Course Descriptions
College 101 10890101 Students gain skills that lead to success in college, employment, and life. Students should take this course in their first semester.( Pre-requisite: None.) 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 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 Culinary Management associate degree 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 Provides comprehensive coverage of the convention / meetings industry with an in-depth review on how to successfully sell to groups and how to service the business before, during and after the sale( registration, group room blocks, convention security, the shipping, setting up / dismantling of exhibits, technology and the post-convention meeting). A review of changing demographics( especially the impact of millennials) and the increasing influence of meeting planners on a hotel ' s sales is researched as well. The course includes the American Hotel / Lodging Association Event Planning and Management Certification. 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 Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree). Course Typically Offered: Fall Spring
Intro to Cybersecurity 10151100 Learners will develop an understanding of cybersecurity methods, terms, and key technical concepts to identify and protect assets against attacks. Course Typically Offered: Summer Fall Spring
Source: https:// nwtc. edu / academics-and-training / restaurant-management
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