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Course Criteria
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4.00 Credits
4 Credits Offered On Demand ESL 100 is an intensive review of the grammar and sentence structures of written English. Particular attention is given to complex verb forms, verbal phrases, models, preposition, modifiers, and basic sentence strategies. Attendance at the language laboratory is required. This course prepares students to compete successfully with native English speakers in an academic setting and provides an important language base for students planning to enter English composition courses. Students must have earned a minimum score of 500 on the Test of English as a Foreign Language (TOEFL). The course may be repeated for a total of eight credits. Placement is determined by instructor. Lecture: 4 hours per week per credit Prerequisite: Minimum score of 500 on the TOEFL (Test of English as a Foreign Language)
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3.00 Credits
3 Credits Offered Each Semester ESL 101 helps non native speakers of English to understand and produce the kind of academic writing required in college. Emphasis is on the most common and effective formats of academic writing and on editing for accuracy of expression, grammar, and sentence structure. This course is valuable for building fluency in written expression. It prepares students for success in competing with native English speakers in college writing courses. A working knowledge of English grammar and basic sentence strategies is required. Students must have earned a minimum score of 500 on the Test of English as a Foreign Language (TOEFL). The course may be repeated for a total of eight credits. Placement is determined by instructor. Lecture: 3 hours per week Prerequisite: Minimum score of 500 on the TOEFL (Test of English as a Foreign Language)
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3.00 Credits
3 credits Offered Fall Semester This theory course will focus on basic principles for creating an exceptional dining experience for customers. Students will cover topics such as menu development, restaurant supplies and equipment, facility requirements, labor costs and revenue, casual/theme restaurant environments, banquets and catered events and on-site food service operations. Upon completion of this course, students will demonstrate a thorough understanding of guest-driven service. Lecture: 3 hours per week
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2.00 Credits
2 credits Offered On Demand This course discusses key supervisory and communication skills essential for effective leadership in the hospitality industry. Students learn techniques that will prepare them to juggle the expectations of management, guests, and employees. Industrydriven case studies will help students practice solving problems that they face on the job.
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3.00 Credits
3 Credits Offered Fall Semester This course is an introduction to the principles and procedures used in the purchase of foods in quantity and the use of standards to calculate costs. Selection and procurement methods used in the hospitality business and methods for maintaining an effective system of food, labor, and sales income will be addressed. Lecture: 3 hours per week
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3.00 Credits
3 credits Offered Spring Semester This course will focus on profit/cost margins, daily balance sheets, banking procedures, charting and forecasting products and services, personnel development and management, documentation systems, target marketing, and regulations governing the food and beverage industry. Lecture: 3 hours per week
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2.00 - 4.00 Credits
1 2 Credits Offered Either Semester This course is designed to match non native speakers of English with American, or other native English students, to the mutual benefit of both. They will study and converse with one another in a structured and monitored situation, working on projects in established courses and in short term EFL programs. The course may be repeated for a total of three credits. Interactive Conversation Class: 2-4 hours per week, depending on credits
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3.00 Credits
3 Credits Offered Each Semester Foreign Language 207 examines a single national culture in terms of its historical background and expression in contemporary life, language, institutions, literature, art, music, and lifestyles. This course provides a basis for comparative cultural studies for students interested in multicultural or international scholarship. It meets the cultural diversity requirement for the A.A. degree and satisfies an arts and humanities requirement for the A.S. degree. The national culture selected for study may change each semester, allowing students to repeat the course for elective credit. Lecture: 3 hours per week
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5.00 Credits
5 Credits Offered Fall Semester Elementary French I is designed for students with no previous language study. This course provides training in the acquisition and application of basic language skills and culture. Successful completion of FREN 101 and FREN 102 allows entry into the intermediate level courses that satisfy the cultural diversity requirement for the A.A. degree or one of the arts and humanities requirements for the A.S. degree. Lecture: 5 hours per week
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5.00 Credits
5 Credits Offered Spring Semester This course is the second semester of Elementary French and continues the acquisition and application of basic language skills and culture. Successful completion of this course gives students the required skills to take the intermediate level courses which satisfy the cultural diversity requirement of the A.A. degree or one of the arts and humanities requirements for the A.S. degree. Lecture: 5 hours per week Prerequisite: FREN 101 or appropriate language placement test score
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