Introduces students to the food service industry and program expectations. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
Focuses on gaining an understanding of the food service industry and career opportunities within the field, through completion of interview skills, professional standards, exploration of professional organizations and credentials. Students will also discuss the social, historical, and cultural forces that have affected the food service industry. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe (R) materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe (R) Certification examination. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
Introduces the identification of a wide variety of common and uncommon food products in various forms. Students will learn storeroom procedures that include the skill necessary to analyze and improve the profitability of a food service establishment. Other topics will include controlling food and labor costs, flow of goods, product and vendor selection, tasting and evaluating different foods and ethical considerations when purchasing and receiving. This is a 120-hour lab course.
Prerequisite(s):
None
Corequisite(s):
None
Introduces various types of international service styles and techniques. The course will emphasize customer service and food and beverage pairing. Students participate and gain experience in handling reservations, using a point-of-sale system, and responsible alcohol services. This is a 168-hour lab course.
Prerequisite(s):
Program Director/Dean approval, TIPS certification
Corequisite(s):
None
Provides a study of the history, anthropology, and culture of food and beverage. This class includes an overview of the subject of wine, from vineyard to bottle and bottle to table. A basic understanding of the general principles of wine pairing and wine service is presented as well. This is a 45-hour lecture course.
Prerequisite(s):
None
Corequisite(s):
None
Covers the basic fundamentals and methods of cooking for the food service manager. This is a 40-hour lab course.
Prerequisite(s):
None
Corequisite(s):
None
Requires students to perform 200 hours (minimum of 6 weeks) of a supervised Food and Beverage Management program specific work experience in a pre-approved facility (must have program director or dean approval). Students will participate in weekly seminars through Canvas.
Prerequisite(s):
Senior Status
Corequisite(s):
None
Introduces students to various aspects of menu development. Students will create a business concept and develop a menu appropriate to the theme. Students will utilize industry specific mathematics to cost menus and analyze a variety of menu styles. Students will also discuss how to spec equipment and small ware needs to accommodate the desired concept as well as square footage needs and operational considerations. In addition, students will explore creating a business plan and applying for an LLC. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
Includes an overview of accounting management and how accounting is used to collect and organize data on a daily basis in the food service industry. This is a lecture only course.
Prerequisite(s):
CUL 1150
Corequisite(s):
None
Focuses on the development of leadership skills and personnel management. Content includes understanding management styles, developing front of the house and back of the house teams, staffing, and human resource management. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
This course deals with the challenging world of convention and banquet sales and services. Emphasis is placed on sales, events, and meeting planning. Including, but not limited to, internal events. This course requires a minimum of 40 hours of lecture and 64 hours of fieldwork.
Prerequisite(s):
None
Corequisite(s):
None
Introduces a variety of different beer styles and outlines proper service techniques. Students in the class will also receive hands-on experience in brewing, brewing equipment, beer ingredients, and beer and food pairing. This is a lab only course. 64 hours of lab are required.
Prerequisite(s):
None
Corequisite(s):
None
Teaches how to identify the various forms of alcohol, as well as how to create various classic and original cocktails. This is a lecture only course. 45 hours of lecture are required.
Prerequisite(s):
CUL 1010, Program Dean/Director approval
Corequisite(s):
None
This one credit lecture course provides a basic overview and introduction of food and beverage management for sports and entertainment venues.
Prerequisite(s):
None
Corequisite(s):
None
This three-credit course explores the many aspects of hotel management such as guest services, front office operations, and guest room services. It also establishes a firm understanding of the importance of food and beverage management in a hotel setting. This course requires a minimum of 40 hours of lecture and 64 hours of fieldwork.
Prerequisite(s):
None
Corequisite(s):
None
This three-credit lecture course provides a basic overview and introduction of food and beverage management for clubs, resorts and casinos.
Prerequisite(s):
None
Corequisite(s):
None
Provides students with a hands-on management opportunity; focusing on guest needs, customer service, cost controls and marketing. Team member training and development, performance coaching and team building is also modeled and practiced. This is a 120-hour lab course. Must complete this course with a C or better.
Prerequisite(s):
CUL 2250, FBM 2410, Program Director/Dean approval
Corequisite(s):
None
Students will develop critical thinking, reading, and writing skills in the context of personal, professional, digital, and academic environments, with emphasis on analysis. This course will enable students to examine, develop, and employ the writing process while focusing on audience, invention, rhetorical context, language, style, purpose, written communication strategies, and digital demands.
Prerequisite(s):
None
Corequisite(s):
None
Students will extend and apply concepts introduced in Composition and Critical Thinking, and Quantitative Literacy, through the development of written arguments and oral presentations for a variety of academic and professional audiences.
Prerequisite(s):
COM 1010, MTH 1010
Corequisite(s):
None
This course introduces skills in reasoning, critical thinking, and quantitative literacy. Students will develop the ability to reason and solve quantitative problems from a wide array of contexts and real-world situations. Students will develop the analytical skills necessary to ask questions and define problems; develop and apply quantitative models; and interpret data in order to evaluate arguments supported by quantitative evidence.
Prerequisite(s):
None
Corequisite(s):
None
The course provides a foundation for understanding human relationships and transferring that knowledge to personal/professional applications. Topics include basic dynamics of human relationships; awareness of self; the effect of environment on thoughts and behavior; the importance of intercultural competence; ethics and social responsibility; as well as building skills that will improve individual and team functions.
Prerequisite(s):
COM 1010, MTH 1010
Corequisite(s):
COM 1020
