FOOD 100 Introduction to Hospitality 3 s.h.
This course provides an overview of the organization, history and career tracks of the hospitality industry including hotels, restaurants,
resorts, clubs, casinos and gaming, cruise lines, theme parks, and tourism. This orientation course also examines the opportunities and
challenges that exist in the current hospitality industry and analyzes links between the lodging, food service and tourism segments.
FOOD 110 Event Planning 3 s.h.
An overview of the meeting, exposition, events and convention (MEEC) industry and the events planning profession. The scope and
trends of the industry, the planning and implementation process of MEEC and the responsibilities and opportunities for professional will be explored.
130 Introductory Foods (3 s.h.)
An introductory foods course focused on food identification,
basic food preparation principles and techniques, kitchen
and food safety, and menu planning.
133 Community Food and Nutrition (3 s.h.)
Introduction to family and community food and nutrition needs
and services. Explores factors which influence food customs
and trends in the U.S.; national and local food supply and
availability issues; nutrition concerns in public health;
the role of government and public policy in controlling the
food supply, food access, and nutrition services. Major theories,
concepts and methods of community organization, needs assessment,
social marketing, and working in the public policy arena in
the context of providing needed food and nutrition services
are explored. Includes a service learning project in the community.
(S2, CPA, S)
FOOD 201B Regional Cuisine: Europe 1 s.h.
An examination of foods and recipes from across Europe. Students learn about regional food practices and prepare foods and recipes
representative of selected regions.
Prerequisite: FOOD 130.
FOOD 201D Regional Cuisine: Mediterranean 1 s.h.
An examination of foods and recipes from across the Mediterranean. Students learn about regional food practices and prepare foods and
recipes representative of selected regions.
Prerequisite: FOOD 130.
FOOD 205A Baking: Cakes and Cookies 1 s.h.
An intermediate level mini-course focusing on the principles and processes of baking cakes and cookies. Readings and lectures introduce
baking principles while labs provide hands-on experience.
Prerequisite: FOOD 130.
FOOD 205B Baking: Pastries 1 s.h.
An intermediate level mini-course focusing on the principles and processes of baking pastries. Readings and lectures introduce baking
principles while labs provide hands-on experience. Prerequisite: FOOD 130.
FOOD 205C Baking: Breads and Rolls 1 s.h.
An intermediate level mini-course focusing on the principles and processes of baking breads and rolls. Readings and lectures introduce
baking principles while labs provide hands-on experience. Prerequisite: FOOD 130.
FOOD 230 Food Science 3
230 Food Science (3 s.h.)
A study of food science which includes food composition and
the reactions and interactions of food components in food
systems during preparation, processing, and preservation.
Also includes study of innovative food components, current
food technologies and regulation of the food supply; includes
laboratory experiences. (CPA) Prerequisites: CHEM 100 or 111 and FOOD 130.
232 Cost Control and Service Management (3 s.h.)
Study of processes and principles involved in the production
and service of quality food. Emphasis on management of internal
resources. Prerequisites: FOOD 130 or 230 and CHEM 100, 101, or 111.
235 Design, Layout and Operations (3 s.h.)
This course reviews quantity food production planning and
service techniques. Particular emphasis is placed upon the
design and layout of foodservice establishments, as well as
the identification, written specifications, basic operation,
and maintenance of food service equipment. Practicum experience
Prerequisites: FOOD 130 or 230 and FOOD 232.
FOOD 236 Beer, Wine and Food 3 s.h.
A comprehensive study of the history, geography, culture, production, selection, storage, and service of some of the many varieties of beer and wine produced around the world. Factors to consider when pairing beer or wine with food are examined. (LA)
FOOD 237 Techniques of Healthy Cooking 3 s.h.
Topics will include the principles and techniques of healthy cooking plus nutritional guidelines for the selection and preparation of healthy
food products. Additionally this course will provide students with hands-on training in creating healthy recipes and exploring alternative preparation and seasoning techniques that allow them to reduce fat,
cholesterol, calories, and sodium without sacrificing flavor. Prerequisites: FOOD 130 and NUTR 140 or NUTR 142.
FOOD 238 Baking and Pastry 3 s.h.
An intermediate level course focusing on the principles and processes of baking and pastry. Breads, dough, cakes, pastries and fillings will
be studied and produced. Prerequisite: FOOD 130.
239 Restaurant and Catering Management (3 s.h.)
Students will apply principles of menu planning, food science,
food preparation and service skills to the planning, creation,
supervision, service and evaluation of commercial meals. Laboratory
experience required. (CPA)
Prerequisites: SoS, FOOD 130 or 230 and CHEM 100, 101, or
111 and FOOD 232.
331 Food Service Systems Management
Theoretical knowledge as a basis for the study of the food
service as a comprehensive system. Management philosophies,
and competencies needed for effective leadership, personnel
administration and supervision, cost control, and functional
operation of a foodservice.
Prerequisites: FOOD 232 and FOOD 235 and CONS 150 or MGMT
211 Service Industry Supervision (3 s.h.)
This course reviews the supervisory skills needed by foodservice
and fashion industry entry-level managers to effectively lead
an increasingly diverse workforce. The role, function, and
skills of the first-line supervisor will be examined with
respect to specific challenges within these two industries.
Prerequisite: CONS 150.