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  • RES 170: Food Service Sanitation

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a. This course will focus on the importance of sanitation in the food service industry. Students will gain an understanding of the causes of food-borne illnesses and learn how sound sanitation management practices can reduce disease as well as improve food quality and overall success of a restaurant operation. Details concerning food supplies, food handling, the facility and training with regard to sanitation will be included. The process of the HACCP food safety program will be presented and applied. Students will be expected to take the ServSafe certification exam through the Educational Foundation of the National Restaurant Association.
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  • RES 232: Catering Planning and Management

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours Fall Sem. A course that focuses on the planning, organizing, logistics, management of, execution and evaluation of on-premise and off-premise catered events. Students will learn the process used in developing a Banquet Event Order, including identification of customer needs, networking with various internal departments and outsource providers; design of a menu to match the desired outcomes of an event, as well as the customer service measurement devices that will make each event successful and a learning function at the same time.
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  • RES 330: Facilities Planning and Environmental Management

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours Spring Sem. This course focuses on designing systems for facilities. These designs include flow charting, built-in efficiencies in the conservation of human and other energies, and the quick, economical, and ecological disposal and recycling of packaging of other materials. It covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, engineering and architecture for foodservice facilities. Prerequisite(s): HOS 265 Hotel Practicum or CUL 260 Commercial Cooking and Catering.
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  • RES 431: Cultural Enology

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours Fall Sem. The course will examine the history, trends, production and taste qualities of wine as well as beer and spirits as related to wine. Students will research the influence of wine on the economic and social development of various cultures. They will also analyze trends and investigate the impact of wine on the hospitality industry. Students will compare characteristics of major types of wine, evaluate overall quality and formulate wine and food pairings based on general guidelines and personal taste. Prerequisite: Social Cultural Foundation and Structural experience
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  • SCI 299: Guided Research in Science I

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a This course provides students with the opportunity to conduct advanced study and research in a subject area within the fields of Natural Resources, Science and Liberal Arts that is if of particular interest to them. The study will be selected, designed and conducted by the student under the guidance of a faculty member. (3 hours lecture).? Prerequisite: Sophomore standing and permission of the instructor.
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  • SCI 398: Guided Research in Science II

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a This course provides students with the opportunity to conduct advanced study and research in a subject area within the fields of Natural Resources, Sciences and Liberal Arts that is of particular interest to them. The study will be selected, designed and conducted by the student under the guidance of a faculty member. Prerequisite: Junior standing or higher standing and permission of the instructor/advisor.
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  • SCI 399: Guided Research in Science III

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a This course provides students with the opportunity to conduct advanced study and research in a subject area within the fields of Natural Resources, Science and Liberal Arts that is if of particular interest to them. The study will be selected, designed and conducted by the student under the guidance of a faculty member. (3 hours lecture). Prerequisite: Junior standing and permission of the instructor.
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  • SCI 499: Guided Research in Science IV

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a This course provides students with the opportunity to conduct advanced study and research in a subject area within the fields of Natural Resources, Science and Liberal Arts that is if of particular interest to them. The study will be selected, designed and conducted by the student under the guidance of a faculty member. (3 hours lecture). Prerequisite: Senior standing and permission of the instructor.
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  • SOC 101: Sociology I

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours Fall/Spring Sems. Sociology I provides students with an introduction to the field of sociology, the social science discipline that places emphasis on human interaction. The course offers a systematic study of the relationships between people in groups and between groups and society. The importance of culture to human socialization is emphasized, thus allowing students to investigate the nature of relationships with people from different backgrounds. (3 hours lecture).
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  • SOC 102: Sociology II

    3.00 Credits
    Paul Smiths College of Arts and Science

    3 Credit Hours d.b.a. This is a continuation of Sociology I (SOC 101). Attention is given to contemporary social issues, their causes and solutions. Sociological principles learned in Sociology I are applied, and there is opportunity for more independent study. Social trends and social theories are covered. (3 hours lecture). Prerequisite: Sociology I (SOC 101).
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