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Course Criteria
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1.00 Credits
This course is an advanced-level baking course building on skills acquired in FSA 103, or equivalent skills. Students will learn to combine artisanal bread making science and theory with hands-on practice to develop skill and technique in the production of various bread products. The course will emphasize fermented breads such as baquettes, brioche and other preferments. Uniform required, general lab fee. Prerequisite: FSA 103 or Permission of Instructor.
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3.00 Credits
A continuation of the study of management functions as they relate to the food service industry. This second-level course covers the principles of personnel management and product merchandising necessary for the successful operation of food service facilities. Prerequisite: BUS 230 or Permission of Instructor.
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3.00 Credits
A detailed study of how to set up and maintain cost control systems. The course focuses on important areas such as how to gather and use cost control information, profit planning, and the economics of the food service industry. Prerequisite: BUS 105, BUS 113.
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3.00 Credits
A study of the fundamental principles and practices of purchasing, storing, and handling of food items and supplies needed in restaurants, hotels, and institutions. The student will acquire working knowledge of such concepts as standards, grades, specifications, methods of ordering, requisitions, and the use of production records, proper receiving procedures, storage methods, issuing, and proper temperatures and holding items.
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3.00 Credits
A continuation of the study of nutrition. The student will develop an understanding of the factors which make dietary modifications necessary for the treatment of disease, the principles of calculation, preparation, and service of modified diet, and the role of the dietitian in relation to total dietary care of an individual. Prerequisite: FSA 102.
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3.00 Credits
Designed to provide the student with the knowledge and skills necessary to properly plan a menu and the physical food service layout to produce and serve that menu. Topics to be covered will relate to traditional, specialty and "trendy" menu types along with the proper productionand service layout. The student will create a business plan for establishing a food service operation.
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3.00 Credits
( 4) This course is designed for students who have successfully completed a basic food preparation principle course. The course will provide the fundamentals for operating and working in a catering organization. Through the operation of an oncampus curriculum based catering organization, the student will rotate through all positions within a catering business. Students will also develop skills in special areas of food preparation such as hors d'ouvres, baking and pastry. American and International cuisines.
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3.00 Credits
The purpose of this course is to provide an introduction to the basic concepts and methodology of world regional geography. Because geography incorporates aspects from multiple disciplines, we will examine geographic regions; introduce relative location, population characteristics, cultural features, physical environment, resources, and major cities, economic development and historical perspectives. Furthermore, through individual projects, each student will introduce him or herself to world affairs and how events in one place can influence events in distant locations. Finally, basic geographic concepts will be introduced to help explain the variable character of the humanized earth.
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3.00 Credits
Economic Geography investigates how the global economic system works within a spatial framework. It focuses on the production, distribution and consumption of wealth in society and why wealth is not evenly distributed globally, regionally and locally. Topics covered include the shift from Command Economy to Market Economy in the former communist bloc; the American era of Fordism and the Dollar; the shift to Flexible Specialization/Production and its impact on laborers today; and the new space-economy dominated by strategic alliances, sourcing, free trade zones and trading blocs. A global perspective will be used to discuss the topics in the course.
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3.00 Credits
A learning experience through which students may derive a better understanding of themselves, their relationships to others, and how they adjust to their environment. Students learn about the process of adjustment and are introduced to concepts and skills that promote adjustment. Current theories in psychology provide the framework for discussion of topics that include self-concept, identity, personality, aging, sex role, stress and health, and maladjustment.
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