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HLT 215: Personal Stress & Stress Management
2.00 - 3.00 Credits
Rappahannock Community College
Provides a basic understanding of stress and its physical, psychological, and social effects. Includes the relationships between stress and change, self-evaluation, sources of stress, and current coping skills for handling stress. Lecture 2-3 hours per week. (2-3 cr.)
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HLT 230: Principles of Nutrition & Human Development
3.00 Credits
Rappahannock Community College
Teaches the relationship between nutrition and human development. Emphasizes nutrients, balanced diet, weight control, and the nutritional needs of an individual. Lecture 3 hours per week. (3 cr.)
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HRI 106-107: Principles of Culinary Arts I-II
3.00 Credits
Rappahannock Community College
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week. ( 3 cr) ( 3 cr)
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HRI 115: Food Service Managers Sanitation Certification
1.00 Credits
Rappahannock Community College
Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student's name is entered in the Foundation Registry.) Lecture 1 hour per week. (1 cr.)
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HRI 115 - Food Service Managers Sanitation Certification
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HRI 120: Principles of Food Preparation
4.00 Credits
Rappahannock Community College
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week. ( 4 cr.)
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HRI 125: Principles of Commercial Food Preparation
3.00 Credits
Rappahannock Community College
Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments and proper use of equipment. Presents and solves problems in expanding and converting recipes, using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Prerequisite HRI 120 or departmental approval. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. (3 cr.)
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HRI 134: Food and Beverage Service Management
3.00 Credits
Rappahannock Community College
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week. ( 3 cr.)
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HRI 140: Fundamentals of Quality for the Hospitality Industry
3.00 Credits
Rappahannock Community College
Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer's perspective. Lecture 3 hours per week. (3 cr.)
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HRI 154: Principles of Hospitality Management
3.00 Credits
Rappahannock Community College
Presents basic understanding of the hospitality industry by tracing the industry's growth and development, reviewing the organization and management of lodging, food, and beverage operations, and focusing on industry opportunities and future trends. Lecture 3 hours per week. (3 cr.)
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HRI 158: Sanitation & Safety
3.00 Credits
Rappahannock Community College
Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food-borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week. (3 cr.)
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