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Course Criteria
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1.00 Credits
One hour weekly. Acceptable for credit: CSU A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed. (GR/P/NP) (F)
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2.00 Credits
Two hours weekly. Acceptable for credit: CSU An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors. (GR/P/NP) (F)
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4.00 Credits
Three hours lecture, three hours lab weekly. Advisory: Math 511. Acceptable for credit: CSU Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient values; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. (GR/P/NP) (S)
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3.00 Credits
Two hours lecture, three hours lab weekly. Advisory: Family and Consumer Sciences 120 and Math 511. Acceptable for credit: CSU The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies. (GR/P/NP) (F)
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3.00 Credits
Two hours lecture, three hours lab weekly. Prerequisite: Family and Consumer Sciences 121. Acceptable for credit: CSU Designed to increase the student's proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating. (GR/P/NP) (F)
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2.00 Credits
One hours lecture, three hours lab weekly. Prerequisite: Family and Consumer Sciences 120. Acceptable for credit: CSU Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, Hor d'Oeuvres, Grande Manger, breakfast foods, bakeshop, and international cuisine. (GR/P/NP) (F)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations. (GR/P/NP) (S)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees. (GR/P/NP) (F)
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3.00 Credits
Three hours weekly. Advisory: Math 511. Acceptable for credit: CSU A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined. (GR/P/NP) (A)
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2.00 Credits
Sixteen hours lecture and seventy-five hours lab (total). Prerequisite: Family and Consumer Sciences 109, 120, 124, 125, 126. Acceptable for credit: CSU Provides the student in the Dietetic Service Supervisor Program with experience in a health care facility where they can observe and participate, with a health care team, in providing nutrition care. Food service management skills such as preparation of therapeutic and modified diet orders a provided by an RD; requisitioning, standardizing recipes, using cycle menus, food receiving, preparation, storage and service, recordkeeping, and communicating are emphasized. The lab hours are by arrangement with the field site and may include twenty five hours in the student's current work facility. (GR) (F)
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