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Course Criteria
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3.00 Credits
Examines the principles, processes, and theories of beverage service. Analysis of methods of alcoholic beverage production and examination of categories of spirits, malt beverages, and wine, as well as legal concerns of service. Development and marketing of beverage operations are discussed. Includes voluntary tasting and evaluation of alcoholic beverage products.
Prerequisite:
Verifiable proof of 21 years of age or permission
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3.00 Credits
All Student must be 21 years of age or older. A study of the wine growing regions, production, processing and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, the techniques of proper wine service and responsible alcohol service.
Prerequisite:
All students must be 21 years of age or older
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3.00 Credits
Addresses the art of brewing beer, beer styles, brewing equipment requirements, responsible alcohol service, beer and food pairing, sales and marketing. Students will visit local breweries and brew pubs. Students are required to attend 3 day long field trips.
Prerequisite:
Verifiable proof of 21 years of age or older
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3.00 Credits
Explores grape varietals and production procedures. Analyzes PH level of the soil, vineyard floor management (VFM), climate, water run-off, sun, vineyard design, safety, and security as well as maintenance of the expense associated with a vineyard. Exposes students to the difference between the terroir surrounding California's (Napa & Sonoma Valley's) Upstate New York's (Finger Lakes), France's (Bordeaux Region), Italy's (Tuscany Region) and Pennsylvania's (Lake Erie Region).
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3.00 Credits
Discussion of contemporary issues within the hospitality industry. Students write a series ofopinion / reaction papers to presented discussion topics.
Prerequisite:
ENGL 101
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4.00 Credits
Emphasizes restaurant front and back-of-the house operations management. Examines researching, planning, preparing and present theme-oriented meal showcasing selected domestic and international cuisine in the Allenwood Restaurant. Focuses on operations of employees and managers within department food and beverage operation.
Prerequisite:
HOSP 330
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3.00 Credits
Course provides the student with the opportunity to integrate and apply hospitality operations management concepts into the development of a working hospitality business model.
Prerequisite:
Senior Status and Instructor permission.
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1.00 - 6.00 Credits
Special Topic courses are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 481 are primarily for upper-level undergraduate students.
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3.00 - 12.00 Credits
Provides practical experience in the hospitality industry with approved internship sites. May be scheduled only after consultation with the department internship coordinator. Requirements include rotating through three industry appropriate departments, specific to their career interests that give students a broad view of the various management systems in the organization, a work diary, and final report. See internship coordinator for more information.
Prerequisite:
HOSP 493
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3.00 Credits
An introductory course designed to provide students with a fundamental understanding of computers. The course familiarizes students with the interaction of computer hardware and software. Emphasis is placed on the application of microcomputers, the use of productivity software (word processing, spreadsheet management, file and database management, presentation graphics, web browsers, search strategies, and e-mail), and the social and ethical aspects of the impact of computers on society. Note: Cross-listed as BTED and COSC 101. Any of these course may be substituted for each other and may be used inter- changeably for D or F repeats but may not be counted for duplicate credit.
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