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Course Descriptions -
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A-B-C-D-E-F-G-H-I-J-K-L-M-N-O-P-Q-R-S-T-U-V-W-X-Y-Z
FFP
0010 Firefighter I 7.5 voc. crs.
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. Successful completers of this
course are eligible to take a state administered examination for volunteer
firefighters. This course is corequisite with
FFP
0020 for those desiring to become state certified firefighters. Lab fee:
$150. FA, SP
FFP
0020 Firefighter II 7.5 voc. crs.
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. Lab fee: $150. FA, SP
FFP
0360 Fire Apparatus Operations 1.34 voc. crs.
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. (Corequisite:
FFP
0361. Prerequisite: Must have completed minimum of
FFP
0010 and be a member of an organized fire department or permission of
assistant chair.) Lab fee: $25. FA, SP
FFP
0361 Hydraulics and Water Distribution Systems 1.33 voc. crs.
Mechanics of the flow of fluids; design, testing, and use of nozzles and
appliances; measurement of fluid flow and methods of determining quantities
of water. (Corequisite:
FFP
0360. 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
FFP
1000 Introduction to Fire Protection Hazards 3 sem. hrs.
H i s t o r i c a l development of fire service, safety and security; role of
fire service, protection and safety personnel; identification of fire hazards
and their causes; and application of fire protection principles. Lab fee:
$5. FA
FFP
1510 Construction Codes and Material Rating 3 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. Lab fee: $5. FA
FFP
1520 Fire Prevention Programs 3 sem. hrs.
Principles and applications of fire prevention for community and industrial plants
including development and maintenance of fire prevention programs,
educational programs and inspect ion programs, and specific applications to
fire prevention problems. Lab fee: $5. FA, SP
FFP
1700 Management of Municipal Fire Protection 3 sem. hrs.
Fire department organization, personnel management and relationship with
other city departments. Evaluation of fire protection needs, financial
factors, etc., and other equipment necessary for modern fire protection. Lab
fee: $5. SU
FFP
1799 Time Management for Fire Service 1 sem. hr.
A unique system that
incorporates the ideas and concept of organization, priority setting,
planning, decision making, study skills and communications needed for
achievement of personal and scholastic goals. Lab fee: $3. SU
FFP
1810 Firefighting Strategy and Tactics I 3 sem. hrs.
Learn firefighting tactics and strategies in extinguishing fires. Tactical
operations, commanding fire ground operations and contributing factors to
fire ground failure will be emphasized. Lab fee: $5. SP
FFP
2120 Building Construction 3 sem. hrs.
Study of building designs and construction features providing indications of
how fire will behave and spread in various types of structures. FA, SP
FFP
2401 Hazardous Materials I 3 sem. hrs.
A study of hazardous materials, with emphasis on unstable chemicals;
explosive substances and their handling; exotic fuels (solid and liquid
propellants); pesticides, corrosive, toxic and radioactive substances. SU
FFP
2402 Hazardous Materials II 3 sem. hrs.
A study of the methods used to transport hazardous materials; ways to control
and lessen the effects of an accident. (Prerequisite:
FFP
2401.) SU
FFP
2521 Blueprint Reading
and Plans Evaluation 3 sem. hrs.
A review of actual building plans is designed to give the student an
understanding of the basic principles involved in graphic communications and,
in particular, blueprint and plan reading. FA
FFP
2540 Private Fire Protection Systems 3 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
FFP
2604 Fire Detection and Investigation 3 sem. hrs.
Determine causes of fire, losses and records, origins, preservation of
physical evidence, scientific aid to investigation and courtroom procedure in
presenting evidence. SU
FFP
2720 Fire Department Leadership 3 sem. hrs.
Officers and potential officers within the fire service are provided the
fundamentals of leadership - specifications of the fire officer’s position
are covered extensively. SU
FFP
2740 Fire Service Instructor 3 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. SP
FFP
2741 Fire Service Course Design 3 sem. hrs.
Principles of effective curriculum design. Stresses the principles of
adult learning and student-centered learning, designing units and courses
that address learning, performance and behavioral objectives. (Prerequisite:
FFP
2740.) SP
FFP
2811 Firefighting Strategy and Tactics II 3 sem. hrs.
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. (Prerequisite:
FFP
1810.) SP
FFP
2905 Directed Study in Fire Science 1-4 sem. hrs.
FA, SP, SU
FFP
2949 Cooperative Education Experience in Fire Science 1-4 sem. hrs. FA, SP, SU
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FIN 1100 Personal Financial Planning 3 sem. hrs.
Study of the fundamental principles and practices used in the formation
structure and monitoring of personal financial planning. Lab fee: $5. SP
FIN 2000 Principles of Finance 3 sem. hrs.
Investment characteristics of stocks and bonds, securities market, commercial
banks and the Federal Reserve System; and inflation, deflation and money
supply. SP
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FOS 1201 Sanitation and Safety 3 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
FRE 1120/1120L Elementary French I
Concentrated and Lab 4 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. Corequisite: FRE 1120L.) Lab fee: $5. FA, SP
FRE 1121/1121L Elementary French II
Concentrated and Lab 4 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. (Prerequisite: FRE 1120/1120L. Corequisite: FRE 1121L.) Lab fee: $5. FA, SP
FRE 2220/2220L Intermediate French Reading and Conversation I and Lab 4 sem.
hrs.
Intermediate level course designed to enhance the student’s 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. (Prerequisite: FRE 1121/1121L. Corequisite: FRE 2220L.) Lab fee: $5. FA
FRE 2221/2221L Intermediate French Reading and Conversation II and Lab 4
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.
(Prerequisite: FRE 2220/2220L. Corequisite: FRE 2221L.) Lab fee: $5. SP
FRE 2905 Directed Study in French 1-4
sem. hrs.
(Prerequisite: Appropriate placement scores or successful completion of college
prep courses.) FA, SP,
SU
FRE 2949 Cooperative Education
Experience in French1-4 sem. hrs. FA, SP, SU
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FSS 0070 Artisan Breads 2.5 voc. crs.
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. Lab fee: $150.
FA, SP
FSS 0071 Cakes and Petit Four 2.5 voc. crs.
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.
Lab fee: $150. FA, SP
FSS 0072 Dessert, Production and Presentation 2.5 voc.
crs.
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. Lab fee: $150. FA, SP
FSS 0291 Chocolate and Pastillage and Sugar 2.5 voc. crs.
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. Lab fee: $150.
FA, SP
FSS
1063/1063L Baking and Lab 3 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. Lab fee: $150. FA, SP, SU
FSS 1202/1202L Food Production
I and Lab 3 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. Corequisite: FOS 1201. Lab fee: $150. FA, SP, SU
FSS 1222/1222L Food Production II and
Lab 3 sem. hrs.
Study will focus on the preparation of meats, poultry, seafood and game.
Students will use a variety of cooking and preparation methods. Lab fee: $150.
FA, SP, SU
FSS 1240/1240L Contemporary American
Cuisine and Lab 3 sem. hrs.
Preparing modern American cuisine with emphasis on regional influences and
contemporary presentation techniques. Lab fee: $150. FA, SP
FSS 1242/1242L International Cuisine
and Lab 3 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. Lab fee: $150. FA,
SP
FSS 2210/2210L Advanced Cuisine and Lab 3 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. Lab fee: $150.FA, SP
FSS 2284/2284L Catering and Buffet
Management and Lab 3 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. Lab fee: $150 FA, SP, SU
FSS 2905
Directed Study in Food Service 1-4 sem. hrs. FA, SP, SU
FSS 2906
Directed Study in Culinary 1-4 sem. hrs. FA, SP, SU
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