2010 Catalog - Delaware County Community College

124 COURSE DESCRIPTIONS
• Apply organizational theory to the practical performance
of management functions.
• Use internal operational controls.
• Plan and design a menu.
• Purchase, receive, store and issue food.
• Design and lay out the operational areas.
• Deliver prepared foods to consumers.
• Perform administrative tasks with regard to personnel.
• Promote and merchandise products and services of a
food-service operation.
Prereq. HRM 100
3 Credits 3 Weekly Lecture Hours
HRM 254
Quantity Foods and Catering
This course emphasizes the use of standardized recipes,
work improvement techniques, menu pre-costing/pricing in
the planning of quantity foodservice operations. Discussions
include catering, on/off premise event planning, sales and
marketing practices and operational reports/record keeping.
Students will plan and serve a quantity food event.
Upon successful completion of this course, the student
should be able to:
• Use formulas in determining food yields and perform
recipe conversions for large groups.
• Eliminate unnecessary work in a quantity food situation
through the use of continuous process improvement.
• Use banquet/catering management practices, policies and
procedures as they relate to planning, organizing, staffing
and controlling a large party/event.
• Explore the current computer software designed for
catering management.
• Plan, serve, and cost a special event for a large party.
Prereq. HRM 151
3 Credits 3 Weekly Lecture Hours
HRM 255
Beverage Management
This is a course for those wishing to learn how to operate
a beverage outlet and serve controlled beverages responsibly.
This is not a bartending course. The course includes restaurant
bar operations, hotel room beverage service, catering
bar systems and beer distributors. The federal standards of
identity under USCA 27 and Pennsylvania Law Title 47
and any appropriate criminal codes will be presented.
Upon successful completion of this course, the student
should be able to:
• Make personal choices in career development and
business decisions with regard to beverage management.
• Structure task performance within a beverage operation.
• Purchase, receive, store and issue beverages in
accordance with generally accepted procedures.
• Properly use equipment, tools and terminology specific
to beverage operations. Demonstrate the basic practices
of mixology.
• Apply merchandising techniques within an overall
marketing strategy of a beverage operation.
• Gather and apply information for internal control and
operational decision making.
• Discuss third-party liability as affected by the
environment of a beverage operation.
• Apply federal, state and local regulations/laws specific to
beverage commerce.
Prereq. HRM 100
3 Credits 3 Weekly Lecture Hours
HUM 100
(HUM) Humanities
Introduction to Visual Arts
This course is designed to introduce students, through a
broad overview, to the nature of art, the people who make
art, the various forms art takes and to the importance of
art in our everyday lives. Students consider the role of the
artist in society and how that role changes historically.
Issues such as aesthetics, creativity and perception, and
what it means to be a visually literate patron of the arts
will be explored. A thorough introduction to the visual
elements and principles of design will help students to
form some guidelines for analysis and criticism in such
areas as drawing, painting, photography, film, video,
sculpture, architecture, crafts, environmental design,
theater, dance and music.
Upon successful completion of this course, students
should be able to:
• Identify several themes and purposes of art.
• Identify the visual elements and apply them in analysis
of various two-and three-dimensional media.
• Identify the principles of design in art.
• Apply principles of design and personal aesthetics to
criticism and analysis of various art media.
• Demonstrate an understanding of a comprehensive list of
terms common in the art world and apply those terms in
written criticism.
• Demonstrate a knowledge of a variety of roles artists
have assumed in society.
• Demonstrate a knowledge of the traits characteristic of
these artists and their styles.
• Demonstrate a knowledge of tools, methods and
materials used in a broad spectrum of two-and threedimensional
media.
• Demonstrate a sense of the chronological history of the arts.
Prereq. ENG 100
3 Credits 3 Weekly Lecture Hours
HUM 106 Dante Alighieri's Inferno
Special Studies
This course introduces students to the first book of Dante
Alighieri’s ‘Divina Commedia’, i.e. Inferno (Hell).
Upon successful completion of this course, students
should be able to:
• Recognize concepts, beliefs and symbols and historical
facts of Medieval Europe and medieval Christianity.
• Understand how some popular Christian value became
part of European and American culture.
• Understand some aspects of Italian culture and the
impact of poetry and literature on individuals and
the world.
• Contribution of Dante and the Florentine culture to the
diversity of human culture (rewrite this one)
3 Credits 3 Weekly Lecture Hours
HUM 110
Humanities and the Arts I
Students survey the creative works of man through the
ages: Greek-Roman Classical, Medieval, Renaissance, Baroque.
Upon successful completion of this course, students
should be able to:
• Relate cultural patterns to major periods in the arts.
• Explain the major reasons-historic, sociologic, economic,
aesthetic-for the emergence of various cultural patterns.
• Trace the flow of cultural patterns of the present from the
past into the future.
• Discuss the major aesthetic principles of poetry, prose,
painting, music, architecture and sculpture.
• Compare and/or contrast the characteristics of the major
periods of the arts.
• Find a richer life experience through a deeper
involvement with the arts.
Prereq. ENG 050 and REA 050
3 Credits 3 Weekly Lecture Hours
HUM 120
Humanities and the Arts II
Students survey some of the creative works of man through
the ages: Romantic, Realistic, Impressionistic, Modern.
Upon successful completion of this course, students
should be able to:
• Relate cultural patterns to major periods in the arts.
• Explain the major reasons-historic, sociologic, economic,
aesthetic-for the emergence of various cultural patterns.
• Trace the flow of cultural patterns of the present from the
past into the future.
• Discuss the major aesthetic principles of poetry, prose,
painting, music, architecture and sculpture.
• Compare and/or contrast the characteristics of the major
periods of the arts.
• Find a richer life experience through a deeper
involvement with the arts.
Prereq. ENG 050 and REA 050
3 Credits 3 Weekly Lecture Hours
HUM 141
Film Language
This course is intended to engage students in analysis of
the film medium, to help them relate the art of film to their
lives and their language and to stimulate their appreciation
of the visible world. The course includes a brief survey of
film history, a study of the subject matter and bias of the
documentary film and visible forms of poetry in the art film.
Upon successful completion of this course, students
should be able to:
• Identify types of films.
• Recognize stages in film history.
• Identify elements of cinematic technique.
• Discuss the aesthetics of film.
• Recognize the existence of varying critical approaches.
• Recognize a good film.
Prereq. ENG 100
3 Credits 3 Weekly Lecture Hours
HUM 142
American Cinema
This introductory course in film studies surveys American
motion pictures as an industry, a form of artistic
expression and a powerful cultural and societal influence.
Students taking this course as distance learning should be
aware of its independent study aspects.
Upon successful completion of this course, students
should be able to:
• Demonstrate a familiarity with American film history from
the silent screen to the present.
• Demonstrate a knowledge of the basic technical and
critical vocabulary of motion pictures.
• Apply that vocabulary to understand artistic expression in
motion pictures.
• Demonstrate an understanding of the fundamentals of
the movie industry's economic structure as it evolved
through the twentieth century.
• Demonstrate an informed view of "realism" in motion
pictures in order to avoid passive acceptance of what is
presented on the screen.
Prereq. ENG 100
3 Credits 3 Weekly Lecture Hours
HUM 160
Introduction to World
Religions
This course introduces students to the five major
religions of the world: Hinduism, Buddhism, Judaism,
Christianity and Islam.
Upon successful completion of this course, students will
be able to:
• Explain the developmental stages of each of the five
major religions.
• Evaluate the principal tenets of each of these belief systems.
• Describe the most important rituals of each of
these religions.
• Analyze the relationships that exist among these religions
3 Credits 3 Weekly Lecture Hours
DELAWARE COUNTY COMMUNITY COLLEGE