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An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.

An overview of the legal system as it pertains to hotels, restaurants, bars, and private clubs with an emphasis on liability prevention particularly in the areas of employment, ADA and civil rights compliance, food service liability, responsible beverage service and the innkeeper/guest relationship.

Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.

Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.

Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.

Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about purchasing specifications and ordering terms.

An introduction to the history of wine, major wine regions, and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions. Students must be 21 or older in order to practice tasting techniques essential to both palate development and to have the meaning of the terms used in describing wine come alive.