Course Schedules


( GAT 234 ) Graphic Design II

Students will apply the principles of graphic design to the visual communication process with emphasis on the verbal/visual interrelationship. Students will evaluate the ethical considerations of the design profession, including intellectual property and copyright issues, designer-client relationships, and internet use. Students will create digital artwork for use in the print medium. PREREQUISITE: GAT 117 Graphic Design I

4.00 Credit Hours


  Section: A

Seats Available: 5 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M120D 08/20/2019 - 12/19/2019 09:30 AM - 11:30 AM T R Thomas Parish
  FHTC M120D 08/23/2019 - 12/20/2019 09:30 AM - 10:30 AM Thomas Parish
 

( GAT 250 ) Photography

Combining lectures, demonstrations, assignments, and critiques, students learn to see photographically through an exploration of the basic tools, techniques and aesthetics of digital photography. The course will emphasize the creative use of camera controls, exposure, digital imaging software, and an awareness of the critical issues in contemporary photography. Assignments are designed to teach camera functions and printing techniques with an emphasis on developing a visual language through photography. Pre-requisite: GAT247 Photo Software

4.00 Credit Hours


  Section: A

Seats Available: 5 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M120D 08/19/2019 - 12/18/2019 09:30 AM - 11:30 AM M W Thomas Parish
  FHTC M120D 08/23/2019 - 12/20/2019 10:30 AM - 11:30 AM F Thomas Parish
 

( HCA 104 ) Culinary Techniques & Theory

Students will demonstrate knowledge within culinary arts and the role of the professional chef. They will apply safe and sanitary procedures in food preparation and production. Students will learn proper knife skills and cuts and the use of various culinary tools and commercial food production equipment. In addition students will develop a foundation in culinary techniques, principles and the ability to develop the senses to properly season and flavor food. Students will also demonstrate the ability to identify classes of products and proper cooking methods for dairy, eggs, meats and poultry.

3.00 Credit Hours


  Section: A

Seats Available: 5 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 09/03/2019 - 10/10/2019 08:15 AM - 11:30 AM M T W Alberto Navarro-Trujillo
 

( HCA 106 ) Introduction to Baking & Pastries

Students will be able to explain key bakeshop terminology and demonstrate fundamental baking techniques needed in small retail shops and restaurants. They will demonstrate correct use of bakeshop ingredients, hand tools and equipment. Students will prepare quick breads, yeast breads, laminated doughs and a variety of cookies and candies. They will evaluate finished products prepared both in the FHTC kitchen .They will analyze causes for success and failure in products.

3.00 Credit Hours


  Section: A

Seats Available: 2 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 10/15/2019 - 12/18/2019 08:15 AM - 11:30 AM M T W Alberto Navarro-Trujillo

  Section: SHG

Seats Available: 30 of 30  

Online Location Dates Time Meeting Days Instructor
  08/14/2019 - 05/15/2020 NA M T W R F NA
 

( HCA 109 ) Introduction to Garde Manger

Students will prepare food used in the cold side of the kitchen. These dishes include: cold sauces and soups, salads, vinaigrettes and mayonnaise, sandwiches, hors d’oeuvre’s, appetizers, relishes, and compotes will also be prepared. Buffet presentation, platter and design layouts will be created and will demonstrate basic comprehension of edible art and garnishing techniques and visual presentation.

3.00 Credit Hours


  Section: A

Seats Available: 4 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 09/03/2019 - 12/17/2019 12:00 PM - 02:00 PM T Alberto Navarro-Trujillo
  FHTC M114D 09/05/2019 - 12/19/2019 09:00 AM - 03:00 PM R Alberto Navarro-Trujillo
 

( HCA 110 ) Restaurant Management & Leadership

Hospitality management is a core element to the success of any culinary professional. This course combines the elements of hospitality management and leadership theory. This course is designed to cover all the basic functions of restaurant management as well as a time to discover and evaluate personal leadership philosophy. In addition, certification may be earned from the National Restaurant Association (NRA) in collaboration with the ManageFirst (MFP) credential. This course is one of five (NRAEF) courses that help students earn the MFP certification.

3.00 Credit Hours


  Section: A

Seats Available: 6 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 09/04/2019 - 10/07/2019 12:30 PM - 03:30 PM M Kendra Smith
09/04/2019 - 10/09/2019 NA Kendra Smith
 

( HCA 128 ) Food Sanitation

ServSafe is a leading food safety training and certification program. Students will demonstrate knowledge of food safety procedure in employee hygiene, food handling, receiving, and storage. They will describe sanitary facilities and pest management. They will illustrate knowledge of government food safety regulations and standards. In addition, upon successful completion of the course students will earn a ServSafe® certificate from the National Restaurant Association (NRA) in collaboration with the ManageFirst Professional® (MFP®) credential. This course is one of five (NRAEF) courses that help students earn their MFP® certification. Passing the standardized ServSafe exam with a 75% or above will earn the student the ServSafe certificate and credential. The ServSafe credential is a necessity for professional chefs and typically an expectation from employers.

1.00 Credit Hour


  Section: A

Seats Available: 5 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 08/19/2019 - 08/30/2019 08:30 AM - 11:30 AM M T W R F Kendra Smith
 

( HCA 200 ) American Regional Cuisine

Students will demonstrate knowledge of basic culinary skills including knife skills, product identification, application of safety & sanitation practices, and teamwork. Regional Dishes will be prepared each class period, reinforcing the cooking techniques learned in HCA 104 & HCA 132. Plated techniques will be learned. Students will also possess the ability to explain the key features that shape each regional cuisine, including the land, indigenous people, first settlers, immigrants and economic viability. . Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, HCA128 Food Sanitation, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory

3.00 Credit Hours


  Section: A

Seats Available: 15 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 09/04/2019 - 12/18/2019 08:00 AM - 12:00 PM W Kendra Smith
  FHTC M112B 09/05/2019 - 12/19/2019 07:30 AM - 01:30 PM R Kendra Smith
 

( HCA 201 ) Food Truck Practicum

This is hand’s on class combines the business side of owning and operating a food truck while gaining practical application at local events and festivals. This class will explore all aspects of a food truck management; equipment needs and uses, food costing, menu planning, proper staffing, product development, marketing & the use of social marketing as well as obtaining permits, licenses and comprehension of legalities involved. Students will create menus designed for ease of service and cost analysis for profit, order food necessary for events, obtain licenses, handle cash flow exchanges, and manage all aspects of food truck management. . Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, HCA128 Food Sanitation, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory, HCA 133 Catering and Banquet Production and HCA 135 Accounting, Purchasing and Cost Controls

2.00 Credit Hours


  Section: A

Seats Available: 7 of 12  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 08/23/2019 - 10/11/2019 09:00 AM - 01:00 PM F Alberto Navarro-Trujillo
 

( HCA 216 ) Culinary Nutrition

Students will identify a healthy diet as it applies to gender, age, activity level, and the status of an individual’s health. Students will illustrate the ability to select healthy ingredients for food preparation. They will evaluate various cooking techniques and assess how they affect the flavor and quality of finished dishes. They will analyze recipes and develop healthy menu options. In addition, students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the Manage First (MFP) credential. This course is one of the five (NRAEF) courses that help students earn their MFP certification. PREREQUISITE: HCA 128 Food Sanitation

3.00 Credit Hours


  Section: A

Seats Available: 8 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M112B 10/21/2019 - 12/16/2019 12:30 PM - 03:30 PM M Kendra Smith
10/21/2019 - 12/17/2019 NA Kendra Smith
 

( HCA 221 ) Internship

This course is designed for the student to gain practical experience in the food service industry, in both hands-on production, and management functions. Students successfully completing the internship should be well prepared to take on entry-level positionsin the field. This ideal scenario is for the internship to provide supervision in a hands-on learning environment. Students may focus on one of three main disciplines: Culinary Arts, Baking/Pastries, Front of the house service or management. This course can be used as a substitute for (up to 5 hours) designated technical education courses at the discretion of program instructors. PREREQUISITE: Successful Completion of Technical Certificate. This internship is only available to students in the Associate’s degree program. Students must preenroll in this course and a pre-approved internship site.

2.00 Credit Hours


  Section: INT

Seats Available: 16 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 08/19/2019 - 12/16/2019 NA Kendra Smith
 

( HCA 222 ) Internship II

This course is designed for the student to gain practical experience in the food service industry, in both hands-on production, and management functions. Students successfully completing the internship should be well prepared to take on entry-level positionsin the field. This ideal scenario is for the internship to provide supervision in a hands-on learning environment. Students may focus on one of three main disciplines: Culinary Arts, Baking/Pastries, Front of the house service or management. This course can be used as a substitute for (up to 5 hours) designated technical education courses at the discretion of program instructors. PREREQUISITE: Successful Completion of Technical Certificate. This internship is only available to students in the Associate’s degree program. Students must preenroll in this course and a pre-approved internship site.

3.00 Credit Hours


  Section: INT

Seats Available: 19 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 08/19/2019 - 12/16/2019 NA Kendra Smith
 

( HCA 223 ) Internship III

This course is designed for the student to gain practical experience in the food service industry, in both hands-on production, and management functions. Students successfully completing the internship should be well prepared to take on entry-level positionsin the field. This ideal scenario is for the internship to provide supervision in a hands-on learning environment. Students may focus on one of three main disciplines: Culinary Arts, Baking/Pastries, Front of the house service or management. This course can be used as a substitute for (up to 5 hours) designated technical education courses at the discretion of program instructors. PREREQUISITE: Successful Completion of Technical Certificate. This internship is only available to students in the Associate’s degree program. Students must preenroll in this course and a pre-approved internship site.

4.00 Credit Hours


  Section: INT

Seats Available: 20 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 08/19/2019 - 12/16/2019 NA Kendra Smith
 

( HCA 234 ) Special Diets, Allergens & FoodAccomodations

Food allergies are a hot topic and have become common place in the foodservice industry. It is essential to understand how to accommodate any customer regardless of allergies, religion, dietary requirements or the latest diet and how to make proper substitutions while balancing flavor and nutritive values – More so, protecting your customer is the number one priority. This course will give the student the understanding of potential food allergies, food substitutions, protective measures, special diets and will explore various diets and their requirements. In addition, students will receive hands on instruction while practicing the art of food substitutions, menu design, and allergy free & gluten free baking. This course will also include the latest information regarding allergies and will prepare the student to accommodate virtually any dietary request. PREREQUISITE(Unless Specifically Declared for Hospitality Dietary Manager Technical Certificate): HCA 104 Culinary Techniques & Theory; HCA 106 Introduction to Baking & Pastries; HCA 109 Introduction to Garde Manger; HCA 128 Food Sanitation; HCA 131 Baking Theory, Pastry, & Confections; HCA 132 Intermediate Culinary Techniques; HCA 133 Catering & Banquet Techniques; HCA 134 Advanced Garde Manger; HCA 216 Culinary Nutrition

2.00 Credit Hours


  Section: A

Seats Available: 14 of 16  

Online Location Dates Time Meeting Days Instructor
  FHTC M114D 08/19/2019 - 08/29/2019 12:00 PM - 04:00 PM M T W R Kendra Smith
 

( HHS 101 ) Growth and Development

This course offers information concerning normal physical, psychological, and social developmental changes that occur during a person’s lifespan from birth to death. The student will learn specific information identifying factors, which influence human development and changes within family structure. The student will also learn strategies to assist individuals and/or families dealing with crisis such as hospitalization. ~KCOG System wide Transfer Alignment PSY 2020

3.00 Credit Hours


  Section: O

Seats Available: 1 of 21  

Online Location Dates Time Meeting Days Instructor
08/19/2019 - 10/15/2019 NA Tricia Parks

  Section: OB

Seats Available: 14 of 20  

Online Location Dates Time Meeting Days Instructor
10/16/2019 - 12/20/2019 NA Tricia Parks
 

( HHS 113 ) Nitrous Oxide Sedation

The students will demonstrate the principles and interpret the physiological aspects of pharmacology to promote rational and optimal drug therapy. The students will continue to reinforce and integrate knowledge of pharmacology in clinical practice.

1.00 Credit Hour


  Section: A

Seats Available: 20 of 20  

Online Location Dates Time Meeting Days Instructor
  FHTC M108H 08/19/2019 - 12/18/2019 08:15 AM - 12:15 PM F Monica Graves

  Section: Z

Seats Available: 17 of 20  

Online Location Dates Time Meeting Days Instructor
08/19/2019 - 12/18/2019 NA Monica Graves
  FHTC M108H 08/19/2019 - 12/18/2019 02:00 PM - 03:20 PM M Monica Graves
 

( HHS 115 ) Medical Terminology

The student will demonstrate knowledge of medical terms, roots, abbreviations, and definitions commonly used in the healthcare profession. ~KCOG System wide Transfer Alignment HSC1030

1.00 Credit Hour


  Section: O

Seats Available: 9 of 12  

Online Location Dates Time Meeting Days Instructor
08/19/2019 - 12/18/2019 NA Barb Evans
 

( HHS 119 ) Nutrition

Students will identify, describe and discuss the various nutrients essential to promoting growth and maintenance of the human body. Students will learn about the relationship of nutrients as related to food and the ability of the body to utilize it. Students will learn about nutrition at various life stages including pregnancy, infancy, adulthood and late adulthood. ~KCOG System wide Transfer Alignment HSC 1010

3.00 Credit Hours


  Section: O

Seats Available: 12 of 20  

Online Location Dates Time Meeting Days Instructor
08/19/2019 - 10/15/2019 NA Kayla Luder

  Section: OB

Seats Available: 29 of 30  

Online Location Dates Time Meeting Days Instructor
10/16/2019 - 12/20/2019 NA Kayla Luder
 

( HHS 241 ) Health Care Practice Management

The student will describe the overall perspective of health service organizations and the associated managerial role. The student will be able to utilize practical building blocks for managerial growth. The student will discuss the involvement of future roles for healthcare providers and outside forces that impact management of a healthcare component.

3.00 Credit Hours


  Section: A

Seats Available: 35 of 35  

Online Location Dates Time Meeting Days Instructor
  FHTC M108D 08/21/2019 - 12/18/2019 11:30 AM - 12:30 PM W Tricia Parks
 

( HHS 242 ) Current Trends in Healthcare

The student will discuss specific pieces of legislation, regulatory initiative, public concern issues, funding and actual provision of healthcare by various entities. The student will research and discuss current issues in healthcare and the impact of those issues on society. The student will complete projects that expand on specific areas of individual interest.

3.00 Credit Hours


  Section: O

Seats Available: 30 of 30  

Online Location Dates Time Meeting Days Instructor
08/19/2019 - 12/20/2019 NA Kristin Flott
 

Flint Hills Technical College does not discriminate on the basis of sex including pregnant and parenting students, sexual orientation, handicap, race, color, age, religion, marital status, or national or ethnic origin in educational programs, admissions policies, employment policies, financial aid or other College-administered programs. For questions or concerns regarding non-discrimination contact the Director of Human Resources at 620.343.4600.

Flint Hills Technical College 3301 West 18th Avenue Emporia, KS 66801 620.343.4600
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