In this course, learners explore the practical skills and knowledge required for effective food and beverage service operation in front-of-the-house foodservice environments. Learners examine organizational systems and the elements of planning, staffing, and leadership, and they model commitment to a safe and sanitary environment through their consistent execution of food safety principles. Upon completion of the course, learners will have earned ServSafe Manager certification and will be able to demonstrate skills required for flawless service of foods and beverages.

Basic principles and current nutritional concepts are explored with emphasis on meeting the nutritional needs of various individuals.

Training in the duties of a waiter is given including table setting, taking orders and placing in the kitchen and clearing the table. Students also learn how to set up foods in the service line, serve hot and cold foods, prepare beverages and keep a flow of foods in the service line.

Organization and service of buffets are stressed. Includes menu planning, cost control and dining room set up. Emphasis is placed on preparation and cooking of international cuisine.

This course introduces students to some of the major theories and topics of psychology, including the physiological basis of behavior, personality and learning theories, memory, states of consciousness, stress, research methods, intelligence, human development, psychopathology, and social behavior.

In this course, learners explore food preparation as it applies to restaurant service. They examine menu planning and cost analysis of menu items. Learners focus on the relationship between planning and organization and work techniques. Upon completion of the course, learners will be create and execute basic menus to serve the public, while utilizing correct technique and sanitation principles.

Menu planning as affected by acceptability, cost, labor requirements, available space and equipment. Principles of purchasing, receiving, issuing and managing food products, restaurant wares and equipment. Study and utilization of several systems used in the food service business to provide management information in food and beverage cost.

This course provides learners with the opportunity to practice short order food preparation including: frying, grilling, sandwich making, salad, and dessert preparation. Menu planning and cost analysis is presented.

An introductory course which describes, analyzes, and critiques factors which influence the overall performance of the economic system. Topics include supply-demand analysis, national income determination models, fiscal and monetary policy, money, financial institutions, the federal reserve system, unemployment, poverty, international trade, economic growth, inflation, and environmental deterioration. The links between economic problems, theory, and public policy are emphasized.

This course focuses upon developing speaking, verbal and nonverbal communication, and listening skills through individual presentations, group activities, and other projects.