Greenhouse Curriculum - Hospitality Business

OFFICE: Building K, Room 14, 516.572.7344

CHAIRPERSON: Anne Cubeta, Anne.Cubeta@ncc.edu

FACULTY: L. Boire, T. Field, D. Gibson, L. Hittleman

TECHNICAL ASSISTANT: S. Bynum, R. Madura

COURSES OFFERED: Culinary (CUL), Hospitality Business (HTL), Nutrition (NTR)

These professionally oriented programs offer students the opportunity to specialize in coursework related to the hospitality industry, and culminate in the A.A.S., A.S., and A.O.S. degrees and certificates. Students are prepared for professional and middle management positions in various areas of the industries. Hotel students may anticipate employment positions in various operations such as: guest service representation, hotel front desk, housekeeping, and auditing. Restaurant/Food Services Management students find employment as food and beverage managers, food service directors, and banquet and catering managers. Upon completion of the AOS degree in Culinary Arts, students will be prepared for entry level culinary positions in a variety of food services facilities.

An A.S. degree in Food and Nutrition prepares students for careers in Nutrition Education and Dietetics. Specialized courses provide students with a wide range of knowledge in the industry. Students are exposed to current culinary laboratory and food production methods. In addition, on-the-job training is provided through a cooperative work experience program conducted with local industry professionals. A fully equipped laboratory features all the facilities necessary for students to prepare and serve meals. Computer Labs are used to assist the students in teaching the Hotel Front Office course, the Food and Beverage Operations course and the Food and Beverage Merchandising course. A state of the art dietary analysis program prepares students for healthcare facilities.

A course of study is available for certification in Dietary Management and Food Service Technology. Students are required to work at special food and beverage functions offered to the college community as part of their coursework.

The A.S. degree in Food and Nutrition is designed for students wishing to transfer to a four-year program in Nutrition with the goal of becoming a Registered Dietitian. The program provides the foundation courses, science courses and Food Service Management courses required by the Academic of Nutrition and Dietetics (AND) (formerly American Dietetic Association) for four-year programs in Dietetics, enabling students to transfer to these institutions with ease.

The Dietary Management one-year certificate program is for those students desiring certification as a Dietary Manager. The program is fully accredited by the Association of Nutrition and Food service Professionals (formerly Dietary Managers Association) and will combine our current course offerings with a Registered Dietitian supervised field experience. Graduates are eligible for membership in the Dietary Managers Association (DMA) and will be qualified to sit for the national credentialing exam to become a Certified Dietary Manager (CDM). The coursework will also allow the students to earn 30 college credits towards an A.A.S. degree in Food Service Management.

The following curricula are offered by this Department: