Food, Service and Beverage Management I
This course examines the structure and management of a food and beverage operation, including the basic fundamental principles of Culinary Arts. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, […]
Hotel and Lodging Operations
This course deals with lodging operations such as hotel, motels, inns and bed-and-breakfast operations. It considers the operational structure of the property and the functions of the individual departments including the front office, sales, housekeeping, engineering and maintenance, catering, and food and beverage operations. The standard budgeting, pricing and control processes of the lodging industry […]
Sanitation and Safety
This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. 果冻传媒 may be issued.
Introduction to Hospitality Management
This course is an introduction to the field of hospitality, emphasizing the development of the hotel, restaurant and resort industries. It will examine differences and similarities of each of these operations and their relationships to each other. Management styles, skills and functions will be examined as part of the decisionmaking process with an emphasis on […]
Independent Study II
Individual courses will vary. This course provides the vehicle for students to demonstrate overall competency in specific concentration areas. Under supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a series of projects that pertain directly to their area of interest. Projects will […]
Dining Room Management I
This course presents an in-depth analysis of dining room personnel as well as menu planning, styles of service, and customer service responsibilities. A six-hour working lab will take place where students will set and serve in a student-run restaurant that is open to the public. A discussion of wines and wine service is included.
Introduction to Worldwide Cuisine
The student will apply concepts and skills learned and expand knowledge of the restaurant setting. A six-hour lab will focus on international cuisine. Costing, purchasing, menu terminology, quality recipe production and kitchen organization are covered. Students will continue to operate a restaurant that is open to the public. (Prerequisite: CULA151L or Permission of Instructor)
Independent Study
Students in an independent study option will engage in learning about a topic of special interest and/or need. A written report on the topic of the independent study is required. The instructor and the department chair must approve subject matter. (Prerequisite: A matriculated student, permission of department chair and a minimum cumulative GPA of 2.0)
Bartending I
This course includes a basic overview of mixology, serving mixed drinks, equipping, maintaining and service in a bar setting. Serving liquor outside the regular bar settings, and beverage systems will be covered.
US Labor and Reform Movements
The focus of the course is on those trends, movements and leaders that have sought to give voice and power to the traditionally voiceless and powerless segments of American society. Movements that have fought to eliminate or reduce inequality based on class, gender and race and to realize the “American Dream鈥� are studied. The history […]
History of the Twentieth Century
The course examines major social, cultural, political and technological events, trends and movements in the world during the twentieth century. Topics covered include: Russian Revolution, Communism, World Wars I and II, industrial and technological advances and trends, the demise of colonialism, the Cold War, the Middle East, Vietnam, social and cultural trends in the 1950鈥檚 […]
World History II
This survey course covers the historical development of various representative world cultures and civilizations from approximately 1500 to the present. Areas covered include: European expansion and conquest; the development of the 鈥渕odern鈥� political and economic systems; the rise and fall of 鈥渆mpires鈥�; the Industrial Revolution; the Enlightenment and its influence; the development of the modern […]