Course Number
Course Name
Credit Hours
Foundation
CD2600
2
Course Description:
This course provides information and resources important for anyone’s career development. It uses guest presenters and mock interviews, in addition to individual consultations, to provide career guidance. The class starts by having the students perform a self-assessment of their interests and values while at the same time, focusing on their professional goals. It emphasizes the importance of understanding how to create a successful resume no matter where a person is in their career path. In addition, it highlights how to apply a variety of other job search documents and needing to execute follow-up. Instructors illustrate traditional and nontraditional methods of job searching to include some of the latest online resources. A significant element of this course is training students to have great interviewing skills. Additional time is spent researching employers, exploring employment opportunities available in the area, and setting up interviews with prospective employers. Toward the end of this course, students also learn value of teamwork and being successful in their career. By applying these techniques and suggestions in this course, students are able to approach their career exploration and job search with a more confident and winning attitude. This course is scheduled during the final or next to last quarter of the program.
CPU1000
4
Course Description:
This course provides students with an introduction to computers and computer literacy. Students will gain a basic understanding of word processing, spreadsheet and presentation applications through a hands-on approach.
INF1100
2
Course Description:
This course introduces students to lifelong learning skills necessary to critically assess and use information. The student will learn techniques to effectively locate, evaluate, and select information, to think critically about research strategies, ethical use of resources, and to apply these concepts to research using Learning Resource Center resources.
PSY1050
4
Course Description:
This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success. This course also incorporates assessments that will increase one’s self-awareness, and improve the student’s interpersonal and intrapersonal skills.
General Education Courses
COM1050
4
Course Description:
This course focuses on helping students develop writing, researching, and critical thinking skills through writing paragraphs and essays using different rhetorical styles. Students also gain experience with peer reviewing. Students are required to earn a grade of C or higher to satisfy the requirements of this course.
ECN2000
4
Course Description:
This course is concerned with the allocation of scarce resources among competing interests. Students learn about different economic systems, as well as the production, distribution, and use of material goods and services. This course presents economics as a method of thought and a way of taking hold of a problem, breaking it down, and working systematically through a solution.
MAT1500
4
Course Description:
This course is the study of real numbers and variables. Topics studied include operations involving real numbers and algebraic expressions, solving linear equations and inequalities, the Cartesian coordinate system, graphs of linear equations and inequalities, simplifying rational expressions and exponents, factoring and radicals.
PSY2000
4
Course Description:
This course is designed to develop students’ basic skills of logical reasoning relative to problem solving and related argument analysis. Learning to provide evidence and well-reasoned support for asserted solutions and/or positions within frameworks of clarity, depth, precision, relevance, and fairness are central to the course.
SPC1010
4
Course Description:
This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.
Professional
CA1081
4
Course Description:
This course introduces students to cooking techniques and terminology. A combination of lecture and lab enables students to apply learned methods for meat, seafood and poultry fabrication, as well as the production of soups, stocks, sauces and starches. It further introduces very basic baking fundamentals
CA2095
4
Course Description:
The course presents a detailed discussion and hands-on-training of managing situational approaches to hospitality, catering and food services. It utilizes field trips, hands-on-training and class discussions. The student develops an understanding of managing the day to day operation as well as teamwork, listening and communication skills necessary for successful results. The course concludes with a final project that the students must plan, inventory, order, prepare, market, and successfully execute an international event. Students taking this course online are required to complete 60 documented lab hours at an approved industry site in the areas of planning, preparing, and executing a culturally diverse event. An approved industry site may include a convention center, ethnic restaurant, catering company, farmers’ market, not-for-profit themed event, and school or corporate event. All locations must be approved in advance by the HRM Program Coordinator and/or Internship/Externship Coordinator for consideration.
FIN3500
4
Course Description:
This course is an examination of financial management, forecasting, and analysis. Topics to be covered include financial statement analysis, financial forecasting, working capital management, time value of money, and capital budgeting. Students will apply these concepts to real world situations to develop managerial skills.
FS1000
4
Course Description:
This course will give students a basic understanding of the role of accounting information in the management of a successful business. Students will learn the fundamentals of assembling and analyzing financial information. They will learn how to read and interpret financial statements.
FS1010
4
Course Description:
This course includes a study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified upon successful completion of the sanitation requirements for certification, or re-certification, by the American Culinary Federation.
FS1020
4
Course Description:
This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.
FS1030
4
Course Description:
This course provides students with an overview of the purchasing procedures for food service operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.
FS1090
4
Course Description:
This course introduces students to the basics of the Front-of-the-House dining room operations and banquet management. Included will be styles of service, the basics of service, an analysis of all dining room positions, customer service, human resource skill, and restaurant concepts. Additionally, students will learn the basic skills of either Front or Back-of-the-House operations.
FS2050
4
Course Description:
This course is an introduction to the operation of the purchasing, inventory, maintenance, storage, and disbursement of food and kitchen supplies. Students learn to control food costs and maintain accurate records. Students will focus on food commodities, computers in the food service industry, supplies, and services.
FS2120
4
Course Description:
This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.
HRM1010
4
Course Description:
A survey introduction of the hospitality industry including, tourism, lodging, food service, managed services, conventions and meetings. The course includes an overview of the recreation, gaming and entertainment aspects of the industry. It concludes with the examination of industry “changes” and future trends.
HRM1030
4
Course Description:
The demand and use of technology in the Hospitality Industry to improve daily tasks, productivity, and quality of the employees’ tasks has grown to meet customer demands. For this reason, it is more important that professionals in the hospitality industry know the main functions of the software, systems, and applications he or she may interact with. This course studies the different information systems in the Hospitality Industry. Topics will include integrative Property Management Systems, Point of Sales Systems, Customer Relationship Management Systems, and Systems Selection and Security. These concepts are stressed through digital media, current industry articles, and simulations.
HRM1045
4
Course Description:
This course introduces students to tourism – “the world’s largest industry.” The course explores the function of casinos and gaming and their relationship to hotels, restaurants, resorts, and entertainment facilities. The economic and sociological impact of casinos is discussed as well as the types of tourism.
HRM2065
4
Course Description:
Students receive an overview of Beer, Spirits and Grape varietals produced throughout the world. The knowledge will come from lecture, guest speakers, field trips and certification exams. The course will explain marketing and merchandising techniques helpful in today’s hospitality institutions.
HRM2075
4
Course Description:
Team Building activities are studied and students address customer service situations for a hypothetical company. Student role plays are used to develop coaching and problem solving skills.
HRM2080
8
Course Description:
In this course, students have the opportunity to apply skills learned in their theory and hands on application courses to a practical and professional environment.
HRM2130
4
Course Description:
The course requires students to research restaurant concepts and their development, to include menu design. Nutritional analysis, menu pricing strategies, sales mix and analysis are incorporated into the course. The course culminates with the student completing a restaurant project, which encompasses dining room and menu design.
HRM3050
4
Course Description:
The course presents a detailed discussion of situational approaches to sell hospitality, catering and food services. It utilizes transactional selling, consultative selling, and alliance selling depending on situational factors. The student develops an understanding of the buyer-seller relationships as well as the listening and communication skills necessary for successful results.
HRM3070
4
Course Description:
The course encompasses the operations of all departments within a full service and limited service hotel as well as the unique challenges facing the club management sector. Major topics include organizational structure, methods of operations, guest service philosophy, utilization and evaluation of human resources within the lodging and club industry. The unique challenges facing the club management sector is addressed specifically covering consumer behavior, managing, operations, marketing and service requirements, as well as specialty issues such as golf and fitness operations.
HRM3120
4
Course Description:
The basic concepts and practices of current hospitality marketing are presented. As the industry undergoes rapid change, marketing practices are also changing. The role of customer behavior and how it impacts the marketing environment is an on going part of the discussion of strategies. Products and distribution channels are identified Future planning is emphasized.
HRM4000
4
Course Description:
Real life case studies that use Continuous Quality Improvement systems (CQI) are examined. Students learn how to utilize and implement Tools of the Trade.
HRM4140
4
Course Description:
The course presents a broad overview of meeting, conference, convention and exposition Industry. Using case studies the planning process for each type of event is analyzed and discussed in depth covering topics such as sponsorship, venues, staffing, outside contractors, and legal issues.
HRM4150
4
Course Description:
Legal issues are addressed relative to the hotel, restaurant and casino industries. The emphasis is on prevention of legal violations and understanding when legal council is necessary. The case method approach will draw on case study and decisions that are industry related.
HRM4160
4
Course Description:
This course provides an overview of the field of human resources as it is applied to the hospitality and food service industry. The challenges of managing a diverse workforce in an ever-changing environment are addressed.
HRM4170
12
Course Description:
In this course, students have the opportunity to apply skills learned in their hospitality and restaurant theory and hands on application courses while working in a Hotel/Lodging work environment.
MGT2000
4
Course Description:
This course provides valuable information for students who will be entering business as employees and who eventually may have the opportunity to manage a business for others. Also, students who may eventually own and operate their own business will benefit greatly from this course. The material is presented to aid students in learning the appropriate terminology used in business and the many activities involved in the successful operation of a business.
MGT3000
4
Course Description:
This course exposes the student to both sides of past and present ethical dilemmas facing the world. Course content includes an overview of individual ethical development, ethical issues in business today, the opportunity and conflict of ethical issues, an ethical decision-making framework, and the development of an effective ethics program in a corporation.