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Course Criteria
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3.00 Credits
LEC 3 hrs. LAB 0 hrs. The safe and nutritious management of food in a production environment is of the utmost importance in the Restaurant and Hospitality Industry. This course provides the benchmarks to begin a safe food production environment and then continue the process with nutritious and healthy offerings to guests and customers. Included in the course is the opportunity to receive two NRAEF Certificates (Serv Safe & Nutrition) towards the Manage First Certification.
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4.00 Credits
LEC 3 hrs., LAB 2 hrs. Course Fee $60 This course provides introductory training in the operations and practices of the Hospitality Industry in relation to food and beverage service. Students will study the techniques needed to work and succeed in a professional environment. Included in the course is the opportunity to receive two NRAEF Certificates (Hospitality and Restaurant Management & Customer Service) towards the Manage First Certification
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3.00 Credits
LEC 3 hrs., LAB 0 hrs. A survey course of the hospitality industry which provides students with an overview of the role of management within the profession. Fundamentals of lodging management including luxury, convention, all-suite, gaming, and resort hotels, and food service management, including restaurants, catering, and institutional and business food service are studied. In addition, travel and tourism, recreation and leisure management (theme parks, clubs, and public parks), meeting and event sales, planning, and management, senior living services and support infrastructure and casino and gaming management as the balance of the eight areas which comprise the main business segments of the hospitality industry are studied. Basic concepts of ownership, franchising, management, human resources, marketing, cost control, facilities management, service, and career opportunities are examined.
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4.00 Credits
LEC 3 hrs., LAB 2 hrs. Course Fee $60 An introductory baking arts course in which students will create and bake breads, quick breads, muffins and assorted pastries. In addition, cake baking and decoration, pies, cookies and tarts will be covered during the combined lecture and laboratory classes.
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3.00 Credits
LEC 3 hrs., LAB 0 hrs. This course provides Hospitality Management students and aspiring hotel management professionals within the industry strong conceptional management underpinnings while addressing the unique requirements of lodging managers. Students are taken on a department-by-department tour of a full service hotel. The organization and operation of lodging properties are analyzed from the perspective of the General Manager and the senior managers comprising the hotel's Executive Operating Committee. This course combines discussions of hotel departmental managerial responsibilities, roles and practice with information directly relevant to careers in lodging management. Students learn about the procedures effective managers use to ensure their hotels? ?and thus their own ultimate success.
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4.00 Credits
LEC 3 hrs., LAB 2 hrs. Course Fee $60 This course will help students gain a broader knowledge of what people eat around the world and how to prepare diverse ethnic foods that have become common here in America. The centuries of geographic, historical, cultural, religious and economic factors that shaped our modern global cuisine are fascinating and wide-ranging study of both practice and theory.
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1.00 Credits
LEC 0 hrs. LAB 2 hrs. LAB FEE $ 60 American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
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1.00 Credits
LEC 0 hrs. LAB 2 hrs. LAB FEE $ 60 From savory soups to sweet desserts, the students will study Italian cooking in the same manner as a typical menu. Recipes will be drawn from every part of the meal and offer a wide range of culinary styles. The course provides a fascinating introduction to the widely diverse cuisine of Italy.
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1.00 Credits
LEC 0 hrs.LAB 2 hrs. LAB FEE $ 60 Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. This course will examine several of these factors while preparing and sampling traditional Chinese dishes.
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3.00 Credits
LEC 3 HRS. LAB 0 HRS. The field of Event Planning is one of the most exciting and dynamic aspects of the Hospitality Industry. In order to be successful the marketing of not just the business but the individual is of primary importance. This course offers the opportunity to experience actual event planning while also studying menu, restaurant and personal marketing in relation to the Hospitality Industry. The course also offers potential certification in two NRAEF ManageFirst Certificates (Restaurant Marketing and Menu Marketing).
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