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Course Criteria
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3.00 Credits
Prerequisite: CS 0730 Visual Basic Programming This course will cover topics in designing, creating, maintaining, and troubleshooting web pages. Students will learn to create web pages using HTML, JavaScript, Java, and ActiveX.
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3.00 Credits
Prerequisite: None This course will provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry. Students will explore tourism, lodging, food and beverage and related industries, along with the operational characteristics. Students will also identify current events and trends along with evaluating the impact on the hospitality industry. This course identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry.
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1.00 Credits
Prerequisite: None In this course students will learn the basic principles of providing and serving safe food. Safe foodhandling procedures necessary to manage a sanitary and safe food service operation in compliance with the National Food code and the National Restaurant Association will be taught. Students will complete the Serve Safe Sanitation exam. Passing students will receive a national sanitation certification.
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3.00 Credits
Prerequisite: None In this course students will learn the basic supervisory management skills, management styles, motivation with an emphasis on human relations, delegation, training evaluation and communication. This course also covers the hiring and firing functions within FLSA guidelines.
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3.00 Credits
Prerequisite: CU 3001 Food Service Sanitation This is the first of two courses in professional cooking methods. In this course, students will learn skills in basic cooking methods, recipe conversion, and professional food preparation and handling. The student will also be able to operate common food service equipment used in commercial kitchens.
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3.00 Credits
Prerequisite: CU 3001 Food Service Sanitation CU 3003 Professional Cooking I This is the second of two courses in professional cooking methods. In this course students will continue to develop professional cooking skills in the savory kitchen, the pastry shop and the cold kitchen. Students should be able to demonstrate the skills necessary to prepare standard menu items, to prepare basic convenience baked products, and to prepare basic garde manger items after completing this course. The class will include menu planning for plated and buffet meals. Students will also learn how to make frozen desserts and intermezzo ices, identify different cheese and other specialty items.
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3.00 Credits
Prerequisite: CU 3003 Professional Cooking I In this course students will learn the basic knowledge of menu design and planning. This course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.
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3.00 Credits
Prerequisite: None This course is an overview of purchasing techniques and specification writing for commodities used in the hospitality industry. Student will learn decision-making skills in the areas of quality, quantity, specifications, and general value analysis. Two hours in class and a minimum of 15 hours a week are required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.
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3.00 Credits
Prerequisite: None In this course students will learn the basic food groups, using them in meal planning, their functions and their nutritional values. Current trends in eating, this course covers diets and exercise, as well as fad diets, life-cycle nutritional needs, and the effects of nutrient intake on growth and development will also be covered. This is a required course for the food and beverage program and the chef apprenticeship program.
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3.00 Credits
Prerequisite: CU 3002 Supervisory Management In this course students will examine hospitality in human resource management. Special emphasis will be on both the skills involved in counseling, interpersonal relations and different management theories, as well as the skills involved in the legislative aspects of managing people. This course will also concentrate on how to manage managers.
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