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THM 290 - Tourism and Hospitality Management Work Experience
THM 290 - Tourism and Hospitality Management Work Experience 1-15-3 Credit Hours: 3 This course provides work experience related to students' career interests in a supervised environment. Students are expected to recognize the relationship between …
CULA 210 - American Cuisine
CULA 210 - American Cuisine 2-4-4 Credit Hours: 4 American regional cuisines, including specialties, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will …
CULA 211 - International Cuisine
CULA 211 - International Cuisine 2-4-4 Credit Hours: 4 Students will examine the role food plays in religion, culture, connection, region, and country. Students will prepare and present foods from international regions, including Latin America, Europe, …
CULA 270 - Advanced Food Production and Finishing
CULA 270 - Advanced Food Production and Finishing 2-4-4 Credit Hours: 4 A professional approach to providing food service for various occasions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services …
CULA 271 - Food & Beverage Revenue Management
CULA 271 - Food & Beverage Revenue Management 3-0-3 Credit Hours: 3 This course focuses on analyzing and controlling expenses related to food, beverage, labor, and marketing. Students will explore common control methods and techniques using data to make …
THM 278 - Hospitality Marketing
THM 278 - Hospitality Marketing 3-0-3 Credit Hours: 3 Students learn and apply principles of marketing and selling products and services with specific reference to hospitality and leisure industries. Students create a marketing plan for a hospitality …
CHEM 101 - Fundamentals of Chemistry I (Lab Based)
CHEM 101 - Fundamentals of Chemistry I (Lab Based) 3-3-4 Credit Hours: 4 A fundamental course for non-science majors requiring a laboratory science. Does not satisfy the requirements for Biology, Chemistry or Engineering program students who should take …
CHEM 102 - Fundamentals of Chemistry II (Lab Based)
CHEM 102 - Fundamentals of Chemistry II (Lab Based) 3-3-4 Credit Hours: 4 A continuation of CHEM 101. A fundamental course for non-science majors requiring a laboratory science. Does not satisfy the requirements for Biology, Chemistry or Engineering …
CHEM 103 - Fundamentals of Chemistry I (Non-Lab Based)
CHEM 103 - Fundamentals of Chemistry I (Non-Lab Based) 3-0-3 Credit Hours: 3 A fundamental course for non-science majors without a laboratory component. Lecture content is the same as CHEM 101 (see the course description under CHEM 101). This is offered …
CHEM 104 - Fundamentals of Chemistry II (Non-Lab Based)
CHEM 104 - Fundamentals of Chemistry II (Non-Lab Based) 3-0-3 Credit Hours: 3 A continuation of CHEM 103. A fundamental course for non-science majors without a laboratory component. Lecture content is the same as CHEM 102 (see the course description …
CHEM 105 - Inquiry into Chemistry
CHEM 105 - Inquiry into Chemistry 3-3-4 Credit Hours: 4 This is a one semester introductory chemistry course with laboratory. The topics will include the history of chemistry, the periodic table, bonding, the mole, energy, gases, acid-base-salt and water. …
CHEM 110 - Introductory Chemistry
CHEM 110 - Introductory Chemistry 3-3-4 Credit Hours: 4 Fundamental laws and theories of chemistry. Metric system, introduction to matter, atomic structure, chemical bonding, periodic table, chemical reactions and equations, gases, solutions, pH and …