Course Descriptions


Hospitality Management          Travel and Tourism

        Other Related          Miscellaneous


HOSPITALITY MANAGEMENT COURSE DESCRIPTIONS



HOA HOSPITALITY ADMINISTRATION

HOA101 INTRODUCTION TO HOSPITALITY
3 credits/3 class hours

A study of the history, organization, problems, opportunities, and possible future trends of the hotel-motel and food service industries. The basic functions, procedures and responsibilities of
management are explained.

HOA102 FOOD SERVICE 1
3 credits/2 lecture and 2 laboratory hours

A study of the fundamentals of food preparation, service procedures, sanitation, and safety practices of the food service business. Cost controls and management of kitchens and dining room functions are also discussed and practiced.

HOA103 HOTEL-MOTEL HOUSEKEEPING
3 credits/3 class hours

A study of the organization and functions of the housekeeping departments of hotel and motel establishments. Selections and care of supplies and furnishings as well as practical problems of housekeeping are considered. Emphasis is placed on safety, sanitation, and preventative maintenance.

HOA105 SUPER VISION AND TRAINING
3 credits/3 class hours

A course in the techniques involved in hiring, orienting, training, supervising, and evaluating employees in hotels and food service operations. The use of work simplification as a method of increasing efficiency in management is discussed.

HOA108 SAFETY AND SANITATION
3 credits/3 class hours

This course is designed to introduce the student to the latest developments and sanitation procedures within the food service industry. Government standards, emerging issues and HACCP will be discussed. Upon completion, students will receive the SERVASAFE food safety certificate.

HOA109 FOOD AND BEVERAGE SERVICE/MENU DESIGN
3 credits/3 class hours

A course designed to acquaint the student with the various food service establishments. Liquor laws and the service of legal beverages will be discussed. The principles and practices of pricing menus, types of menus and food preferences of the public will be included. Emphasis will be placed on the physical design of the menu.

HOA110 HOSPITALITY CONTROL SYSTEMS
3 credits/3 class hours

This course is designed to make the student aware of the increasing need for cost controls in this highly diversified, competitive industry. Students will discuss a variety of. applicable cost control tools and have the ability to interpret terminology and methodology of the various cost control mechanisms currently being utilized in today's hospitality industry.

HOA120 HOSPITALITY LAW
3 credits/3 class hours

A course which examines aspects of hotel and restaurant law, government regulations and insurance, and their impact on the hospitality industry. Special emphasis is placed on employee relations, food liability, liquor liability and patron civil rights.

HOA155 HOSPITALITY SEMINAR 1
3 credits/3 class hours

This is a required course consisting of classroom lecture and industry work experience. Students are required to complete 100 hours of work experience in a college approved setting. Students will also meet once a week for classroom lecture. Students may choose a lodging or food service establishment for Seminar 1. The opposite establishment must be chosen for Seminar 2.

HOA201 HOTEL-MOTEL FRONT OFFICE PROCEDURES
3 credits/3 class hours

A course which emphasizes the public relations and responsibilities of the front office staff. Included are hotel organizations, salesmanship, accounting and controls, and the legal aspects of innkeeping.

HOA203 HOTEL-MOTEL SALES AND PROMOTION
3 credits/3 class hours

A course in the market analysis of media; space and outdoor advertising, radio, TV, direct mail, and other publicity aids. Both in-house and outside selling are discussed. The course includes affiliations and allied agencies, individual room business, group business, and sales incentives such as specialized facilities, food, or beverages.

HOA204 HOSPITALITY AUTOMATED SYSTEMS
3 credits/3 class hours

This course provides an overview of the informational technology aspects of the hotel and restaurant industry. Emphasis is placed on the computer simulation of both the front and back of the house operations. Spatial analysis of a food service facility will also be discussed.

HOA225 QUANTITY FOOD PRODUCTION
Prerequisite of HOA102
4 credits/1 lecture and 3 lab hours

The study and the preparation of food items appropriate to a large food service operation. Emphasis is one the use and care of kitchen equipment, the development of standardized recipes, and the calculation of food and labor costs. Experience in planning, preparation, and food service is provided by the food laboratory.

HOA255 HOSPITALITY SEMINAR 2
3 credits/3 class hours

This is a required course consisting of classroom lecture arid industry work experience. Students are required to gain an additional 100 hours of work experience in a college approved seminar. Students must choose a different facility than what was chosen in Seminar 1.


Travel and Tourism Course Descriptions


GEO101 World Geography
3 credits/3 class hours

A survey of the earth's surface, its geophysical features and its economic importance. Climate, soil, natural resources, and transportation are studied as they affect economic, political, and cultural development.

TRV TRAVEL AND TOURISM

TRV101 Travel and Tourism I
3 credits/3 class hours

This course provides and introduction to the travel industry, including the history of travel, the role of the travel agent and basic travel agency procedures. Travel terminology, aircraft familiarization, time computation and mandatory codes are presented. All travel reference guides are reviewed.

TRV102 Travel and Tourism II
3 credits/3 class hours
Prerequisite: TRV101

Effective communication skills and sales techniques are emphasized in this course. Students learn how to qualify clients, overcome objections and meet the traveler's needs in a professional manner., Cruises and specialty tours are included, and students become familiar with various types of hotels and vacation properties.

TRV103 Destinations I: North America (Mexico, Canada, Alaska)
3 credits/3 class hours

This course provides students with an intensive familiarization of the major areas of North America most frequented by leisure and business travelers. Emphasis is on geographical location, topography, climate, language, culture, tourist attractions, points of interest, airport locations, and internal transportation systems of the popular North American destinations such as New York City, Los Angeles, Ontario Province, the Pacific Southwest, the National Parks, Walt Disney World, Cancun, and many others.

TRV104 Destinations II: South America, Central America and the Caribbean
3 credits/3 class hours

This course provides students with an intensive familiarization of the major areas of South America, Central America, and the Caribbean most frequented by leisure and business travelers. Emphasis is on geographical location, topography, climate, language, culture, tourist attractions, points of interest, airport locations, and internal transportation systems of the popular destinations such as the islands, the Panama Canal, Rio de Janeiro, and many others.

TRV201 Travel/Tourism 3
3 credits/3 class hours
Prerequisite: TRV101

Covered in this course are the legal aspects of the travel industry in their dealings with airline suppliers and clients. The course familiarizes students with agency management procedures, covering topics such as personnel management, business organizations, and cost controls. International travel procedures are discussed and students practice manual ticketing.

TRV202 Travel/Tourism 4
3 credits/S class hours
Prerequisite: TRV101

This course focuses on tour development and group travel. Creative itineraries and fundamentals of tour escorting will be covered. Students learn strategies for career advancement, resume preparation, and interview guidelines. Various travel-related career possibilities will be discussed, along with ways to develop a poised and professional image.

TRV203 Destinations lII: Europe and Africa 
3 credits/3 class hours

This course provides students with an intensive familiarization of the major areas of Europe and Africa most frequented by leisure and business travelers. Emphasis is on geographical location, topography, climate, language, culture, tourist attractions, points of interest, airport locations, and internal transportation systems of the popular destinations such as France, Italy, Germany, Egypt, Kenya, and many others.

TRV204 Destinations IV: Asia, Hawaii and the South Pacific
3 credits/3 class hours

This course provides students with an intensive familiarization of the major areas of Asia, Hawaii, and the South Pacific most frequented by leisure and business travelers. Emphasis is on geographical location, topography, climate, language, culture, tourist attractions, points of interest, airport locations, and internal transportation systems of the popular destinations such as Honolulu, Hong Kong, Tokyo, Fiji, Australia, and many others.

TRV210 Basic Automated Reservations and Ticketing
3 credits/3 class hours and open lab

This fundamental automation course focuses on creating a PNR (Passenger Name Record), calculating airfares, and ticketing. Using a combination of computer-based instructions and verbal instructor-directed exercises, students learn the various functions of the computer. Emphasis is placed an domestic fares. availability and scheduling. waitlisting, canceling, ticketing. and issuing boarding passes.

TRV220 Global Attractions
3 credits/3 class hours

An overview of geographic locations, natural, cultural and entertainment attractions, climate, currency, ports of entry, and time zones plus the reading and use of maps and reference materials for global itinerary planning.

TRV230 Intermediate Automated Reservations and Ticketing
3 credits/3 class hours and open lab
Prerequisite: TRV210

As a follow-up to Basic Automated Reservations and Ticketing, this course is taught using a combination of computer-based instructions with verbal reinforcements. Students are introduced to fare quote and itinerary pricing procedures for domestic and international bookings. Training includes hotel and rental car reservations, direct access, fare exercise, seat selection, and itinerary invoicing.

TRV240 Tour Guide Practicum
3 credits/3 class hours

Introduces the student to the business and technical skills required of tour guides and requires them to plan and facilitate a successful tour. The class will be made up of students who will be the guides as well as the travelers seeking the services of a tour guide. The travelers must be willing to participate and contribute to the development of the professional guides. The actual tour location may vary from semester to semester depending on the availability of tour packages at a reasonable price and the willingness of tour operations to utilize the students as guides. This course will be offered through CCAC's International Studies.

TRV280 Travel Industry Practicum 
3 credits/9 lab hours

Students spend a specific amount of hours per week in a travel or tourism-related atmosphere, applying previous classroom learning experiences in the required practical manner, while acquiring "on the job" training.


RELATED COURSE DESCRIPTIONS


BCP BASIC PREPARATION COOK

BCP100 Basic Food Preparation
4 credits/3 lecture and 1 lab hour

A course developing cooking skills, emphasizing how to follow recipe instructions and how to evaluate the finished product. Cooking theory and ingredient standards are learned and applied in laboratory work.

BCP101 Food Service Bacteriology 
3 credits/3 class hours

A course in bacteriology and sanitation in quantity food service. Topics include food spoilage, food-borne illnesses, food protection, equipment care, and personal hygiene. Emphasized is the role of the food service industry in the protection of the publics health. The student prepares to take the national sanitation examination.

BCP102 Basic Cooks Practicum 
3 credits/8 lab hours

This course provides practice in the quantity food preparation skills learned in BCP100.

CCP COMMERCIAL COOK

CCP101 Kitchen Management
3 credits/3 class hours

This course is designed to teach the basic fundamentals of kitchen management: equipment use and care, safety, sanitation in purchasing, storage, preparation and service, cost controls, menu preparation, theft prevention and the personnel aspects of orientation, training, performance appraisals, and record-keeping.

CCP105 Garde Manager
2 credits/4 lab hours
Prerequisite: CCP110, CCP120

This lab course teaches the appropriate garnishing of food items, canapťs, hors díoeuvres, gelatins, buffet displays and service, ice carvings, and tabletop design.

CCP110 Basic Foods 1
3 credits/1 lecture and 4 lab hours
Corequisite: CCP101

This course develops the culinary foundation for all the Commercial Cook classes through the discussion and utilization of basic cook techniques and skills demanded in food preparation. Topics include: short-order cooking, salad and sandwich production, vegetable cookery, milk products and cheese preparations, spices, herbs, seasonings, pasta products, stock and soups, roux and sauces.

CCP120 Baking 1
3 credits/1 lecture and 4 lab hours

Corequisite: CCP101

This introductory baking course teaches the fundamentals of commercial food service baking. Emphasis is placed on bake shop equipment, tools, terminology, weights, measurements, and recipe conversion. Topics include: yeast doughs (breads, rolls, buns, doughnuts), and quickbreads (muffins, biscuits, popovers).

CCP210 Basic Foods 2
3 credits/1 lecture and 4 lab hours
Prerequisite: CCP110

This course is a continuation of Basic Foods 1, and builds further skills in the preparation of seafood, poultry and game, veal, beef, and lamb. The topics of quantity food preparation techniques and American, Russian, and French service are discussed.

CCP220 Baking 2
3 credits/1 lecture and 4 lab hours
Prerequisite: CCP120

This course builds on Baking 1 techniques and introduces the basics of pies, cakes, icings, cookies, puddings, creams, puff pastry, cream puffs and ťclairs, ice cream desserts, and classical pastry items.

CCP250 Commercial Cook Internship
4 credits/240 clinical hours
Corequisite: CCP210, CCP220

Students enrolled in the Commercial Cook Program are required to complete a minimum of 240 hours of practical kitchen experience. The course provides the students with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation. This course may only be taken after successful completion of Basic Foods 1 and Baking 1. In addition, the student must be currently enrolled in or have completed Basic Foods 2, Baking 2, and Garde Manager to be eligible for the Commercial Cook Internship.

CLR CULINARY ARTS

CLR100 Introduction to Food Service
3 credits/3 class hours

A course in the history of cuisine and the contribution of leading culinarians. Various types of food service establishments and organization within each type as well as future trends in the food service industry are studied.

CLR102 Food and Beverage Service
3 credits/3 class hours

A course in the dining service appropriate for coffee shops, dining rooms, banquets, and buffets. Included are liquor laws and the service of legal beverages.

CLR105 Supervision and Training
3 credits/3 class hours

A course in the supervision and training of employees. Included are the development of public relations with other departments, group techniques, methods of improvement and development, and cost consciousness.

CLR110 Applied Food Service Sanitation & Safety
3 credits/2 lecture and 2 lab hours

A course in sanitation and safety in food service. Topics include food spoilage, food-borne illnesses, food protection, equipment care, and personal hygiene. Emphasized is the role of the food service industry in the protection of the publicís health. The student prepares to take the National Sanitation examination.

CLR117 Applied Sciences of Culinary Arts Theory
3 credits/2 lecture and 2 lab hours

A course in the fundamentals of food preparation, service procedures, sanitation, and safety practices in the food service business. Controls and management function are discussed.

CLR118 Applied Science of Culinary Arts Practice
3 credits/2 lecture and 2 lab hours
Prerequisite: CLR117

A course in the fundamentals of food preparation, service procedures, sanitation, and safety practices in the food service business. Controls and management function are discussed. -

CLR119 Elements of Nutrition
3 credits/3 class hours

A course in basic concepts of nutrition and diet therapy using normal nutrition as the basis for diet modification.

CLR201 Baking 1
3 credits/2 lecture and 2 lab hours

A course in baking which involves preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialities, and torten. Topics include proper use and care of equipment, sanitation and hygienic work habits, and legal health requirements.

CLR202 Food Service Specialities - Garde Manger 2
3 credits/2 lecture and 2 lab hours

A course in special Garde-Manger techniques such as ice and tallow sculpturing. Manipulation of tools is emphasized. Buffet showpieces such as watermelon baskets, table arrangement of fresh fruits and vegetables, and accent decorative showpieces are made. The art of pulled sugar is introduced.

CLR203 Food Service Specialities - Garde Manger 2
3 credits/2 lecture and 2 lab hours

A course in which advanced Garde-Manger techniques such as aspic-pates, chaud-friod, terrines, galantines, and sauces. Manipulation of tools is emphasized, Included is buffet table arrangement and organization.

CLR205 Purchasing Procedures
3 credits/3 class hours

A course in purchasing, purchasing techniques, and laws governing the food industry.

CLR210 Baking 2
3 credits/1 lecture and 2 lab hours
Prerequisite: CLR201

Upon successful completion of this course, the student should be able to demonstrate a working knowledge of the preparation of specialty baking products.

CLR211 Menu Design
3 credits/3 class hours

A course in menu design, Included are principles and practices of pricing menus, ordering, converting recipes from small to large quantities, various types of menus and food preferences of the public. The principles of nutrition for planning well balanced menus receive special emphasis

CLR220 Applied Food Service Production
3 credits/3 lab hours

This course is designed to help the studentís transition from basic to intermediate food skills. Upon successful completion of this course, the students will be able to: Demonstrate the skills necessary to prepare secondary sauces as well as a range of American regional cuisines. This course consists of lecture, demonstration, and participation in food preparation.

CLR228 Advanced Food Preparation
3 credits/2 lecture and 2 lab hours
Prerequisite: CLR118, CLR220

Upon successful completion of this course, the student should be able to demonstrate an understanding of the advanced skills necessary for preparing International Cuisine.

CLR230 Culinary Arts Externship
4 credits/300 lab hours
Prerequisite: CLR117, CLR118, CLR201
Corequisite: CLR202

Students enrolled in the Chefís Non Apprenticeship option program are required to complete a minimum of 300 hours of practical experience. This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual food service operation. This course-externship may only be taken after successful completion of: Applied Science of Culinary Arts Theory, Applied Sciences of Culinary Arts Practice, and Food Service Specialties 1 - Baking. In addition, the student must be currently enrolled in or have completed Garde Manger 1, to be eligible for externship.

CLS CLEANING SERVICE

CLS010 Introduction to Cleaning Service
3 credits/2 lecture and 2 lab hours

A course in the use and care of cleaning agents, supplies and equipment. Attention is given to job vocabulary, organization and planning. Special emphasis is placed on grooming, attitude, and work habits. This course is graded on a pass/fail basis.

CLS011 Basic Cleaning Techniques
6 credits/12 lab hours

A course to provide training in general cleaning, restroom care, window and wall washing, and basic floor care. Limited outdoor maintenance is also included. This course is graded on a pass/fail basis.

CLS012 Employment Skills 1
3 credits/3 class hours

A course to develop the skills needed to find and maintain employment. Included is information on job application forms, interview techniques, the job search, and payroll calculations. This course is graded on a pass/ fail basis.

CLS013 Fundamentals of Safety and Sanitation
3 credits/6 lab hours

A course in the use and storage of cleaning agents and equipment, electrical hazards, environmental dangers, and emergency situations. Safety and sanitation are incorporated into all job skills training. This course is graded on a pass/fail basis.

CLS015 Cleaning Service Practicum
6 credits/12 practice hours

A four-week period of instruction providing the job-ready student with work experience at a commercial site. This course is graded on a pass/fail basis.

CLS031 Advanced Cleaning Techniques
3 credits/6 lab hours
Prerequisite: CLS011

A course in floor care which includes stripping, light scrubbing, buffing, finishing, and carpet shampooing. Bed making and total room care are included for those interested in hotel/motel housekeeping. This course is graded on a pass/fail basis.

CLS032 Employment Skills 2
3 credits/3 class hours

A continuation and practical application of the skills and knowledge developed in CLSOI2. The student develops a resume and calculates potential payroll deductions. This course is graded on a pass/fail basis.

CLS035 Orientation of Competitive Housekeeping
3 credits/6 lab hours

A course that develops productivity, organization, and independence on the job. Dependability, work tolerance, following instructions, adapting work patterns, making independent decisions, and work habits are reinforced and evaluated. This course is graded on a pass/fail basis.

DIT DIETETICS

DIT102 Dietetic/Food Service Orientation
3 credits/3 class hours

An introductory course that provides the student with an overview of both the food service and clinical aspects of the professional role of the Dietetic Technician and the Dietary Manager in a variety of settings. Field visits and guest speakers enhance content.

DIT103 Nutrition Assessment
2 credits/2 class hours

Corequisites: Concurrent course in nutrition or department approval.

This course introduces the student to the application of the basic principles of normal nutrition. Students will learn how to collect data and interpret data to be used by a DTR or made available to an RD for interpretation. This course includes practicing in completing diet history, calculation of nutrient composition of the diet using a computer program and skin fold measurements.

DIT104 Foods
4 credits/3 lecture and 3 lab hours

This course emphasizes the scientific and consumer aspects of food. A working knowledge of principles of food preparation is combined with menu planning, recipe analysis, and costing. Students are introduced to quantity food preparation and commercial food service equipment.

DIT106 Nutrition Care 1
3 credits/3 class hours

This is an introductory course which focuses on the major nutrients, including carbohydrates, fats, protein, vitamins, minerals, and water. Throughout the course, practical application of information is emphasized. Special topics addressed include: Weight control, eating disorders, and sports nutrition. This course is open to Non-Dietetics majors.

DIT110 Food Service Production & Purchasing
3 credits/3 class hours
Prerequisite: DIT104

This course studies the tools of management as they relate to food service. Topics include safety, sanitation, master menu development, recipe standardization, food and menu cost analysis, purchasing inventory, specification writing facilities, planning, design and equipment selection for a food service department.

DIT113 Dietetic Practicum Seminar 
2 credits/2 class hours
Prerequisite: DIT103, DIT104 , DIT106, DIT110, DIT114, ALH140 (Medical Terminology)

Provided concurrently with Dietetic Supervised Practice 1, this course presents a review of the material presented in DIT106 Introduction to Nutrition, DIT104 Foods, DIT110 Food Service Production and Purchasing, DIT114 Medical Nutrition Therapy. In addition to providing didactic support for the practicum it enables the students to share and gain by their individual experiences.

DIT114 Medical Nutrition Therapy
4 credits/4 class hours
Prerequisites: DIT103, DIT106
Corequisites: ALH140 (Medical Terminology), BI0140,DIT110

This course introduces the student to the concept of modifying the general diet to meet various medical conditions. Principles of patient interviewing, analysis of the patientís nutritional needs, and the interpretation of food restrictions in menu planning and food shopping are presented. The physical, psychological, and social needs of the patient are presented with emphasis on its nutritional consequences. This course includes the study of the nutritional care of the patient with upper and lower gastrointestinal disorders, weight management, diabetes and related endocrine disorders, coronary heart disease, arteriosclerosis, enteral feeding, TPN, liver disorders, renal disease, cancer, AIDS/HIV and feeding disabilities.

DIT201 Dietetic Supervised Practice 1 
5 credits/240 practicum hours
Prerequisites: DIT102, DIT103, DIT104 , DIT106, DIT110, DIT114
Corequisites: DIT113

This course provides an orientation to the practice of D dietetics in a health care facility under the supervision of a registered dietitian. The principles of nutrition care and food service operations are observed and practiced.

DIT208 Community Nutrition
4 credits/4 class hours
Prerequisite: DIT114
Corequisite: DIT212

This course applies the principles of nutrition presented in Introduction to Nutrition and Medical Nutrition Therapy to the community setting. The nutritional requirements of individuals in various segments of the C life cycle are presented. Community programs that help meet the nutritional requirements of individuals throughout the life cycle are highlighted. Patient education techniques are presented.

DIT209 Dietetic Supervised Practice 2
4 credits/240 practicum hours
Prerequisites: DIT1 13, DIT114, DIT201
Corequisite: DIT208


This course is planned to give each student the opportunity to apply principles discussed in Nutrition Care 4 in a community nutrition setting. It is expected that students will learn how community nutrition is similar to and different from clinical nutrition. Each student will be expected to complete a project suggested by the practicum supervisor. The project should be one that fulfills a need of the practicum.

DIT210 Human Resource Management for Dietetics
3 credits/3 class hours
Prerequisites: DIT110

This course provides an overview of the organization and management of food service in the health care industry. Topics include the management of food production personnel, selection process, orientation and training of new and established employees, job analysis procedures, employee evaluation procedures, and the principle of work simplification.

DIT212 Food Service Systems
3 credits/3 class hours
Prerequisite: DIT1 10, DIT210

This course provides information on the food management practices in the hospitality and health care industry . It deals with the various food service systems, styles of food service, principles of kitchen design, menu merchandising, environmental and waste management systems and management of information systems.

DIT214 Dietetic Seminar
1 credit/1 class hour
Prerequisite: Successful completion of two semesters in the Dietetics program.

This is a course which gives students the opportunity to discuss how information in the current professional and lay literature can be applied to dietetic practice. Students are expected to develop critical thinking and leadership skills.

FCL CULTURES AND LANGUAGES

FCL103 Mythology
3 credits/3 class hours

A comparative study of major mythologies of the Western World (Greek, Roman, and Norse (or Teutonic)), with emphasis on the relationship between earlier cultural and contemporary beliefs. The study of mythology provides an awareness of the recurring nature and influence of basic cultural themes as well as the value of myths and legends to the study of modern anthropology, geography, history, psychology, science, and sociology, and an understanding of advertising, art, journalism, sports, and everyday speech

FRE FRENCH LANGUAGE AND CULTURE

FRE101 Elementary French 1
3 credits/S class hours

This course develops the basic skills of listening, speaking, reading, and writing French. Class participation includes exercises in pronunciation, reading, -dictation, translation, and grammatical patterns.

FRE102 Elementary French 2
3 credits/S class hours
Prerequisite: FRE101 or Equivalent

This course develops the basic skills of listening, speaking, reading, and writing French. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

FRE201 intermediate French 1
3 credits/3 class hours
Prerequisite: FRE102 or Equivalent

This course increases the studentís basic skills in French, by the reading and discussion of selected cultural and literary materials.

FRE202 intermediate French 1
3 credits/3 class hours 
Prerequisite: FRE201 or Equivalent

This course increases the studentís basic skills in French, by the reading and discussion of selected cultural and literary materials.

FST FOOD SERVICE TECHNOLOGY

FST010 Introduction to Food Service
3 credits/2 lecture and 2 lab hours

A course in general kitchen operations, specific work stations, Health Department regulations and responsibilities of workers. This course is graded on a pass/fail basis.

FST011 Food Service Skills 1
6 credits/2 lecture and 8 lab hours

A course which provides instruction in the following food service areas: bussing, dishwasher, serving, pot sink, and stockroom. This course is graded on a pass/ fail basis.

FST012 Employment Skills 1
3 credits/2 lecture and 2 lab hours

A course to develop the skills needed to find and maintain employment. Instructional areas include getting to and from work, appropriate dress, work attitudes, and behavior. This course is graded on a pass/fail basis.

FST013 Introduction to Food Preparation
3 credits/3 class hours

A course to develop skills in food preparation areas including grill and deep frying, vegetable preparation, salad assembly, sandwiches, and dessert. This course is graded on a pass/fail basis.

FST015 Food Service Practicum
6 credits/12 practice hours

A four-week period of instruction providing the job-ready student with work experience at a commercial site. This course is graded on a pass/fail basis.

FST031 Food Service Skills 2
3 credits/1 lecture and 4 lab hours
Prerequisite: FST011

A course providing individual training in the areas of food service for which the student has shown interest and aptitude. This course is graded on a pass/fail basis.0

FST032 Employment Skills 2
3 credits/1 lecture and 4 lab hours

A course providing students who are ready for the practicum with information about job applications, interview techniques, management of salary, and explanation of fringe benefits. This course is graded on a pass/fail basis.

FST033 Food Preparation Skills
3 credits/1 lecture and 4 lab hours

A course providing practice in the food preparation areas of salad assembly, sandwich preparation, dessert making, grill and fryer work, and cooking techniques This course is graded on a pass/fail basis.

GEO GEOGRAPHY

GEO101 World Geography
3 credits/3 class hours

A survey of the earthís surface, its geophysical features and its economic importance. Climate, soil, natural resources, and transportation are studied as they affect economic, political, and cultural development.

GEO103 Geography of U.S. and Canada
3 credits/3 class hours

A study of the United States and Canada emphasizing cultural development and physical environment. Studied also are the relationships of the two countries to the rest of the world.

GEO105 introduction to Physical Geography
3 credits/3 class hours

An introduction to the field of geography. Included are the physical phases of geography and how people relate to these phases in different cultures.

GER GERMAN LANGUAGE AND CULTURE

GER101 Elementary German 1
3 credits/3 class hours

This course develops the basic skills of listening, speaking, reading, and writing German. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

GER102 Elementary German 2
3 credits/3 class hours
Prerequisite: GER101 or Equivalent

This course develops the basic skills of listening, speaking, reading, and writing German. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

GER201 Intermediate German 1
3 credits/3 class hours
Prerequisite: GER102 or Equivalent

This course increases the studentís basic skills in German by the reading and discussion of selected cultural and literary materials.

GER202 Intermediate German 2
3 credits/3 class hours
Prerequisite: GER201 or Equivalent

This course increases the studentís basic skills in German by the reading and discussion of selected cultural and literary materials.

ITA ITALIAN LANGUAGE AND CULTURE

ITA101 Elementary Italian 1
3 credits/3 class hours

A course for beginners which stresses the development of the basic skills of listening, speaking, reading, and writing Italian. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

ITA102 Elementary Italian 2
3 credits/3 class hours
Prerequisite: ITA101 or Equivalent

A course for beginners which stresses the development of the basic skills of listening, speaking, reading, and writing Italian. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

ITA201 Intermediate Italian 1
3 credits/3 class hours
Prerequisite: ITA102 or Equivalent

A course to increase the studentís knowledge and understanding of the basic skills with reading and discussion of selected cultural and literary materials.

ITA202 Intermediate Italian 2
3 credits/3 class hours
Prerequisite: ITA201 or Equivalent

A course to increase the studentís knowledge and understanding of the basic skills with reading and discussion of selected cultural and literary materials.

LAT LATIN LANGUAGE AND CULTURE

LAT101 Elementary Latin 1
LAT102 Elementary Latin 2
3 credits/3 class hours

A course to introduce the student to Latin by developing the basic skills of hearing, pronouncing, reading, and writing Latin. Through the study of Latin roots, the student will build vocabulary and better understand English. Translations include excerpts from Roman culture, History, and an introduction to Caesarís Commentaries on the Gallic Wars.

RUS RUSSIAN LANGUAGE AND CULTURE

RUS101 Elementary Russian 1
RUS102 Elementary Russian 2
3 credits/3 class hours

A course in the basic skills of listening, speaking, reading and writing Russian. Class participation includes exercises in pronunciation , reading, dictation. translation, and grammatical patterns.

RUS201 Intermediate Russian 1
RUS202 Intermediate Russian 2
3 credits/3 class hours
Prerequisite: RUS102

A course to increase the students knowledge and understanding at the basic skills, with reading and discussion of selected cultural and literary materials.

SPA SPANISH LANGUAGE AND CULTURE

SPA101 Elementary Spanish 1
3 credits/3 class hours

A course for beginners which stresses the skills of listening, speaking, reading, and writing Spanish. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

SPA102 Elementary Spanish 2
3 credits/3 class hours
Prerequisite: SPA101 or Equivalent

A course for beginners which stresses the skills of listening, speaking, reading, and writing Spanish. Class participation includes exercises in pronunciation, reading, dictation, translation, and grammatical patterns.

SPA201 Spanish 1
3 credits/3 class hours
Prerequisite: SPA102 or Equivalent

A course to increase the studentís knowledge and understanding of Spanish with reading and discussion of selected cultural and literary materials.

SPA202 Intermediate Spanish 2
3 credits/3 class hours
Prerequisite: SPA201 or Equivalent

A course to increase the studentís knowledge and understanding of Spanish with reading and discussion of selected cultural and literary materials.


MISCELLANEOUS COURSE DESCRIPTIONS


ACC100 INTRODUCTION TO ACCOUNTING
3 credits/3 class hours

An introduction to the fundamental concepts, procedures, and terminology of Accounting. When appropriate, this course prepares students for ACC1O4, Financial Accounting.

AOP100 COMPUTER KEYBOARDING
3 credits/3 class hours

Emphasis is on learning to use the alphanumeric keyboard on the computer.  Students will incorporate practice applications typical of those found in business or those appropriate for the student's field of study.

BIO117 NUTRITION
3 credits/3 class hours

An introduction to the principles of nutrition. Students develop and awareness of the importance of nutrition so that they can develop good eating habits and understand the latest nutrition information.

BIO140 FOOD MICROBIOLOGY
3 credits/3 class hours

A course in the biology of food from the perspective of Hotel/Restaurant Management for non-Biology majors. Includes discussion of properties of major and micronutrients as they affect food and nutrition, as well as of microorganisms that contribute to food production, spoilage and to food-borne illnesses. Laboratory component includes aseptic techniques, tests on food and sanitation effectiveness.

BUS120 BUSINESS MATH
3 credits/3 class hours

CLICK http://milo.ccac.edu FOR CURRENT DESCRIPTION, ALSO SEE MAT195.

CIT100 INTRODUCTION TO COMPUTERS
3 credits/3 class hours

An introduction to computer concepts, applications, and information systems. Topics include the use of software, such as spreadsheets, database management, graphics, word processing and computer communication via the Internet. Students develop beginning level skills with common applications in order to use a computer as a tool, make informed decisions concerning computer generated information, and obtain basic information system concepts and terminology to provide a basis for future learning in the field. Students will have substantial hands-on time in both dedicated classroom/labs and open lab environments. This is a general computer literacy course.

ENG101 ENGLISH COMPOSITION 1
3 credits/3 class hours

Prerequisite: English Placement Test or ENG100, plus an IOWA Scare of 35 or above or successful completion of DVS101 or DVS103.

A course to promote effective written communication The student analyzes and synthesizes ideas and expresses them in away form. Students practice these skills in response to personal experiences and discussions, assigned readings, and research. Enrollment in this course is dependent on a satisfactory score on the College placement test or successful completion of the appropriate developmental courses.

ENG102 ENGLISH COMPOSITION 2
3 credits/3 class hours
Prerequisite: ENG101

A course which continues English Composition 1. Students Further develop their writing skills, read critically a variety of literary forms, and engage in research. This course completes the composition requirements for the Associate degree.

MAT195 BUSINESS MATHEMATICS
3 credits/3 class hours

A course for students in career business programs. Topics include the arithmetic of whole numbers, fractions;, decimals, percents and their application to the various fields of business, such as consumer credit, amortization, merchandising, interest, and negotiable notes.

SPH101 ORAL COMMUNICATIONS
3 creditsl3 class hours
Prerequisite: ENG100

A course to develop the students skills in the organization and oral expression of ideas. Emphasis is on the way people communicate effectively in professional, business, and social situations. 


For current information on courses and course availability click here to take you to Milo On-line. (http://milo.ccac.edu)


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