This course covers the breadth of questions a vendor or customer may about food content, the reasons behind those questions, and the answers. Topics will include but are not limited to food allergies, ingredients, cooking methods, safety and sanitation, trans fat, nutrition information. Senior adult and disabled retiree tuition waivers apply. Transcript available.
This is the initial course of the Hospitality Program. In this interactive class, we will review the current state of the hospitality/tourism industry in the county and future development plans. We will also cover key sites that make this county unique. Finally, the class members will reflect on what their personal goals are in the field and begin to develop an action plan. Senior adult and disabled retiree tuition waivers apply. Transcript available.