5 Academic Classes (October 3- November 13, 2011)

Taking These two class for the full 6 weeks-

Professional Development II- Course Description and Rationale: The skills covered in this class will assist you in developing and refining your long term career path. The ability to make informed decisions based on sound
research and broadened perspective can accelerate your professional development very quickly. The objectives of this course are to:
• Introduce new facets of professional development, including financial literacy,
negotiation and incorporating personal life into professional decision making.
• Long term goals and personal responsibility.
• Career Choices and how to establish yourself, and set yourself up for advancement.

Nutrition Course Description and Rationale:
Through readings and projects, students expand their knowledge of basic human nutrition and connect these principles to personal experience and current issues in the industry. Understanding the special needs for feeding populations of different ages and nutritional limitations is applied to cooking issues. Students learn how to provide basic concepts and applications of nutrition to all aspects of food service management to show how healthy meals can be provided without sacrificing taste or appeal; to learn how to plan, manage, and market effectively from a nutritional point of view; and how to construct a menu and modify recipes. Students will also apply new nutritional information to readings from popular literature, advertisements, health and herbal remedy claims, and to restaurant settings.
In addition to good nutrition, this course recognizes that physical activity affects overall health. Therefore, this course is also designed to increase students’ awareness of how good health and well-being can have a positive impact on their lives. Students are guided in developing a regular regime of aerobic and non-aerobic activities as a means of increasing endurance, relieving stress, staying fit and promoting long-term health as they enter an industry known for its stressful environment. Through a combination of independent and guided activities, students undergo a physical assessment, establish individualized program goals, complete and document a personal fitness routine, and reflect on the impact of their program.
Using selected readings, projects and guided online web-based research; students will update their knowledge of basic human nutrition, and expand that knowledge. They will use nutrition principles in personal applications, current issues, and in restaurant and catering settings. The student will also begin to develop an understanding of the special needs for feeding populations of different ages and nutritional limitations and will have the opportunity to utilize that knowledge in virtual cooking applications.
The major objectives are to provide basic concepts and applications of nutrition to all aspects of food service management, to show how healthy meals can be provided without sacrificing taste or appeal, to learn how to plan, manage, and market effectively from a nutritional point of view, and how to plan a menu and modify recipes. The demands of catering clientele and other more specific populations will be considered within the classroom and online format. For example, preparing meals for assorted vegetarians and people with food allergies will be addressed.

From October 24th- November 13, 2011 I will be taking the next 3 academic classes.

Economics: Sustainable CommunitiesCourse Description and Rationale:
The study of economics examines the flow of resources between individuals and groups within society. In the context of the food service industry this flow of resources revolves substantially around food and beverage products, and the resources required to manufacture those food products and their related services. The issue of sustainability concerns how those economic systems are regulated and maintained for the long term good of society. This course will
examine the primary issues surrounding sustainable ideas and practices that relate to the food service industry and the choices operators make to balance profit and long term growth in the face of sustainable decision making.

Financial AnalysisCourse Description and Rationale:
This course introduces students to the formulas, concepts and terminology used in the management of food and beverage operations. Skills learned in this class will enhance your capacity to envision, anticipate and orchestrate what will happen in business through the study of the income statement. Food and Beverage Cost Controls will be further analyzed through the study of purchasing and storeroom management. Finally, you must demonstrate curiosity by participating in discussions, questioning for clarity and contributing ideas on a regular basis. All of the skills above will be utilized by completing the Operations Management Portfolio. These skills will help aspiring restaurant professionals to be able to read and calculate financial data used to make management decisions.

Excel LabCourse Description and Rationale:
Introduction to Business Management and Financial Analysis and its Excel Lab introduce students to the foundations of business management. Students will examine cost of goods, labor cost, vendor selection, sales mix and the income statement as tools for monitoring and adjusting business practices. Through lectures, project-based computer labs and assignments, students are introduced to the fundamentals of Excel applications and financial analysis.

I may have tricked you this time Chef Fan’s because this time I have a new layout and the categories are on the right now!! Just as before if you want to know more about this class and what I did or my thoughts about it then find it’s name and click on it. Ready and Go!

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