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ENG 1121 is an ad­vanced course in ex­pos­i­tory essay writ­ing that in­cludes a re­quired li­brary paper. This course fur­ther de­vel­ops re­search and doc­u­men­ta­tion skills (MLA style). De­mand­ing lit­er­ary and ex­pos­i­tory read­ings are as­signed for class­room dis­cus­sion and as a basis for essay writ­ing. A focus on using rhetor­i­cal analy­sis and au­di­ence aware­ness tode­velop read­ing, writ­ing, and re­searh skills for use both in and out of acad­e­mia. Build upon skills learned in ENG 1101 to de­velop flu­ency for com­pos­ing in con­tem­po­rary en­vi­ron­ments through prac­tice and re­vi­sion of pro­ject-based as­sign­ments. Course avatar and side­bar image from “The Art In­sti­tute of Chicago – Pae White’s ‘Rest­less Rain­bow’ over­look­ing The Lurie Gar­den and Mil­len­nium Park” by JR P via Flickr under the li­cense CC BY-NC 2.0.

ENG 1121 is an advanced course in expository essay writing that includes a required library paper. This course further develops research and documentation skills (MLA style). Demanding literary and expository readings are assigned for classroom discussion and as a basis for essay writing. A focus on using rhetorical analysis and audience awareness todevelop reading, writing, and researh skills for use both in and out of academia. Build upon skills learned in ENG 1101 to develop fluency for composing in contemporary environments through practice and revision of project-based assignments. Course avatar and sidebar image from “The Art Institute of Chicago – Pae White’s ‘Restless Rainbow’ overlooking The Lurie Garden and Millennium Park” by JR P via Flickr under the license CC BY-NC 2.0.

A two-part foun­da­tion for food and bev­er­age man­age­ment, fo­cus­ing on culi­nary math and pro­cure­ment meth­ods. The culi­nary math com­po­nent fo­cuses on ac­cu­rate mea­sure­ment, por­tion con­trols, recipe con­ver­sions, prod­uct yields, and in­ven­tory meth­ods. Cur­rent mar­ket and pro­cure­ment trends are ex­plore, with an em­pha­sis on prod­uct iden­ti­fi­ca­tion.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

An overview of the his­tory, likely di­rec­tions and or­ga­ni­za­tional struc­ture of the hos­pi­tal­ity in­dus­try and its role in local, na­tional and global economies. Stu­dents are in­tro­duced to the na­ture and scope of the hos­pi­tal­ity in­dus­try, basic ter­mi­nol­ogy, man­age­ment con­cepts, ca­reer path ex­plo­rations and the de­part­ment’s mis­sion and cul­ture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.