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Course Criteria
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1.00 Credits
In this sophomore-level directed study, students are challenged to apply the knowledge and research skills acquired in their freshman year in the Henry Ford II Honors Program. Students work individually with a faculty member of their choice on a mutually agreed upon study topic. Students present summaries of their research before a meeting of Henry Ford II Honors Program students and faculty held at the end of the semester. Prerequisites: ENG 131 Honors, ENG 132 Honors and HONORS 151, and Henry Ford II Honors Program
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1.00 Credits
In this sophomore-level directed study, students are challenged to apply the knowledge and research skills acquired in their freshman year in the Henry Ford II Honors Program. Students work individually with a faculty member of their choice on a mutually-agreed upon study topic. Students present summaries of their research before a meeting of Henry Ford II Honors Program students and faculty held at the end of the semester. Prerequisites: ENG 131 Honors, ENG 132 Honors and HONORS 151, and Henry Ford II Honors Program
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1.00 Credits
In this sophomore-level directed study, students are challenged to apply the knowledge and research skills acquired in their freshman year in the Henry Ford II Honors Program. Students work individually with a faculty member of their choice on a mutually agreed upon study topic. Students present summaries of their research before a meeting of Henry Ford II Honors Program students and faculty held at the end of the semester. Prerequisites: HONORS 231, HONORS 232, and Henry Ford II Honors Program
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1.00 Credits
In this sophomore-level directed study, students are challenged to apply the knowledge and research skills acquired in their freshman year in the Henry Ford II Honors Program. Students work individually with a faculty member of their choice on a mutually agreed upon study topic. Students present summaries of their research before a meeting of Henry Ford II Honors Program students and faculty held at the end of the semester. Prerequisites: HONORS 231, HONORS 232, and Henry Ford II Honors Program
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3.00 Credits
An introduction to seminal works from a range of disciplines, including literature, philosophy, history, religion, anthropology, psychology, and science. Each "great work" will be explored in terms of its capacity notonly to assess issues crucial to its own era but also in terms of its power to illuminate the parameters of ethical, social, and cultural principles in the modern world. Prerequisites: ENG 131, open to non-honors students
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1.00 Credits
Examines the major grape varieties, the effect of soil and climate, classification system and the unique methods of various wine makers. Instruction focuses on the major wine producing area giving complete guidelines for reading a wine label as well as purchasing, storing, and serving. Note: 5 sessions course - see schedule for dates that the class meets.
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1.00 Credits
An advanced class for those students interested in examining varietal wines from many broad geographical areas. Students learn to identify alcohol, acid, sugar, and tannin in wines. Vintage and specialty wines are studied. This course provides information relating to the challenges of wine service in the hospitality industry. Suggested Prerequisites: HOSP 101 Note: 5 sessions course - see schedule for dates that the class meets.
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2.00 Credits
A study of food contaminants, bacterial growth, safe food storage, and safe food handling procedures, as well as procedures for scheduling, cleaning, sanitizing, and pest control for facilities and equipment. Students passing the examination given by the Educational Foundation of the National Restaurant Association at the completion of this course, are awarded the Serve Safe Food Protection Manager Certificate, which is recognized by the state health department. Note: Students are required to complete or concurrently enroll in HOSP 105 before enrolling in any culinary arts food preparation classes.
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3.00 Credits
Explores the art of cooking, including international dishes, fundamentals of ingredients, and catering techniques. This course stimulates the imagination, brings out originality, and perfects skills, from the initial concept to purchasing, preparation, and presentation of foods. Note: Chefs uniform required to be purchased for culinary lab - contact department on process to order uniforms before first class session.
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3.00 Credits
Surveys career opportunities in the hospitality industry. Presents hospitality as a single, yet interrelated industry, emphasing problemsolving tools rather than answers, and points out trends, past and present. The following areas will be explored: marketing, franchising, food service operations, hotel operations, and tourism.
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