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.

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.

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

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.

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.

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.

All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts.

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.