X hits on this document

221 views

0 shares

0 downloads

0 comments

49 / 92

128

ment or earning a grade of“C”or better in ENGL 025,ENGL 032 and MATH 044 or MATH 015.Developing an understanding of the hospital- ity industry and career opportunities,and responsibilities in the food service and lodging industry.Introduces procedures for decision mak- ing which affects operation management,products,labor,revenue.

HOSP 115 Diet Therapy

4 Credits

Prerequisites:Demonstrated competency through appropriate assess- ment or earning a grade of“C”or better in ENGL 025,ENGL 032,and MATH 044 or MATH 015.Basic principles of nutrition;the role nutri- ents play in maintaining good health as well as their affect on certain disease states.Students will learn to modify diets to meet various nutritional needs and to plan menus using modified diet principles.

HOSP 116 Dietary Management I

4 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032 and MATH 044 or MATH 015.The basic principles of manage- ment and supervision.The course is designed to teach skills neces- sary to goals of a person wishing to become a dietary manager.

HOSP 117 Dietary Management II

4 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032 and MATH 044 or MATH 015.Basic principles of management and supervision for the dietary professional.Skills learned through course and included practice are applicable to management level positions.

HOSP 118 Resident Clinical Assessment Practicum

4 Credits

Prerequisites: HOSP 117.Developing an in-depth understanding of the principles of diet therapy.Students will learn to assess patients’ nutritional needs,develop care plans,and implement a delivery sys- tem. Students will also learn documentation skills required by HCFA.

HOSP 144 Travel Management

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032,and MATH 044 or MATH 015.A systematic overview of the travel industry.The class provides comprehensive and critical information

on a broad range of travel services,products,and issues.

HOSP 171 Introduction to Convention/ Meeting Management

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032, and MATH 044 or MATH 015.An understanding of the convention/ meeting management industry including the roles of various service providers,space requirements,and uses of convention facilities.

HOSP 172 The Development and Management of Attractions

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032 and MATH 044 or MATH 015.The process of developing visitor attrac-

tions and provides for a discussion of the issues involved in their

management. HOSP 173 Special Event Management

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment.This course is designed as a detailed look at the plan- ning of social events,such as theme parties and weddings,planning for fundraising events;planning recognition events;and planning entertainment for events. Topics included are different event types, design and creativity for events,use of contractors and suppliers, incorporation of sponsors,use of volunteers,and ethical and legal considerations of event planning. This course will be serve as a foundation for students preparing for a career in event planning,as well as continuing education for those currently employed in the event industry. Students in this course will engage in experiential learning by becoming actively involved in the planning,preparation and execution of events facilitated by the instructor.

HOSP 201 Hospitality Purchasing and Cost

Control

3 Credits

Prerequisites: MATH 111 or MATH 118 or demonstrated competency through appropriate assessment or earning a grade of“C”or better in MATH 035 or MATH 043.Presents the essentials of effective food and beverage control while establishing systems for sale values of food and beverages that are outlined.This course addresses the application of the four-step control process to the primary phases of foodservice operations:purchasing,receiving,storing,issuing and production.Labor costs and sales forecasting are analyzed.

HOSP 202 Fish and Seafood

3 Credits

Prerequisites: HOSP 101,HOSP 102 and HOSP 103.Emphasizes the importance of fish and seafood in today’s market.The student will become familiar with the different varieties and characteristics of fish and seafood.Students will learn the basic principles of structure, handling,and cooking to utilize the many varieties of seafood in a systematic way.The course will cover proper buying,storage,prepa-

ration and merchandising of fish and seafood.The course provides hands-on experience in boning,cutting,and cooking methods

appropriate for seafood. HOSP 203 Menu, Design and Layout

3 Credits

Prerequisites: HOSP 201.Applying the principles of menu planning, pricing,and layout to the development of menus for a variety of types of facilities and service.The major project will be to develop a menu,design and layout of a hospitality facility.

HOSP 207 Table Service

3 Credits

Prerequisites: HOSP 101 and HOSP 102.Provides students with prac- tical knowledge and skills of restaurant operations.Knowledge and appreciation of the relationship between“front”and“back”of the house is emphasized through operation of an actual food service environment.Quality of service is emphasized through management

of the guest experience.Additional course work will include table- side cookery and the study of beverages and wines.

HOSP 208 Cakes, Icings, and Fillings

3 Credits

Prerequisites: HOSP 105.Requires students to produce and finish a variety of cakes.The course emphasizes application techniques,color coordination,and the flavor and texture of fillings.Students will practice the techniques of basic cake decorating.

HOSP 209 Advanced Decorating and Candies 3 Credits Prerequisites: HOSP 208.The second in a series in decorating tech- niques and candy making.Students will construct classical and con- temporary candy products including centerpieces and/or show-

pieces made with selected confectionery mediums. HOSP 210 Classical Cuisine

3 Credits

Prerequisites:Program Advisor Approval.Presents advanced and sophisticated classical culinary methods following the principles and techniques of Escoffier.Students will advance cooking techniques, timing,and presentation and learn history and terms pertaining to classical foods and menus with emphasis on French cuisines.

HOSP 211 Specialized Cuisine

3 Credits

Prerequisites: HOSP 106,HOSP 110,and HOSP 207.Students will be introduced to foods from various cultures.Students will gain a sense

of the history of foods from various countries as well as develop skills in preparation of these foods.Students will advance skills in

table service as well as tableside preparation. HOSP 212 Garde Manger

3 Credits

Prerequisites: HOSP 106.Helps students develop skills in producing a variety of hot - served cold food products as it relates to the garde manger area.Students will prepare items for buffet presentation, including decorative pieces such as tallow and ice sculptures.

HOSP 213 Classical Pastries and Chocolates

3 Credits

Prerequisites:30 hours of program studies including HOSP 105.This course address classical French and European desserts,including the preparation of goods such as Napoleons,Gateau St.Honoré,petit fours and petit fours sec,ganaches,pastry creams and fillings, sauces,flans and tarts,and European sponges.The course also includes instruction in tempering of chocolates,molding,and choco- late plastique,preparation of truffles,pastilage and marzipan,short doughs,and meringues.The student will be instructed in the latest preparation methods,innovative ideas for impressive plate presen-

Document info
Document views221
Page views221
Page last viewedMon Dec 05 09:14:26 UTC 2016
Pages92
Paragraphs5564
Words91792

Comments