ACC 1210 Introduction to Financial Accounting
Credit Hours: 3.0
Department: Accounting
Division: Business and Public Services

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An introduction to preparation and use of accounting reports for business entities; focus on uses of accounting for external reporting, emphasizing accounting as a provider of financial information. Traditional testing (proctored or in Testing Center) is used in all online sections.

BIS 1120 Computer Concepts & Applications
Credit Hours: 3.0
Department: Business Information Systems
Division: Business and Public Services

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Introduces students to personal computer concepts including hardware, system software, application software and the Internet. Learn the components of computer systems and develop a broad understanding of computer hardware and emerging technologies. Utilize productivity software such as word processing, spreadsheet, presentation and database. Learn Internet concepts that will allow them to use email systems and currently popular Web browsers to work with websites and Internet applications.

HMT 1105 Introduction to the Hospitality & Tourism Industry
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

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This course will provide an overview of the Hospitality and Tourism Industry. The topics for this course will include in-depth views of the entire restaurant and culinary industry, lodging industry, meeting and events, casinos, cruiselines and more.

HMT 1112 Food Principles & Preparation
Credit Hours: 4.0
Department: Hospitality Management
Division: Business and Public Services

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Introduces the scientific principles involved in food production, including ingredient function, terminology, preparation and culinary techniques of soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.

HMT 2225 Hospitality & Tourism Supervision
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

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This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, meeting and events, with an emphasis on leadership.

HMT 2226 Hospitality Purchasing & Negotiations
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

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Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls and security.

HMT 1101 Basic Culinary Skills
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

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This course is a introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. One classroom, two lab hours per week.

HMT 1107 Sanitation & Safety
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

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Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and foodborne illnesses, the nine steps within the flow of food from supplier to service, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course.

HMT 1110 Menu Planning & Table Service Practicum
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

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Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom, seven practicum hours per week.

SOC 1145 Introduction to Cultural Anthropology
Credit Hours: 3.0
Department: Sociology
Division: Liberal Arts, Communication and Social Sciences

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An examination of what is meant by culture and a review of the various theories and methods in Cultural Anthropology. Includes a comparison of the similarities and differences among world cultures as well as comparative analysis of family organization, religious beliefs, educational systems, economics and governmental systems.

COMPLEX REQUIREMENT
(ENG 1101 OR ENG 1131)

COMPLEX REQUIREMENT
(MAT 1120 OR MAT 1270)