| 316-108 | Service Management | 2 | Spring only This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel. |
| Course #: | 316-108 |
| Title: | Service Management |
| Credits: | 2 |
| Prerequisites/Comments: | Spring only This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel. |
| 316-111 | Advanced Culinary Arts | 5 | Spring only | 316-101 and 316-102 and 316-105 In the Advanced Culinary Arts course, you will utilize the cooking techniques and concepts you learned in previous courses, as well as, developing new techniques. You will develop skills with meat and fish identification and fabrication and explore international cuisines such as Asian, European, and American Regional Cuisines through regional menus and techniques. |
| Course #: | 316-111 |
| Title: | Advanced Culinary Arts |
| Credits: | 5 |
| Prerequisites/Comments: | Spring only | 316-101 and 316-102 and 316-105 In the Advanced Culinary Arts course, you will utilize the cooking techniques and concepts you learned in previous courses, as well as, developing new techniques. You will develop skills with meat and fish identification and fabrication and explore international cuisines such as Asian, European, and American Regional Cuisines through regional menus and techniques. |
| 316-143 | Purchasing & Cost Control | 1 | Spring only This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
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| Course #: | 316-143 |
| Title: | Purchasing & Cost Control |
| Credits: | 1 |
| Prerequisites/Comments: | Spring only This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
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| 316-145 | Menu Design & Development | 1 | Spring only This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes.
Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
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| Course #: | 316-145 |
| Title: | Menu Design & Development |
| Credits: | 1 |
| Prerequisites/Comments: | Spring only This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes.
Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
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| 801-196 | Oral/Interpersonal Comm | 3 | Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication. |
| Course #: | 801-196 |
| Title: | Oral/Interpersonal Comm |
| Credits: | 3 |
| Prerequisites/Comments: | Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication. |
| 809-198 | Intro to Psychology | 3 | This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors, and social influences. Additional topics include research methods, biological and environmental impacts, development, sensation and perception, consciousness, intelligence and stress. This course directs the student to an insightful understanding of the complexities of human relationships in personal, social, and vocational settings. |
| Course #: | 809-198 |
| Title: | Intro to Psychology |
| Credits: | 3 |
| Prerequisites/Comments: | This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors, and social influences. Additional topics include research methods, biological and environmental impacts, development, sensation and perception, consciousness, intelligence and stress. This course directs the student to an insightful understanding of the complexities of human relationships in personal, social, and vocational settings. |