasis on unstable chemicals, explosive substances and their handling, exotic fuels (solid and liquid propellants), pesticides, and corrosive, toxic, and radioactive substances. FA, SP, SU

FFP2402 Hazardous Materials II, 3.0 sem hrs
A study of the methods used to transport hazardous materials, and ways to control and lessen the effects of an accident. FA, SP, SU

FFP2521 Blueprint Reading and Plans Evaluation, 3.0 sem hrs
A study of actual building plans designed to give the student an understanding of the basic principles involved in graphic communications and, in particular, blueprints and plans reading. FA, SP, SU

FFP2540 Private Fire Protection Systems, 3.0 sem hrs
A study of private fire detection systems to include fixed extinguishing systems and standard and/or special fire alarms. Includes a review of the design, installation, maintenance, and testing of the systems. FA, SP, SU

FFP2604 Fire Detection and Investigation, 3.0 sem hrs
A study in determining causes of fire, losses, and records, origins, preservation of physical evidence, scientific aid to investigation, and courtroom procedure in presenting evidence. FA, SP, SU

FFP2720 Fire Department Leadership, 3.0 sem hrs
Officers and potential officers within the fire service are provided the fundamentals of leadership. Specifications of the fire officers position are covered extensively. FA, SP, SU

FFP2740 Fire Service Instructor, 3.0 sem hrs
Methods and techniques of instruction including oral communication, preparing lesson plans, writing performance objectives, use of training aids, and the selection, evaluation, and preparation of performance tests. FA, SP, SU

FFP2741 Fire Service Course Design, 3.0 sem hrs
A study of the principles of effective curriculum design. Stresses the principles of adult learning and student-centered learning, designing units and courses that address learning, and performance and behavioral objectives. FA, SP, SU

FFP2811 Firefighting Strategy and Tactics II, 3.0 sem hrs
A study in pre-fire plans, techniques of using available equipment and manpower, and predicting fires by fuel analysis. Emphasis will be on developing thinking skills in relation to crises. FA, SP, SU

FFP2905 Directed Study in Fire Science, 1.0-4.0 sem hrs
Directed Study in Fire Science FA, SP, SU

FFP2949 Cooperative Education Experience in Fire Science, 1.0-4.0 sem hrs
Cooperative Education Experience in Fire Science FA, SP, SU

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FIN - Finance

FIN1100 Personal Financial Planning, 3.0 sem hrs
Study of the fundamental principles and practices used to prepare and monitor personal financial plans. FA, SP, SU

FIN2000 Principles of Finance, 3.0 sem hrs
Investment characteristics of stocks and bonds, securities market, commercial banks and the Federal Reserve System; and inflation, deflation and money supply. FA, SP, SU

FIN2905 Directed Study in Finance, 1.0-4.0 sem hrs
Directed Study in Finance, FA, SP, SU

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FOS - Culinary Management (Food Service)

FOS1201 Sanitation and Safety, 3.0 sem hrs
Students will study the causes and prevention of food spoilage and food borne illnesses. Study will focus on proper food handling, personal hygiene, and food service safety. FA, SP

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FRE - Foreign Language (French)

FRE1120 Elementary French I Concentrated, 3.0 sem hrs
Introductory course to the French language and culture for students who have limited or no knowledge of French. Instruction is based on the fundamentals of grammar principles and on the communicative approach with activities designed to develop reading, writing, listening, and speaking skills while promoting cultural awareness. Includes three-hour class instruction and two-hour language laboratory. (Prerequisite: Appropriate placement scores or successful completion of college prep courses.) FA, SP

FRE1120L Elementary French I Concentrated Lab, 1.0 sem hrs
Introductory course to the French language and culture for students who have limited or no knowledge of French. Instruction is based on the fundamentals of grammar principles and on the communicative approach with activities designed to develop reading, writing, listening, and speaking skills while promoting cultural awareness. Includes three-hour class instruction and two-hour language laboratory. (Prerequisite: Appropriate placement scores or successful completion of college prep courses.) FA, SP

FRE1121 Elementary French II Concentrated, 3.0 sem hrs
A continuation of FRE 1120/1120L to develop basic French conversation, reading, and writing skills. Study all tenses and grammar fundamentals. Includes three-hour class instruction and two-hour language laboratory. FA, SP

FRE1121L Elementary French II Concentrated Lab, 1.0 sem hrs
A continuation of FRE 1120/1120L to develop basic French conversation, reading, and writing skills. Study all tenses and grammar fundamentals. Includes three-hour class instruction and two-hour language laboratory. FA, SP

FRE2220 Intermediate French Reading and Conversation I, 3.0 sem hrs
Intermediate level course designed to enhance the students knowledge of the French language and culture through grammar analysis of newspaper articles, short cultural and literary readings, and discussions of such material to develop communicative competency. Includes three-hour class instruction and two-hour language laboratory. FA

FRE2220L Intermediate French Reading and Conversation I Lab, 1.0 sem hrs
Intermediate level course designed to enhance the students knowledge of the French language and culture through grammar analysis of newspaper articles, short cultural and literary readings, and discussions of such material to develop communicative competency. Includes three-hour class instruction and two-hour language laboratory. FA

FRE2221 Intermediate French Reading and Conversation II, 3.0 sem hrs
A continuation of FRE 2220/2220L to complete the second year sequence of the intermediate course in French language and culture. Instruction is designed to strengthen communicative and written skills with emphasis on oral and written expression while studying aspects of French history and literature. Includes three-hour class instruction and two-hour language laboratory. SP

FRE2221L Intermediate French Reading and Conversation II Lab, 1.0 sem hrs
A continuation of FRE 2220/2220L to complete the second year sequence of the intermediate course in French language and culture. Instruction is designed to strengthen communicative and written skills with emphasis on oral and written expression while studying aspects of French history and literature. Includes three-hour class instruction and two-hour language laboratory. SP

FRE2905 Directed Study In French, 1.0-4.0 sem hrs
Directed Study in French (Prerequisite: Appropriate placement scores or successful completion of college prep courses.) FA, SP, SU

FRE2949 Cooperative Education Experience in French, 1.0-4.0 sem hrs
Cooperative Education Experience in French FA, SP, SU

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FSS - Culinary Management (Food Service)

FSS0070 Artisan Breads, 2.5 voc hrs
This course covers the principles and techniques of preparing lean breads, multi-grain breads, bagels, pretzels and seasonal and flat breads. Special emphasis will be placed on regional and ethnic breads. Handling grains and specialty breads; mixing, shaping and finishing. Additionally, innovative baking methods will be covered. FA, SP

FSS0071 Cakes and Petit Fours, 2.5 voc hrs
This course presents the foundation methods and procedures in cake and dessert production, including the creaming method and blending techniques. An emphasis is placed on preparing simple to complex unfilled cakes and tortes. Topics covered include comparison of classical and modern preparations, classical cakes, i.e. St. Honore, Dobosh Tort, Linzer Tort, Saucher Tort, Glazes, Ices, Molded and Cream Filled Cakes; Torts; and Bombs. FA, SP

FSS0072 Desserts Production and Presentation, 2.5 voc hrs
This course will illustrate the fundamentals of pastry and dessert production, equipment, formula conversions and costing. Product production, including restaurant desserts, table side production, cakes, individual pastries, petit fours, and Viennese table production, layout and design will be covered. FA, SP

FSS0291 Chocolate and Pastillage and Sugar, 2.5 voc hrs
This course includes the principles involved in tempering chocolate, forming simple centerpieces, and preparing chocolate and other confections with soft, hard and liquid centers. Students will learn both traditional and contemporary production methods in creation of confections. FA, SP

FSS1063 Baking, 2.0 sem hrs
Introduction to baking science and the composition and properties of baking ingredients. Students will produce a variety of baked goods, using proper tools and methods. FA, SP, SU

FSS1063L Baking Lab, 1.0 sem hrs
Introduction to baking science and the composition and properties of baking ingredients. Students will produce a variety of baked goods, using proper tools and methods. FA, SP, SU

FSS1202 Food Production I, 2.0 sem hrs
Principles of food preparation, study will focus on basic principles and techniques of food production, use of recipes and use and care of equipment and tools. FA, SP, SU

FSS1202L Food Production I Lab, 1.0 sem hrs
Principles of food preparation, study will focus on basic principles and techniques of food production, use of recipes and use and care of equipment and tools. FA, SP, SU

FSS1222 Food Production II, 2.0 sem hrs
Study will focus on the preparation of meats, poultry, seafood and game. Students will use a variety of cooking and preparation methods. FA, SP, SU

FSS1222L Food Production II Lab, 1.0 sem hrs
Study will focus on the preparation of meats, poultry, seafood and game. Students will use a variety of cooking and preparation methods. FA, SP, SU

FSS1240 Contemporary American Cuisine, 2.0 sem hrs
Preparing modern American cuisine with emphasis on regional influences and contemporary presentation techniques. FA, SP

FSS1240L Contemporary American Cuisine Lab, 1.0 sem hrs
Preparing modern American cuisine with emphasis on regional influences and contemporary presentation techniques. FA, SP

FSS1242 International Cuisine, 2.0 sem hrs
In this course students will study and practice classical/international menus of Europe and Asia. Special attention on flavor principles of various cuisines. FA, SP

FSS1242L International Cuisine Lab, 1.0 sem hrs
In this course students will study and practice classical/international menus of Europe and Asia. Special attention on flavor principles of various cuisines. FA, SP

FSS2210 Advanced Cuisine, 2.0 sem hrs
Study to focus on the art of advanced food preparation. Students will acquire skills in producing a variety of food items including garde manger, charcuterie, entrees and desserts. Students will execute planned meals using learned food preparation and presentation techniques. FA, SP

FSS2210L Advanced Cuisine Lab, 1.0 sem hrs
Study to focus on the art of advanced food preparation. Students will acquire skills in producing a variety of food items including garde manger, charcuterie, entrees and desserts. Students will execute planned meals using learned food preparation and presentation techniques. FA, SP

FSS2284 Catering and Buffet Management, 2.0 sem hrs
This course will introduce the student to effective practices and principles of effective buffet and catering/event management. From pre-planning to service and staffing to breakdown and clean up. FA, SP, SU

FSS2284L Catering and Buffet Management Lab, 1.0 sem hrs
This course will introduce the student to effective practices and principles of effective buffet and catering/event management. From pre-planning to service and staffing to breakdown and clean up. FA, SP, SU

FSS2905 Directed Study in Food Service, 4.0 sem hrs
Directed Study in Food Service FA, SP, SU

FSS2906 Directed Study in Culinary, 3.0 sem hrs
Directed Study in Culinary FA, SP, SU

FSS2949 Cooperative Education Experience in Food Service, 1.0-4.0 sem hrs
Cooperative Education Experience in Food Service. FA, SP, SU

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