Liberal Arts and Science - Manchester Community College ...

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DEGREES Foodservice Management, A.S. Degree Program Design This program provides an education and training in hospitality area subjects from food production to food protection, marketing and management. Students will also take general education courses to improve employability, job performance, and transferability to another college or university. The Foodservice Management program is accredited by the American Culinary Educational Institute. In addition to classroom and laboratory study, students will participate in an individually planned 300-hour cooperative work experience program. Students earn credit toward graduation while employed at a work site. Graduates have transferred and earned bachelor’s degrees at such colleges and universities as Central Connecticut State University, Cornell University, University of New Haven, University of Massachusetts, University of Nevada (Las Vegas), and the University of New Hampshire. Students are required to purchase their own official kitchen and table service uniforms, as well as culinary tools and cutlery. In addition to this degree, students may earn a second associate’s degree in hotel-tourism management by taking an additional 12 credit hours. Candidates interested in earning double degrees should see a hospitality management faculty member. Curriculum Students may enroll in this program full- or part-time. This program has an active student club that provides a variety of activities to supplement the formal curriculum. Note: Students taking HSP* 101 must be eligible for MAT* 095 or take MAT* 075 concurrently. Students taking BIO* 112 and HSP* 108 must be eligible for ENG* 101. 52 Foodservice Management Requirements HSP* 108 Sanitation and Safety 3 HSP* 101 Principles of Food Preparation 3 HSP* 100 Introduction to the Hospitality Industry 3 Gen Ed ENG* 101: Composition 3 Gen Ed ‡ MAT* 109: Quantitative Literacy 3 Subtotal: 15 HSP* 112 Advanced Food Preparation 4 Gen Ed BIO* 112: Applied Nutrition 3 HSP* 296 Cooperative Education 3 Gen Ed Mode 3 3 ACC* 115 Financial Accounting 4 Subtotal: 17 HSP* 211 Food & Beverage Cost Control 3 HSP* 201 International Foods 4 HSP* 237 Hospitality Marketing 3 HSP* 117 Beverage Management 3 HSP* 233 Hospitality Human Resource Management 3 Subtotal: 16 Gen Ed Mode 1 3 HSP* 210 Buffet Catering 4 Choose 1 course from below: 3 BMK* 260/HSP* 238 Relationship Marketing or HSP* 212 Equipment Design and Layout Gen Ed Choose 2 courses from below: 6 PSY* 111: General Psychology I or ECN* 102: Principles of Microeconomics or GEO* 111: World Regional Geography Subtotal: 16 Total Credits Required: 64 Learning Outcomes Upon successful completion of all Foodservice Management degree program requirements, graduates will 1. Analyze theory and techniques of food preparation and presentation. 2. Prepare menus incorporating costs, acquisition, and inventory controls. 3. Summarize basic principles and concepts of the hospitality industry. 4. Create and cater events. 5. Prepare basic foods in quantity, including various regional foods. 6. Prepare ethnic cuisine in quantity. 7. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis Critical Control Point and State of Connecticut law. 8. Setup and operate the “front of the house.” 9. Summarize managerial techniques and human resources management practice. 10. Demonstrate appropriate problem-solving techniques in addressing management problems. 11. Evaluate equipment design and layout for a foodservice facility. 12. Apply knowledge of computers to the hospitality industry. 13. Differentiate styles of marketing, sales analysis and planning for the hospitality industry. In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Component. ‡ Students planning to transfer for a bachelor’s degree should take MAT* 138 or higher. WARNING: All course numbers in the Connecticut Community College System are in the process of change. For up-to-date information on any course number, contact the MCC Registrar’s Office. Division of Social Science & Hospitality: 860-512-2753 or www.mcc.commnet.edu
General Studies, A.S. Degree Program Design The General Studies Program leads to an associate in science degree. This program provides the broadest range of electives of any at the College. Students can tailor a degree program to meet their individual needs. Curriculum Students may enroll in this program full- or part-time. For those students who are not prepared for the mathematics and English courses required in the program, the College offers a wide range of developmental classes. A minimum of 60 semester hours of credit is required in this program as follows: General Education Requirements ENG* 101 Composition 3 Gen Ed Mode 1 3 Gen Ed Mode 3 3 Gen Ed Mode 4 3 Gen Ed Mode 5 3-4 Gen Ed Mode 6 3 Gen Ed additional course in the above modes 3 General Studies Requirements Subtotal: 21-22 Choose from any course in 6 English, fine arts, foreign languages, humanities, music, philosophy, photography, speech, and theatre Choose from any course in 4 biology, chemistry, physics or other physical science which includes a laboratory Choose 2 from any course in 6 anthropology, economics, geography, history, political science, psychology, social science and sociology. Choose any course 23 Subtotal: 39 Total Credits Required: 60-61 Please Note: COM* 295: Internship I, or another cooperative education course, is available as an elective to General Studies students. Please see page 19 or contact the Cooperative Education Office for more information. Education If considering a career in education, students need to select a transfer institution early and consult with a counselor, and elect HIS* 201 and HIS* 202. Students should plan to take the PRAXIS I Examination. Learning Outcomes Upon successful completion of all General Studies degree program requirements, graduates will 1. Demonstrate a clear connection among elective choices and their personal, occupational or academic ambitions. 2. Work with others, including culturally and intellectually diverse peoples; think critically; and gain an appreciation for life-long learning. 3. Become adept in written and spoken communication skills. In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Component. All first or second semester students majoring in General Studies are encouraged to take the course SD 101: Career Life Planning; or SD 111: First Year Experience Foundation for College Success; or SOSC 150: Adults in Transition. WARNING: All course numbers in the Connecticut Community College System are in the process of change. For up-to-date information on any course number, contact the MCC Registrar’s Office. Division of Liberal Arts: 860-512-2663 or www.mcc.commnet.edu Division of Mathematics, Science & Health Careers: 860-512-2703 or www.mcc.commnet.edu 53 DEGREES
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2005-2006 Catalog
Page 3 and 4: Message from the President … To A
Page 5 and 6: Certificates (programs listed in al
Page 7 and 8: Important Telephone Numbers Emergen
Page 9 and 10: the Office of Minority and Internat
Page 11 and 12: courses. For more information, plea
Page 13 and 14: c. The tuition fees of veterans of
Page 15 and 16: Financial Aid continued Disbursemen
Page 17 and 18: Fresh Start Option Students who are
Page 19 and 20: There will be only one commencement
Page 21 and 22: University of Connecticut or the Co
Page 23 and 24: Student Affairs The primary goal of
Page 25 and 26: to increase international awareness
Page 27 and 28: Continuing Education The College’
Page 29 and 30: Pre-Program Preparation Pre-Program
Page 31 and 32: General Education Component Checkli
Page 33 and 34: Accounting, A.S. Degree Program Des
Page 35 and 36: Administrative Assistant, Legal Opt
Page 37 and 38: Administrative Assistant, Office Op
Page 39 and 40: Business Administration Career, A.S
Page 41 and 42: Computer Engineering Technology, A.
Page 43 and 44: Computer Information Systems, A.S.
Page 45 and 46: Computer Programming Technology, A.
Page 47 and 48: Computer Technology, A.S. Degree Pr
Page 49 and 50: Disability Specialist, A.S. Degree
Page 51 and 52: Early Childhood Education, A.S. Deg
Page 53: Environmental Science Technician, A
Page 57 and 58: Hotel-Tourism Management, A.S. Degr
Page 59 and 60: Industrial Technology, continued Le
Page 61 and 62: Liberal Arts and Science, A.A. Degr
Page 63 and 64: Liberal Arts and Science, A.S. Degr
Page 65 and 66: Manufacturing Engineering Technolog
Page 67 and 68: Microcomputer Option, Computer Info
Page 69 and 70: Multimedia Studies, A.A. Degree Pro
Page 71 and 72: Occupational Therapy Assistant, A.S
Page 73 and 74: Physical Therapist Assistant, A.S.
Page 75 and 76: Respiratory Care, continued to whic
Page 77 and 78: Sport and Exercise Studies, A.S. De
Page 79 and 80: Technological Studies, A.S. Degree
Page 81 and 82: Visual Fine Arts, A.A. Degree Progr
Page 83 and 84: Accounting, Certificate Program Des
Page 85 and 86: Business Office Technology continue
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Page 89 and 90: Computer Maintenance Technology, Ce
Page 91 and 92: Computer Operating Systems Technolo
Page 93 and 94: Criminal Justice Forensic Science,
Page 95 and 96: Culinary Arts, Certificate Program
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Page 99 and 100: Gerontology, Certificate Program De
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Public Relations, Certificate Progr
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Therapeutic Recreation, Certificate
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ACC* 121: Introduction to Accountin
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ART* 155, ART* 156, ART* 255, ART*
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long term financing, time value of
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Connecticut that covers methods and
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CAM (Computer-Aided Manufacturing)
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and some hands-on experience. A res
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can be used in studies of natural a
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CJS* 103: Introduction to Security
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construction and hands-on applicati
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DAR* 253: CCB Exam/Certification Pr
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per week. Laboratory: 2 hours per w
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ENG* 246: Modern European Literatur
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GEO* 111: World Regional Geography
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tion, industrialization, urbanizati
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HSP* 211: Food and Beverage Cost Co
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LGL* 206: Bankruptcy Law (formerly
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Mathematics MAT* 075: Prealgebra: N
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course and will include problems in
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102, OTA* 120, BIO* 115, PSYC 124.
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PTA* 265: PTA Internship III (forme
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of death and loss upon survivors. B
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RSP* 274: Diagnostic Respiratory Ca
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Spanish SPA* 108: Elementary Spanis
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Faculty and Professional Staff Pres
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HURSTON, LUCY ANNE Phone: 512-2791
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SCHWARTZ, CHARLES Phone: 512-2641 E
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FASANO, ANTHONY Phone: 512-2703 Ema
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LINDA A. THOMAS Phone: 512-3282 Ema
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REGAN, CHARLES E. Director Emeritus
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From Springfield Directions to MCC
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Engineering Science courses 127 pro
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Accreditations and Memberships Manc
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