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Hospitality & Small Business Management Basics

Grasp the essentials of hospitality and small business management with this microcredential, tailored for small business owners in the hospitality industry. Offering standardized training for staff, this microcredential serves as a pathway to further education. Earners of the Hospitality & Small Business Management Basics microcredential will acquire essential skills in safety and sanitation, high-quality event planning, and food safety. The credential is designed to help entrepreneurs in cottage industry operations and to assist small business start-ups.


CUL 130 - Safety and Sanitation

This course will be the first formal introduction to the most important aspect of food preparation: sanitation. Sanitation involves protecting the public health through proper employee personal hygiene, purchasing, storing and cooking, and storage of leftovers. Sanitation and proper food handling are critical factors contributing to a professional kitchen. The health aspect of this course will include the prevention of disease through food by bacteria, parasites, insects and rodents. The course will also be concerned with the operating methods of ware-washing according to public sanitary codes. Another area of the course will discuss the proper housekeeping methods of food preparation and related food areas. The Food Code and HACCP system will also be studied.

CUL 131 - Food Supervisory Management

A general introductory course in food service, culinary arts, and the restaurant industry as a whole. Industry trends for the 21st century, customers’ future needs, and the employment picture for the future will be examined. Terminology, common culinary phrases, and food service concepts will be incorporated into the students’ understanding and daily vocabulary. Employment within the food service industry will be discussed, primarily from an employer rather than an employee perspective. The projected job market, employee selection, training, motivation, and retention will be examined. The primary focus for employees in the food service industry is service.

HOS 111 - Event Planning

This course introduces the student to a specific segment of the hospitality industry, event planning. Major topics include design and decoration practices, decorative elements, non-profit and charity events, arrangement of festivals, fairs, parades, and weddings. These categories are explored in relation to their historical development, current operating methods, and future trends.

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