Successful completion of standardized exam results in certification from the National Restaurant Association. Principles of Food Preparation. Focus on the principles of techniques, and theories of food preparation emphasizing nutritional content, proper use and selection of equipment, while stressing sanitation quality controls, and guest accommodations that focus on food production. Two hours lecture and three hours laboratory. Travel and Tourism.
Course recounts the history of travel, explores the future, and discusses the components of tourism.
Examines the economic, social, and political impact of tourism as well as methods of forecasting. Focus on the importance of the planner, travel agent, and travel-market researcher to the hospitality industry. Work Experience I. Fall, Spring, or Summer. Supervised field application of class skills and knowledge in Parks, Recreation and Hospitality work situations. Students are given the opportunity to take part in meaningful management and work experiences in actual work situations under the supervision of both university faculty and professionals in the field.