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Discipline: Certificate: Hospitality: Food Services - E1390

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Identify food safety and sanitation practices within a food service establishment. Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Introduction to Hospitality	HRM 51	Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio. Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.