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Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

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.

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.

This course introduces students to core concepts in the media field including color theory, design and production terminology, reproduction processes, file formats and substrates. Lectures will provide students with a historical perspective of the media field as well as discussing current practices and future trends.

This course introduces students to core concepts in the media field including color theory, design and production terminology, reproduction processes, file formats and substrates. Lectures will provide students with a historical perspective of the media field as well as discussing current practices and future trends.

This course explores creative visual thinking and its importance to communication design. Students will experiment with image making techniques and learn to use graphic elements to communicate concepts and ideas. The course will emphasize the integration of communication concepts, type and graphics and its relationship to multiple disciplines such as advertising, graphic design, web design, illustration, broadcast design production, and others. Students develop projects from thumbnails through final presentations.

This course explores creative visual thinking and its importance to communication design. Students will experiment with image making techniques and learn to use graphic elements to communicate concepts and ideas. The course will emphasize the integration of communication concepts, type and graphics and its relationship to multiple disciplines such as advertising, graphic design, web design, illustration, broadcast design production, and others. Students develop projects from thumbnails through final presentations.