7 courses with the subject OM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
The Applied Food Service Sanitation course is the cornerstone and a required course of the Hospitality Management Program. This course is an up-to-date course on food safety and sanitation - combining food safety and current issues on sanitation. The successful completion of this course will allow the student to take the ServSafe Certification Exam offered by the National Restaurant Association.
This course addresses the fundamental nutritional concepts for the food service professional. It uses non- technical language to demonstrate how to apply nutritional information to a food service operation. This course offers examples of marketing and implementing nutritional programs to a broad spectrum of customers.
Lab Requirement (6 credit hours)
This lecture and demonstration course provides the student with a balance of theoretical and practical information, helping the student understand the why and how of quality baking. Fundamental principles and procedures for preparing baked goods, pastries and desserts will be given to the student.
The fundamentals of facilities and equipment design and maintenance are presented in this course. The course delivers a step-by-step look at facilities development, beginning with the initial concept and planning of the project. The course emphasizes the financial implications of functional layout and design.
This course addresses the fundamental beverage service management for the food service professional. This course offers examples of marketing and implementing a well-managed beverage program to a broad spectrum of customers.
This course begins with an overview of banquets and catering and discusses developing a food service and a menu. The course covers menu pricing control, beverage management, and menu design. Students will then learn about food and beverage control, computer use in food service, and finally marketing in catering management.
Source: Jna Institute of Culinary Arts's catalog, linked per course · table learning_unit · CourseShelf publish 59
