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A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers.

This class offers an introduction to the roles and core competencies of Community Health Workers (CHW) and assesses students' readiness for the Community Health Worker Certificate Program. Students will learn key public health concepts, models for providing person-centered services, and explore the professional roles that CHWs play in health and social services.

An introduction to concepts, theories, methodologies and social policy related to the history, culture, concerns, and conditions of the field of Ethnic Studies. Employs Critical Race Theory, Intersectionality, and Indigenous Methodologies to analyze and articulate cultural, political, and economic practices and institutions that support or challenge racism, racial and ethnic inequalities, and patterns of interaction between various racial and ethnic groups.

Second half of the beginner's course in Chinese. Recommended for students who have no knowledge of the Chinese language. Grammar, composition, and reading. Practice speaking and understanding Mandarin. Introduction to cultural aspects of Chinese culture.

An advanced culinary course including lecture on the history, techniques, ingredients, and current trends of French cuisine, and demonstration of techniques for production.

An introduction to using unmanned aerial systems (UAS) or drones. This course is designed to give the student the ability to safely and competently fly a drone. Emphasis is placed on safety, equipment selection, and flying. Provides a starting point to drone data collection for multiple disciplines and careers.

Concepts and principles of human relations in organizations, including application of motivational theory, group dynamics, managing change, leadership styles, training, and organizational development.

Concepts of supervision and management including planning, organizing, recruiting, training, decision-making, communication, employee relations, motivation, discipline, rewards/incentives, and grievances.

An introduction to scientific and biological principles through the study of humans as exemplary organisms. Lectures and laboratory exercises will explore current scientific issues, develop critical thinking skills, and examine the structure and function of the human body in relation to health and disease.