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Course Criteria
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3.00 Credits
Students will learn basic concepts necessary to understand what public relations is and how it is practiced in a variety of settings. The course will begin with an examination of the theoretical and conceptual framework that supports the field of public relations. Students will then have an opportunity to apply theory to practice by helping a campus organization accomplish a public relations goal. Specific emphasis will be placed on the four step public relations process. Search Keyword: Speech
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3.00 Credits
This course examines theories and techniques associated with persuasion, ranging from those centered on interpersonal settings to those featured in mass mediated campaigns. The effects of persuasive messages on attitudes, opinions, values and behaviors will be considered from the perspective of consumers and practitioners. Both oral and written persuasion will be studied with the goal of engaging students in the role that persuasive messages play in their lives. Search Keyword: Speech
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3.00 Credits
Students will receive instruction and writing practice designed to develop professional writing skills used by entry-level public relations practitioners. The course emphasizes the different approaches required for specific audiences and media, beginning with a review of the four-step public relations process. Students will then have an opportunity to practice their writing skills by designing a public relations campaign for a campus or community organization in a service-learning project. Search Keyword: Speech
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3.00 Credits
A human performance course which introduces and builds the communication skills necessary for working within business and professional settings. Emphasis will be placed on developing a working knowledge of theory and improving skills for interviewing, working in groups and teams, and presentational speaking. This course is suggested for students in business and communication as well as members of the community who are involved in organizations. Search Keyword: Speech
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3.00 Credits
This course introduces students to the Food Service Industry. Students will learn about common terms, kitchen essentials, techniques, basic mechanics, and time management in the modern kitchen. Students will investigate kitchen ingredients such as herbs, spices, dairy products, grains, fruit, vegetables, and fats as well as our role as culinarians and proper nutrition. Students will also practice reading and writing standardized recipes utilizing kitchen math as well as recipe scaling and costing. Students will apply previous knowledge of sanitary practices and compliance with laws and ordinances of the Department of Health. This course is subject to a course fee.
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2.00 Credits
This course provides an overview of the issues relating to the standards of food safety and sanitation within the hospitality industry. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and take an industry recognized food safety and sanitation manager certification test. As part of the course, students must pass the ServSafe certification exam from the National Restaurant Association (NRA).
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3.00 Credits
This course presents the basic principles of food preparation for the food service and hospitality industry. This class is a foundation course and topics covered include mis en place, knife skills, stocks, sauces, soups, vegetables, legumes, proteins and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course provides laboratory experience for enhancing student skills in the fundamental concepts, advanced techniques of professional cookery. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Students are also introduced to the fabrication of meat, poultry and fish and common cuts associated with menu creation. Upon completion, students should be able to demonstrate competency of the professional cooking skills used in the foodservice industry. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of traditional dishes of various cuisines and related terminology throughout the United States. This class builds upon the basics and utilizes advanced techniques to proceed into the culinary traditions and practices of the different regions in our country. Ingredients, flavor profiles, preparations and techniques of each region will be analyzed. Students will have the opportunity to prepare, taste and present dishes from each regional cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course is designed to give the students a background in basic techniques of purchasing and costing in the hospitality industry. This course stresses the importance of purchasing and costing as it relates to the hospitality industry. The course details the flow of goods, including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Students will also practice bid sheets, food and sales cost, profit and loss statements and food and labor cost analysis. This course is subject to a course fee.
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