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Course Criteria
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5.00 Credits
3 (1 + 4) Prerequisite: HTE 1533 This course presents the fundamental principles in food preparation and sanitation as it relates to the safe preparation of food. Food-borne illnesses, standards enforced by regulatory agencies, cooking temperatures and measures for preventing food-borne illnesses are studied. Students are introduced to the Hazard Analysis Critical Control Point (HACCP) food safety system. This course covers basic cooking techniques and knife skills. Administration of the Serve-Safe Food service certificate examination will conclude the course.
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5.00 Credits
3 (1 + 4) This course examines global distribution systems and information resources along with their role in tourism management. Students learn how to make reservations on a current reservation system as well as how to use tourism, destination, and mapping resources.
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5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020 and SPE 1010 The student learns management principles as applied in hotel and restaurant operations. Guest lecturers from the hotel and restaurant industries take students through on-site visits of various sites. Classes meet in hotels and restaurants in the Denver metro area and also in mountain resorts.
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5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030 and SPE 1010 This course examines hotel front-office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. Students identify effective front-office management, with particular attention to the planning and evaluation of front office operations. Front-office procedures and management are placed within the context of the overall operation of the hotel.
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5.00 Credits
3 (2 + 2) Prerequisite: HTE 1030 and HTE 1603 This course covers the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurement and recipe conversions, yield tests, food costing and controls, cooking principles and techniques, basic baking techniques, religious and vegetarian menu options, plate design and table service techniques The student will be introduced to the various cooking methods of fruits and vegetables, meats, poultry, seafood, dairy and egg products and baked goods Students experience the task of supervision in the kitchen setting.
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5.00 Credits
3 (3 + 0 ) This course presents the planning, organizing, and management processes of a convention meeting. Students explore budgeting, site selection, transportation, food and beverage function, publicity technologies, and audiovisuals for a convention. Students examine convention management systems software and internet applications.
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5.00 Credits
3 (1 + 4) Prerequisite: HTE 2613 or Permission of instructor This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, sauces, soups, pates, terrines, galatine, roulades, chaud-froid, sausages, cheeses, and hors d'ouevres. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques and management of showpieces and centerpieces of cold food management and skills of the Garde Manger.
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5.00 Credits
3 (3 + 0) This course examines the theoretical and applied dimensions of sustainable tourism. Using national and international case studies, the course identifies the relationships among tourism activities, cultural issues, ecological systems, political agendas, economic opportunities, and resource utilization.
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5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030, and SPE 1010 Prerequisite/Corequisite: HTE 2860 This course explores the concept of special-interest tourism. The course includes the shift towards a higher level of quality tourism in authentic settings and small groups of tourists. Various niche tourism initiatives, policies, and strategies are investigated and evaluated.
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5.00 Credits
3 (3 + 0) Prerequisite: HTE2512 This course demonstrates how to manage housekeeping operations in the hotel industry. Students study the management of direct housekeeping day-to-day operations from the big picture perspective down to technical details. This course examines the interrelation of hotel departments, and maximum guest service and profitability.
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