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Course Criteria
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2.00 Credits
Prerequisites: Instructor Approval, MATH 0301 Fees: Laboratory Practical general training and experiences in the workplace. The College, with the employer, develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. The guided external experiences may be for pay or no pay. This course may be repeated if topics and learning outcomes vary. As outlined in the learning plan, the student will master the theory, concepts, and skills involving the tools, materials, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, and legal systems associated with the workplace. The student will also demonstrate ethical behavior, safety practices, interpersonal and teamwork skills, as well as appropriate verbal and written communications in the workplace.
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3.00 Credits
Prerequisites: ENGL 0300, MATH 0300, READ 0300 Notes: Offered in Spring, day and evening. A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include fi nancial budgeting and cost analysis empathizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures. The student will calculate food, beverage, labor, and all other pertinent cost percentages; develop and construct food service fi nancial statements and other relevant management and government reports; conduct fi nancial analysis of operating statements, costs, and percentages; explain procedures and controls used in food service operations; and demonstrate an ability to use technology in fi nancial applications.
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3.00 Credits
Prerequisites: HAMG 1321, ENGL 0300 Pre or Co-requisite CHEF 1400 Notes: Offered in Fall semester, day only. Principles, techniques, and applications for both on-premises, off-premises and group marketing of catering operations including food preparation, holding and transporting techniques. The student will discuss the roles of the offpremise versus the accommodator; explain the difference between pricing based on a multiplier, on projected cost analysis, and on competition; and organize, manage, and execute an off-premise catering project. Offered in Fall, day only.
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4.00 Credits
Prerequisite: MATH 0300, CHEF 1400, FDNS 1301, RSTO 1325, and 2301 Fees: Laboratory Notes: Offered in Fall and Spring semesters. A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. The student will develop menu plans, corresponding recipes and cost analysis, staffi ng, and food supply requisitions; execute menu plans using team strategy; manage relevant costs within budgetary constraints; complete pertinent administrative records; and critique quantity food service operations. Offered in Fall and Spring.
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2.00 Credits
Prerequisite: None Fees: Laboratory Private instruction in saxophone for those with no previous experience.
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2.00 Credits
Prerequisite: SAXO 1231 or Instructor approval Fees: Laboratory Continued study in saxophone performance at the intermediate level.
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1.00 Credits
Prerequisite: None This course is for the new student. It guides the student in the transition to college; its staff, facilities, services, policies and procedures. The course motivates students to become more actively involved in their education. All fi rst time college students, transfer students, and returning students who have earned less than 15 credit hours and who place at college level in READ, ENGL, and MATH or who need remediation in ONLY one of the developmental subjects must take SDEV 0170.
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3.00 Credits
Prerequisite: None This course is designed to increase the student's success in college by assisting the student in obtaining skills necessary to reach his/her educational objectives. Topics covered include: campus services, critical thinking, time management and stress, career exploration, college reading skills, test-taking and study techniques, library use, decision-making skills and communication skills. This course is primarily designed for all fi rst time college students, transfer students, and returning students who have earned less than 15 credit hours and who place in more than one developmental subject (READ, ENGL, and MATH) This course is strongly recommended for students in academic probation.
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3.00 Credits
Prerequisite: None This course is designed to achieve insights into the development and working of society. It includes a study and analysis of cultural factors which underlie social change, social organization, socialization, stratifi cation, social institutions, and social issues.
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3.00 Credits
Prerequisite: None Notes: Formerly SOC 1303. A survey of some of the major social problems of the present society: poverty, drug abuse, alcoholism, prejudice, discrimination, family disorganization, mental illness, energy sources, environment abuse, sexual deviance, and unemployment. Students who take SOCI 1306 may not take IDST 2371.
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