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Course Criteria
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3.00 Credits
This course is designed to cover the fundamental principles and applications of human nutrition throughout the life cycle. Basic principles of modification for therapeutic diets are integrated throughout this course. (3 credit hours)
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3.00 Credits
This course introduces students to the broad world of hospitality and tourism and to the topics which begin to prepare them for managerial careers in these fields. 3 lecture hours. (3 credit hours)
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3.00 Credits
Students learn to identify and evaluate food service products in this course. Emphasis is placed on the selection and specification requirements for purchasing the major types of foods, beverages and non-food items. Principles of product identification, proper receiving methods, storing, issuing of inventory items and inventory control are covered. Prerequisite: CUL 1302 or permission of instructor. 3 lecture hours. (3 credit hours)
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3.00 Credits
This is a comprehensive course teaching the fundamentals of menu planning including industrial, institutional, and commercial operations, chef ? menus, banquets, restaurant, wine and spirits, special occasions, pre-fixe, ethnic, childre n? , dietary and nutritional menus for all meal periods. Students also gain an understanding of menu planning based on equipment needs, station strategy, skill level of employees and concept in conjunction with the characteristics of menus for commercial use. This course is also designed to allow the students to effectively be able to write and cost out standard recipes to use as a tool in controlling food cost and menu pricing. Merchandising and advertising to a target market are also covered. Prerequisite: CUL 1302 or permission of instructor. 3 lecture hours. (3 credit hours)
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3.00 Credits
This course provides students with the opportunity to plan, organize, staff, direct and control a restaurant or bakery caf?from the perspective of menu design, service, finances, staff, design, layout, production, purchasing and productivity. This course discusses sexual harassment in the workplace, legal issues, staffing and proper training. It integrates material taught in other classes and results in a culminating assignment developed by each student. 3 lecture hours. (3 credit hours)
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3.00 Credits
This course provides students a practical and comprehensive introduction to the world of wines, beers and spirits in the food and beverage industry. The course covers the fundamentals, including grape varietals and production techniques, wine regions of the world, beer and spirits production methods, safety considerations, cost control, legal matters and marketing strategies for beverage operations. The course also prepares students to pass and qualify for a certificate in Serve Safe Alcohol, The Fundamentals of Responsible Alcohol Service. Wine tasking and evaluation labs required. Students must be at least 21 years old to enroll in this course. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
Students learn front and back-of-the-house operation in an environment that mimics the professional kitchen. Speed, consistency, communication, organization and teamwork are emphasized. Students are cycled through 15 stations: prep, pantry, pastry, soup, fish, saut? grill, vegetable, expediter, stewarding, server, host, bartender, busser and dishwasher. Prerequisites: HOS 1301, HOS 2302 or permission of instructor. 3 lecture hours. (3 credit hours)
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3.00 Credits
This course examines the genre of food magazines, newspapers and books with the aim of producing professional culinary food writers. Rhetorical analysis of a variety of food writing is taught, and students must produce one essay of sufficient quality to submit to a leading magazine. Prerequisites: HOS 1301, HOS 2301, HOS 2302, CUL 1302 and CUL 1303, or permission of instructor. 3 lecture hours. (3 credit hours)
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3.00 Credits
Students are placed in sponsor houses to gain practical experience in various aspects of the industry. Student goals and evaluation of performance are a cooperative effort between sponsor house and a supervising faculty member. Permission of instructor required. 115 contact hours. (3 credit hours)
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3.00 Credits
Intermediate Wine Studies provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industries. Students study varietals characteristics, sensory evaluation and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principle grape varieties and regions, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits and provide information and advice on the correct storage and service of wines and spirits. The coursework prepares students to qualify for the Wine and Spirits Education Trust Intermediate Certificate. Wine tasting and evaluation labs required. Students must be at least 21 years old to enroll in this course. Prerequisite: HOS 2303 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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