|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Theory and practice of restaurant table service including customer psychology, taking and filling orders, table setting, and styles of service. [GE]
-
5.00 Credits
Organization and set-up of dining room prior to operation, stocking of 'service stations, and dining table set-up. [GE]
-
5.00 Credits
Restaurant table service and practice including taking, writing and placing orders, customer seating and service, cash control, and special problems. [GE]
-
3.00 Credits
Methods of making basic and advanced soups and sauces. [GE]
-
3.00 Credits
History of wines: how they are made, aged, and stored, along with actual tasting sessions to educate the palate. No students under the age of 18 will be allowed to pour or taste wines introduced in the wine appreciation class. Students between the ages of 18 and 21 may pour wines in the class but may not participate in the tasting. [GE]
-
3.00 Credits
Basic principles of nutrition and menu planning. [GE]
-
1.00 - 5.00 Credits
Supervised work experience in a hospitality-related job. Completion of specific learning objectives and employer evaluation. Completion of, or concurrent enrollment in, HDEV 195, 198, or 200 required. Prerequisite: Consent of Instructional Unit. [GE]
-
5.00 Credits
Purchasing, receiving, and inventorying of food supplies. Calculating labor-cost percentages. Concurrent enrollment in FOOD 240 required. Prerequisite: Consent of Instructional Unit. [GE]
-
5.00 Credits
Decorating with food, buffet set-ups, hors d oeuvres, canapes, basic and gourmet food preparation including ice carving and tallow showpieces. Concurrent enrollment in FOOD 241 required. Prerequisite: Consent of Instructional Unit. [GE]
-
5.00 Credits
Menu analysis, restaurant security, job applications, resumes and interviews. Concurrent enrollment in FOOD 242 required. Prerequisite: Consent of Instructional Unit. [GE]
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|