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tations,and techniques that utilize specialized equipment and tools

to make high-tech,novelle creations. HOSP 215 Front Office

3 Credits

Prerequisites: HOSP 114 and MKTG 101.Presents a systematic approach to front offi ce procedures,detailing the flow of business through a hotel beginning with the reservation process and ending with billing and collection procedures within the context of the over- all operation of a hotel.Students will examine front office manage- ment, the process of handling complaints and concerns regarding hotel safety and security.Students will become involved in the processes for forecasting future business,sales,and rate structure of the hotel as well as methods for budgeting hotel finances for success.

HOSP 217 Housekeeping

3 Credits

Prerequisites: HOSP 114 and MKTG 101.Introduces the fundamen- tals of housekeeping operations.Emphasis is placed on employee development,management skills,OSHA standards and property maintenance and up-keep.Budgeting,cost controls,proper staffing

and planning a fiscal budget are also emphasized in this course.

HOSP 220 Biology and Chemistry of Food


3 Credits

Prerequisites: BIOL 121 and CHEM 105.An introduction to basic biol- ogy and chemistry that contribute to the success of modern food production. Emphasis will be given to the science behind the manu- facturing of food products from basic microbiology in fermentation to future contributions of genetic engineering. In addition,the stu- dent will learn the rationale behind food spoilage,good quality con- trol, and sanitary methodology in food production environments.

HOSP 221 Catering Administration

3 Credits

Prerequisites:Program Advisor Approval.Provides instruction in the fundamentals of catering;including the business of supplying food, goods,and organized service for public and private functions. Subjects to be covered include staffing,equipment,transportation, contracting,special arrangements,beverage service and menu plan- ning.Students will practice techniques of setting up banquets and buffets.Students are required to plan,budget,cost,test recipes and formats,plan décor,service and entertainment for catered events.

HOSP 230 Wedding Cake Production I

3 Credits

Prerequisite:HOSP 208.This course will introduce the student to the fundamentals of wedding cake production.It will engage the stu- dent in elementary,handmade production of various styles of prod- ucts including stacked and separated tiered cakes.In addition,this course will review and expand upon decorating techniques covered in HOSP 208.It further engages the student in decorative tech- niques of select cakes.The student will apply the basic principles of

sanitation and safety in the foodservice operation.Student will apply the fundamentals of baking science to the preparation of a variety of wedding cakes,icings,and fillings.

HOSP 231 Wedding Cake Production II

3 Credits

Prerequisite:HOSP 208,HOSP 230.This course will build on the fun- damentals of wedding cake production acquired in Wedding Cake Production I.It will engage the student in advanced,handmade pro- duction of various styles of advanced decorating techniques includ- ing rolled fondant,gum paste decorations,and pastillage and piping

techniques.Successful completion of this class should provide the student with sufficient skills to acquire and excel in a job as an

advanced wedding cake decorator.

HOSP 232 Plated Desserts and Pastry Salon Work

3 Credits

Prerequisite:HOSP 209,HOSP 230.This course will build on the fun- damentals mastered in Classical Pastries and Advanced Decorating and Candies.The class will focus on developing plated desserts that are appropriate for restaurant and hotel menus.Themes include: balancing a dessert menu with flavors,textures,temperatures and visual appeal,seasonality of ingredients.Emphasis will be placed on creative plate presentation and artistry.The class will look at the production restrictions that may be present under different shop conditions.It will take into account challenges presented by staffing, facility and service volume.The salon portion of the class will give an overview of competitive pastry work based on ACF student stan- dards. Final project will be an intra-class,team,salon competition.

HOSP 270 Bakery Merchandising

3 Credits

Prerequisites: Program Advisor Approval.Education and practice in merchandising techniques with an emphasis on the baking and pasty field.The majority of a student’s time will be spent in all per- tinent phases of retail bakeshop operation or in the field observing merchandising in action.

HOSP 271 The Mechanics of Meeting Planning 3 Credits Prerequisites: HOSP 171.An in-depth examination of the meetings and conventions industry,this class will focus on the operational aspects of the various industry segments and the intra-industry interactions of each.The course will provide an in-depth study and application of the techniques used for successful meetings,conven- tions and expositions.The text used is one of the main components used to study for the Certified Meeting Professional (CMP) examina- tion – the highest level of expertise in meetings management.Class activity will help prepare the student for the CMP examination.

HOSP 272 The Tourism System

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032 and MATH 050 or MATH 015 or MATH 023.Designed to develop an understanding of travel trends and modes and the social,environ- mental, and economic impact on destination areas.The course explores major concepts in tourism,what makes tourism possible, and how tourism can become an important factor in the wealth of any nation.Emphasis is given to local,regional,and national tourism.

HOSP 280 Co-op/Internship

3 Credits

Prerequisites:Program Advisor Approval.A practical experience in a commercial/non-commercial foodservice or hotel establishment in order to build specialized skills.This work-based experience provides an opportunity for students to transfer their academic preparation into actual work-based learning by acquiring“real world”skills and building ties with the business/professional community.(Students should have a site in mind prior to registering for this course--coor-

dinator will assist.) HPER 205 Structural Kinesiology

3 Credits

Prerequisites: Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032 and MATH 044 or MATH 015.Fundamental concepts concerning the interaction of biological and mechanical aspects of the muscu- loskeletal and neuromuscular structures.Emphasis on practical application to study and teaching of skilled human movement. Laboratory sessions focus on anatomy of the musculoskeletal system with application to human movement in sport,physical education, and daily activities.

HPER 211 Introduction to Sport Management 3 Credits Prerequisites: Demonstrated competency through appropriate assess- ment or earning a grade of“C”or better in ENGL 025 and ENGL 032 and MATH 044 or MATH 015.An examination of the broad spectrum of career opportunities available in the sport management profession. Includes career planning,sport management terminology,and an overview of specific skills and courses required for professional prepa- ration in sport management.Fundamental aspects of the manage- ment functions as each relates to sport and fitness organizations.A preliminary investigation of managerial roles and skills,and their effects on interpersonal,group,and organizational relationships.

HPER 212 Introduction to Exercise Science

3 Credits

Prerequisites: Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032 and MATH 044 or MATH 015.An introduction to the science of exercise and human movement.Special topics in exercise physiolo-

gy, sport biomechanics,sports medicine,and motor integration.

HPER 216 Current Concepts in Physical Fitness 3 Credits Prerequisites: Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032 and MATH 044 or MATH 015.Introduction to physical fit- ness and the role of exercise in health and wellness.Understanding concepts,principles,and guidelines for fitness exercise and related activities.Use of physical fitness assessment data to plan and carry out a personal fitness program.

HSEM 101 Introduction to Homeland Security 3 Credits Prerequisites:None.The course provides students and practitioners


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