CAHS

Work Experience

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.
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Procurement and Costing

When running a food business, how do you determine how much product to order, the best prices to pay, or what vendors to use? Learn the critical skills required to purchase products and services, examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and goods come from. The class also covers emerging purchasing technologies and external forces that affect the supply chain.
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Cuisines of Mexico: Oaxaca

An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.

Sustainability in the Hospitality Industry

Examination of issues of sustainability in the hospitality industry. By looking through the lenses of environmental, social, and economic sustainability, students will gain an understanding of how business and personal decisions can impact the environment, their communities, and their establishments. Through lectures, readings, discussions, case studies, and their own research, students will learn how to make informed decisions that promote sustainability in their business.
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