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Course Criteria
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2.00 Credits
This course provides students with an introduction to food services and operations. It offers a historical background of the development of food services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. An opportunity to obtain ServSafe Food Handler certification is also provided to the student. ServSafe Food Handler certification integrates basic food safety, personal hygiene, cross-contamination and allergens, time and temperature guidelines, cleaning, and sanitation into the food service operations curriculum.
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2.00 Credits
This course addresses the need to better understand hospitality and tourism consumers in an increasingly competitive marketplace. Students study how to verify the needs and wants of consumers, tailor the product-service mix to satisfy those needs and wants and promote the mix to maximize income. Key marketing strategies are addressed, as well as the interrelationships between marketing, sales, advertising, and promotions, and their significance on consumers.
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2.00 Credits
This course provides students with the basic skills to function as the operator/manager of the beverage area of a hospitality/tourist related business. An introduction to beverage services and operations provides a historical background of the development of beverage services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. Students are provided the opportunity to obtain TIPS training and online certification addressing concerns specific to bars, restaurants, nightclubs, private parties, hotels, and other on-premises locations where alcohol is served by drink. TIPS certification is designed to teach students to prevent intoxication, drunk driving, and underage drinking among people whom they sell or serve alcohol.
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3.00 Credits
This course exposes students to the latest revenue management strategies, tactics and trend concerned with optimizing financial results, especially prevalent in industries like?hospitality and tourism, which must contend with high fixed costs and a perishable inventory. Students will be introduced to budgeting processes from revenue forecasting to cash flow.
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2.00 Credits
This course is an event planner's guide to the management of catered events. Food and beverage are the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This course helps event, meeting, and convention planners save money, negotiate contracts, manage catering personnel, and successfully manage the food and beverage aspects of their event. This course will cover a broad expanse of topics from styles of service, to on premise and off premise considerations, to food and beverage contract negotiations. Students will design a catered event and learn how to book and manage a function from inception to completion.
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4.00 Credits
This course introduces students to the planning phase of event delivery to diverse and inclusive audiences. Students will utilize tools, analytics, and techniques in both the direct supply and facilitation of a planned experience. An event is all about people - people coming together to create, operate, and participate in an experience. In that vein, the course explores the supplier solicitation and selection process, as well as vendor relations, and discusses human resources management issues as they relate to staffing, volunteers, and participants. Finally, it examines the performance reviews, evaluation techniques, and knowledge management strategies that help the professional event coordinator to continually improve his or her own performance. Techniques to assist students with meeting demanding deadlines and resolving conflicts will be discussed. Students will practice vendor coordination skills, while reviewing important aspects of contracts. Students will design an event and learn how to book and manage a function from inception to completion.
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3.00 Credits
This course explores race and ethnic relations in a global context while covering groups and issues in the United States. The course analyzes the dispositions, traditions, and bodies of knowledge associated with past and contemporary expressions of cultural beliefs, behaviors, and experiences. It emphasizes the interdependence of human societies by identifying the conditions, beliefs, behaviors, and practices of a variety of cultures. The importance and relevance of the growing ethnic diversity in a variety of societies are examined while ethnic conflicts throughout the world are compared. (updated Oct 2010)
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3.00 Credits
This course examines the impact of the social construction of gender in societies worldwide. The course covers numerous topics from various feminist perspectives, including concepts of privilege and inequality, how gender is learned, women?s sexuality, work, religion, health, family, violence against women, and activist movements.
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6.00 Credits
This course is the first in a series of four classes required for the State Supervised Apprenticeship program. This course provides students with an understanding of heating ventilation and air conditioning, specifically basic construction and safety. These principles are the foundation of all National Center for Construction Education and Research (NCCER) courses. Topics include safety, math, hand tools, power tools, construction drawings, rigging, communication skills, employability skills, and materials handling. This course emphasizes safe work procedures and will provide students a foundation for more technical areas of study.
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6.00 Credits
This course is the second in a series of four classes required for the State Supervised Apprenticeship program. This course provides students with an understanding of basic Heating Ventilation and Air Conditioning. These principles are the foundation of all higher level HVAC courses. Topics include commercial air systems, vents, flues, introduction to hydronics, air quality equipment, refrigerant handling, alternating current, basic electronics, intro to control circuit troubleshooting, equipment troubleshooting, heat pumps, installation and maintenance, and duct systems. This course emphasizes safe work procedures and will provide students a foundation for more technical areas of study.
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