10-804-134 MATHEMATICAL REASONING ... All college students , regardless of their college major , need to be able to make reasonable decisions about �scal , environmental , and health issues that require quantitative reasoning skills . An activity based approach is used to explore numerical relationships , graphs , proportional relationships , algebraic reasoning , and problem solving using linear , exponential and other mathematical models . Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts . This course may be used as the �rst of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement . ( Prerequisite : Next Gen Arith score greater / equal to 250 AND Rdg score greater / equal to 250 ; OR TABE A 9 / 10 Math greater / equal to 12.7 AND Rdg greater / equal to 8.8 ; OR TABE 11 / 12 Math greater / equal to 780 AND Rdg greater / equal to 567 ; OR ACT Math score greater / equal to 15 AND ACT Reading score greater / equal to 16 ; OR prep courses-contact an academic advisor 920-498-5444 ) Course Typically Offered : Summer / Fall / Spring
10-316-118 PRINCIPLES OF SANITATION ... food service sanitation principles of contamination / food borne illness with National Restaurant Association ServSafe Certi�cation testing included . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certi�cate ). Course Typically Offered : Fall / Spring
10-109-126 HOSPITALITY FINANCE ... purchasing / receiving controls , storing / issuing controls , production controls , monitoring activities , sales controls , beverage controls , labor controls and �nancial statements . Course Typically Offered : Spring
10-104-101 SELLING PRINCIPLES ... selling as a career ; success factors in selling ; personality development ; product knowledge ; and the sales process involving preparation , approach , presentation-demonstration , handling objections , and closing the sale successfully . Course Typically Offered : Fall / Spring
10-316-126 CATERING ... an overview of catering including pricing , hiring / managing staff , marketing , planning successful events , preparing safe / attractive food as well as managing the event . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree ). Course Typically Offered : Fall / Spring
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