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Course Criteria
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2.00 Credits
Students are assigned to a fully-equipped, modern, professional kitchen. Full course a la carte menus are produced according to the seasonal availability of fresh foodstuffs in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressure of "line cooking."Menus for this course are composed of continental dishes, including variations of basic formulas and the transformation of fundamental food products to new and diversified dishes. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. Students in this class will be preparing and cooking food for the College's restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 112 or consent of department F
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2.00 Credits
This course is a continuation of Classical Cuisine I. Menus prepared are composed of more elaborate continental dishes and international cuisine. Students in this class will be preparing and cooking food for the College's restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 112 or consent of department S
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2.00 Credits
This course introduces the basic theory, techniques and recipes of classical pastry making. Students will produce regional desserts, pastries, and breads from across the United States. A variety of decorating techniques are taught and utilized to finish cakes and pastries. Proper use of baking tools and equipment is also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 119 or two years of baking experience F
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2.00 Credits
This course provides students with the opportunity to expand and refine their baking skills and builds upon the methods learned in previous baking classes. Students will produce breads and desserts from around the world, including baked goods from France, Italy, Austria, Greece, and England. Advanced techniques in cake decorating, chocolate work and sugar boiling are also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. PR: HOT 259 S
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3.00 Credits
This course explores the methods by which the individual hospitality businesses may increase their sales through development of a complete marketing plan. Emphasis is placed upon coordination of sales, advertising, public relations and sales promotion in the marketing mix. Students (working in groups) are required to produce a plan as a case study. Also, students are taught how to market themselves through completion of a résumé.F
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3.00 Credits
This course explores the promotion and advertising of convention and group business meetings to both large and small groups. Topics covered include the wide spectrum of the convention market, needs of guests who are part of the group function, and ways to service groups effectively while on the property. Students will produce a plan for convention booking procedures, showing the proper balance between concepts of convention management and the details of service, which are highly specific to individual hotel and motel properties. S
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3.00 Credits
This course examines the travel industry which, broadly defined, represents a $100 billion activity worldwide. The course considers the industry's dimension, approaching the material from the dynamics of the burgeoning tourist business interdisciplinary perspective. It will become clear that an understanding of tourism depends on relating to pertinent developments in economics, business, ecology, government, law, psychology, sociology and even anthropology. The student is introduced to the broad field of travel integrated by individual companies, travel agencies, airlines, hotels, tour services and rental cars. Resort development is also studied. F
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3.00 Credits
This course will diminish the mystery about computers as they relate to the hospitality industry. Its main focus will be on purpose, application, and benefits of the computer to the hospitality executive. Students will become familiar with word processing and spreadsheet programs currently being used in the industry. Students will be required to complete assignments using the available hardware and software. F, S
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1.00 Credits
This course is designed to enhance the success of first-year students who are interested in a career in a health-related profession. It will assist students in making informed career choices by exposing them to a variety of health professions and the processes necessary to become a health care professional. Also, students will be introduced to the tools and skills needed to become a successful college student, such as time management, learning styles, classroom expectation, support services, and orientation to the campus.
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3.00 Credits
This course explores the relationship between the humanities and the technologies by investigating the differences and the commonalities of the two perspectives. Course content includes discussion of the scientific and humanistic methods of inquiry, the impact of technology on human and social values, the dilemma of life and death issues and artificial intelligence.
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