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Horticulture |
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HRT 417L - Advanced Landscape Design Lab
Credit(s): 1
Lab for HRT 417
Course Fee: Course fee $10.
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HRT 419 - Turfgrass Management II
Credit(s): 2
Focuses on the skills needed by golf course, park and athletic field managers to develop cost-effective management practices for facilities under intensive use. Emphasis is placed on site-specific needs, including substrate modification, irrigation and drainage, fertilization and pest management.
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HRT 419L - Turfgrass Management II Lab
Credit(s): 1
Focuses on the skills needed by golf course, park and athletic field managers to develop cost-effective management practices for facilities under intensive use. Emphasis is placed on site-specific needs, including substrate modification, irrigation and drainage, fertilization and pest management.
Course Fee: Course fee $10. Lab Fee: Lab fee $5.
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Human Services |
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HSR 120 - Introduction to Human Services
Credit(s): 3
An introductory course providing an overview of the following programs: deaf and hard of hearing, communication disorders, rehabilitation services, orientation and mobility, visual impairment, special education, counseling and school psychology. It is required for special education non-teaching minors and human services B.S. majors, or may be taken as an elective.
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HSR 498 - Human Services Clinical Rotation
Credit(s): 3-6
Required of every candidate for the Bachelor of Science in human services, this clinical rotation training experience is designed to integrate application of the knowledge acquired in previous, concurrent and prerequisite courses and hone interpersonal competencies and service delivery-related skill practices required to maintain longevity as a professional in working environments associated with human services provided to clients from diverse ethnocultural and socioeconomic backgrounds. The course is designed to evaluate and strengthen students’ readiness to practice. Emphasis is placed on training experiences related to meeting client and family needs, engaging populations across the life span of development, and professionals’ roles in addressing life adjustment, legal and ethical issues. Trainees must enroll in three credit hours of clinical rotation twice before degree completion. Successful completion of the first enrollment with a grade of C or higher is required prior to faculty-approved second enrollment. Students may not simultaneously enroll in both sections during the same semester.
Course Fee: Course fee $144.
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Human Sciences |
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HMS 100 - Foundations in Human Sciences
Credit(s): 3
Introduction to the human sciences professions.
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HMS 102 - Introduction to Hospitality Industry
Credit(s): 3
Overview of the vast scope of the industry, historical perspective, analysis of the industry as a profession, professional opportunities and future outlook.
Course Fee: Course fee $140.
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HMS 110 - Intro to Facility & Construction Management
Credit(s): 3
Introduction to the professions of facility and construction management; basic concepts, applications, and best practices will be developed along with verbal and written communication skills pertinent to the field.
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HMS 113 - Pre-Portfolio Development
Credit(s): 1
Introduction to the development of a professional portfolio.
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HMS 115 - Principles, Elements and Resources in Design
Credit(s): 3
Overview of basic interior design concepts/theories; relationships of principles and elements of design in interior environments; and measurements, specifications and resources used by professional designers.
Course Fee: Course fee $20.
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HMS 119 - Introduction to Merchandising
Credit(s): 3
Fundamentals of merchandising from concept to consumer and exploratory study of careers in fashion merchandising and interior merchandising.
Course Fee: Course fee $135.
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HMS 131 - Apparel I
Credit(s): 3
Influences on apparel preferences and purchases, wardrobe planning principles and budgeting, sources of apparel, and characteristics of fit in apparel.
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HMS 133 - Food, Nutrition, and Dietetics as a Profession
Credit(s): 1
An overview of the food and nutrition field of study focusing on the professional opportunities in foods, nutrition and dietetics
Concurrently: No
Course Fee: N/A Lab Fee: N/A
Prerequisite(s): none Co-requisite(s): none
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HMS 137 - Principles of Food Science
Credit(s): 1
Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.
Course Fee: Course fee $45.
Co-requisite(s): HMS 137L
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HMS 137L - Principles of Food Science
Credit(s): 2
Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.
Lab Fee: Lab fee $10.
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HMS 138 - Diet and Fitness
Credit(s): 1
Overview of concepts related to food, nutrition and health.
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HMS 139 - Management in Meal Production
Credit(s): 2
Meal management with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors.
Course Fee: Course fee $34.
Co-requisite(s): HMS 139L
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HMS 139L - Management in Meal Production Lab
Credit(s): 1
Meal management with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors.
Lab Fee: Lab fee $10.
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HMS 146 - Introduction to Human Development and Family Studies
Credit(s): 3
Introduction to the history and development of the profession. Exploration of the diversity of job opportunities in the field of human development and family studies.
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HMS 201 - Family Life Education
Credit(s): 3
Introduction to the field of family life education and the philosophy and principles of family life education. Topics include planning, implementing and evaluating family life education programs in community and education settings.
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HMS 202 - Travel and Tourism
Credit(s): 3
Investigation of the nature of travel and tourism, factors that impact mobility, travel-/tourism-related concepts and services, and impact on hospitality industry.
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HMS 203 - Human Growth and Development: Infancy - Adolescence
Credit(s): 3
Developmental study of children from infancy through adolescence. Content includes an overview of the grand theories of development, parenting styles and discipline methods, and sequences of physical, cognitive, and social and emotional development. Environmental and social factors that influence development in all domains, including prenatal development, birth and physical growth, and development through adolescence are addressed.
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HMS 204 - Trends and Aesthetics in Merchandising
Credit(s): 3
Study of trends, aesthetics and related concepts with application to merchandising; development of skills in evaluation and manipulation of aesthetic components in merchandising activities; investigation and analysis of trends and identification of sources of trend information; branding and value derived factors that influence aesthetic evaluation and preference; elements and principles of design as applied to merchandising fashion and interior products.
Concurrently: No
Course Fee: Course fee $46.
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HMS 206 - Fundamentals of Interior Design
Credit(s): 1
Interior design fundamentals and presentations for 3-D interiors; color theory and principles applied to the development of the spatial envelope of interior volume; illustrations of spaces through a variety of black, white and color media.
Course Fee: Course fee $20.
Co-requisite(s): HMS 206L
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HMS 206L - Fundamentals of Interior Design Lab
Credit(s): 2
Interior design fundamentals and presentations for 3-D interiors; color theory and principles applied to the development of the spatial envelope of interior volume; illustrations of spaces through a variety of black, white and color media.
Lab Fee: Lab fee $10.
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HMS 208 - Creative Design Studio
Credit(s): 1
Creative approaches and solutions to interior design problems. Emphasis on theories, design composition and concept development. Application of 2- and 3-D design elements and principles in the development of the spatial envelope and volume of space.
Course Fee: Course fee $20.
Co-requisite(s): HMS 208L
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HMS 208L - Creative Design Studio Lab
Credit(s): 2
Creative approaches and solutions to interior design problems. Emphasis on theories, design composition and concept development. Application of 2- and 3-D design elements and principles in the development of the spatial envelope and volume of space.
Lab Fee: Lab fee $10.
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HMS 212 - History of Interiors
Credit(s): 3
Identification of styles of furniture, furnishings and architecture from antiquity and the Middle Ages forward; classical, French, English, American and contemporary periods. Investigation of the influence of culture and politics on the interior environment.
Course Fee: Course fee $75.
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HMS 217 - Sketching and Rendering for Interior Design
Credit(s): 3
An introduction to 2- and 3D sketching and drawing with color rendering to visually convey interior spaces.
Concurrently: No
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HMS 220 - Convention and Meeting Planning
Credit(s): 3
Introduction to conventions, meetings and the trade show industry; emphasis on working relationships with associations, meeting planners, and the travel and tourism industry; the role of convention services and the responsibilities for management.
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HMS 221 - Club Management
Credit(s): 3
Principles and practices of the general management procedures utilized in public and private clubs.
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HMS 222 - Public Health and Safety Management
Credit(s): 2
Concepts of public health issues, sanitation procedures and safety management in the hospitality industry; ethical responsibility of the administrator; economic aspects of providing health and safe services and work environments.
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HMS 225 - Mobile Food Management
Credit(s): 1
The development and optimal use of human, financial and material resources through the management process of mobile food operations in the hospitality industry.
Concurrently: No
Co-requisite(s): HMS 225L
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HMS 225L - Mobile Food Management Lab
Credit(s): 2
Students in this course apply learned knowledge from HMS 225 through experiential-learning opportunities operating a mobile food laboratory, including the development of human, financial and material resources through enactment of the management process of mobile food operations in the hospitality industry.
.
Concurrently: No
Co-requisite(s): HMS 225
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HMS 230 - Cultural Aspects of Clothing
Credit(s): 3
Interdisciplinary approach to the cultural, social-psychological, aesthetic and economic influences on clothing behavior.
Prerequisite(s): sophomore standing
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HMS 232 - Twentieth Century Costume
Credit(s): 3
Study of the evolution of fashion through the decades; emphasis on the relationships of clothing, people and times.
Concurrently: No
Course Fee: Course fee $41.
Prerequisite(s): sophomore standing
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HMS 233 - Apparel Design
Credit(s): 3
Study of fashion designers and the design process as it relates to apparel production. Contents include sketching, pattern development, fabrication, style terminology and advances in technology.
Concurrently: No
Prerequisite(s): sophomore standing
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HMS 236 - Child Development
Credit(s): 3
Developmental study of the child from birth through age 6. Content includes theories, methods and sequences of development.
Course Fee: Course fee $5.
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HMS 236P - Child Development Practicum
Credit(s): 1
Observation and participation in the preschool laboratory setting. Content relates specifically to HMS 236 .
Course Fee: Fee required.
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HMS 239 - Introductory Nutrition
Credit(s): 3
Study of nutrition and food as applied to daily living. Basic nutrition and wellness concepts in relation to the individual.
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HMS 241 - Introduction to Early Childhood
Credit(s): 2
Introduction to the profession of early childhood focusing on developmentally appropriate practices, types of programs and historical perspectives.
Course Fee: Course fee $5.
Co-requisite(s): HMS 241P
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HMS 241P - Introduction to Early Childhood Education Practicum
Credit(s): 1
Supervised practicum observation and teaching of young children directly related to the content and purpose of HMS 241 .
Concurrently: Must be taken concurrently with HMS 241 .
Course Fee: Fee required.
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HMS 242 - Family, School and Community Relations
Credit(s): 3
Investigative study of the interrelationships among the young child, the home, school and community. Emphasis on parental involvement in schools.
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HMS 253 - Bar and Beverage Management
Credit(s): 3
A study of the requirements for conducting beverage operations, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. Topics also include responsible alcohol service, promotion methods, staffing, service and selection of spirits, wine, and beer, and current updates in regulations.
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HMS 260 - Principles of Textile Science
Credit(s): 3
Fibers, fabrics, finishes and the factors influencing appearance, serviceability and end use. Laboratory testing and experiences in selection and care of textile products.
Concurrently: No
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HMS 285 - Garde Manger
Credit(s): 1
Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and patés, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.
Course Fee: Course fee $100.
Co-requisite(s): HMS 285L
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HMS 285L - Garde Manger Lab
Credit(s): 2
Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and patés, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.
Lab Fee: Lab fee $10.
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HMS 300 - Professional Leadership in Human Sciences
Credit(s): 3
Focus on leadership functions, protocol, etiquette, ethics and public policy for working in the human sciences-related professions.
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HMS 302 - Introduction to Lodging
Credit(s): 3
Principles underlying operations in the vast hospitality industry. Concepts include residential and lodging operations; guest expectations; food, beverage and maintenance services; promotions; budget control; personnel; and security.
Concurrently: No
Lab Fee: None
Prerequisite(s): None
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HMS 304 - Purchasing in the Hospitality Industry
Credit(s): 3
Purchasing of food and supplies for hotels, restaurants and institutional food services in the hospitality industry.
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HMS 305 - Food and Beverage Cost Control
Credit(s): 3
Study of the cost control aspects of hospitality operations to include budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control for hotels and restaurants.
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HMS 306 - Merchandising Mathematics
Credit(s): 3
This course will focus on basic merchandising mathematics, profitability, cost of merchandise sold, markup as a merchandising tool, retail pricing for profit, inventory valuation, dollar merchandise planning, open-to-buy and assortment planning, planning and problem-solving in fashion and interior merchandising operations, calculation of sales figures, discounts, markup/markdowns, six-month budgets, inventory planning and productivity measures.
Concurrently: No
Prerequisite(s): 3 hours general education core mathematics, 9 hours merchandising
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HMS 310 - Interior Graphics I
Credit(s): 1
Introduction to graphic communication techniques for interior design, architectural lettering, mechanical drafting and/or CAD drawing, perspective drawing, problem identification, problem-solving and informational gathering with a residential focus. Failure to make a C or better in either lecture or lab will require repeating both courses concurrently.
Course Fee: Course fee $76.
Prerequisite(s): HMS 208 and HMS 208L ; AGM 325 /HRT 325 and AGM 325L /HRT 325L Co-requisite(s): HMS 310L
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HMS 310L - Interior Graphics I Lab
Credit(s): 2
Introduction to graphic communication techniques for interior design, architectural lettering, mechanical drafting and/or CAD drawing, perspective drawing, problem identification, problem-solving and informational gathering with a residential focus. Failure to make a C or better in either lecture or lab will require repeating both courses concurrently.
Lab Fee: Lab fee $10.
Prerequisite(s): HMS 208 and HMS 208L ; AGM 325 /HRT 325 and AGM 325L /HRT 325L
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HMS 311 - Interior Materials and Cabinetry
Credit(s): 3
Survey and estimation of finish materials appropriate to the interior environment. Study of cabinetry design and detail construction drawing.
Course Fee: Course fee $70.
Prerequisite(s): HMS 208 and HMS 208L; AGM 325/HRT 325 and AGM 325L/HRT 325L
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HMS 312 - Interior Graphics II
Credit(s): 1
Architectural and decorative aspects on interiors. In-depth studies of spatial concerns, proximities, human factors and finishes. Interior design students must receive a C or better in lecture and lab. Failure to make or C or better in either lecture or lab will require repeating both courses concurrently.
Course Fee: Course fee $100.
Prerequisite(s): HMS 316 and HMS 316L Co-requisite(s): HMS 312L
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HMS 312L - Interior Graphics II Lab
Credit(s): 2
Architectural and decorative aspects on interiors. In-depth studies of spatial concerns, proximities, human factors and finishes. Interior design students must receive a C or better in lecture and lab. Failure to make or C or better in either lecture or lab will require repeating both courses concurrently.
Lab Fee: Lab fee $10.
Prerequisite(s): HMS 310 and HMS 310L and AGM 326 or HRT 326 and AGM 326L or HRT 326L
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HMS 313 - Family Communication
Credit(s): 3
Explores marital and family relationships and family systems to understand how families develop, maintain, enhance, and disturb family relationships through verbal and non-verbal communication.
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HMS 314 - Building Construction Systems
Credit(s): 1
Computer-based study of structures, building materials, construction techniques, mechanical and electrical systems, model building, working drawing problems, and specifications.
Course Fee: Course fee $195.
Prerequisite(s): HMS 310 and HMS 310L Co-requisite(s): HMS 314L
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HMS 314L - Building Construction Systems Lab
Credit(s): 2
Computer-based study of structures, building materials, construction techniques, mechanical and electrical systems, model building, working drawing problems, and specifications.
Lab Fee: Lab fee $10.
Prerequisite(s): HMS 310 and HMS 310L
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HMS 315 - Applications of Elements and Principals of Design
Credit(s): 3
The application of materials, furnishings, finishes and decorative elements to the residential environment.
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HMS 316 - Interior Lighting
Credit(s): 1
Study of lighting sources, techniques, installations and specifications for residential and commercial interiors. Graphic presentations of lighting concepts.
Course Fee: Course fee $100.
Prerequisite(s): HMS 314 and HMS 314L ; HMS 425 /AGR 480 Co-requisite(s): HMS 316L
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HMS 316L - Interior Lighting Lab
Credit(s): 2
Exploration of the role of accessories and their quality in creating aesthetically pleasing environments.
Course Fee: Course fee $10.
Prerequisite(s): HMS 314 and HMS 314L ; HMS 425 /AGR 480
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HMS 317 - Aging and the Family
Credit(s): 3
Aging and the Family course provides students with a comprehensive understanding of the process of aging and senior adults. This course reflects the multi-disciplinary field of gerontology, which includes the historical, cultural, biological, physiological, psychological, and social aspects of aging. This course focuses on typical changes, support needs and outcomes experienced by adults and their family members as they age, and the quality of their relationships across the life course. Students in this course receive an understanding of aging, which prepares them for careers advocating for and helping older adults and their family members. Students in this course typically seek employment in settings where they work with mid-life to older adults, along with their family members. To gain an understanding of family Gerontology by using a bio-psycho-social framework to examine the historical, cultural, biological, physiological, psychological, and social aspects of aging. Emphasis is given to the changes that are associated with aging and the resulting dynamic interactions between older people and their environment.
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HMS 318 - Accessories in Interiors
Credit(s): 3
Exploration of the role of accessories and their quality in creating aesthetically pleasing environments.
Course Fee: Course fee $75.
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HMS 319 - Codes and Materials
Credit(s): 3
Building and interior codes, including model codes, life safety, ADA and building materials used in residential and commercial interiors.
Prerequisite(s): sophomore standing
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HMS 322 - Facility Planning/Management
Credit(s): 3
Overview of elements of design, building systems, construction techniques and space utilization in relation to safety and efficiency of service. Site location, energy conservation, fire protection, maintenance and upkeep as factors influencing retail, dining service and lodging accommodations.
Prerequisite(s): junior standing
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HMS 323 - Specialty Merchandising
Credit(s): 3
Study of specialized fashion merchandise classifications emphasizing techniques; relationship of specialty apparel to the family cycle.
Course Fee: Course fee $41.
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HMS 325 - Culinary 1: Hot Food Preparation
Credit(s): 1
Study of advanced cooking techniques and principles used in the hot food kitchen focusing on the use of thickening agents, stocks and sauces; meat fabrication and cookery; preparing balanced, harmonious plates with attention to presentation; advanced development of knife skills and flavor palate.
Course Fee: Course fee $130.
Co-requisite(s): HMS 325L
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HMS 325L - Culinary 1: Hot Food Preparation Lab
Credit(s): 2
Study of advanced cooking techniques and principles used in the hot food kitchen focusing on the use of thickening agents, stocks and sauces; meat fabrication and cookery; preparing balanced, harmonious plates with attention to presentation; advanced development of knife skills and flavor palate.
Lab Fee: Lab fee $10.
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HMS 331 - Experimental Food Science
Credit(s): 2
Application of research and data analysis techniques to investigate the physical and chemical factors influencing the quality of food. Areas covered include consideration of ingredients, proportions, procedures and additives in food preparation.
Course Fee: Course fee $35.
Co-requisite(s): HMS 331L
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HMS 331L - Experimental Food Science Lab
Credit(s): 1
Application of research and data analysis techniques to investigate the physical and chemical factors influencing the quality of food. Areas covered include consideration of ingredients, proportions, procedures and additives in food preparation.
Concurrently: Must be taken concurrently with HMS 331 .
Co-requisite(s): HMS 331
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HMS 332 - Communicating Human Sciences Content
Credit(s): 3
Rationale, design, delivery and evaluation of professional presentations for diverse audiences; instructional interaction and product promotion.
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HMS 333 - Apparel Quality Analysis
Credit(s): 3
Development of skills in garment and style evaluation; apparel production with emphasis on commercial techniques and equipment.
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HMS 336 - Human Growth, Development and Aging in the Family Content
Credit(s): 3
Investigation of the developmental changes of individuals in families from birth to death. Content includes physical, emotional, cognitive, social, moral and personality development.
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HMS 339 - Nutrition
Credit(s): 3
Study of the nutritive needs of the body with emphasis on function of the nutrients in the body, food sources and requirements for people of different ages and activities.
Prerequisite(s): HMS 239
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HMS 340 - Family Approach to Middle Childhood/Adolescent Development
Credit(s): 3
Study of professionalism and ethics in the early childhood and family life education environments. Emphasis on decision-making, problem-solving and collaborative efforts among early child and family service career professionals.
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HMS 342 - Pre-Practicum
Credit(s): 3
Study of professionalism and ethics in the early childhood and family life education environments. Emphasis on decision making, problem solving and collaborative efforts among early child and family service career professionals. Must be a child and family development major. Must take prior to HMS 420 .
Prerequisite(s): junior standing
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HMS 343 - Visual Merchandising Display
Credit(s): 3
Techniques for visual presentation of merchandise used to maximize product sales potential; focus is on display, merchandising a sales area, space utilization, lighting, tools and equipment.
Course Fee: Course fee $114.
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HMS 345 - Baking, Pastry and Dessert
Credit(s): 1
Study of baking principles, product preparation and presentation of an array of yeast bread products, quick breads, cookie doughs, pies and tarts, cake methods, custards, frozen desserts and a variety of pastry items.
Course Fee: Course fee $135.
Co-requisite(s): HMS 345L
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HMS 345L - Baking, Pastry and Dessert Lab
Credit(s): 2
Study of baking principles, product preparation and presentation of an array of yeast bread products, quick breads, cookie doughs, pies and tarts, cake methods, custards, frozen desserts and a variety of pastry items.
Lab Fee: Lab fee $100.
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HMS 349 - Nutrition During the Life Cycle
Credit(s): 3
Nutritional needs during the life cycle; relation between nutrition and mental and physical development and function.
Concurrently: No
Prerequisite(s): HMS 239
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HMS 350 - Human Sexuality and Family
Credit(s): 3
This course entails reviewing, exploring and analyzing the various physical, psychological, social/emotional and behavioral aspects of human sexuality with an emphasis on interpersonal and family relationships throughout the lifespan. Topics to be addressed include but not limited to the reproductive system, gender roles, sexual identity and sexual orientation, sexual values, and decision-making within the context of individual and family relationships.
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HMS 353 - Parenting
Credit(s): 3
Practical approach to the process of parenting with a focus on effective parenting strategies from infancy through adolescence.
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HMS 355 - Nutrition for Health Care
Credit(s): 3
A study of normal nutrition and diet therapy for health care providers. (Non-majors)
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HMS 371 - Teaching and Learning Processes
Credit(s): 3
Emphasis on learning styles, strategies, reading, evaluation and group management in education, extension, business and institutional settings.
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HMS 372 - Administration for Work-based Learning in Family and Consumer Sciences
Credit(s): 3
Philosophy, strategies and resources for managing family and consumer sciences occupational programs in the public schools. Family and Consumer Sciences Certification course.
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HMS 373 - Occupational FCS
Credit(s): 3
Overview of industry-related content of family and consumer sciences programs. Family and Consumer Sciences Certification course.
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HMS 380 - Advanced Lodging Operations
Credit(s): 1
Senior management techniques required to operate a lodging facility applying strategic and critical-thinking and work-site experiences in the management of rooms, guests, services, sales, financial issues, security and personnel.
Course Fee: Course fee $40.
Prerequisite(s): None Co-requisite(s): HMS 380L
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HMS 380L - Advanced Lodging Operations Lab
Credit(s): 2
Application of senior management techniques required to operate a lodging facility through work-site experiences in the management of rooms, guests, services, sales, financial issues, security and personnel.
Concurrently: No
Co-requisite(s): HMS 380
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HMS 381 - Hospitality Operations
Credit(s): 3
This course explores the factors involved in managing the human and organizational factors dynamics of the continually changing and expanding business climate of the hospitality industry. Examines hospitality organizations with emphasis on planning and problem analysis. Areas of interest include quality control, continuous improvement, efficient organizational structure, effective business communication, workplace diversity, and legal and ethical business practices.
Prerequisite(s): Junior Standing, Majors and Minors only
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HMS 382 - Hospitality and Service Promotions
Credit(s): 3
This course is designed to teach students how to effectively promote goods and services in the hospitality industry through the application of hospitality sales and marketing concepts, methods, and techniques. Areas of analysis include consumer behaviors, market research, and revenue management.
Prerequisite(s): Junior standing, Majors and Minors only
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HMS 385 - Catering and Special Functions
Credit(s): 3
Principles of catering and special function operations with emphasis on business start-up, cost analysis and profitability, use of event orders for staffing, food production and set-up, food preparation and service, beverage sales and responsible alcohol service, wine appreciation, sales and service, equipment management and service styles.
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HMS 390 - Destination Management in Tourism
Credit(s): 3
Study of the cross section of process necessary to promote and manage community activities such as convention and visitor’s bureau, chamber of commerce, festivals, events and other venues.
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HMS 400 - Professional Lecture Series
Credit(s): 1
Interaction with professionals and industry executives.
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HMS 403 - Cultural Aspects of Food
Credit(s): 3
Origin of cultural food habits, social and psychological aspects of food acceptances, and cultural influences in food selection and preparation.
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HMS 404 - Advanced Culinary Planning and Preparation
Credit(s): 1
Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service.
Course Fee: Course fee $30.
Prerequisite(s): None Co-requisite(s): HMS 404L
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HMS 404L - Advanced Culinary Planning and Preparation Lab
Credit(s): 2
Course includes the study of quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service. Principles of management applied to food service systems, including restaurants and institutions, also is included.
Concurrently: No
Co-requisite(s): HMS 404
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HMS 404P - Advanced Culinary Planning and Preparation Practicum
Credit(s): 2
Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service.
Concurrently: Take concurrently with HMS 407 ; HMS 407L .
Prerequisite(s): HMS 137
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HMS 405 - Food Service Organization and Management
Credit(s): 3
Principles of management applied to food service systems, including restaurants and institutions.
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