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Course Criteria
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3.00 Credits
3 Credits, 3 Hours This course introduces bar and beverage management and encompassing planning. The course devotes a considerable amount of time to product knowledge with regard to beer, spirits and wine.
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3.00 Credits
3 Credits, 5 Hours Prerequisite: HOS 104 Basic concepts and techniques of food preparation are elaborated and advanced skills presented as students plan and prepare complete menus, learning standard menu terminology. Management skills and equipment use are stressed and students gain competence in professional supervision of food production and service.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course is designed for those students wanting to explore the visitor industry. Receptive tourism infrastructure and promotional partnerships are highlighted. Convention and visitor bureau operations and organization are discussed. The concept of service as an attitude is emphasized. Students complete a destination development project, which includes the creation of a local tour package and promotional literature.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course introduces students to proper food handling during all stages of preparation and storage. Food-borne illnesses and safety aspects of food service operations are emphasized. Upon successful completion of the course, students may be eligible for certification by the Educational Foundation of the National Restaurant Association.
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3.00 Credits
3 Credits, 5 Hours Prerequisite: HOS 108 This is an elective course within the Hospitality curriculum. It will provide students with hands-on training in all areas of professional baking. It will provide advanced technical baking skills and a study of regional ingredients and techniques as they pertain pastry and bread making.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 and HOS 102 This course introduces the students to the menu as a document influencing most functions of a food service operation. It also stresses the menu as an important component of a promotional program and as a management tool for directing and controll i ng the busi ness. It then focuses on the optimal planning and organizing of kitchen and dining areas. Topics include: selection of equipment, space arrangement and layout in relation to workflow, lighting, color, and décor of interior spaces.
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3.00 Credits
3 Credits, 5 Hours Prerequisite: HOS 104 or permission of the Discipline Coordinator This course covers planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Consideration is given to preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger. Students prepare breakfast and pantry foods. Management skills and equipment utilization are stressed and the student gains competence in the use of culinary terminology and professional food production. Full uniform is required.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course concentrates on organizing, arranging and executing special events. There is particular emphasis on meetings, trade shows and conventions. The administration, coordination and marketing involved in event management will be explored in depth, along with the necessary fundamentals of budgetary constraints and legal and ethical considerations.
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3.00 Credits
3 Credits, 3 Hours This course introduces students to the resurgence of river towns in the Hudson Valley. Examination of the revitalization of Haverstraw, Nyack, Yonkers and Piermont as well as others will be explored in-depth, concentrating on the impact to the hospitality industry. Students will have the opportunity to explore career opportunities that have emerged from the revival of these towns.
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3.00 Credits
3 Credits, 3 Hours (Cross-listed with PDA 220) This course is intended to teach the student the historical, geographical and cultural influences on the development of American cuisine. It presents the influence of cultural diversity on present food and beverage habits and how they have asserted themselves in the American "salad society." There is detailed discussion of the influence of religion, history and nutritional needs on the American table. The use of foods, meal patterns and food related health concerns is used to explain how stereotyping continues to be problematic in America. Finally, gender and ethnicity issues occurring in the food business are explored.
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