NUT201: Fundamental of Nutrition
This course is designed to provide the basics of human nutrition. It covers all macro- and micro-nutrients needed, including their food sources and their effect on health. It provides an overview of the process of digestion and metabolism of nutrients. Pre-requisite: sophomore and above. [3-0, 3cr.].
NUT335: Food Service and Safety Management
This course covers the different functions of a foodservice manager in terms of menu planning, purchasing, production, distribution and service, and facility layout and design. It also highlights the principles of food safety and the application of quality management systems (HACCP and ISO 22000) in the foodservice establishments. Pre-requisite: NUT201. [3-0, 3 cr.].
NUT345: Industrial Food Production
This course is designed to cover the practical aspects of nutrition and food science. It includes visits to, and lectures about, different sectors of food production; clinical nutrition settings and organizations specialized in food safety and public health. [1-1, 2 cr.]
HOM250: Food Preparation I
This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking and pastry. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen. [2-3, 3 cr.].
HOM203: Food and Beverage Concept Development
The students are exposed to a broad range of food and beverage concepts. Emphasis is given to the planning and operations of a Restaurant or Foodservice Operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied. [3-0, 3 cr.].
HOM306: Quantity Food Production/Catering
Using the functions of management, this course applies the principles of food production and cafeteria service in quantity for institutions and commercial food service operations. This capstone food and beverage management course brings together food production, cost control, personnel and organizational management while providing students with an opportunity to exercise their ability and creativity in managing a catered event. [2-3, 3 cr.].
NUT312: Food Chemistry
his course explains how macrocomponents and microcomponents react in foods; chemical and physical reactions and their impact on food quality during postharvest, postmortem, storage and processing; food additives and texture as related to properties in food. Pre-requisite: CHM310 or CHM 311. [3-0, 3 cr.].
MGT201: Introduction to Management
A study of management’s principles and concepts, specifically its history and philosophy, processes, decision making, planning, organizing, actuating and controlling. [3-0, 3 cr.].
MKT201: Introduction to Marketing
This course exposes students to various elements of the marketing mix including product pricing, segmentation, targeting and positioning. [3-0, 3 cr.].