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Course Criteria
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3.00 Credits
3 credits (Fall Semester) A comprehensive review of food and beverage service in various outlets. This course will address the principles and procedures of operating successfully in food and/or bever-age facility. Students will also be provided with information and tools to help them understand and apply strategies for im-proving guest relations inter-relationships between front and back of house staff, and developing labor and revenue control systems. A minimum of 15 hours working as a server in a din-ing establishment is required for completion of this course.
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9.00 Credits
9 credits (Fall Semester) Prerequisites: A grade of "C-" or better in CA 101 and CA 102 . Part III in the Professional Culinary Arts series. This course integrates the fundamental skills of culinary and baking learned in the first year with more advanced techniques. Speed in production, teamwork, presentation/plating, and development of flavor continue to be emphasized and expanded on. Topics to be addressed include: meat fabrication and cookery; advanced garde manger (hot and cold ho r d'ouevre s, galantine, ballotine, chaud-friod, pate, terrine, sausages, savory mousse, and cheese/fruit carving; advanced custard and creams; frozen desserts; fruit desserts and garnishes; and basic cakes and icings.
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9.00 Credits
9 credits (Spring Semester) Prerequisites: CA 101, CA 102; a grade of "C-" or better in CA 201. Part IV and the final class in the Professional Culinary Arts Series. This course integrates all culinary and baking skills learned to this point with more advanced techniques. Speed in development of flavor continue to be emphasized and expanded on. Students will incorporate procedures from all previous courses with an exploration of new topics includ-ing: International Cuisines, American Regional Cuisine, a la carte dining, cake assembly and decorating, candies, confections, and basic sugar work. CA 220 Purchasing and Cost Control 3 credits (Spring Semester) Prerequisites: BUS 120, BUS 130C, CA 143, CA 148, CA 250. This course addresses the fundamentals of selection, pro-curement, storage, receiving, issuing, and cost controls used by food service establishments. Principles of purchasing and management cost controls will be examined for their effect on the profitability of hospitality operations. The class will include an introduction to computer software used throughout the industry for inventory and purchasing. CA 230 Nutritional Cooking 2 credits (Fall Semester) Prerequisites: A grade of "C-" or better in CA 101 and CA 102 . This course introduces students to the basic elements of nu-trition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the prin-ciples of nutrient needs throughout the life cycle to menu planning and food production.
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2.00 Credits
2 credits (Spring Semester) Prerequisites: BUS 120, BUS 130C, CA 148, CA 250. This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Throughout the semester, students will examine and analyze various models and learn how changes to the menu can markedly increase/decrease sales, create interest, meet individual tastes and nutritional needs, and be used as an important sales and marketing tool.
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3.00 Credits
3 credits (Fall Semester) Prerequisite: CA 148. This course explores management/operation of beverage service in today's competitive hospitality industry. Empha-sis is placed on: knowing your product, the relationship between beverages and food, equipment and procedures for operating a beverage service, laws and procedures related to responsible service of alcohol, and the process of implement-ing internal control systems. Topics include: learning the basic production processes for distillation and fermentation; distinguishing wines by grape and/or fruit, origin/growing region; various types of spirits and mixology; comparison of different types of beers, profitability of nonalcoholic beverag-es; safety and sanitation; staffing and supervision; liabilities and the guest; regulations within the industry; promoting the operation; and monitoring costs and profits.
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2.00 Credits
2 credits (Spring Semester) Prerequisite: CA 148. A continuation of CA 148. This course addresses the func-tion of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in su-pervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermenta-tion, distinguishing wines by grape and/or fruit, origin/ growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing inter-nal control systems.
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3.00 Credits
3 credits (Intermittently) Prerequisites: Completion of CA 101 and CA 102, or documented equivalent industry experience. Must maintain a grade of "B-" or better in both classes. This course is an integration of techniques and theory learned in courses in the first two semesters with 140 hours of practical work experience in a food service operation. Students benefit from this experience in production and interaction with other professionals by being offered a chance to hone their skills in preparation, build networking relationships, and realize career goals and/or potentially further their job experience or advancement opportunities within the industry.
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3.00 Credits
3 credits (Spring Semester) Prerequisites: Completion of CA 101 and CA 102, or documented equivalent industry experience. Must maintain a grade of "B-" or better in both classes. This course is a comprehensive application of techniques and theory learned throughout the course of study incor-porated with 140 hours of practical work experience in a food service operation. Students benefit from this experi-ence in production and interaction with other professionals by being given an opportunity to hone their technical and management skills, build networking relationships, and realize career goals.
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1.00 Credits
1 credit (Fall and Spring Semesters) Prerequisites: CMPA 100T or instructor's consent. This course provides a quick step-by-step introduction to the terminology, concepts and techniques used in the windowing environment. It is designed for the novice and experienced computer and windows users who want a basic understanding of the capabilities of the windows environment and the applications contained in Microsoft' s Windows software package.
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1.00 Credits
1 credit (Intermittently) Prerequisite: CASC 102T. A course covering the basics of the Microsoft Word for Windows including creating, saving, retrieving, and editing documents; line, character, and page formatting, and using the Speller/Thesaurus.
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