NVCC 2006-2007 Catalog


     

PROGRAMS OF STUDY


     

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FOOD SERVICE MANAGEMENT
Certificate AN

Purpose: The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating their skills in the food service industry.

One Year

1st Semester

2nd Semester


 

   ENG

111

College Composition I

3

 

   HRI

101

Hotel Restaurant Org. & Mgt. I

3

 

HRI

120

Principles of Food Preparation

4

 

   HRI

158

Sanitation and Safety

3

 

   SDV

 

Elective

1

 

 

   DIT

125

Current Concepts of Diet & Nutrition

 

3

 

   HRI

102

Hotel Restaurant Org. & Mgt. II

 

3

 

   HRI

126

The Art of Garnishing

 

1

 

   HRI

138

Commercial Food Production Mgt.

 

3

 

   HRI

255

Human Resources Mgt. &

 

 

 

   

 

Training for Hospitality & Tourism

 

3

 

___

 

Social Science Elective

 

3

 


 

 

Total Credits/Semester

14

16

Total credits for the Food Service Management Certificate = 30.

1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.

2 The social science elective may be selected from the economics, geography, history, political science, psychology, or sociology (includes anthropology) courses listed on pages 40-41. If you are planning to transfer to another college or university select social science courses that will meet the other institutionís requirement.


       
 
       

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