| Dining Room Service Management |
CUL 114 |
- Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- Identify food safety and sanitation practices within a food service establishment.
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Event Planning and Catering |
HRM 62 |
- Students will be able to meet with prospective clients and plan all elements of a special event.
- Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
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Food Safety and Sanitation |
HRM 52 |
- Determine the presence of foodborne-illness outbreak.
- Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
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Hospitality Financial Accounting I |
HRM 64 |
- Develop an Income Statement (P&L) for a hospitality operation.
- Develop a Balance Sheet for a hospitality operation.
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Hospitality Law |
HRM 66 |
- Identify and differentiate the four sources of law.
- Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
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Introduction to Hospitality |
HRM 51 |
- Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
- Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.
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Introduction to Lodging |
HRM 70 |
- Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- Establish room rates based on desired profits using the Hubbart formula.
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Management of Hospitality Personnel and Operations |
HRM 56 |
- Identify leadership styles and recognize successful motivational techniques.
- Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
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Menu Planning |
HRM 61 |
- Calculate the recipe cost of an entire menu.
- Analyze the popularity and profitability of a menu.
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Principles of Foods with Lab |
NF 20 |
- Students completing NF 20 - Principles of Foods with Lab will be able to apply and present food science principles to the analysis of a recipe.
- Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils appropriately.
- Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes.
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Professional Cooking I |
CUL 102 |
- Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
- Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
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Restaurant Cost Control |
HRM 57 |
- Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
- Analyze the operational and cost control performance of a restaurant.
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Work Experience in Restaurant/Hospitality |
HRM 91 |
- Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
- Demonstrate proficiency of skills specified in the measurable objectives.
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