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Biochemistry - Associate of Science Degree

Program at a Glance
Length
2 years
Accreditation
Associate Degree
Delivery Mode
On Campus
Campus
Castlegar
Intake Dates
Fall
Winter
Spring
Contacts
Duff Sutherland
UAS School Chair, Instructor
Phone
1 (888) 953-1133
21318
Direct
1 (250) 365-1318
University Arts & Sciences Contact
Phone
1 (888) 953-1133
21205
Direct
1 (250) 365-1205
    Overview

    Are you fascinated by living organisms and their biological molecules? Also called “biological chemistry,” this growing field of scientific study explains how living organisms survive and thrive through their internal chemical processes. Biochemical research is one of the most successful fields at examining living processes and today is part of almost all areas of life sciences research. As a professional biochemist you will make valuable contributions to this vital research and set your path for career success.

    Take this program if you are fascinated by living organisms and how their biological molecules contribute to the functioning of their entire beings. Take this program if you are fascinated by life in general and want to understand its complex scientific inner workings and play an active role in discovering more about living beings’ interconnectedness.

    Program Outcomes

    Upon successful completion of an Associate of Science program, learners will be able to:

    1. Explain terms, concepts and theories of introductory-level science
    2. Read, write and communicate effectively and creatively across academic disciplines
    3. Demonstrate developing critical, creative thinking and problem-solving skills
    4. Follow laboratory guidelines, processes and protocols
    5. Demonstrate developing research skills
    6. Apply developing quantitative reasoning skills
    7. Apply the scientific method
    8. Use current and emerging technology
    9. Demonstrate collaborative skills in a multicultural environment
    10. Conduct themselves in a professional and ethical manner in an academic environment

    In addition to meeting the general admission requirements to Selkirk College, applicants to the University Arts and Sciences program must meet the following requirements to be considered fully qualified:

    • Minimum grade of 67% in Math 12 or Pre-Calc 12
    • Minimum grade of 60% in English 12 or English 12 First Peoples or equivalent.
    • Biology 12, Chemistry 12, and Physics 11 with a minimum grade of 67%
    Additional Requirements
    • Students whose first language is not English must fulfill the college’s English language proficiency requirement. See Policy 8611: Admissions.
    • Students who do not meet this requirement must write the Language Proficiency Index (LPI) test and achieve a minimum of level 4 to attain equivalency.
    • Mature students must meet the English 12 requirement.
    • Students who lack the admission requirements may still gain admission to the program by taking a combination of Academic Upgrading and university courses during the first year. This mode of entry may extend the length of their program.
    Graduation and Promotion

    All Associate of Science students are required to complete:

    • Six semester courses in science at the 100-level or higher
    • Six semester courses in second-year science in two or more subject areas
    • Of the above, at least one course must be a lab science. Geology courses and Geography 130 and 232 are considered lab sciences.
    • Two semester courses in math. At least one math course must be in calculus. Students may choose statistics for the second math course.
    • Two semester courses in first-year English
    • Two semester courses in Arts other than first-year English
    • Two semester courses in Arts, Sciences or other areas*
    • Students must achieve a GPA of 2.00

    * Each course must transfer for three or more credits to at least one of SFU, UBC (Vancouver or Okanagan), UNBC or UVIC. See the BC Online Transfer guide at www.bc.transferguide.ca.

    Term 1

    BIOL 104 Biology I is a course designed for those students who require first year Majors biology in their program of study or who wish to go on to further study in biology. The course includes cell biology, biochemistry, and an examination of the processes of life in the plant and animal body. A strong emphasis is placed on the development of critical thinking skills through problem solving, a scientific research proposal, and laboratory analysis.

    Prerequisites
    Biology 12 and Chemistry 11 or equivalent with a minimum of 60%.
    Credits
    3.00

    CHEM 110 Fundamentals of Chemistry I is an introductory general chemistry course leading into science or engineering programs for students who have taken CHEM 11 (or equivalent) or who need improvement to their chemistry background. It provides an extensive review of the fundamentals of chemical nomenclature, reactions and stoichiometry involving solids, gases and solutions. Current theories for atomic and molecular structure are introduced. The course ends with an investigation of intermolecular forces in liquids and solids. The lab portion of this course is the same as CHEM 122.

    Prerequisites
    Chemistry 11 and Pre-calculus Math 11, or equivalent with a minimum of 60%
    Credits
    3.00
    or

    CHEM 122 General Chemistry I is an introductory general chemistry course leading into science or engineering programs for students who have a solid chemistry background, including Chemistry 12 or equivalent. After a short review of fundamental chemistry, classical and quantum mechanical concepts are used to discuss atomic and molecular structure. The course ends with an investigation of intermolecular forces in liquids and solids. The lab work stresses scientific observations and measurements using chemical syntheses and quantitative analyses.

    Prerequisites
    Chemistry 12 or CHEM 110 and Pre-calculus 11, or equivalent with a minimum of 60%. Pre-calculus 12 or equivalent is recommended.
    Credits
    3.00

    ENGL 110 College Composition is about thinking and writing. You will learn how to develop and express informed opinions on issues that matter. You will also learn about research, editing, and expository and persuasive academic writing forms.

    Prerequisites
    English Studies 12, or equivalent with a minimum of 60%
    Credits
    3.00

    MATH 100 Calculus I is a course designed to provide students with the background in calculus needed for further studies. This course includes a review of functions and graphs; limits; the derivative of algebraic, trigonometric, exponential and logarithmic functions; applications of the derivative including related rates, maxima, minima, velocity and acceleration; the definite integral; an introduction to elementary differential equations; and applications of integration including velocity, acceleration, areas, and growth and decay problems.

    Prerequisites
    Pre-Calculus 12, or equivalent with a minimum of 60%
    Credits
    3.00

    Physics 102 Basic Physics I is an algebra-based survey of mechanics. Course material includes basic concepts of vectors, particle kinematics and dynamics, energy, momentum, circular and rotational motion, thermal properties of matter, vibrations and sound, and fluids.

    Prerequisites
    Physics 11 or Math 12 or equivalent
    Credits
    3.00
    or

    Physics 104 Fundamental Physics I is a calculus based overview of the fundamentals of classical mechanics. This course is suitable for those interested in further study in the physical sciences and in engineering. Classical mechanics describes the physical phenomena occurring in the real world around us. We study linear and rotational motion of objects, and then consider how forces cause motion, using Newton's laws. We next use conservation of energy and conservation of momentum to describe the motion of objects. Finally we investigate heat transfer and simple harmonic motion. These topics form a basis for future physical science and engineering courses.

    Prerequisites
    Physics 12 or equivalent with a minimum of 60%
    Corequisites
    MATH 100
    Credits
    3.00
    Term 2

    BIOL 106: Biology II. Along with BIOL 104 (Biology I), this course provides an overview of the study of living things. Biology 106 presents topics in population, community and ecosystem ecology, and classical and molecular genetics. Evolution provides a unifying theme for the course. A strong emphasis is placed on the development of critical thinking skills through problem solving, case studies and laboratory investigation.

    Prerequisites
    Biology 12 and Chemistry 11, or equivalent with a minimum of 60%.
    Credits
    3.00

    CHEM 125 Fundamentals of Chemistry II is the continuation for either CHEM 110 or CHEM 122. The course consists of two major units: physical chemistry and organic chemistry. The study of physical chemistry begins with an investigation of reaction rates (kinetics), followed by the principles of equilibria applied to pure substances and aqueous solutions, and an introduction to the laws of thermodynamics. The second major unit is a survey of the field of organic chemistry; topics include the physical and chemical properties of alkanes and alkenes, stereochemistry, and addition, substitution, and elimination reactions. The laboratory work involves the measurement of physical and chemical properties as well as chemical syntheses.

    Prerequisites
    CHEM 110 or CHEM 122, or equivalent with a minimum of 60 %
    Credits
    4.00

    ENGL 111 Introduction to Literature is about living more intensely. Rather than providing answers, literature prompts us to ask better questions of ourselves and each other. Drama, poetry, short stories, and novels will guide us in discussion, reflection, and writing about literature.

    Prerequisites
    English 110, or equivalent with a minimum of 60%
    Credits
    3.00

    MATH 101 Calculus II is a sequel to Math 100 for students who wish to major in science, math or engineering and includes the definite integral, applications of the definite integral to volume, arc length and surface area of revolution; inverse trig functions; techniques of integration; improper integrals; parametric equations and polar coordinates; linear first order differential equations; and an introduction to infinite series; convergence and power series; Taylor Polynomials.

    Prerequisites
    MATH 100, or equivalent with a minimum of 60%
    Credits
    3.00

    PHYS 103 Basic Physics II is an algebra-based survey of the basics of electromagnetism and modern physics.  This course is suitable for those pursuing studies in the life sciences or others who do not plan to pursue careers in the physical sciences or engineering.  We first study electrostatics of particles.  This leads into electric circuits involving resistors and capacitors.  Next we look at magnetism.  Finally we investigate topics applicable to life sciences, such as electromagnetic waves, sound, and nuclear physics.  The lab component of the course is an opportunity to reinforce concepts and content from the course, and to develop experimental method and reporting results.

    Prerequisites
    PHYS 102 or equivalent with a minimum of 60%
    Credits
    3.00
    or

    PHYS 105 Fundamental Physics II is a calculus-based survey of the basics of electromagnetism. This course is suitable for those interested in further study in the physical sciences and in engineering. Electricity and magnetism form the basis for all modern electrical devices we utilize today and design for the future. We first study electrostatics of particles and simple objects. Then we investigate circuits involving electrical devices such as resistors, capacitors, and inductors. We next study how electricity and magnetism interact with each other both in circuits and in waves. Finally we look at modern subjects in physics such as semiconductors or nuclear physics. These topics form a basis for future physical science and engineering courses.

    Prerequisites
    PHYS 104 and MATH 100 with a minimum of 60%
    Corequisites
    MATH 101
    Credits
    3.00
    Term 3
    Required Courses

    BIOL 204 Cell Biology provides the student with a thorough knowledge of cell structure and function. Topics covered include biomolecules, membranes, organelles, cell movement, cell signaling, gene regulation, and transcription and translation. Experimental techniques used in modern cellular and molecular biology are also introduced.

    Prerequisites
    BIOL 104 and BIOL 106, or equivalent with a minimum of 60%
    Credits
    3.00

    CHEM 212 Organic Chemistry I explores the relationship between the structures of carbon-containing molecules and their physical and chemical properties. Some topics from 1st-year general chemistry are reviewed briefly: alkanes, stereochemistry, alkenes, and nucleophilic substitution and elimination reactions of alkyl halides. The correlation between structure and acidity is investigated, and the chemistry of alkynes and alcohols is examined. Structure-determination techniques, including IR and NMR, are explored. The laboratory work for this course provides practical experiences with separation/purification techniques, molecular synthesis, and qualitative analytical methods applied to organic compounds.

    Prerequisites
    CHEM 125 or equivalent with a minimum of 60%
    Credits
    3.00
    Elective Courses

    The following is a suggested selection of courses. Students are advised to meet with a Selkirk College counsellor to discuss course options.

    Take:

    two (2) 100- or 200-level Arts elective

    one (1) 100- or 200-level General elective

    See the UAS Courses by discipline page for course selections.

    Students transferring to SFU should choose CPSC 100 as their elective. Students transferring to UCBO should choose CHEM 222 as their elective.

    Term 4
    Required Courses

    BIOL 202 Principles of Genetics. This course provides the student with a knowledge of classical and reverse genetics. Topics covered include Mendelian inheritance, chromosome theory of heredity, sex determination, mutation, the structure and function of genes, molecular genetics, and the genetic structure of populations. Experimental techniques used in molecular genetics are also introduced.

    Prerequisites
    BIOL 104 and BIOL 106, or equivalent with a minimum of 60%.
    Credits
    3.00

    BIOL 206 Introductory Biochemistry provides an introduction to biochemistry including protein structure and function, and representative catabolic and anabolic pathways. Topics covered include water, enzyme kinetics and enzyme structure and function. Experimental techniques used in biochemistry and molecular biology are also introduced.

    Prerequisites
    BIOL 104 and BIOL 106, or equivalent with a minimum of 60%. NOTE: Students are advised to take CHEM 212 as a prerequisite and CHEM 213 concurrently with BIOL 206.
    Credits
    3.00

    BIOL 212 Introduction to Microbiology is a survey of the microbial world, with discussions of the medical and ecological significance of key organisms. The biology of micro-organisms (including bacteria and viruses) is a key focal point, but there will also be discussions of immunology and pathology. The laboratory component will build basic skills necessary to perform and interpret research in the fields of medical microbiology, industrial microbiology, environmental microbiology, immunology and virology. A basic knowledge of biology will be presumed, including basic cell biology, ecology, physiology, biochemistry and metabolism.

    Prerequisites
    BIOL 104 and BIOL 106, or equivalent with a minimum of 60%, or another six credits of 100-level Biology.
    Credits
    3.00

    CHEM 213 Organic Chemistry II is a continuation of CHEM 212. The survey of organic families is continued with a study of aldehydes and ketones, carboxylic acid derivatives, aromatics and amines. The chemistry of a variety of compounds of biological interest is also discussed. The laboratory work involves synthesis and organic structure determination.

    Prerequisites
    CHEM 212, or equivalent with a minimum of 60%
    Credits
    3.00

    STAT 206 Probability and Statistics is an introductory applied statistics course for math, science, and engineering students. Topics include: set theory, probability, discrete and continuous variables and their distributions, joint probability distributions, point estimates, confidence intervals, hypothesis testing based on one or two samples. If time permits, we will discuss ANOVA tests as well as correlation and regression.

    Prerequisites
    MATH 100
    Credits
    3.00

    C

    Culinary Management - Diploma

    Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation.
    Program at a Glance
    Length
    2 years
    Accreditation
    Diploma
    Delivery Mode
    On Campus
    Campus
    Tenth Street
    Intake Dates
    Fall
    Contacts
    Martin Keyserlingk
    School Chair, Hospitality and Tourism
    Phone
    1 (250) 352-6601
    11347
    Direct
    1 (250) 505-1347
      Overview

      This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.

      Aspire to Own/Operate a Successful Food & Beverage Business 

      The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.

      Courses Include

      • Professional Cook Levels 1 & 2**
      • Management Communications
      • Computer Applications
      • Food and beverage cost controls 
      • Food service management 
      • Human Resource Management
      • Organizational Leadership
      • Mixology and Oenology

      ** Professional Cook Levels 1 & 2 are part of the ITA (Industry Trades Association) credential and can be used towards gaining a Red Seal certification. 

      This program is held at Selkirk's Tenth Street Campus in beautiful Nelson, BC.

      Program Outcomes

      Upon successful completion of this program, learners will be able to:

      1. Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries
      2. Demonstrate developing critical and creative thinking skills
      3. Apply emerging problem-solving skills
      4. Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
      5. Outline professional and ethical standards within their field
      6. Conduct themselves in a professional and ethical manner in academic and work-related environments
      7. Apply basic accounting principles as required
      8. Apply the basic principles of organizational behaviour, management theories and human resource management
      9. Competently use standard industry technology in communication and record keeping/data collection
      10. Explain the function of all standard kitchen equipment
      11. Demonstrate a working knowledge of restaurant operations and their value to the economy
      12. Demonstrate proficiency in menu development
      13. Apply industry-specific government health, safety and environmental standards and regulations

      AND

      Professional Cook Training Level 1

      Upon successful completion of this program, learners will be able to:

      1. Describe essential elements of trade knowledge
      2. Describe all relevant industry safety standards, practices and procedures
      3. Describe all relevant industry sanitary standards
      4. Demonstrate a variety of basic production procedures
      5. Describe ordering and inventory practices
      6. Describe general concepts surrounding ingredients and nutrition
      7. Prepare stocks, soups, sauces and thickening and binding agents
      8. Prepare and process vegetables and fruit in a variety of ways
      9. Prepare and process a variety of starches
      10. Cut, process and cook meat, poultry and seafood
      11. Prepare a variety of garde manger items
      12. Prepare a variety of eggs dishes and breakfast items
      13. Describe the principles of baking
      14. Prepare a variety of baked goods and desserts
      15. Prepare and serve coffee, tea and non-alcoholic beverages 

      Professional Cook Training Level 2

      Upon successful completion of this program, learners will be able to:

      1. Describe essential elements of trade knowledge
      2. Describe ordering and inventory practices
      3. Describe general concepts surrounding ingredients and nutrition
      4. Describe relevant human resource concepts
      5. Describe and perform cost management functions
      6. Describe front of house operations
      7. Prepare soups and sauces
      8. Prepare and process vegetables and fruit in a variety of ways
      9. Prepare and process a variety of starches
      10. Cut, process and cook meat, poultry and seafood
      11. Prepare a variety of garde manger items
      12. Prepare a variety of baked goods and desserts
      • Any English course at the Grade 12 level with a minimum of 67% or higher. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
      • Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum of 67% in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
      Additional Requirements

      Students must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.

      Graduation and Promotion

      In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms. In order to continue in the program and/or to graduate, students may not miss more than 10% of classroom and practical training in the program for each Professional Cook level. For Industry Training Authority (ITA) assessment, grading will be based on provincial standards set by the ITA of BC for Professional Cook Training. Seventy-five (75) per cent of the final grade will be based on practical work and 25 per cent of the final grade will be based on theory. Students must also complete the allotted ITA work-based training hours for PC1 before moving to PC2.

      Term 1

      COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

      Prerequisites
      Math & English 10
      Credits
      14.00

      CULM 163 Mixology and Oenology.  The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods ' stirring, building, shaking, and blending.

      Credits
      3.00
      Term 2

      COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

      Prerequisites
      Math & English 10
      Credits
      14.00
      Term 3

      CULM 171 Work Term is a full-time paid work experience.  It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality and tourism industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with qualified hospitality and tourism employers throughout B.C., Canada and the world.

      Prerequisites
      The student must have completed all required courses in the first year of the program with a minimum of 65% and maintain a cumulative program GPA of 2.0.
      Credits
      0.00
      Term 4

      COOK 200 Professional Cook Level 2. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

      Prerequisites
      Successful completion of Professional Cook Level 1
      Credits
      14.00

      CULM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software.  Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.

      The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements.  Form letters, mailing labels and directories are also covered using the Mail Merge function.  The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs.  Page and print enhancements will also be utilized.  The final section covers the integration of Word and Excel.

      Credits
      3.00
      Term 5

      CULM 153 Organizational Leadership. This course is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.

      Credits
      3.00

      CULM 259 Management Communications.  Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. The cross cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students will study both theoretical and practical aspects of communicating with people from other cultures. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues, particularly when conflict or misunderstanding occurs. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.

      Credits
      3.00

      CULM 164 Food and Beverage Cost Controls is critical to the financial well-being of any food operation. ''Control'' is used in the context of managing an information system - not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.

      Credits
      3.00

      CULM 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.

      Credits
      3.00

      CULM 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.

      Prerequisites
      RHOT 164 with a minimum of 65%
      Corequisites
      PGHM 165, PGCM 165
      Credits
      3.00

      All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.

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