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Course Criteria
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8.00 Credits
Provides prospective human services workers with an opportunity to learn experientially at a human services agency in the community. Focuses on how an agency functions through direct experience in a part of that agency. Requires a minimum of eight hours a week at the placement agency. Corequisite: HSE* 271.
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3.00 Credits
Examines the scope, components, and development of the hospitality and tourism industries. Overview of specialized fields and careers relating to the management of food service, lodging, and tourism operations. Covers the relationship between components of hospitality and meeting planning. Offered in the fall semester only.
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3.00 Credits
Introduces basic concepts and methods of cooking in all facets of food service operation. Lectures, demonstrations, and hands-on experience in food production will be used. In the food lab, students will learn proper methods of broiling, grilling, sauteing, roasting, and baking, using examples of meat, fish, poultry, and vegetables. Students will learn meat and fish fabrication, proper knife skills, tool and equipment use, weights, measures, and recipe conversion. Menu planning, purchasing, and the serving of food will be covered. Prerequisite: MAT* 075 or sufficient score on the mathematics placement test.
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1.00 Credits
Introduces baking and pastry arts with intensive, hands-on laboratory training in a quantity food environment. Concentrates on the production and quality control of baked goods that are used in hotels, restaurants, resorts, and institutions. Laboratory classes emphasize basic ingredients and production techniques for breads, rolls, folded doughs, batters, basic cakes, pies, and creams. One hour of lecture / three hours of lab.
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3.00 Credits
Presents sanitation, safety, and maintenance challenges encountered in the food service industry. Investigates causes and prevention of food-borne illnesses and the importance of sanitation and safety in food service establishments. A nationally recognized certificate in food service sanitation will be awarded by the National Restaurant Association to students who pass the certification exam.
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1.00 Credits
Emphasizes research of recipes, preparation of food, purchase orders, requisitions, and income and expense summaries for each menu. Students prepare full-course menus in quantity. Students will serve in various positions in the dining room and kitchen areas. One hour of lecture / five hours of lab. Prerequisite: HSP* 101.
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3.00 Credits
Introduces the identification, use, and service of wines and other alcoholic beverages with an in-depth analysis of the various elements of beverage operations, including purchasing, control, legalities, merchandising, and bar management. Offered in the spring semester only.
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1.00 Credits
Provides basic knowledge of dining service, table service, and the fundamental skills necessary to achieve service goals in the hospitality industry. Offered in the fall semester only.
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1.00 Credits
Student teams plan, prepare, and service full-course international menus. Emphasizes organization, showmanship, and supervision. Requires oral and written reports on food from different countries. One hour of lecture / five hours of lab. Prerequisites: HSP* 101 and HSP* 110. Offered in the spring semester only.
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3.00 Credits
Focuses on the production of buffets, banquets, and receptions. Promotes artistic production and participation in community service projects. Students prepare summaries and evaluations at the conclusion of each session. Covers the logistics of banquet and meeting room set-up and convention servicing. Offered in the spring semester only.
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