Maeve Perle 2009-10 Classes

CCI 71 Basic Sanitation  2 credits
Helps students practice skills that result in serving safe and healthy food. Two thrusts of this course are learning what causes food-borne illness and how to prevent food-borne illness. Class standards based upon National Restaurant Association Education Foundation ServSafe Certification program and meets state food code requirements for food handler training and certification.

Course requires purchase of ServSafe Exam form. Exam form available in textbook through the COCC Bookstore or available for purchase from National Restaurant Association Educational Foundation 1-800- 765-2122.

CCI 107 Culinary Supervision 3 credits
Introductory course in first-line supervision (team leader, shift supervisor, kitchen manager, or sous chef). Includes topics on work management, problem solving, running meetings, effective delegation, business communications, and how to lead effective teams. Course focuses on both business and human relations view points of supervision practices.

CCI 280ABC Co-op Work Experience Culinary  3  credits 
Enhances student's knowledge, personal development, professional development, and professional preparation by integrating academic study with practical experience. On-the-job training in a restaurant or food service environment. Instructor permission required. 

BA 178 Customer Service 3  credits
Introduces concepts of basic customer service. Covers how to develop and establish a customer service vision. Examines how to understand customer expectations before, during and after service delivery. Reviews tenets of developing, managing and evaluating service strategies.

HTRM 105 Food Service Management   4 credits
Covers principles of managing a food service operation including concept development, site selection, how to develop an operational plan, how to develop and price a menu, principles of local food service marketing, how to estimate sales, developing an understanding of food costs and controls, and how to obtain funding for building a restaurant. Involves students in assessing service and determining service niches in the community. Students prepare detailed business plans for fictitious or actual operations.