|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
A theoretical study of baseball from a coaching standpoint; study of fundamentals and team play; methods of teaching fundamentals; team organization. (3,3,0)
-
4.00 Credits
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4,2,4)
-
3.00 Credits
An introduction to the hospitality and tourism industry. Discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. (3,3,0)
-
3.00 Credits
Basic principles of microbiology, sanitation, and safety for a food service operation. The course studies the environmental control application through the prevention of food - borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. (3,2,2)
-
4.00 Credits
Principles of organizing and managing a food and beverage operation. (4,2,4)
-
3.00 Credits
A systematic approach to room's division management in the hospitality industry including front office management and housekeeping operations. (3,2,2)
-
4.00 Credits
Leadership and management skills necessary for success in hospitality and tourism management. The course addresses computer based management systems. (4,2,4)
-
3.00 Credits
Activities associated with organizing, booking, and conducting group tours. (3,2,2)
-
3.00 Credits
A detailed exploration of travel agency operation to include physical structure, staffing needs, legal implications, interaction with travel and lodging, and accreditation. (3,2,2)
-
3.00 Credits
Location, currency, port of entry, and form of governments in various countries around the world. Exercises involve itinerary planning, knowledge of time zones, and familiarity of the countries' natural, cultural, and entertainment attractions. (3,2,2)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|