Undergraduate Course Descriptions - Sullivan University | Library

CONFLICT MANAGEMENT
CMM 401 PRINCIPLES OF CONFLICT
MANAGEMENT (4 CREDITS)
The purpose of this course is to present communication
theories relevant to conflict management and to help managers
understand, analyze, and manage conflict. In addition to
increasing communication skills, the course will focus on
the human and emotional aspects of conflict including the
influence of anger, gender, culture, forgiveness, and linguistics.
Prerequisite: None
CMM 402 MANAGING DIVERSITY (4 CREDITS)
By applying the principles and techniques learned, students
should be able to better understand and work with an
increasingly diverse workforce. Students will learn to appreciate
diversity among individuals, understand advantages of a
well-managed diverse workforce, recognize and manage
stereotyping, reduce EEO occurrences, and develop creative
solutions for managing diversity issues. Prerequisite: None
CMM 403 THE MANAGER AS NEGOTIATOR
(4 CREDITS)
By applying the principles and techniques learned, students
should be able to better understand the dynamics of effective
negotiation. Students will learn to improve their negotiation
skills, develop general strategies for successful negotiation,
identify factors in the global economy that make negotiation a
core competency, understand myths of negotiation, and produce
win-win resolutions for all parties. Prerequisite: None
CMM 404 ORGANIZATIONAL CONFLICT ANALYSIS
AND MANAGEMENT (4 CREDITS)
By applying the principles and techniques learned, students
should be able to understand the dynamics and benefits of
diagnosing conflict, examine recurrent themes of conflict
causes, perform an interest analysis, understand how diversity
impacts workplace conflict, negotiate resolutions to conflict,
determine which method of conflict management is most
appropriate for various workplace conflicts. Prerequisite: None
CULINARY ARTS
BFS 104 BASIC CULINARY THEORY
(4 CREDITS)
The student spends class time devoted to the understanding of
basic cooking methods and techniques. Students learn the basic
methods of recipe reading, costing and converting. Students
develop a sound understanding of specific food items including
meats, poultry, seafood, vegetables, stocks, sauces and starches.
Prerequisite: None
BFS 106 BASIC CULINARY SKILLS LABORATORY
(6 CREDITS)
Students spend lab time in hands-on orientation to tools,
equipment, recipe production, measurements, knife drills,
and cooking procedures. All hands-on activities emphasize
safety and skill development. Students break-down and operate
kitchen equipment. Students spend time learning and using the
following: cookery methods, product identity, soups, stocks and
sauce, and functions of the production kitchen.
Prerequisite: None
113
BFS 214 GARDE MANGER THEORY
(4 CREDITS)
This course offers instruction in the fundamentals of Garde
Manger. In this course the student learns the theories
related to cold food preparation, hors d’oeuvres, display
platters, charcuterie, smoking meats, butchery and seafood,
and preparing buffet centerpieces from edible foodstuffs.
Prerequisites: BFS 104, BFS 106
BFS 216 GARDE MANGER LABORATORY
(6 CREDITS)
In this course the student learns the methods and theories
related to cold food preparation, hors d’oeuvres, display
platters, charcuterie, smoking meats, butchery and seafood
and preparing buffet centerpieces from edible foodstuffs.
This course allows the students the opportunity to practice
the fundamentals of cold food preparation, presentation, and
service. Students develop Garde Manger skills and learn various
functions as they rotate daily through work assignments and
prepare products. Production methods and safe food handling
techniques are emphasized. Prerequisites: BFS 104, BFS 106
BFS 264 ADVANCED CULINARY TECHNIQUES
LABORATORY (4 CREDITS)
Students learns how to operate efficiently and effectively in
a variety of restaurant kitchen stations such as broiler, sauté,
roundsman, etc. Special emphasis is placed on presentations
and plating of quality food served to the public. In addition, the
student learns the essentials of service in a front-of-the-house
restaurant operation. Prerequisites: BFS 214, BFS 216
BFS 276 RESTAURANT PRACTICUM
(6 CREDITS)
As assigned by the University, the student works in the
University’s on-campus restaurant, Winston’s at Sullivan
University or another pre-approved restaurant, where the
student learns in and experiences a real world environment
in the preparation and service of quality foods to a paying
customer. This capstone experience lasts from 12-14 weeks
versus the normal 11-week quarter. Prerequisite: BFS 264
CAM 124 PURCHASING (4 CREDITS)
This course is an introduction to the selection and procurement
system of food and nonfood items utilized in a food service
operation. Prerequisite: None
CAM 134 FOOD SERVICE SANITATION
(4 CREDITS)
This course provides the student with a background in
sanitation as it relates to health, with the ability to recognize
proper sanitation techniques, and with the knowledge to
implement a sanitation program in a food service operation.
Prerequisite: None
CAM 174 BASIC NUTRITION (4 CREDITS)
This course provides the student with an introduction to
the science of nutrition. Topics include the major classes of
nutrients, energy needs, the importance of a balanced diet
based on Dietary Guidelines for Americans, and modes of
incorporating these guidelines into everyday life and the
commercial food service. Prerequisite: None
CAM 252 CULINARY ARTS IN DINING SERVICES
(2 CREDITS)
This course provides the student with knowledge of the
essentials of professional food service in various types of dining
operations. It addresses both practical skills and managerial
considerations. Prerequisite: None
UNDERGRADUATE COURSE DESCRIPTIONS