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Course Criteria
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3.00 Credits
This course introduces students to human behavior as it relates to business. Topics include leadership, communication, status, decision making, motivation, and personnel problems. This course is intended for students majoring in business and others interested in a business setting such as managers, supervisors, and work team members.
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3.00 Credits
This course is a study of the elements involved in successfully operating a small business. Key issues include human resource management, marketing for small business, and legal issues. This course is intended for the student who plans to major in Business Studies or Business Management. This course is also intended for students from any discipline who are interested in owning or operating a small business.
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3.00 Credits
This course covers business organization and management fundamentals. Topics include business planning, leadership, productivity, managerial ethics, and corporate social responsibility. This course is intended for students majoring in business and for others interested in a business setting such as managers and supervisors.
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1.00 - 4.00 Credits
Program of on-the-job learning experiences for students employed in a job related to their major or their educational goals. The combined maximum credit for all work experience courses from all disciplines may not exceed 16 units.
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1.00 - 3.00 Credits
For advanced students in business who wish to pursue special problems and projects relating to their particular subject area. The student meets with the instructor at specific intervals and is expected to do primary research, analyze problems and submit reports. This course may be taken four times with different content for a maximum of six units.
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3.00 Credits
This course provides safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. The student receives a San Diego County food handler card and a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course. This course is required for all Culinary Arts/Culinary Management students and is to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department.
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3.00 Credits
This course provides basic terminology and methods of food production and an understanding of the physical, chemical, and biological characteristics of food. The variety of basic and specially prepared foods served in hotels, restaurants and other types of food service establishments are introduced, and hierarchy of culinary positions is also presented. Food grades and standards of quality for finished products are presented. This is a beginning course for students with an interest in culinary arts/culinary management.
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4.00 Credits
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, and safety procedures, using weights and measures, and interpretation of recipes. Product identification, basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided the hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
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1.00 Credits
This course is a practical, hands-on study of basic commercial cooking techniques. Emphasis is placed kitchen and restaurant operations, including safety and sanitation. Students prepare meals in a commercial kitchen setting. This course is designed for students majoring in hotel management or dietary services, and anyone interested in basic commercial kitchen operations.
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3.00 Credits
This course covers the key aspects of menu planning essential to building a menu or complete concept and operation of a foodservice facility. The principles of planning a menu are presented, from concept development and design mechanics to menu pricing and marketing issues. Each menu element is analyzed as it applies to foodservice operations, balanced presentation, and profitability. Various types foodservices are presented for hotels, restaurants, foodservice facilities, and catering situations. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
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