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Course Criteria
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3.00 Credits
This course covers travel promotion, suppliers, the environment of the industry, service, entertainment, accommodations and the future of tourism.
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3.00 Credits
This course covers the foundations of lodging management, lodging structures, front office, human resources, food and beverage, housekeeping, maintenance and accounting.
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3.00 Credits
The student works with the faculty in designing, implementing and evaluating a special foodservice project. The student meets with the faculty on a regular basis for consultation, information and evaluation. This experience updates and improves skills in a particular area and/or helps the student learn new skills.
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4.50 Credits
This course creates an industry-driven learning environment in which a small community of accomplished culinary students will apply and expand their accumulated knowledge while working side by side with chef-instructors, restaurant professionals, and other industry leaders. A broad, multi-disciplinary approach will be used to complete a culinary-based client-centered consulting project. Possible projects include but are not limited to: restaurant openings, recipe development, employee handbooks, training manuals, menu design and development, kitchen layout, event planning, concept development. Students will need flexibility in their scheduling, a commitment to team-based learning, advanced culinary skills, solid business etiquette, and great organizational abilities in order to be successful in this course. Industry professionals with project proposals should contact: 402-457-2510
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4.50 Credits
A broad, multi-disciplinary approach will be used to develop food-related media pieces including but not limited to: cookbooks, television programs, magazine articles, commercial art, and radio programs. The members of the studio will select and create a professional quality media piece for distribution. Students will need flexibility in their scheduling, a commitment to team-based learning, advanced culinary and/or media development skills, and great organizational abilities in order to be successful in this course.
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3.00 Credits
This course is required for all those wishing to participate on Culinary Competition Teams through the Institute for the Culinary Arts at Metropolitan Community College. The course will introduce students to the rigors of professional culinary competition as sanctioned by various organizations including: the American Culinary Federation, the Research Chefs Association, and the Retail Baker's Association. Students will develop competition quality menus, refine their culinary skills, apply knowledge obtained throughout the culinary arts curriculum, foster team-building skills, and gain exposure to their regional and national contemporaries. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations.
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3.00 Credits
Designed for students pursing excellence through participation on the Culinary Competition Team. These courses are a continuation of the skills and knowledge introduced in CHRM 2970. Prerequisites CHRM 2970
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4.50 Credits
The student participates in the daily supervision and management of the kitchen and dining area. The course focuses on interpersonal skill development, menu planning and quality control. Prerequisites CHRM 2110, CHRM 2130, and CHRM 2550 or CHRM 2475
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40.00 Credits
Through goal directed practice in a food related establishment, students apply classroom knowledge and skills. Based on state guidelines, students must complete 40 hours of work for each credit hour in this course. Prerequisites HMRL 1010 and CHRM 1999 and have instructor's approval. Culinology transfer students must take CHRM Students wishing to register for internship courses should call 457-2510 before registering.
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4.50 Credits
Provides students practical experience in the operation of the retail bakery from the perspective of a student manager. This experience includes bakery menu planning, product packaging, displaying and pricing, quality and cost control as well as customer service and relations. These duties will tie into classroom work (sanitation, nutrition, purchasing, cost management, supervision) in a practical way. Prerequisites CHRM 2280
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