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Course Criteria
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4.00 Credits
This course explores the nutrition care process in healthcare facilities. Topics to be covered include nutritional assessment, computer diet analysis, care plans, calculating diets, planning medical nutrition therapy, enteral feedings' calculations, documentation, regulations, quality assurance issues, and nutrition counseling methods.
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4.00 Credits
This course introduces students to quantity food equipment and techniques through lecture and demonstration. The student will practice specific recipes based on theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods.
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3.00 Credits
This course is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.
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4.00 Credits
This course is designed to aid students in applying the skills necessary for success in the hospitality industry by providing actual supervised work experience in the Hospitality Industry under the guidance of a hospitality manager.
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3.00 Credits
This course provides a general knowledge of the law as it applies to the hospitality industry. Content includes proactive management strategies to ensure compliance with hospitality laws and regulations.
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3.00 Credits
Through lectures and demonstrations students become acquainted with the social, cultural, and economic aspects of food preparation including both International and American Regional cuisine. Studentswill be exposed to severalculinary specialties and food customs from the world's diverse cultures.
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3.00 Credits
This course is designed to provide a systematic approach to understanding the functions of management and its responsibilities in restaurant and lodging operations.
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3.00 Credits
This course develops an understanding of the underlying concepts and management skills necessary for the successful operation of a catering service. It provides an orientation to the field of catering including all the activities associated with the sales, organization, food preparation, and service of catered functions.
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3.00 Credits
This course is designed to examine the need for effective controls in foodservice, beverage, human resources, and hotel operations. It includes consideration of how the control process relates to other management systems and how it fits into the overall management of food and beverage operations. Also included is management examination of procedures assuring that performance standards are met, the means for determining actual operating costs, budget development, and labor and food costs controls.
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1.00 Credits
This course provides an opportunity for students to explore a variety of issues related to college success. The course will focus on study skills and personal development and will include the following topics: goal setting, campus resources, note-taking, textbook reading, time management, stress management, test preparation, test taking skills and communication skills.
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