Applied Degree in Culinary Operations Courses
print full list with descriptionsTake the following course(s), minimum grade: Pass
Applied Degree in Culinary Operations Internship
Applied Degree in Culinary Operations Internship
The applied degree internship opportunity has been designed as a complimentary experience to prior culinary-based internships, co-ops, work placements and field experiences. This pre-professional, paid internship will give the student the opportunity to apply course knowledge and experience related knowledge to many career paths within foodservice. Students will continue to develop as culinarians and be given the opportunity to see and be seen by possible future employers. This industry and faculty supervised position is intended to further the development of an individual146s culinary expertise in a variety of settings.
Hours: 640
Course Code: ADCO-345
Detailed Course Outline: ADCO-345 Applied Degree in Culinary Operations Internship
Academic Year: 2010-2011
Take the following course(s), minimum grade: 60%
Food Safety Policy Development and Implementation
Food Safety Policy Development and Implementation
This course will enable the student to become a leader in the design, implementation and review of the flow of food within an operation as it pertains to food safety risks. This course will examine ongoing and current food safety concerns in today?s food supply system. Students will critically review food safety practices of an operation and develop skills in conducting needs assessments. Students will experience the importance of written policy as a means of ensuring food safety at the managerial foodservice level.
Hours: 45
Course Code: ADCO-300
Detailed Course Outline: ADCO-300 Food Safety Policy Development and Implementation
Academic Year: 2010-2011
Systems for Foodservice Operations
Systems for Foodservice Operations
In this course students will use the Foodservice Systems Model as a theoretical and practical approach to understand the efficient and effective transformation of human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction and accountability. This measurable, hands-on approach with industry applicable outcomes remains critical for success at a management level.
Hours: 45
Course Code: ADCO-305
Detailed Course Outline: ADCO-305 Systems for Foodservice Operations
Academic Year: 2010-2011
Management of a Diverse Workforce
Management of a Diverse Workforce
This human resource management course will explore the evolving role of strategic human resources management in diverse culinary organizations. By laying the basic framework for how HR management operates today, and illustrating some of the fundamental changes that HR practitioners can make to be more effective, students will begin to address the challenges of managing a dynamic team. Emphasis will be placed on examining essential human resource functions including: planning, recruitment, employee development, compensation and performance management and the legal environment.
Hours: 45
Course Code: ADCO-315
Detailed Course Outline: ADCO-315 Management of a Diverse Workforce
Academic Year: 2010-2011
Foodservice Product Development
Foodservice Product Development
This course provides the student with a hands-on approach to experiencing the importance and reasoning behind new product development in today's retail and food service industry. Students will interact with the process of product development and experience the development of a potential product from concept to launch. Areas of study will include production capabilities, processing, evaluation, nutrition, marketing, and the ultimate feasibility of the product.
Hours: 45
Course Code: ADCO-320
Detailed Course Outline: ADCO-320 Foodservice Product Development
Academic Year: 2010-2011
Foodservice Workplace Health and Safety Strategies Integration
Foodservice Workplace Health and Safety Strategies Integration
Designed to enable students to develop, evolve and integrate safety risk management throughout a facility. In this course students will become familiar with relevant legislation pertaining to employee safety and will gain an understanding of the importance of workplace wellness. Students will be able to analyze safety risk and develop sound strategies to prevent occupational injuries.
Hours: 45
Course Code: ADCO-325
Detailed Course Outline: ADCO-325 Foodservice Workplace Health and Safety Strategies Integration
Academic Year: 2010-2011
Functional Facility Design
Functional Facility Design
As foodservice operations designers, students will face challenges around matching a facility design with environmental issues, ergonomics of design, design regulations, customer and food flow, receiving, storage and possible disposal of food. This challenge requires solid strategy implementation so the ultimate goals of all involved in any venture are met.
Hours: 45
Course Code: ADCO-330
Detailed Course Outline: ADCO-330 Functional Facility Design
Academic Year: 2010-2011
Foodservice Marketing Strategies
Foodservice Marketing Strategies
This timely application of best practices in an industry- based setting will allow the student to apply the principles, creative strategies and assessments of foodservice marketing. Students will learn how to conduct a market analysis, a competitor analysis, and as a result learn how to make appropriate marketing recommendations.
Hours: 45
Course Code: ADCO-335
Detailed Course Outline: ADCO-335 Foodservice Marketing Strategies
Academic Year: 2010-2011
Applications of Financial Accounting in the Foodservice Industry
Applications of Financial Accounting in the Foodservice Industry
This course provides students with the skills to apply basic financial accounting principles. Students learn the purpose and importance of accurate accounting practices, various forms of business organizations and related financial statement formats. Emphasis will be placed on analyzing business transactions by identifying the various types of accounts affected and the rules of debit and credit. Students will develop their skills by applying accounting cycle steps to their research interest or case studies.
Hours: 45
Course Code: ADCO-340
Detailed Course Outline: ADCO-340 Applications of Financial Accounting in the Foodservice Industry
Academic Year: 2010-2011
Advanced Managerial Communications
Advanced Managerial Communications
This course will help students develop communication strategies and basic research skills which are crucial to success in today?s industry. Students will learn how to respond to the need for policies, proposals, and business correspondence to be composed using evidence-based and professional writing. The skills gained in this course will also help students discover methods for communicating specialized ideas to many different groups of people.
Hours: 45
Course Code: ADCO-350
Detailed Course Outline: ADCO-350 Advanced Managerial Communications
Academic Year: 2010-2011
Contemporary Issues in Food and Nutrition
Contemporary Issues in Food and Nutrition
Food plays an increasingly important role in people?s lives and the public has become more discriminatory about where their food comes from, how it was produced, and what has been added to it prior to consumption. This, coupled with the rising rates of nutrition-related diseases has put increasing demand on culinarians to understand and react to contemporary issues relating to food and nutrition. In this course, students will learn the basic science of nutrition and use that foundational knowledge to better understand current trends in health and disease. Students will also examine some of the significant challenges facing our food industry and explore possible solutions from an evidence-based approach.
Hours: 45
Course Code: ADCO-360
Detailed Course Outline: ADCO-360 Contemporary Issues in Food and Nutrition
Academic Year: 2010-2011
Foodservice Technologies: Needs Assessment and Implementation
Foodservice Technologies: Needs Assessment and Implementation
This course has been developed to meet demanding aspects of professional foodservice management. First, the student will experience many different technologies that are uniquely applicable to the safe and efficient operation of any foodservice establishment. Second, students will be exposed to needs assessment strategies, implementation training and systems review in order to assess the appropriateness of their research designs. Operators will also need to utilize the latest software and technology to further aspects of marketing, promotion, expansion and business development.
Hours: 45
Course Code: ADCO-400
Detailed Course Outline: ADCO-400 Foodservice Technologies Needs Assessment and Implementation
Academic Year: 2010-2011
Research Methods for Foodservice Studies
Research Methods for Foodservice Studies
This course will allow students to become familiar with research methods commonly used in the food and foodservice industry. Students will learn how to effectively search current literature and other information resources to examine industry issues, interpret current studies, and make evidence-based decisions. Students will explore the critical nature of ethics in research. The concepts of critical and analytical thinking will be incorporated into this course. The application of industry practice will create an independent, specialized learner who is ready to take on a leadership role during the degree program and beyond.
Hours: 45
Course Code: ADCO-406
Detailed Course Outline: ADCO-406 Research Methods for Foodservice Studies
Academic Year: 2010-2011
Strategies for Project Management
Strategies for Project Management
This course is designed to offer professionally recognized strategies for students to partake in the creation and re-creation of food and beverage services and/or facilities. Students will experience how foodservice concept, design, organizational charting, tendering, purchasing, proposals, and timeline management have a critical effect on how concepts are transformed into reality.
Hours: 45
Course Code: ADCO-410
Detailed Course Outline: ADCO-410 Strategies for Project Management
Academic Year: 2010-2011
Strategic Crisis Management
Strategic Crisis Management
This course provides students with the skills to communicate, provide due diligence and retain public trust during a wide variety of crises for which a manager must have strategies in place for legal, moral, social and financial reasons. Students will learn how to create viable action plans and recognize appropriate and inappropriate courses of action to take through various crisis scenarios.
Hours: 45
Course Code: ADCO-415
Detailed Course Outline: ADCO-415 Strategic Crisis Management
Academic Year: 2010-2011
Consulting: A Global Perspective
Consulting: A Global Perspective
In this course students will focus on consulting strategies for foodservice professionals including meeting the client, developing and maintaining professional relationships and providing accurate recommendations in a variety of areas. These areas include: culinary expertise in equipment, facility design, dietetics, concept, cost control, energy management, menu design, training, feasibility studies, food safety and legal options.
Hours: 45
Course Code: ADCO-420
Detailed Course Outline: ADCO-420 Consulting A Global Perspective
Academic Year: 2010-2011
Effective Service Management
Effective Service Management
Designed to enhance the direct link between the need for strong customer service strategies and the overall success of a foodservice operation, in this course students will explore topics such as the nature of service, basic service strategies, and service encounters. Students will be introduced to competitive service strategies and various technologies used to improve the overall guest experience.
Hours: 45
Course Code: ADCO-425
Detailed Course Outline: ADCO-425 Effective Service Management
Academic Year: 2010-2011
Directed Foodservice Study
Directed Foodservice Study
This practical, community based semester, entails the launch, execution, and review of a negotiated learning contract between the student, employer and Holland College Faculty advisor. Planning for this project will already be in place as a result of work completed in the Food Service Study Seminar course. The student will work independently, with guidance from a faculty advisor and an industry liason. This project will enable students to implement new skills, as they work to meet industry needs.
Hours: 380
Course Code: ADCO-435
Detailed Course Outline: ADCO-435 Directed Foodservice Study
Academic Year: 2010-2011