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HTE 4613: Wines of the Old World
5.00 Credits
Metropolitan State University of Denver
3 (2 + 2) Prerequisite: Minimum age of 21 years and HTE 3613 In this course, students will examme the old world wine regions of Europe. Students will compare and contrast major historical and cultural events that have given shape to these vineyards and created a strong wme culture. There is a strong emphasis on the growmg and harvesting logistics of location as well as climate and heritage. Class discussion is complemented by tastings of selected wine groups.
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HTE 4623: Wines of the New World
5.00 Credits
Metropolitan State University of Denver
3 (2 + 2) Prerequisite: HTE 3613 and minimum age of 21 This course is considered a continuation of HTE 4613, Wines of the Old World. Students critically examine the agricultural and wine making characteristics that create unique wine styles in emerging regions, known as the new world of wine. Regional analysis includes wines from the Americas, Africa, and Australasia. Extensive evaluation of new world wines through blind tasting provides a measure of student evaluation of wine components unique to their regional classification Tours of local wineries provide opportunities to examine and inspect the production methods of various styles of wine.
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HTE 4633: Wine and Food Pairing
5.00 Credits
Metropolitan State University of Denver
3 (1 + 4) Prerequisite: HTE 3613 and minimum age of 21; or permission of instructor In this course students practice evaluation of wines and begin to analyze how wines interact with foods. Students examine specific interaction of food and wine components and how each interacts to create foundations of taste. Critical analysis of food and wine pairing includes the preparation of foods, menu and recipe development with an understanding of flavor of food and wine and how their architecture relates to the dining experience. Practical inrestaurant service techniques and hands-on food production will be appraised as well as critical reviews of wine lists and food and wine pairings. A gourmet dinner service activity will provide a practical application for food preparation relating wine pairings and service skills.
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HTE 4650: Hospitality Human Resources
5.00 Credits
Metropolitan State University of Denver
3 (3 + 0) Prerequisite: HTE 3580 or Permission of instructor This course addresses various issues and challenges to effective human resource management in the hospitality industry. The course explores selection, training, motivation, team-building, organization, and supervisory skills and processes.
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HTE 4730: Hospitality Negotiations and Sales
5.00 Credits
Metropolitan State University of Denver
3 (3 + 0) Prerequisite: HTE 3750 or Permission of instructor This course provides an overview of the legal, ethical, and practical environment which impacts the negotiation of meeting contracts and the execution of the events which they represent. It examines the strategies of negotiation and sales.
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HTE 4793: Current Topics:Restaurant
5.00 Credits
Metropolitan State University of Denver
3 (3 + 0) Prerequisite: At least junior standing The course considers various problems, subjects, and trends related to changing events in the restaurant industry. Subjects related to career as well as personal development may also be studied. This course may be repeated under different topics three times for a maximum of nine total credits earned.
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HTE 4811: Managing a Destination
5.00 Credits
Metropolitan State University of Denver
3 (2 + 2) Prerequisite: Complete twelve hours in major concentration, senior standing, and completion of all Level I and Level II General Studies college course requirements In this course, students apply the theories of planning and organizing a tour through a practical destination management learning experience. A two-day-and-one-night learning experience in the Denver metropolitan area on the 6th or 12th weekend of the semester is a mandatory requirement of this course. (Senior Experience)
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HTE 4860: Hospitality Security and Safety
5.00 Credits
Metropolitan State University of Denver
3 (3 + 0) Prerequisite: HTE 3580 or Permission of instructor This course examines security, loss prevention, safety, and risk management as related to the hospitality and tourism industries. Legal concepts specific to industry operations are applied in detail through case studies, role playing, and site visits. Students conduct a risk assessment survey and compose a loss prevention management plan.
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HTE 4891: Current Topics:Tourism and Events
5.00 Credits
Metropolitan State University of Denver
3 (3 + 0) Prerequisite: at least junior standing The course considers various problems, subjects, and trends related to changing events across the tourism and events industries. Subjects related to career as well as personal development may also be studied. This course may be repeated under different topics three times for a maximum of nine total credits earned.
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IND 1010: Introduction to Woodworking
5.00 Credits
Metropolitan State University of Denver
4 (2 + 4) An introductory course designed to give the student basic information about woods, their selection and use, and to provide the basic skill development in the use of selected woodworking tools, machines, and practices. Finishing and preservation of wood will also be studied and utilized. Credit will be granted for only one prefix: IND or ART. (ART 1300)
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