A study of mathematical problems in business including Accounting (payroll, depreciation, inventory, financial statements), Finance (Investments, Time Value of Money, simple and compound interest), Marketing (metrics, ROI), and the use of graphs and tables. While this class will include a basic introduction to performing calculations using spreadsheet software, no background is required.
Study of the nature, purpose, and sources of law; the historical development of the law and its function with respect to society and business; contracts, agency, tort, criminal law, business ethics, corporation, partnership and legal concepts.
Extensive practice in writing and editing business letters, memorandums, e-mail messages, social media messages, and other business documents. Class discussions on style, structure, goals of written business communication, and cultural diversity in business. Practice in using appropriate vocabulary and tone in business documents.
Students will acquire basic knowledge of the keyboard to interact more efficiently with desktop computers. Instruction covers introduction to the keyboard and development of basic keyboarding skills.
A hands-on course to develop skills in business writing for digital platforms. Topics include the interactive nature of digital business communication, internet research, multi-media storytelling, writing for business websites, and business use of social media.
A lecture-lab course to develop basic writing skills for the business world. Topics include the business writing process, various business audiences, and skills to improve writing, as well as practice writing emails, letters, instructions, and summaries.
An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.
Emphasis on the practical application of nutrition to everyday life such as planning a healthy diet, assessing one's nutritional food intake, understanding nutritional labels and useful sources for nutrition information. Scientific principles behind the development of Dietary Reference Intakes (DRls) and Food Guidelines.
Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.
This course prepares culinary professionals for the implementation of food safety practices, maintenance of a safe and hygienic foodservice operation, and oversight and training of hourly food workers to prevent the transmission of foodborne illness. The course content is aligned with the Food and Drug Administration (FDA) Food Code and prepares certification candidates for any of the nationally-accredited Certified Food Safety Manager Exams.