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Course Criteria
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3.00 Credits
Examines a variety of themes, genres, and/or concepts in feature films. Students view films, write analyses of the films, and actively research concepts discovered through class discussion. Students are expected to understand the interaction between film as a medium and the topics being studied. Prerequisite: ENGL 102. Spring, 4 hours lecture, discussion, and screening, 3 credits.
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3.00 Credits
Surveys the field of geography including introductory concepts, geographic issues, and the geography of world regions with particular emphasis on North America and its sub regions. 3 credits.
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3.00 Credits
Explores the interaction between environment and culture. Investigates geographical processes and culture patterns such as language, religion, politics, rural and urban land use, economic development, globalization and the spread of technology. Fall and Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Studies the establishment and progress of civilization. Topics include Greek, Roman, medieval civilizations, and the beginnings of modern times through the seventeenth century. Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Provides an in-depth examination and critical analysis of the political, cultural, social, and economic trends that shaped the contemporary American perspective. HIST 109 or 110 recommended. 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Provides basic knowledge of the composition of food and the changes that occur during the cooking process, including sanitation application, classical sauce and soup making, knife procedures, cooking methods, equipment identification, and production methods. Spring, $120 lab fee, 1 hour lecture and discussion, 6 hours laboratory, 3 credits.
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3.00 Credits
Comprehension of the techniques of control used in food service management to show the relationship of food and labor costs to selling prices, cost control procedures for menus, purchasing, receiving, sorting, issuing, production and revenue controls. Menu and portion costings, preparation of daily reports to management. Gross and net dining room and cafeteria cost percentages as used in the food service industry. Preparation of butcher tests, precost, precontrol techniques, inventory turnover and controls, monthly reports and adjustments. Fall, 3 hours lecture and discussion, 3 credits.
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2.00 Credits
Comprehension of food-borne illness, food preparation, equipment procedures, personal hygiene, and OSHA and HACCP regulations. Mandatory completion of certification is offered by the Educational Institute and the National Restaurant Foundation. Students must attend a one hour seminar provided by the USDA. Spring, 2 hours lecture and discussion, 2 credits.
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3.00 Credits
Analyzes the functions and food sources of nutrients; nutrient utilization in human metabolic processes; and the application of nutrition to critical periods throughout the life span. Introduces food composition and guidelines used in the assessment of food practices such as the Recommended Dietary Allowances, and the United States Department of Agriculture Food Guide. Guides students through the development of their own diet plan as determined by their suggested weight for optimum health. Fall, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Provides students with the practical knowledge needed to manage a bar or beverage operation. Presents principles and theories to support and reinforce the practical aspects. Certificates are awarded through the PLCB-RAMP and Health Communications - T.I.P.S. Spring, $75 fee, 3 hours lecture, lab, and discussion, 3 credits.
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