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Course Criteria
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3.00 Credits
(3 credits) Prerequisites: HMS 251, ENG 01, ENG 05 if required by individual student's placement. Focuses on the process for interviewing substance abuse clients. Includes intake, assessment, handling denial, and ending the interview. Teaches skills for writing short-term goals and treatment plans with emphasis on accountability. Examines various reporting devices. Lecture 3 hours per week.
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3.00 Credits
(3 credits) Prerequisites: ENG 03, ENG 05 if required by individual student's placement. Supervised observation at selected social service agencies, human services centers, or rehabilitation programs/ institutions. Program is coordinated by the college. Credit/work ratio not to exceed 1:5 hours. May be repeated for credit.
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3.00 Credits
(3 credits/3credits) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Lecture 3 hours per week.
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1.00 Credits
(1 credit) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and organizational skills. Lecture 1 hour per week.
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1.00 Credits
(1 credit) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. 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.
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3.00 Credits
(3 credits) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. Lecture 3 hours per week
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3.00 Credits
(3 credits) Prerequisite: ENG 05 if required by individual student's placement. 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 3 hours per week.
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3.00 Credits
(3 credits) Prerequisite: ENG 05 if required by individual student's placement. 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.
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4.00 Credits
(4 credits) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Studies housekeeping and engineering departments of a hotel. Emphasizes organization, staffing, scheduling, staff development, cleaning materials and procedures, preventive maintenance, refurbishing, design, safety, and computer applications. Lecture 4 hours per week.
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3.00 Credits
(3 credits) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Supervised on-thejob training in selected business, industrial or service firms coordinated by the college. Lecture 3 hours per week.
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