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Course Criteria
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3.00 Credits
3 credits: 2 hours lecture, 2 hours laboratory NOTE: Extended field trips required in addition to regular lab hours. Principles of growth, fruiting habits, propagation, production, handling, and culture of horticulture plants.
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3.00 Credits
3 credits: 2 hours lecture, 2 hours laboratory Principles underlying methods of vegetable crop production and handling related to yield and quality of the product.
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3.00 Credits
Consult the Independent Study Courses subheading in the Academic Regulations section of this catalog for prerequisites and description
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3.00 Credits
3 credits: 3 hours lecture A survey of the hospitality industry, comprising food, lodging, tourism, and recreation. Students will learn about structure, nature and operating characteristics of these different sectors. Provides thorough, current knowledge of the principles and practices of the hospitality industry and its economic, social, cultural, and environmental impacts. Opportunities, responsibilities, concerns, and ethics of a career in hospitality, travel and/or tourism. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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3.00 Credits
3 credits: 3 hours lecture Introduces students to principles of sanitation, cleaners/sanitizers, sanitary equipment and sanitary control facility design in lodging and food processing operations. Upon successful completion of this course, students will be prepared to earn ServSafe? national certification which is a prerequisite for employment in most foodservice businesses. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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3.00 Credits
3 credits: 3 hours lecture Practical skills and knowledge necessary for the effective operation of hospitality services. Topics include reservations, greetings, etiquette, and service of guests, styles of service, handling complaints, responsibilities and sales and merchandising. Students develop effective reasoning, communication, decision-making, and interpersonal skills. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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3.00 Credits
3 credits: 3 hours lecture History and development of the hospitality industry which comprises food, lodging, tourism, and recreation. An introduction to principles and concepts in the service industry and career opportunities in the field. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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4.00 Credits
4 credits: 2 hours lecture, 2 hours laboratory Prerequisite: HOSP 1023 Principles, techniques and theories of food production, which includes the introduction, use, and selection of equipment. A variety of cooking methods and techniques using commercial food production tools and equipment including basic knife skills. Sanitation and safety principles are reinforced. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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4.00 Credits
4 credits: 3 hours lecture, 1 hour laboratory Prerequisite or Corequisite: HOSP 1023 Basic knowledge and procedures involved in the areas and departments representative of lodging operations. Includes other lodging services topics such as salesmanship, reservation and registration procedures, loss prevention, security, facilities, and grounds. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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3.00 Credits
3 credits: 3 hours lecture Supervisory concepts to enhance hospitality operations including communication, customer service, teamwork, conflict management, staffing and scheduling, and productivity. This course may be transferable toward a limited number of associate and baccalaureate degrees. Contact advisor for information regarding transferability.
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