Course Descriptions
College 101 10890101 Students will utilize digital tools and resources to assess , explore , practice , apply , and evaluate both employability and learning skills . By establishing NWTC cultural values as hallmarks of success in academic , career , and personal settings the course encourages reflective , personalized development of a growth mindset and emphasizes the importance of making wise choices . To maximize the return on investment , students should take this course in their first semester as it identifies key expectations ( hidden rules ) of higher learning and professional employment . Course Typically Offered : Summer Fall Spring
Restaurant Management 10109168 Food / beverage industry , product classifications , responsible service ; bar / kitchen equipment / organization ; maintaining clean / sanitary facilities ; staffing , training , supervising food / beverage employees ; promotions planning ; budgeting / cost controls of food / beverage operations . Course Typically Offered : Fall Spring
Mathematical Reasoning 10804134 All college students , regardless of their college major , need to be able to make reasonable decisions about fiscal , 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 first 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
Principles of Sanitation 10316118 Food service sanitation principles of contamination / food borne illness with National Restaurant Association ServSafe Certification testing included . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate ). Course Typically Offered : Fall Spring
Hospitality Finance 10109126 Purchasing / receiving controls , storing / issuing controls , production controls , monitoring activities , sales controls , beverage controls , labor controls and financial statements . Course Typically Offered : Spring
Event Planning & Management 10109152 Course Typically Offered : Fall Spring
Catering 10316126 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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