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CA 185: Foodservice Supervision
2.50 Credits
Mitchell Technical Institute
Training for first-line supervisors in the food service industry. Supervision of personnel includes hiring, training, evaluating, coaching, disciplining and terminating employees. Training provides information as a first-line employer. The supervisor's role and responsibilities are emphasized. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.
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CA 185 - Foodservice Supervision
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CA 187: Community Service
1.00 Credits
Mitchell Technical Institute
Community volunteer work outside the classroom. Students will be required to complete 20 documented hours of community service. Examples could include Taste of the Nations, food bank, serving meals at a shelter, etc.
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CA 187 - Community Service
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CA 188: Hospitality & Managment
2.50 Credits
Mitchell Technical Institute
This course is designed to prepare students for the many rewards and challenges of restaurant management including the "people side" of management. Communicating effectively, establishing a harassment-free workplace and building successful teams are three major areas of concentration. Leadership, time management, problem solving, scheduling, meeting preparedness, fair hiring practices and managing terminations are all discussed in this course.
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CA 188 - Hospitality & Managment
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CA 190: Internship
6.00 Credits
Mitchell Technical Institute
Experience in a commercial foodservice operation. Work in all areas of a commercial kitchen provides knowledge and skills of each position. The experience reveals the teamwork and responsibilities in a successful operation. Participation in banquet service is expected.
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CA 190 - Internship
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CA 200: Nutrition
3.00 Credits
Mitchell Technical Institute
Nutrition is the science of the nutrients in food and how they maintain the body. Students will learn the function of food ingredients and the aesthetic (flavor, texture, and aroma) profiles of food to create dishes that are both creative and delicious. How people taste food and increased awareness of nutritional standards and guidelines are the basis for study of proteins, fats and other lipids, carbohydrates, and vitamins, minerals and water.
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CA 200 - Nutrition
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CA 201: Quantity Foods III
3.00 Credits
Mitchell Technical Institute
Continuation of CA 181 Quantity Foods II.
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CA 201 - Quantity Foods III
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CA 202: Restaurant Food Service III
3.50 Credits
Mitchell Technical Institute
Continuation of CA 182 Restaurant Food Production and Service II.
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CA 202 - Restaurant Food Service III
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CA 203: Controlling Food Cost
2.00 Credits
Mitchell Technical Institute
Students will experience working with inventory control, recipe adjusting, pricing, and scheduling within a computerized foodservice management program. Financial reporting reflecting food costs, labor costs, sales income, and profit and loss statements is reviewed. Other topics discussed include food storage techniques, inventory pricing, waste reports, and controlling food cost in sales. Labor productivity including sales per person-hour is introduced.
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CA 203 - Controlling Food Cost
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CA 204: Quantity Foods IV
1.50 Credits
Mitchell Technical Institute
Continuation of CA 201 Quantity Foods III.
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CA 204 - Quantity Foods IV
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CA 205: Restaurant Food Service IV
1.50 Credits
Mitchell Technical Institute
Continuation of CA 202 Restaurant Food Production and Service III.
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CA 205 - Restaurant Food Service IV
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