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Dietetic Technician Major (DIET)

These are 2013-2014 course descriptions.

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DIET 1901 DIET Practicum I (A)

1.5 credits

This course presents an opportunity for practical application of information presented in the classroom related to the field of dietetics, dietetic professionals, and education pathways. Skills are developed through supervised learning situations and observations of Dietetic Technician roles in health care facilities, community agencies and schools.

Seminar: 1 hour - Practicum: 3.5 hours
Prerequisite: Instructor permission required
Lab fee: $60.00

DIET 1902 DIET Practicum II (SP)

2 credits

This course offers additional opportunities for practical application of information presented in the classroom from HOSP 1122, HOSP 1153, HOSP 1109, and HOSP 1107. Skills are developed through supervised learning situations to operate and maintain foodservice equipment, to participate in food production and service, and to maintain food quality and portion Supervised learning situtions are also provided to develop skills in procuring and storing food, supplies and equipment, maximizing fiscal outcomes, participating in quality improvement, and providing for the nutritional needs of the customer.

Seminar: 1 hour - Practicum: 7 hours
Prerequisite: DIET 1901; minimum grade of “C”
Corequisites: HOSP 1107, HOSP 1109
Lab fee: $20.00

DIET 2265 Dietetic Current Issues (SP)

1 credit

This course is an in-depth study of current topics in the field of nutrition. Information about professional organizations and the legal and ethical practice of dietetics will be discussed. Current legislative issues and their impact on the profession are reviewed.

Lecture: 1 hour

DIET 2275 Medical Nutrition Therapy I (A)

3 credits

This is an introduction to the study of nutrition assessment, diet modifications and nutrition care plans. The rationale for nutritional intervention and related medical conditions and terminology is presented. Calorie controlled and consistency and nutrient modified diets for a variety of medical conditions are studied. The student will identify and utilize appropriate nutritional assessment tools and techniques and develop care plans and chart notes for specific medical conditions using the Nutrition Care Process and model. Methods and management of clinical documentation will be emphasized. The student will plan, prepare and evaluate menus and nutritional supplements related to these diet modifications.

Lecture: 2 hours - Lab: 2 hours
Prerequisites: HOSP 1153, BIO 2232; minimum grade of “C”
Lab fee: $10.00

DIET 2276 Medical Nutrition Therapy II (SP)

3 credits

This is a continuation of the study of nutrition assessment, diet modifications, nutrition care plans and documentation. The rationale for nutrition intervention and related medical conditions is presented. Nutrition interventions targeted toward various population groups throughout the human life cycle are identified. Food and nutrition requirements for specific age groups and cultural preferences for foods are examined. The student will identify and utilize appropriate nutritional assessment tools and techniques and develop care plans and chart notes for specific medical and/or life cycle related conditions using the Nutrition Care Process and model. The student will plan, prepare and evaluate menus and nutritional supplements related to these diet modifications.

Lecture: 2 hours - Lab: 2 hours
Prerequisite: DIET 2275; minimum grade of “C”
Lab fee: $10.00

DIET 2277 Dietetic Technician Registration Exam Review (SP)

1 credit

This course is designed to prepare dietetic technician majors for success in completing the American Dietetic Association- Commission on Dietetic Registration Examination for Dietetic Technicians.

Lecture: 1 hour
Prerequisite: DIET 2901

DIET 2901 DIET Practicum III (A)

2 credits

Supervised learning situations in community based organizations will develop the student’s skills in utilizing community services, in presenting nutrition information/education to groups and individuals, in interviewing skills and techniques used to obtain and evaluate nutrition data from individuals, and in communicating with both clients and other personnel. Additional client interviews, assessment of nutrition data, review of diet modification rationales and menu planning for modified diets are provided through supervised learning situations in a healthcare facility.

Seminar: 1 hour - Practicum: 7 hours
Prerequisites: DIET 1902; minimum grade of “C” or DIET 192 and DIET 193
Lab fee: $100.00

DIET 2902 DIET Practicum IV (SP)

2.5 credits

Practical application of information presented in the classroom from all technical courses to clients in health care facilities. Opportunities are provided through supervised learning situations to demonstrate proficiency in client interviewing, evaluation of nutritional data, rationales for dietary intervention and menu planning for modified diets. A grade of C or higher is required for graduation.

Seminar: 1 hour - Practicum: 10.5 hours
Prerequisites: DIET 2901, DIET 2275; minimum grade of “C”
Corequisite: DIET 2276
Lab fee: $20.00

HOSP 1101 Research Hosp   Tourism (A, SP, SU)

2 credits

This course offers a comprehensive look at the many fascinating, challenging, and related fields in the hospitality industry: travel and tourism, lodging, food service, meetings, conventions and expositions, leisure and recreation. Customer service is emphasized, while guest speakers, field trips, trade publications, and extensive research provide information on industry trends and career opportunities.

Lecture: 2 hours

HOSP 1107 Food Principals   Purchasing (A, SP)

4 credits

This is a course in basic food preparation, including the terminology and definitions used and the scientific principles involved in procuring, preparing and record keeping (utilizing manual methods and computer applications) of food, equipment and non-food supplies and products. Emphasis is given to a detailed study of the principles of preparation and selection criteria for all categories of foods served in foodservice operations including the writing of specifications, determining order quantities, evaluating product quality, and selecting suppliers. Field trips allow the student to see food processing operations and wholesale food markets.

Lecture: 3 hours - Lab: 2 hours
Prerequisite: Placement into MATH 1010
Lab fee: $5.00

HOSP 1109 Basic Food Production (A, SP)

4 credits

In this course, students will learn to operate, clean and describe preventive maintenance of commercial foodservice equipment and apply that knowledge in a laboratory setting in which they will produce and serve marketable food products according to standardized recipes in a commercial kitchen environment. Basic knife skills and cooking techniques, following sanitation and safety guidelines, will be practiced. Appropriate uses for equipment and general equipment layout for safety, sanitation and efficiency will be discussed. The products will be served in a dining room setting.

Lecture: 2 hours - Lab: 6 hours
Corequisites: HOSP 1122, HOSP 1107
Lab fee: $117.00

HOSP 1110 Baking Principles (A, SU)

2 credits

This is a course in the fundamentals of baking terminology, baking principles, the characteristics and functions of the main ingredients used in bakery production, and an introduction to recipe adjustments and recipe costing.

Lecture: 2 hours
Prerequisite: Placement into MATH 1010

HOSP 1112 Breads (A, SP)

4 credits

This laboratory course builds on the baking terminology, baking science and theory of HOSP 1110. Bread-making processes and techniques, such as scaling, mixing and leavening methods, shaping, proofing, scoring, and baking are studied and practiced for skill development. A broad range of consumer baked goods such as yeast-raised breads, quick breads, complex whole grain and other artisan breads are produced. Industry standard products for commercial production will be introduced. Within the study of the various baking topics, ingredient selection considerations, conversions, recipe adjustments and recipe costing will be studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 1 hour - Lab: 9 hours
Prerequisites: HOSP 1122, HOSP 1110
Lab fee: $100.00

HOSP 1113 Pastries I (A, SU)

4 credits

HOSP 1113 is a laboratory course which builds on the baking terminology, baking science and theory of HOSP 1110. A broad range of consumer baked goods such as specialty cakes and cookies, pies, tarts, and fundamental pastry elements such as choux paste, meringues, custards, creams and sauces are studied and produced. Both scratch- and industry-standard convenience products will be utilized in the production of restaurant and specialty desserts. Within the study of the various topics, ingredient selection considerations, baking calculations, conversions, recipe adjustment and recipe costing are studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 2 hours - Lab: 6 hours
Prerequisites: HOSP 1110, HOSP 1122
Lab fee: $80.00

HOSP 1122 Hospitality Facilities   Sanitation (A, SP, SU)

2 credits

This course presents a detailed study of the HACCP (Hazard Analysis Critical Control Points) procedures which include the control of bacteria, materials handling and safety practices to maintain a safe and healthy environment for the consumer in the food and lodging industry. Included is an examination of laws and regulations related to safety, fire, and sanitation, as well as an emphasis on the importance of facility planning, design and maintenance. To receive credit for the course, students must pass the Applied Foodservice Sanitation examination from the Educational Foundation of the National Restaurant Association (ServSafe). Students will receive certificates from the Educational Foundation and from the Ohio Dept. of Health.

Lecture: 1 hour - Lab: 2 hours
Lab fee: $10.00

HOSP 1143 Hospitality   Tourism Law (A, SU)

2 credits

HOSP 1143 provides a general knowledge of the law as it applies to the hospitality and tourism industry.

Lecture: 2 hours

HOSP 1145 Lodging Operations (A, SP)

3 credits

This course provides the student with a basic understanding of the lodging industry. It covers the activities of various hotel operating departments: front office, housekeeping, food   beverage, hotel purchasing, marketing, yield management, engineering, security and accounting. Emphasis will be placed on handling guest needs.

Lecture: 2 hours - Lab: 2 hours

HOSP 1153 Nutrition for a Healthy Lifestyle (A, SP, SU)

3 credits

This course offers a study of the role of nutrition in establishing, promoting and maintaining good health. The composition and functions of foods, nutrition needs throughout the life cycle, and contemporary nutrition concerns are included. The science of bioenergetics and current recommendations specific to human performance are also reviewed in this course.

Lecture: 3 hours
Prerequisites: Placement into ENGL 1100, MATH 1010

HOSP 1154 Tourism Geography (A, SP, SU)

3 credits

This course presents a geographical and cultural study of all major regions of the world with emphasis on the most popular travel destinations. It includes lodging, points of interest, customer profile and transportation types for each destination.

Lecture: 2 hours - Lab: 2 hours

HOSP 1155 Tourism Operations (A, SP)

4 credits

This course provides students with a basic understanding of the travel and tourism industry. Travel agency operations are covered, with students using a variety of reference materials to develop air and rail itineraries, reserve cars and hotels, calculate fares, and create tours and cruises. Government agencies and organizations that affect the industry are described. Also included is a framework for the development of tourism in the community and region. This course is designed to combine student-reading materials with hands-on computer experience in a simulated travel agency setting. The state-of-the-art CBL VIASINC GDS Training System APOLLO will be used to develop student skills in the utilization of the Global Distribution System. Working in the networked Windows environment, students will learn how to search for travel information, make airline reservations and issue tickets.

Lecture: 3 hours - Lab: 2 hours
Prerequisite: HOSP 1154
Lab fee: $60.00

HOSP 2114 Pastries II (A)

4 credits

A laboratory course which builds on the baking terminology, baking science and theory and skill development of HOSP1113. A broad range of advanced topics in Pastry Arts such as restaurant style plated desserts and presentation components, classic European-style tortes and petit fours, specialty cakes, fillings, frostings, and decorative elements are studied and produced. Both scratch- and industry standard-convenience products will be studied and utilized. Within the study of the various topics, ingredient selection considerations, baking calculations, conversions, recipe adjustment and recipe costing are studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 2 hours - Lab: 6 hours
Prerequisite: HOSP 1113
Lab fee: $80.00

HOSP 2207 Hospitality Financial Analysis (A, SP, SU)

3 credits

This course looks at accounting theory and use of the Uniform System of Accounting as applied to the hospitality and restaurant industry. It emphasizes development and use of financial statements and provides an overview and understanding of the need for budgets and budgeting. This course covers the principles and procedures involved in an effective system of food, beverage, labor and sales control. Course emphasizes the development and use of standards and calculations of actual costs.

Lecture: 2 hours - Lab: 2 hours
Prerequisite: MATH 1010

HOSP 2214 International Cuisine (SU)

2 credits

This course focuses on the cuisines of the world. Students will research diverse countries and regions and prepare and present a written report on a specific country. Students will prepare foods using recipes that represent a variety of cultures, native ingredients, seasonings, and flavors. Instructor’s consent is required.

Lecture: 1 hour - Lab: 2 hours
Prerequisites: ENGL 1100, HOSP 2216
Lab fee: $100.00

HOSP 2216 Food Lab   Menu Management (SP)

4 credits

This is a laboratory course to follow HOSP 1109 Basic Food Production. Class covers proper roasting, grilling, poaching, sautéing and braising of meats, seafood and poultry with appropriate sauces. Also teaches classical techniques for the preparation consommé, bisque, and cream soups, as well as vegetables, starches and plated desserts.Principles of menu planning (including layout, design, pricing strategies) for a variety of foodservice operations are explored. Consideration is given to food selection, nutritional requirements, costs of food, labor, and other items, and equipment utilization. Students will research recipes and develop a menu in preparation for cooking and serving a four-course meal in the required amount of time.

Lecture: 3 hours - Lab: 3 hours
Prerequisites: HOSP 1107, HOSP 1109, HOSP 1122
Lab fee: $135.00

HOSP 2217 Garde Manger (SP)

3 credits

This is a laboratory course which includes the preparation of cold food items commonly produced in a garde manger station. Students will prepare garnitures, appetizers, salads, sandwiches, marinades, relishes, cold sauces and forcemeat items. Ice carving is introduced. Students will acquire knowledge and develop competency skills in the preparation and artistic presentation of savory mousses, terrines, patés, galantines, and ballotines. The standards used in this regard are those specified in the Garde Manger section of the Training Log of the National Apprenticeship Training Log of the National Apprenticeship Training Program for Cooks, published by the American Culinary Federation. Buffet presentation, including platters, bowls and plates, and culinary show guidelines and practices are covered.

Lecture: 1 hour - Lab: 4 hours
Instructor permission required
Prerequisite: HOSP 1122
Lab fee: $125.00

HOSP 2218 Baking Fundamentals (SU)

2 credits

This course covers the fundamentals of baking and the function of ingredients in the production of baked goods and dessert specialties. Proper use and care of equipment and hygienic work habits are emphasized.

Lecture: 1 hour - Lab: 2 hours
Instructor permission required
Prerequisite: HOSP 1122
Lab fee: $60.00

HOSP 2219 Food Production Menu Management (SP)

5 credits

This is a capstone laboratory course in which students will apply foodservice management skills in a simulated restaurant environment.. Principles of menu planning for a variety of food service operations, which includes layout and design and and pricing strategies, will be used. Consideration will be given to food selection, nutritional requirements,cost of food, labor, and other item, and equipment utilization. Students will plan menus, prepare food items, and serve the public to gain experience in various managerial positions in the front and back of the house. A grade of “C” or higher is required for graduation.

Lecture: 3 hours - Lab: 6 hours
Instructor permission required
Lab fee: $100.00

HOSP 2224 Hospitality Supervision and Quality Management (A, SP)

3 credits

This course applies supervisory skills and quality management principles to the hospitality/tourism industry and includes the study of organization structures, performance standards, employee selection and retention processes, orientation and training programs, employee appraisal and performance improvement, and quality improvement techniques. A grade of “C” or higher is required for graduation.

Lecture: 3 hours
Instructor permission required

HOSP 2226 Event Menu Planning (A)

2 credits

This course explores the role of nutrition in promoting good health. The composition and functions of foods and a variety of nutrition concerns and restrictions are incorporated into the course. Principles of menu planning for a variety of events are reviewed. These include factors that impact menu item selection, merchandising techniques, layout and design, and pricing strategies. Consideration is given to nutritional requirements, food, labor and other factors in menu design.

Lecture: 2 hours

HOSP 2246 Hospitality Sales/Marketing (A, SP)

3 credits

This course covers selling theory, including all phases of the selling process, from initial contact to closing the sale in a variety of hospitality and tourism settings. This course provides students with an overview of the marketing function associated with business organizations. This course will focus on the fundamental elements of the services marketing mix which includes the product, promotion, price and place (distribution). An extension of the traditional marketing mix, known as the Extended Marketing Mix, which includes people, process, and physical evidence, will be discussed. The concepts of effective marketing, total quality management, relationship marketing, and competitive strategy are explored in this course. Students will acquire the basic knowledge and skills necessary to work within the marketing plan of a hospitality or tourism organization.

Lecture: 3 hours

HOSP 2271 Catering   Event Services (A, SP)

3 credits

This course covers the principles of and practical experiences in meeting planning and catered functions. Students will plan, organize, execute, and evaluate meeting and catering functions to meet the needs of clients and guests. Emphasis is placed on how customer service is measured. This course explores the classification, history, and control of beer, wines and spirits. Students will examine Ohio liquor and legal regulations, inventory control, liquor dispensing systems, cash control, drink merchandising and alcohol responsibility as well as the art of mixology and wine and food affinity.

Lecture: 2 hours - Lab: 2 hours
Prerequisite: HOSP 1122
Lab fee: $25.00

HOSP 2273 Casino   Gaming Operation (SP, SU)

2 credits

HOSP 2273 covers the history of the gaming industry from its beginning to the present. Course content will familiarize students with gaming trends and emphasize the operation and management of the gaming and casino industry. Upon completion of this course, students will understand the intricate workings and connections of the many departments in a casino organization–gaming, marketing, accounting and finance, and customers relations.

Lecture: 2 hours

HOSP 2285 Baking Pastry Final Project (On Demand)

2 credits

Capstone course in Baking and Pastry Arts required for students registered in the Foodservice/Restaurant Management: Baking and Pastry Arts Track program. Practice   review preparation of baking and pastry arts skills learned in previous courses, and guided practice of selected baking and pastry arts skills including chocolate   sugar artistry. Culminating evaluation of baking and pastry skills based on standards established by the American Culinary Federation and current industry standards demonstrated with completion of special project. Students will be provided with the opportunity to complete the ACF Certification exams, both written and practical for Certified Pastry Culinarian (CPC).

Lecture: 1 hour – Lab: 2 hours
Instructor permission required
Lab fee: $80.00

HOSP 2286 Apprenticeship Final Project (SP)

2 credits

A capstone course required for students registered in the two year American Culinary Federation (ACF) National Apprenticeship Training Program. Preparation for and completion of national practical and written examinations. Evaluation of 4,000 hours on-the-job training and documentation of completion of all required training objectives.

Lecture: 2 hours
Instructor permission required
Lab fee: $150.00

HOSP 2294 Special Topics: Hospitality Management (On Demand)

2 credits

This course provides students an opportunity for an introduction and exploration of emerging trends in the hospitality and tourism industry. Students will examine current topics in areas such as tourism, restaurants, event/meeting planning, lodging, and casino management sectors of the industry.

Lecture: 2 hours

HOSP 2901 Hospitality Cooperative Work Experience (A, SP, SU)

3 credits

A minimum of 300 hours will be spent in cooperative work experience, with one classroom hour per week in an on-line seminar.

Lecture: 1 hour - Practicum: 20 hours
Instructor permission required

HOSP 2902 Hospitality Cooperative Work Experience II (A, SP, SU)

3 credits

This cours offers a work experience in the hospitality/tourism industry. A minimum of 300 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar.

Lecture: 1 hour - Practicum: 20 hours
Instructor permission required
Lab fee: $205.00

HOSP 2903 Hospitality Cooperative Work Experience III (SP)

3 credits

This course is a continuation of HOSP 2902 and required for second year chef apprentices. It consists of on-the-job training in the foodservice industry following the guidelines of American Culinary Federation (ACF) National Apprenticeship Training Program for Cooks. The equivalent of one classroom hour per week will be spent in an on-campus seminar related to the culinary profession. Students will maintain membership in the ACF as “Student Members.”

Lecture: 1 hour - Practicum: 20 hours
Prerequisite: HOSP 2902
Lab fee: $100.00