Technology — Distributive Education Technology — Distributive Education selecting, training, motivating, compensating, and maintaining morale of salespeople. S (5) 289. Internship (Work Experience)—Open to students enrolled in the second year Distributive Education Program upon approval of department head. The student may earn one quarter hour credit for a maximum of three credit hours the second year. One credit per quarter—total of three credits. (Second year.) A W S Su Distributive Education (Example Only) First-Year Program Courses Credits Distributive Education 110 .... 3 Distributive Education 114 .... 3 Distributive Education 116 .... 3 Distributive Education 120 .... 5 Distributive Education 130 ._. 5 Distributive Education 140 .... 3 Distributive Education 160 .... 3 Distributive Education 189 .... 2-6 English 101, 102, 103 9 Accounting 201 4 Economics 101 5 Second-Year Program Courses Distributive Education 218 Distributive Education 236 Distributive Education 238 Distributive Education 244 Distributive Education 250 Distributive Education 256 Distributive Education 289 English 108 Management 320 Credits ... 3 ... 3 .... 3 ... 5 . 5 1-3 . 3 . 4 Health Education 100 2 Phvsical Education 3 44-49 37-39 FOOD SERVICE OPTION The food service area is designed to prepare men and women for employment in the major areas of restaurant administration. It is designed to train the student for the preparation and service of food; including, sanitation, menu planning, storeroom operation, food service consultant, and restaurant accounting. Students will supplement their work in theory with practical experience in the college kitchens and dining rooms. Additional practical experience is provided through on-the-job training in the local food establishments. Classes will prepare the student to enter the labor force at one of three levels: (1) Waitress, hostess or waiter which requires one quarter of training to be proficient. (2) Basic food preparation which requires three quarters of training. This enables the individual to become a preparation cook or a chef's assistant. (3) Restaurant operation and advanced preparation skills which requires six quarters of training to qualify the students as an apprentice cook or fancy food cook. It provides the basic proprietor skills necessary for the operation of one's own restaurant or food service. The level at which a student completes the above mentioned training will enable him to move quickly into a better position within the food establishment. The training will emphasize methods and practices of food preparation rather than theory. First Level Levels of Proficiency Students completing the first level of training, (waitress, hostess or waiter) will receive a certificate of achievement. This will require 15-18 credit hours as follows: (1 quarter) Distributive Education Courses (12 hours). Electives (3-6 hours). Second Level Students completing the second level of training will receive a certificate of proficiency in basic food preparation. This will require 45 credit hours as follows: (3 quarters) Distributive Education Courses (32 hours), Electives (13 hours). Third Level Students completing the third level of training will receive a certificate of completion in restaurant operation and advanced preparation skills. This will require 93 credit hours as follows: (6 quarters) Distributive Education Courses (62 hours), Electives (31 hours). Courses of Instruction 111. Sanitation and Safety—Course will include instruction in the area of bacterial growth in food, food borne disease, bacterial and chemical food poisoning, control of rodents and insects, contaminants, prevention of contamination, sanitary handling of food and utensils, and control of disease through proper storage and handling, cause of and prevention of accidents will also be included. Three lectures. A (3) 121. Meat Analysis—Definition, derivation, identification of meat and meat products, including poultry and fish. Factors con- 314 315