Artisan Breads - BAK124

Credits: 4.5
Prerequisites: CUL160

This course focuses on the art of bread baking from quick and yeast breads to laminated doughs and international and breakfast breads. Students will also learn how artisan baking differs from commercial bread baking. Food Usage and Supplemental Instructional Fee applies.

Cakes, Custards, and Creams - BAK134

Credits: 4.5
Prerequisites: CUL160

This course covers the wide range of smooth and creamy textured desserts including puddings, custards, mousses, soufflés, and ice cream. A range of cakes and pies will also be studied and prepared. Food Usage and Supplemental Instructional Fee applies.

Culinary Arts for Bakers - BAK144

Credits: 4.5
Prerequisites: None

This course focuses on the basics of cooking including the preparation of sandwiches, appetizers, grains, vegetables, soups, salads, and meat/seafood cookery. Food Usage and Supplemental Instructional Fee applies.

Specialty and Wedding Cakes - BAK154

Credits: 4.5
Prerequisites: CUL160

This course teaches students the advanced skills of cake decorating using a range of media. Students will work with royal icing, fondant, gum paste, and pastillage, just to name a few. Food Usage and Supplemental Instructional Fee applies.

Plated Desserts - BAK164

Credits: 4.5
Prerequisites: CUL160

In this course, students will learn the skills specific to a pastry chef who needs to create plated desserts. Desserts studied will include a range of both American and International works, while also teaching students how to work with fruits, liqueurs, and dessert sauces. Food Usage and Supplemental Instructional Fee applies.

Confectionary Production - BAK174

Credits: 4.5
Prerequisites: None

In this class, students will focus on sweet confections including cookies, candies, and petit fours, while learning to create dessert displays using chocolate and sugar sculpture. Food Usage and Supplemental Instructional Fee applies.

International Desserts - BAK232

Credits: 4.5
Prerequisites: CUL160

This course is designed to introduce students to the history and preparation of a variety of international pastries and desserts. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies.

Food Sensitivities and Spa Desserts - BAK233

Credits: 4.5
Prerequisites: CUL160

This course is designed to introduce preparation and production methods for bakery/pastry products for food sensitivities. This course includes theory and production of desserts, breakfast items, cakes and cookies designed for low fat, gluten free, lactose intolerant, diabetic, and vegan people. Food Usage and
Supplemental Instructional Fee applies.

Holiday Breads - BAK234

Credits: 4.5
Prerequisites: CUL160

This course focuses on the art of holiday bread baking including quick, yeast, international, and breakfast breads. Students will also learn how breads have symbolic significance during various holidays from all over the world. Food Usage and Supplemental Instructional Fee applies.

Chocolate Arts - BAK235

Credits: 4.5
Prerequisites: None

This course introduces students to the art of working with chocolate. Topics include: chocolate tempering, cutting shapes, transfer sheets, display pieces, and candies. Food Usage and Supplemental Instructional Fee applies.

Sugar Arts - BAK236

Credits: 4.5
Prerequisites: None

This course introduces students to the art of working with sugar and the design of showpieces. Students will be exposed to the idea of sugar as art, covering techniques in poured, pulled, blown, and spun sugar. Food Usage and Supplemental Instructional Fee applies.

Fundamentals of Culinary Arts - CUL110

Credits: 4.5
Prerequisites: None

Culinary Theory and Sanitation - CUL111

Credits: 4.5
Prerequisites: None

This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.

Bakery Fundamentals - CUL114

Credits: 4.5
Prerequisites: None

This course covers the fundamentals of sanitation, knife skills, and equipment identification while focusing on the needs of bakers to understand measurements, scaling, and basic baking techniques.

Culinary Theory - CUL120

Credits: 4.5
Prerequisites: None

Kitchen Fundamentals - CUL121

Credits: 4.5
Prerequisites: CUL111

This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Food Usage and Supplemental Instructional Fee applies.

Artisan Bread Baking - CUL124

Credits: 4.5
Prerequisites: CUL114

This course focuses on the art of bread baking from quick and yeast breads to laminated doughs and international and breakfast breads. Students will also learn how artisan baking differs from commercial bread baking.

Includes Kitchen Lab and Food Usage

Advanced Culinary Theory - CUL130

Credits: 4.5
Prerequisites: CUL110, CUL120

Cakes, Custards, and Creams - CUL134

Credits: 4.5
Prerequisites: CUL114

This course covers the wide range of smooth and creamy textured desserts from puddings and custards to mousses, souffl_s, and ice cream. A range of cakes and pies will also be studied and prepared.

Introduction to Cooking Techniques - CUL140

Credits: 4.5
Prerequisites: CUL110, CUL120

This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced.

Garde Manger - CUL142

Credits: 4.5
Prerequisites: CUL140

Culinary Fundamentals for Bakers - CUL144

Credits: 4.5
Prerequisites: CUL114

Through this course, baking and pastry students will learn the basic of cooking from sauces and salads to grains and vegetables. This survey course will also expose students to the range of cooking techniques included in moist, dry, and combination cooking methods.

Sauces, Soups & Stocks - CUL150

Credits: 4.5
Prerequisites: CUL110, CUL120

This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.

Elements of Entree Production - CUL152

Credits: 4.5
Prerequisites: CUL150

This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. Students will also expand the skills acquired in CUL150.

Wedding and Specialty Cakes - CUL154

Credits: 4.5
Prerequisites: CUL114

This course teaches students the advanced skills of cake decorating using a range of media. Students will work with royal icing, fondant, gum paste, and pastillage, just to name a few.

Fundamentals of Baking - CUL160

Credits: 4.5
Prerequisites: CUL110, CUL120

This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.

Pastry Arts - CUL162

Credits: 4.5
Prerequisites: CUL160

This class focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses.

Advanced Culinary Theory - CUL170

Credits: 4.5
Prerequisites: CUL111 OR Test out of CUL170 OR Permission from Dean OR Student has prior collegiate math experience

This course will introduce students to basic, practical application of culinary mathematics. Each student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics.

Nutrition and Menu Planning - CUL210

Credits: 4.5
Prerequisites: None.

This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Assignments will include readings from textbooks, written exams and projects in which students will create a variety of menus, each focusing on a different style of menu. In addition to nutrition concerns, students will discuss the basic elements of menu creation in general.

Plated Desserts - CUL214

Credits: 4.5
Prerequisites: CUL114

In this course, students will learn the skills specific to a pastry chef who needs to create plated desserts. Desserts studied will include a range of both American and International works, while also teaching students how to work with fruits, liqueurs, and dessert sauces.

Dining Room Service - CUL215

Credits: 4.5
Prerequisites: CUL142, CUL152, CUL162

This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.

Purchasing and Receiving - CUL240

Credits: 4.5
Prerequisites: CUL110, CUL114 or CUL120

This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry.

Catering - CUL241

Credits: 4.5
Prerequisites: None

This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.

Bounty of the Sea - CUL251

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies.

Chiles in the Global Kitchen - CUL252

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course examines the use of chiles in cuisines around the world. Students prepare dishes demonstrating the range of flavors and heat levels possible through the use of chiles. Food Usage and Supplemental Instructional Fee applies.

American Regional Cuisine - CUL253

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Food Usage
and Supplemental Instructional Fee applies.

International Cuisine - CUL254

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies.

Italian Cuisine - CUL255

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies.

Indian Cuisine - CUL256

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage
and Supplemental Instructional Fee applies.

French Cuisine - CUL257

Credits: 4.5
Prerequisites: CUL152 or BAK144

This course will provide students with a working knowledge of the many regions of France and their unique anddistinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies.

Food Science - CUL270

Credits: 4.5
Prerequisites: CUL110, CUL120 or CUL114

This course is designed to introduce students to scientific principles related to food preparation.

Culinary Skills Externship I - CUL271

Credits: 4.5
Prerequisites: CUL111

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience.

Culinary Skills Externship II - CUL272

Credits: 4.5
Prerequisites: CUL111

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food Students also document their work hours and submit reports evaluating their experience.

Culinary Skills Externship III - CUL273

Credits: 4.5
Prerequisites: CUL111

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience.

Analysis of the Hospitality Industry - HOS105

Credits: 4.5
Prerequisites: None

This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development - both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.

Food and Beverage Management - HOS110

Credits: 4.5
Prerequisites: HOS105

This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Levels of management, commercial food service operations and nutritional concerns will be discussed.

Front Office Procedures - HOS120

Credits: 4.5
Prerequisites: None

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management.

Housekeeping Management - HOS125

Credits: 4.5
Prerequisites: None

This course offers the student an overview of the relationship between the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning organizational functions, staffing, decision making, and problem solving.

Hospitality Facilities Management - HOS135

Credits: 4.5
Prerequisites: None

This course provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

Special Events Planning - HOS230

Credits: 4.5
Prerequisites: None

This course defines the scope of the meeting and event planning arena. It focuses on all aspects of design, development and execution of an event. Topics include site selection, marketing, registration, contract negotiation and food and beverage planning.

Event Management - HOS245

Credits: 4.5
Prerequisites: None

This course encompasses all phases of the specialized training needed in Event Management including design, financing, budgeting, leadership, and integrated marketing. It provides the critical background needed to improve your effectiveness and profitability as an Event Manager.

Hospitality Resort Tourism - HOS250

Credits: 4.5
Prerequisites: None

The hospitality industry is made up of a variety of lodging properties. This course will introduce the variety of management techniques that entail operating hotels that also have facilities such as golf courses, skiing, water sports, spas and more. The traditional hotel property is being joined by these multi-faceted operations
and in this course the student will learn the fundamentals regarding these types of properties and their specific issues.

Customer Service - HOS255

Credits: 4.5
Prerequisites: None

This course is designed to explain the principles of customer service as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise.

Hospitality Law - HOS260

Credits: 4.5
Prerequisites: None

This course provides an awareness of the rights and responsibilities the law grants to or imposes upon a hotel keeper and illustrates the possible consequences of failure to satisfy legal obligations.

Hospitality Supervision - HOS270

Credits: 4.5
Prerequisites: HOS220 or BUS112

This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.

Hotel and Restaurant Externship I - HOS271

Credits: 4.5
Prerequisites: Approval from the Program Advisor or Dean

The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions.

Hotel and Restaurant Externship II - HOS272

Credits: 4.5
Prerequisites: Approval from the Program Advisor or Dean

The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. 

Hotel and Restaurant Externship III - HOS273

Credits: 4.5
Prerequisites: Approval from the Program Advisor or Dean

The student will gain hands-on experience in the daily operation of a hospitality property. The student ill rotate through the various workstations of the property and acquire the skills for those positions.

Hotel and Event Externship - HOS281

Credits: 3
Prerequisites: None

The student will gain hands-on experience in the daily operation of a restaurant. The student will rotate through the various workstations of a restaurant, or hotel and acquire the skills required to conduct the various types of positions in Hotel and Event Management positions.

Hotel and Event Externship - HOS282

Credits: 3
Prerequisites: None

The student will gain hands-on experience in the daily operation of a restaurant. The student will rotate through the various workstations of a restaurant, or hotel and acquire the skills required to conduct the various types of positions in Hotel and Event Management positions.

Hotel and Event Externship - HOS283

Credits: 3
Prerequisites: None

The student will gain hands-on experience in the daily operation of a restaurant. The student will rotate through the various workstations of a restaurant, or hotel and acquire the skills required to conduct the various types of positions in Hotel and Event Management positions.

Hotel and Event Externship - HOS284

Credits: 3
Prerequisites: None

The student will gain hands-on experience in the daily operation of a restaurant. The student will rotate through the various workstations of a restaurant, or hotel and acquire the skills required to conduct the various types of positions in Hotel and Event Management positions.

Current Topics in Hotel and Event Management I - HOS291

Credits: 4.5
Prerequisites: Approval from the Program Director

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management II - HOS292

Credits: 4.5
Prerequisites: Approval from the Program Director

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management III - HOS293

Credits: 4.5
Prerequisites: Approval from the Program Director

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management IV - HOS294

Credits: 4.5
Prerequisites: Approval from the Program Director

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Beverage Operations Management - HOS310

Credits: 4.5
Prerequisites: None

This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. This course presents principles and theories to support and reinforce the practical aspects. Federal, state, and local regulations governing operations serving alcoholic beverages are presented.

Italian Cuisine - HOS315

Credits: 4.5
Prerequisites: None

This course will examine the basic cuisine of Italy through regional studies. Students will examine how cooking methods, recipes, and ingredients change from region to region throughout Italy and develop an understanding of the wide range of styles of cooking that fall under the heading of Italian Cuisine.

Hospitality Marketing - HOS320

Credits: 4.5
Prerequisites: None

This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing.

Asian Cuisin - HOS325

Credits: 4.5
Prerequisites: None

This course analyzes the range of cuisines in the Asian continent, their similarities and differences, and their historical influences on each other. Through reading, lecture, and hands-on cooking, students will study the cuisines of countries including Japan, China, India, Thailand, Vietnam, Malaysia, Korea, Russia, and Afghanistan. At the end of the course, each student will also have the opportunity to focus more in-depth on the region of his or her choice.

Food and Beverage Controls - HOS330

Credits: 4.5
Prerequisites: None

This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications.

Seafood Cookery - HOS335

Credits: 4.5
Prerequisites: None

This course introduces students to the various types of seafood used in professional kitchens and identifies the methods of purchasing, handling and preparing various seafood items.

Business and Restaurant Law - HOS340

Credits: 4.5
Prerequisites: None

This course introduces the students to laws, which affect the operation of a business. Business formats, corporations, partnerships, sole proprietorships are evaluated as each structure puts different operational requirements on the business owner. This law course analyzes a wide variety of other laws which also affect a business: truth in menu laws, liability law, anti-trust law, and others.

Charcuterie - HOS345

Credits: 4.5
Prerequisites: None

This course will examine the advanced aspects of charcuterie and will include forcemeats, mousses, sausages, cured meats, fish, and poultry and the basics of smoking as a flavoring and curing agent.

Wine Appreciation - HOS350

Credits: 4.5
Prerequisites: None

This course introduces students to terminology and principles used in the wine industry. Focus will be on names and characteristics of grape varietals, differences between Old World and New World wines, qualities and characteristics of Old World wines, and principles of wine and food pairing. In addition, students will cover a brief overview of other alcoholic beverages, including beer and distilled liquors. Many classes will include a tasting of four to eight wines so students may experience the flavors, bodies, and aromas that appear in different wines.

Catering - HOS355

Credits: 4.5
Prerequisites: None

This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.

Hospitality Law - HOS360

Credits: 4.5
Prerequisites: None

This course provides an awareness of the rights and responsibilities the law grants to or imposes upon an innkeeper and illustrates the possible consequences of failure to satisfy legal obligations.

International Hotel Management - HOS365

Credits: 4.5
Prerequisites: None

This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

Recipe and Product Development - HOS375

Credits: 4.5
Prerequisites: None

This course will focus on the scientific process of creating and testing a recipe to achieve the desired result. In addition, students will study the steps needed to bring a product, once developed, to the mass market, as well as the types of ingredients often reserved only for mass-marketed foods.

Financial Analysis of the Hospitality Industry - HOS410

Credits: 4.5
Prerequisites: None

This course serves as a bridge between basic accounting and managerial accounting courses. This course covers areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement and more.

Convention Management - HOS415

Credits: 4.5
Prerequisites: None

This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs and explains techniques to meet those needs as part of meeting and convention service.

Security and Loss Prevention - HOS425

Credits: 4.5
Prerequisites: None

Liability is a risk in the hospitality industry. This course looks at the areas where attention is needed controlling assets. Security and safety of the guest is essential, as is the prevention of lawsuits. Training of the employees, development of inspection checklists, and maintenance of these functions are introduced. Protecting your assets, your hotel, your employees, and your guests, while being proactive is the necessary step for security and loss prevention.

Hospitality Facilities Design - HOS430

Credits: 4.5
Prerequisites: None

This course focuses on the style and design of restaurants and hotels to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant or hotel.

Hospitality Facilities Management - HOS431

Credits: 4.5
Prerequisites: None

This course provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

Yield Management - HOS435

Credits: 4.5
Prerequisites: None

Managing the revenue in a hospitality operation is the key to a profitable operation. Yield is money, and Yield Management is a technique to maximize your revenue by managing your room rates, minute by minute, day to day. This course teaches the student how to effectively manage a hotel's rates, while analyzing its REVPAR, revenue per available room. Through yield management, front office becomes the central hub of the hotel, and room revenue becomes more than just selling rooms.

Presentation and Plate Design - HOS445

Credits: 4.5
Prerequisites: None

This course focuses on traditional and contemporary plate and platter presentations as well as buffet presentations. Students will prepare to meet the exacting standards of the industry through competitions, both in-house and national. Domestic and international standards will be introduced as they apply to upper level chef positions.

Product Preservation Technology - HOS455

Credits: 4.5
Prerequisites: None

This course introduces students to the growing field of packaging and preservation of food. Students will view preservation procedures both from the consumer's perspective, discussing pros and cons of using pre-prepared foods, and from the producer's perspective. Students will learn the technology and techniques for preparing irradiated, sous vide, cyrovac, frozen, freeze-dried, and oven-dried foods. In addition, students will gain hands-on experience using one or more of these techniques.

Chocolate and Sugar Arts II - HOS465

Credits: 4.5
Prerequisites: None

This course introduces students to the art of working with chocolate and sugar. Topics include chocolate, tempering, cutting shapes, transfer sheets, display pieces, candies, and sugar doughs. Students will be exposed to the idea of sugar as art covering techniques in poured sugar, pulled sugar and spun sugar.

Chilies in the Global Kitchen - HOS475

Credits: 4.5
Prerequisites: None

This course introduces students to the various types of Cuisines of hot climates and the common use of "hot" Chilies in these Cuisines. Students will learn how chilies have migrated around the world and influenced the cuisines of these hot climate countries.

Hospitality Senior Project - HOS490

Credits: 4.5
Prerequisites: None

Students will work under the supervision of a faculty advisor to further refine and develop their skills and knowledge through a student-created independent project. Projects may include but are not limited to: writing a research paper, designing a catered event, designing and preparing a multi-course menu, designing and teaching a course to faculty and students, creating a system that could be applied to a hospitality operation for greater efficiency or effectiveness, or performing the role of a general manager in a hotel. Project proposals must be submitted to the faculty advisor of the student's choosing and approved by the advisor and the dean before the student may register for this course. Faculty committee will determine the student's final grade for the project.

Current Topics in Hospitality I - HOS491

Credits: 4.5
Prerequisites: None

This course offers a comprehensive discussion of current popular or "hot" topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student's career. The exact topic will be announced in the current term schedule.

Current Topics in Hospitality II - HOS492

Credits: 4.5
Prerequisites: None

This course offers a comprehensive discussion of current popular or "hot" topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student's career. The exact topic will be announced in the current term schedule.

Current Topics in Hospitality III - HOS493

Credits: 4.5
Prerequisites: None

This course offers a comprehensive discussion of current popular or "hot" topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student's career. The exact topic will be announced in the current term schedule.

Current Topics in Hospitality IV - HOS494

Credits: 4.5
Prerequisites: None

This course offers a comprehensive discussion of current popular or "hot" topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student's career. The exact topic will be announced in the current term schedule.