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Course Criteria
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3.00 Credits
1 cl hr, wkly seminar, 105 internship hrs, 3 cr This course is an elective designed to give students a general field experience in a health service organization or in an area of specialization, based on the student's area of interest or professional concentration. Students will have the opportunity to apply their formal education to actual work situations, in an effort to ease the transition from the classroom to the work environment. Class hours will focus on the strategic management of health care organizations and the sharing of information with other participants in the course. Prerequisites: HSA 3602/HL 602, HSA 3620/HL 620 and department approval required.
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3.00 Credits
3 cl hrs, 3 cr An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Prerequisite: CUNY certification in reading and writing; corequisite: MAT 0605/MA 065
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3.00 Credits
3 cl hrs, 3 cr A three-part foundation for food and beverage management, focusing on Sanitation, Culinary Math and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification. Prerequisite: CUNY certification in reading, writing and mathematics
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3.00 Credits
3 cl hrs, 3 cr Operational view of the front office and rooms operations. Emphasis on learning the basic terminology, technology, concepts and functions of the rooms division in relation to other key departments within the hotel. Prerequisite: CUNY certification in reading, writing and mathematics
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3.00 Credits
3 cl hrs, 3 cr Application of cost- control methods, cost/volume/profit relationship to food and beverage revenue. Principles of purchasing, determination of costs over time, inventory turnover rates, portion controls, forecasting and pre-control methods, comparison of actual and standard costs are topics of discussion. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
1 cl hr, 3.5 lab hrs, 3 cr Practical application of foundations of culinary terminology and techniques in professional kitchen. Emphasis on proper use of knives, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure and flavoring. Development of professional attitude and demeanor. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
1 cl hr, 3.5 lab hrs, 3 cr Practical application of foundations of baking and pastry terminology and techniques in professional bake shop. Emphasis on proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of breads for dining room service. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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3.00 Credits
3 cl hrs, 3 cr A balance of basic accounting theory and practice, tailored to the special needs of hospitality service industries. Study of all phases of the accounting cycle from the transactional analysis to the accountant's worksheet and presentation of financial statements. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Reinforcement of foundation terminology and techniques in a production laboratory for dining room service. Practice of basic skills, safety and HACCP sanitation procedures, professional attitude and demeanor. Students rotate through kitchen stations with appropriate responsibilities, communication and supervisory skills. Practical applications of recipe conversion, butcher and cooking yield tests, cost controls, recipe structure and flavor elements are analyzed. Prerequisites: HMGT 1202/HM 202, HMGT 1203/HM 203
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