Maya Charles’s Profile

Student
active 8 years, 2 months ago
Maya Charles
Major Program of Study
Hospitality Management

My Courses

Bio1101 General Biology I

Bio1101 General Biology I

Biology 1101 is an introductory Biology course. It focuses on the fundamental principles of biology, including taxonomy, structure, reproduction, heredity, development and evolution. Since Biology is governed by Chemistry, a large emphasis will be placed on basic Chemistry early in the course. Learning Outcomes: Upon completion of the course, students will become conversant on the following topics: 1. The Scientific Method and general scientific inquiry 2. General Inorganic and Organic Chemistry 3. Biochemical make-up of organisms (specifically Biological Macromolecules) 4. Organization of cells and classification of organisms based on cellular complexity and organization 5. Energy, energy production and utilization 6. Reproduction 7. Inheritance 8. Molecular Biology (DNA, gene function, gene regulation) 9. Biotechnology and Genomics The Laboratory associated with this course is meant to reinforce the concepts learned in the lecture and to provide hands-on experience in scientific inquiry and exploration. From the laboratory component, we will better understand data acquisition and data analysis. Most importantly, communication of the findings in the lab will demonstrate the full understanding of learned concepts.

Perspectives of Hospitality Management, HMGT 1101

Perspectives of Hospitality Management, HMGT 1101

Course Description An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Course Objectives Upon completion of HMGT 1101 students will be able to a. Identify the scope of the hospitality and tourism industry b. Describe the characteristics of the Hospitality Industry on a local, national and international perspective c. Outline the duties of key executives and department heads in the hospitality industry and identify property management systems d. Explain the primary differences between hotel classifications e. List the classifications of food and beverage operations f. Describe key management functions

Introduction to Food & Beverage Management

Introduction to Food & Beverage Management

A three part foundation for food and beverage management focusing on Sanitation, Culinary Math, and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized ServSafe certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and recipe costing. Current market and procurement trends are explored with an emphasis on product identification.

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