NVCC 1996-1997 Catalog

Curricula-Complete Programs

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HOTEL, RESTAURANT AND INSTITUTIONAL MANAGEMENT: FOOD SERVICE MANAGEMENT


Certificate

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

                                                              Credits
                                                     1st Semester   2nd Semester
________________________________________________________________________________
     ENG  111 College Composition I ...................    3               
     HRI  101 Hotel-Restaurant Org. & Mgt. I ..........    3               
 (1) HRI  120 Principles of Food Preparation ..........    4               
     HRI  158 Sanitation and Safety ...................    3               
     STD  Elective ....................................    1               

     HRI  102 Hotel-Restaurant Org. & Mgt. II .........                   3
     HRI  138 Commercial Food Production Mgmt .........                   3
     DIT  125 Current Concepts of Diet & Nutrition ....                   3
     HRI  126 The Art of Garnishing ...................                   1
     HRI  255 Human Resources Mgmt. &                                      
          Training for Hospitality & Tourism ..........                   3
 (2) ___  Social science elective .....................                   3
                                                       _________________________
                              Total Credits               14             16

Total minimum credits for the Hotel, Restaurant and Institutional Management: Food Service Management certificate = 30.

(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.

(2) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).


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