Courses Offered and Course Description
FSS 3230
Introductory Food Production Management
Some of introductory commercial food production management designed for hospitality management majors. This course includes food protection manager certification as well as hands-on food preparation in the food laboratories. Skills required in menu design will be applied in the production of appetizers, salads, main course items and desserts.
FSS 3233
Institutional Food Service
Theory and application of Commercial and Institutional Food Service in an industrial environment, purchasing procedures, training on large production equipment, and, ON-the-job training in a classroom environment. This includes classroom instruction, demonstrations, laboratory experience and a research project.
FSS 4234
Advanced Food Production and Service Techniques
All students files will be checked to verify eligibility and students without the proper prerequisite will be excused from the course. If you have not taken FSS 3230 in the School of Hospitality Management, see the professor at the first break to have your status determined.
HFT 4874
Role of Food in Tourism
This course gives students a deeper understanding of the relationship of food to a cultural experience and sensitivity in Travel & Tourism. This course will comprise mainly of lecture & food demonstrations with minimal student participation.
Biography
Roger Probst is a Instructor at Florida International University, School of Hospitality and Tourism Management. Mr. Probst has extensive teaching business and trades associated with Restaurant and Hotel operations.
Mr. Probst has consulted with Pubix Supermarket, Circle K Convience Stores, Fontainebleau Hilton, and Burger King as a short list of twenty years of consulting.
Mr. Probst also manages a large ranch, restaurants, an apartment, and single family homes business.
Born on a farm, Mr. Probst learned all of the various trades at an early age. He currently resides in Palm Island in Miami Beach, Florida.
| Curriculum Vita | |
