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Course Criteria
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3.00 Credits
Distilled spirits manufacturing, quality criteria, and sensory standards. Lab fee required. Prerequisite: 21 years of age. 3 credits.
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3.00 Credits
Inflight food service operations and the logistics involved in successfully meeting the needs of airlines for food services. Discusses industry developments, equipment, products, inflight kitchen structures and operations, contracting and communicating with airlines, and other operational concerns and constraints. Prerequisite: FAB 160. 3 credits.
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3.00 Credits
New World wines manufacturing, quality criteria, and sensory standards. Focus on wines from the U.S., Canada, Central America, South America, Mexico, Australia, and New Zealand. Lab fee required. Prerequisite: 21 years of age. 3 credits. 276 College of Hotel Administration
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3.00 Credits
Old World wines manufacturing, quality criteria, and sensory standards. Focus on wines from Europe and the Mediterranean. Lab fee required. Prerequisite: 21 years of age. 3 credits.
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6.00 Credits
Series of special courses designed by faculty from academe and industry. Uses lecture, demonstration, and lab exercises to present topics in a) Various cuisines and culinary styles, b) Back-of-the-house operations and management, c) Front-ofthe- house operations and management, d) Field experience, e) Property management or engineering, f) Finance, g) Specialized food production, h) Food science. Lab fee required. May be repeated for a maximum of six credits. Prerequisite: FAB 160. 3 credits.
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3.00 Credits
Basic principles of beer production. Primary focus on manufacturing, quality criteria, beer styles, and sensory standards. Evaluation by tasting is an integral part of the course. Lab fee required. Prerequisite: 21 years of age. 3 credits.
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3.00 Credits
Management of food and beverage operations within the recreation industry, considering concessions operations in a variety of venues. Emphasizes logistical, inventory, financial, cash control, and human resource considerations inherent to successful concessions operations. Includes classroom work and hands-on experience. Prerequisite: FAB 160. 3 credits.
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3.00 Credits
Enables food service professionals to plan menus for specific nutrition-related conditions and to answer questions regarding current nutrition issues. Covers consumption trends, nutrient needs of general and specific populations, relationships between nutrition, health and diseases, and menu/recipe modifications. Students complete a computerized diet self-analysis program. Prerequisites: FAB 101, FAB 159 and junior standing. 3 credits.
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3.00 Credits
On-site internship in a commercial or noncommercial food and beverage operation. Seminars and/or reports required. Lab fee required. Corequisite: Culinary arts, beverage management, foodservice management, hospitality management majors only. Prerequisite: TCA 201. 3 credits.
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3.00 Credits
Second or unique internship in a commercial or noncommercial food and beverage operation. Lab fee required. S/F grading only. Corequisite: Culinary arts, beverage management, foodservice management, hospitality management majors only. Prerequisite: TCA 201. 3 credits.
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