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Course Criteria
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3.00 Credits
(formerly HS-H103) 3 cr. An exploration of the stages of death and dying. Special emphasis will be placed on understanding grief and loss. The course will focus on the following: the dying person, sudden death and the effect on the family, cultural and economic issues, the broad moral aspects of death, and other related problems. (Spring)
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3.00 Credits
(formerly HS-H203) 3 cr. Prerequisite: HSE*H101 with a grade of "C" or better . This is a systematicstudy of the basic principles, methods, and current techniques employed in assessment, planning, interviewing, counseling, contracting, and interventions. The course develops student self-awareness of personal values and professional ethics. Students are expected to learn through theory and classroom application of interactional skills. (Fall/Spring)
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3.00 Credits
(formerly HS-H291) 3 cr. Prerequisites: HSE*H101, 202,with a grade of "C" or better. Successfulcompletion of 6 credit hours in Behavioral Sciences, ENG*H101, or permission of the Human Services Coordinator or Division Director. Work experience in a human service agency is a major component of this required course. The student will have the opportunity to apply the values, concepts and skills acquired in the introductory and other HS courses. This activity will be conducted under the supervision of the faculty coordinator and the professionals in the agencies in which the students are placed. (Fall/Spring) The course consists of: 1. 160-hour Field Work Experience 2. Weekly Field Work Seminar
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3.00 Credits
(formerly HM-H101) 3 cr. An orientation to the business of hospitality and its various systems including restaurants, hotels, and institutions. The course surveys the hospitality industry's history, current business and career trends, operations management and organization, and forces shaping the future of the industry and its place in the economy.
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3.00 Credits
(formerly HM-H105) 3 cr. A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.
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3.00 Credits
(formerly HM-H106) 3 cr. Prerequisite: HSP*-H101. A continuation and application of the culinary techniques and knowledge acquired in HSP*H101 through the planning and preparation and group service of advanced menus. Discussion of meat, poultry, and fish identification, fabrication, and purchasing specifications, as well as food costing and menu pricing.
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3.00 Credits
(formerly HM-H103) 3 cr. An in-depth coverage of commercial food service sanitation resulting in certification as required by Connecticut law. Included are proper food handling procedures in receiving, storage, preparation, purchasing and service, as well as staff training and quality control. Housekeeping systems, procedures and facility maintenance in lodging are examined.
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3.00 - 8.00 Credits
(formerly HM-H100) 1 cr. Not open for credit for students who have successfully completed HSP*H108. Designed for the non-degreee students employed in the food service industry. Aspects of applied commercial food service sanitation resulting in nationally recognized certification as required by Connecticut law. Prevention of food-borne illness, sanitary procedures in the protection and service of food to the public, laws and regulations, sanitary design and employee training will be discussed. Eight weeks.
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3.00 Credits
(formerly HM-H125) 3 cr. Botanical study of the grape (vitis) and principles of enology (wine making) are studied and practiced. Students also explore viticultural (grape growing) techniques used throughout the world, and gain experience in the on-campus experimental vineyard. Wine tasting sessions included. Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.
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3.00 Credits
3 cr. An in-depth coverage of the science and art of growing grapes, including all aspect of the physical vine life cycle and cultural considerations throughout human history. Other topics include biology, anatomy, climatic influences, and varietal and hybrid growing characteristics. Handson instruction is provided at the campus vineyard where vineyard management is performed. Further instruction and practice in winemaking is offered. Per Connecticut State Law, persons under the age of 21 are notallowed to consume alcoholic beverages.
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