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Course Criteria
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3.00 Credits
3 hours lecture per week FSHE 260 is a study of the laws and regulations affecting the hospitality industry as they relate to guests, employees and others. Upon successful completion of FSHE 260, the student should be able to: Describe the evolution of hospitality law from English common law to contemporary American civil law. Identify the hospitality manager's rights and responsibilities regarding the organization-guest relationship. Describe situations in which a hospitality organization may refuse accommodations to a guest. Explain the guest's legal right to privacy in a hospitality accommodation. Identify legal procedures to follow in evicting a guest. Identify legal procedures to follow in the event a guest dies. Explain the hospitality organization's duties and limits of liability regarding the safekeeping of the person and/or property of guests or others. Identify the laws and agencies which license and regulate hospitality operations. Explain general contract law in relation to hospitality operations. Explain the major criminal and tort laws affecting hospitality operations. Explain the laws and regulations which affect the hiring, compensation, transferring, promotion, discipline, and termination of employees. Identify a hospitality organization's rights and duties in relation to unions. Explain the tax laws regarding employee compensation and the sale of taxable goods and services. Identify legal requirements for fire safety procedures and emergency action plans.
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2.00 Credits
1 hour lecture, 2 hours lecture/lab per week Prerequisite(s): Credit or concurrent enrollment in FSHE 290 or consent of instructor. FSHE 281 involves the study of procedures and forms used by the Department of Education in School Food Service Recordkeeping. Upon successful completion of FSHE 281, the student should be able to: List the three types of U.S.D.A. (United States Department of Agriculture) programs and be able to describe them. Describe the types of food services offered through the Department of Education in Hawai'i. Define centralized and self-contained food service operations. Calculate the quantities of food to be purchased and used for serving school meals using the U.S.D.A. and Hawai'i Buying Guide. Precost recipes and menus. Adjust central menus to accommodate available Federal commodities. Use the forms developed for school food service recordkeeping. Understand the basic principles of interpersonal relationships.
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3.00 Credits
1 hour lecture, 15 hours field experience per week (or 300 hours total field experience if offered as a 6 week summer course) Prerequisite(s): FSHE 101; FSHE 103; FSHE 120; FSHE 122; FSHE 212; FSHE 241; FSHE 281; FSHE 290. FSHE 293C includes a planned practicum at selected school sites that allows students to gain on-the-job experience in all phases of School Food Service. This course provides potential School Food Service Managers with a structured practicum prior to being employed. Upon successful completion of FSHE 293C, the student should be able to: Explain the organizational chart that shows the School Food Service Manger's position in relation to other personnel. Explain the layout of the school food service facility in relation to work and material flow, types of storage facilities, equipment commonly used in a school cafeteria, and physical facilities. Describe school and cafeteria rules and regulations. Show familiarity with bargaining unit contracts. Explain the function and use of the Department of Education School Food Service Handbook. 3 Explain the use of the School Food Service forms. Describe the use of the following, which are needed for School Food Service Menu Planning: Menu Planning Guide for School Food Service, Food Buying Guide for School Food Service and the Supplement to the Food Buying Guide for School Food Service. Demonstrate the ability to purchase and receive food in a School Food Service operation. Explain the use of Federal commodities in School Food Service menu. Explain the types of food services offered through the Department of Education. Explain the cost control system used in the School Food Service System. Explain personality traits that foster positive workplace relationships.
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5.00 Credits
2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in FSHE 102 (CULN 111); a grade of "C" or higher in FSHE 103 (CULN 112); a grade of "C" or higher in FSHE 120 (CULN 115); a grade of "C" or higher in FSHE 122 (CULN 150); a grade of "C" or higher in FSHE 212 (CULN 221), or consent of instructor/program counselor/department chai FSHE 294 provides students with a practical in-house internship experience that applies the knowledge, skill, techniques, managerial principles, and attitudes gained through prior studies to operate a food service operation. Upon successful completion of FSHE 294, the student should be able to: Demonstrate the ability to organize, operate, and manage a typical food service operation. Utilize information gathered through a market analysis; formulate a menu that will optimize the resources of the operation. Develop a cost-effective market plan. Compile high quality information required to make sound managerial decisions. Analyze data gathered to forecast, budget, and to formulate corrective actions in order to maximize both guest satisfaction and return on investment. Within this FSHE 294 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment normally found in the bakeshop or baking area. Perform mathematical computations related to foodservice operations. Demonstrate quality customer service. Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products. Operate equipment safely and correctly. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. Prepare for the transition from employee to supervisor. Evaluate styles of leadership and develop skills in human relations and personnel management. Apply the knowledge of the hospitality industry and career opportunities in the field. Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments. Apply the principles of menu planning and layout to the development of menus. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations. Apply knowledge of quality standards and regulations governing food products to the purchasing function. Receive and store food and non-food items properly. Apply the basic principles of sanitation and safety and be able to apply them in the food service operations. Reinforce personal hygiene habits and food handling practices that protect the health of the consumer. Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming, and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities. 4
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100; qualification for MATH 24. GEOG 101 is a survey of the global environment. Global patterns and processes of climatic, geomorphic, biological and soil systems are examined. Global environmental issues are explored in light of the concepts covered. Emphasis is placed on relating subject matter to Hawai'i and the Pacific. Upon successful completion of GEOG 101, the student should be able to: Identify the physical processes shaping the earth's surface. Demonstrate knowledge of and ability to apply scientific systems of measurement to describe natural phenomena. Interpret and use topographic and biophysical maps. Demonstrate knowledge of and ability to apply scientific principles, theories, and methods in the study of the global environment. Assess the impact of human societies on the environment. Critically analyze problems within the framework of the course and communicate this knowledge in written form.
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1.00 Credits
3 hours lab per week Prerequisite(s): Qualification for ENG 100; qualification for MATH 24. Corequisite(s): Credit or concurrent enrollment in GEOG 101. GEOG 101L is a laboratory survey course of the global environment. Included in the course are analysis of the natural environment through field and laboratory observation/experiments. Emphasis is placed on Hawai'i and on human modification of the environment. Upon successful completion of GEOG 101L, the student should be able to: Define a problem for study, gather and record data, analyze the data, arrive at appropriate conclusions and report the findings in written form. Use a variety of measuring instruments to gather environmental data. Demonstrate knowledge of and ability to apply the metric system, scientific notation, graphs, and geographic and basic statistical measurements. Demonstrate the ability to read and interpret graphs. Critically analyze problems within the framework of the course and communicate this knowledge in written form.
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100; qualification for MATH 24. GEOG 102 is a survey of the world's major cultural regions. Economic, environmental, social, and political conditions are explored from a geographic perspective. Emphasis is placed on Asia and the Pacific. Upon successful completion of GEOG 102, the student should be able to: Demonstrate an understanding of historical, social and environmental processes shaping the world's major cultural regions (Europe/Russia, North America, Middle and South America, Africa, Southwest Asia, South Asia, East Asia, Southeast Asia, Australia and the Pacific). Demonstrate knowledge of basic geographic terms, locations, concepts, theories, and methodology. Critically analyze international problems within the framework of the course using appropriate geographic methods and tools. Integrate geographic knowledge and research
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100; qualification for MATH 24. GEOG 151 provides a global thematic survey of human society and culture. Geographic distribution, historical development, and current issues in economic, resource, population, political, and environmental systems are examined. Emphasis is placed on relating subject matter to Asia, the Pacific, and Hawai'i. Upon successful completion of GEOG 151, the student should be able to: Identify major themes in human society and culture and be familiar with their distribution. Explain the nature, history, and diffusion of cultural and societal characteristics. Synthesize cross-cultural perspectives on current issues in population, economy, politics, language, religion, customs, and conflict. Demonstrate knowledge of and ability to apply geographic theory and scientific methodology to the study of human societies. Critically analyze problems within the framework of the course using appropriate geographic methods and tools and communicate this knowledge in written form.
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1.00 Credits
3 hours lab per week Prerequisite(s): Credit or concurrent enrollment in GG 101, GG 103 or GG 200. GG 101L is the study of rocks and minerals, interpretation of topographic and geologic maps, and exercises in the basic procedures of geologic investigations. Upon successful completion of GG 101L, the student should be able to: Demonstrate an understanding of the basic principles of geology. Identify the major rock and ore-forming minerals. Classify the common igneous, metamorphic, and sedimentary rocks. Use topographic and geologic maps to study landforms, structure, and geologic history of an area. Identify landforms and structures produced by various geologic processes. Do some of the mathematical calculations used in the subdisciplines of geology such as geomorphology, geophysics, sedimentology, and geochemistry.
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3.00 Credits
3 hours lecture per week Recommended Preparation: Qualification for ENG 100. GG 103 is a survey of Hawaiian geologic processes, volcanoes, rocks and minerals, landforms, groundwater and engineering problems. Field trips will be taken. Upon successful completion of GG 103, the student should be able to: Demonstrate an understanding of earth science principles, including aspects of physics, chemistry, and biology that are basic to man's current understanding of the earth. Discuss the earth's physical processes, particularly those that bear on the geology of the Hawaiian Islands and other Pacific islands. Recognize structures and products of volcanoes and other igneous phenomena. Recognize and explain the existence of products of marine and terrestrial sedimentation in Hawai'i. Recognize Hawaiian landforms produced by various weathering and erosion processes. Discuss man's association with the geologic environment, his vulnerability to geologic hazards, his dependency on natural resources such as groundwater, and the environmental effects of his activities. Discuss the important aspects of the regional geology of Hawai'i.
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