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Course Criteria
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of techniques for decorative production of classical buffet. Industry standards such as aspic, chaud froid, en croute, timbales, pates, galantines, garniture may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2303/HM 303
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3.00 Credits
3 cl hrs, 3 cr Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurateurs and diverse cultural perspectives on American gastronomy. Prerequisite: HMGT 2303/HM 303
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3.00 Credits
3 cl hrs, 3 cr Analysis of the planning, design, layout and maintenance of facilities, including aesthetic, budget and marketing factors as they relate to hospitality facilities. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr A practical application of trends in events management. Study of organizing, arranging, operating and evaluating events in the hospitality industry through events participation. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
120 internship hrs, 3 cr Project-based work experience in the hospitality field. Student-initiated, pre-approved project benefiting student career goals as well as providing a necessary service for the workplace or official competition. Project timeline, progress reports, implementation and evaluation are part of the process. Prerequisite: AAS degree in either Travel and Tourism or Hospitality Management
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3.00 Credits
120 internship hrs, 3 cr Work experience in the hospitality field, defined as part-time, supervised employment. Each student is responsible for getting and keeping an appropriate supervisory position for the required period: a minimum of 120 hours for a minimum of six weeks. Measurable career objectives and related readings are defined in the initial meeting. Prerequisites: HMGT 3501/HM 501, HMGT 3502/HM 801, HMGT 3602/HM 602
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3.00 Credits
1 cl hr, 4 lab hrs, 3 cr Contemporary and classical cake production focused on banquet-style dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
3 cl hrs, 3 cr An overview of the dynamics of housekeeping operations in the Hospitality Industry. The foundations and applications of staffing, budgeting, purchasing and training will be explored. Special emphasis on financial responsibilities, human resource practices, labor relations, guest relations, operational procedures, cleaning and maintenance, décor and layout, quality control procedures and risk/safety management. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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2.00 Credits
2 cl hrs, 2 cr History, current and likely direction of restaurant management. Operations, marketing and personnel management as they affect community and marketplace trends. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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1.00 Credits
1 cl hr, 1 cr Safety and sanitation are essential to the health and well-being of staff and customers. Industry standards, through a systems approach to sanitation risk management, provide students with the nationally recognized HACCP (hazard analysis critical control point) certification. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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