|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
1.00 Credits
A study of beverage and dining room services. Information will be given on cost and product controls, inventory control, industry standards and personnel training and staffing. Emphasis will be given to liquor liability responsibilities and government agencies. Basics of mixology will also be presented. Dining room attire required.
-
1.00 Credits
An in-depth study of wine production and classifications. Emphasis is given to pairing of wine and food, formal wine service, and service needed to enhance customer appreciation. Dining room attire required.
-
3.00 Credits
Introduces the principles, operations and different organizational structures of service catering. Emphasis will be on menu planning, costing, business records, insurance, government regulatory information, garnishing for merchandising, equipment and personnel training for this type of operation. Lab experience will involve recipe testing and production for a selected number of class catering experiences. Transportation to off-campus locations is the responsibility of the student. Uniforms and program tool kit required. Prerequisite(s): FSM 105 or permission of instructor
Prerequisite:
FSM 105 or permission of instructor
-
3.00 Credits
The student learns the nutrients, their sources and their relation to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements. General nutrition is discussed including the social, economic and psychological implications of food and eating.
-
3.00 Credits
This course identifies and investigates the relationship of food/cuisine to culture and religion. Emphasis will be given to religious dietary laws and practices, food symbolism and taboos, religious and cultural feasts, festivals and traditions.
-
4.00 Credits
A combination of learning experiences, self-evaluation and operating systems that pertains to a la carte service. The student will manage and operate the student-run Cafe. The learning experience includes purchase requisitions, recipes, costing, production schedules and inventory. Uniforms and program tool kit required. Prerequisite(s): CUL 112
Prerequisite:
CUL 112
-
3.00 Credits
Includes factors to consider in selecting, purchasing, receiving and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control, storage costing, financial controls and menu development and management. Computer application is included in the course.
-
3.00 Credits
The Hospitality Marketing course introduces students to marketing techniques associated with hotel, restaurant, and travel fields with emphasis on identifying and satisfying needs of customers. Topics include target marketing, market segmentation, marketing research, marketing strategies, marketing plans, promotion, public relations and advertising.
-
3.00 Credits
A supervised and evaluated on-the-job training experience in a hospitality setting. Students will discuss their experience and career opportunities. Job-site must be approved by instructor. Uniforms, cutlery set and decorative tips may be required. Prerequisite(s):Permission of instructor
Prerequisite:
Permission of instructor
-
3.00 Credits
Allows students to experience the cultural and economic aspects of the hospitality industry in this study location. Actual observation and the study of systems of operation unique to this area will occur and what you learn will be applied to the American industry. Travel expenses and fees are the responsibility of the student. Prerequisite(s): Permission of instructor
Prerequisite:
Permission of instructor
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|