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Course Criteria
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3.00 Credits
This course is designed for students who have completed four semesters or more of college French and/or already possess the ability to interact with native speakers and read and write the language. Emphasis will be on improving conversational skills; discussions will bring increasingly complex grammar and vocabulary into active use. (Prerequisite: A grade of "C" or higher in FRCH 204 orpermission of instructor)
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3.00 Credits
This course is designed for students who have completed four semesters or more of college French and/or already possess the ability to interact with native speakers and read and write the language. Emphasis will be on improving conversational skills; discussions will bring increasingly complex grammar and vocabulary into active use. (Prerequisite: A grade of "C" or higher in FRCH 206 or permission ofinstructor)
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3.00 Credits
Students will explore career opportunities in the management of the food industry. Students will gain knowledge in front and back of the house management, communications, time management, applying for a job, interviewing and business forms. Students will get an introduction to some legal regulations that govern the industry, such as sexual harassment and the Americans with Disabilities Acts.
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3.00 Credits
Students will obtain an understanding of standards for sanitation that are applicable to all aspects of food service and food industry operations. The course covers microbiology and foodborne illnesses, sanitizing equipment and facilities, pest control, HACCP and protecting food during preparation, storage and service. An extensive unit on safety will be included. Students can learn both the New Jersey State Department of Health Food Service Managers Sanitation Certificate and the SERV-SAFE certificate upon successful completion of this course. (Prerequisite: READ 092, READ 095 or passing score in reading on Basic Skills Test)
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3.00 Credits
Students will gain an understanding of the various foodways of different cultural groups and the religious, socioeconomic and geographic influences on food selection and diet. Through the use of music, art, clothing, artifacts and recipes, students will explore the heritage of Native American Indians and the immigrants who settled in the United States. Food, food preparation techniques, tools and equipment, menu patterns and the culture of these people will be explored through lectures and discussions. The student will develop an awareness of the world's different cuisines and how they have influenced not only the foods that they eat, but the food customs of the United States. Emphasis is placed on development of French and Italian terminology as a tool in understanding menu, preparation and recipe terms. The student will be able to correctly pronounce, spell and translate frequently used French and Italian culinary terms. Students will become aware of the present and future concerns over the adequacy of the world food supply and the choices available to combat hunger.
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3.00 Credits
Students will be able to utilize manual drafting techniques to design kitchen, dining, warewashing and pantry areas of a food service operation. Working from a market feasibility study, the students will develop the physical space needs and equipment specification. Work simplification, traffic flow and productivity factors will be stressed. Additional lab time is required.
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3.00 Credits
The purpose of this course is to introduce the students to many legal aspects of the Hospitality and Restaurant field. Through learning experiences in this course, students will gain a better understanding of the laws and regulations governing this industry. This understanding will assist the student in planning his/her career as an entrepreneur in the field of hospitality. (Prerequisites: FSMN 105; and READ 095 and ENGL 095 or passing scores in reading and English on Basic Skills Test)
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3.00 Credits
Students will make "back-of-thehouse"management decisions based on the analysis of data recorded on control forms, profit and loss statements, and balance sheets. Emphasis will be given to purchasing, receiving, storing, inventory control, portion control, waste control, and cost control as applied to materials, labor, and overhead. (Prerequisite: MATH 015 or passing score in computation on Basic Skills Test)
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3.00 Credits
This course will change focus each time it is offered to reflect current Food Service industry trends and topics. The instructor, through industry papers, magazines, and research will determine the course topics. Students will apply concepts learned in cost control, management, frontof- the-house management and service, sanitation, and layout and design courses to make decisions about managing a Food Service operation. Field trips, computer restaurant simulation, guest lecturers, or demonstrations may be used as the catalyst for discussion and decision making. Field trips will be at an additional expense to the student. (Prerequisites: FSMN 105, FSMN 115 and FSMN 134).
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3.00 Credits
Students will make "front-of-the-house"decisions based upon good management principles. Students will learn about menu development, cash and sales management, training, dining room service personnel, customer relations and marketing and merchandising. "Hands-on" experience isemphasized.
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