Courses

Search for courses listed in this bulletin. To find a semester course schedule (including instructors, meeting times and locations), go to mynmu.nmu.edu.

HL 470 Electrocardiography 3 cr.  (3-0-0)
  • Offered: On demand
  • Prerequisites: Junior standing or instructor’s permission.

This course provides a basic introduction to electrocardiography. The development of a conceptual working knowledge of cardiac anatomy, mechanical events of the cardiac cycle and metabolic aspects as these relate to the ECG will be stressed. An additional aspect of the course will be exercise electrocardiography and specific ECG events specified by the American College of Sports Medicine (ACSM) as exercise test termination criteria.

HL 471 Exercise Assessment and Prescription 4 cr.  (3-0-1)
  • Offered: Fall
  • Prerequisites: ES 315, HP 200, and junior standing.

Focus on the practice of laboratory and field assessment techniques of cardiorespiratory fitness, muscular strength and endurance, flexibility, and body composition in healthy and clinical populations, as well as the development of fitness programs.

Notes:

This course may not be used in the health and nutrition minor or the community health education major.

HL 472 Health and Exercise Leadership Skills 2 cr.
  • Offered: Winter
  • Prerequisites: HL 471, junior standing or instructor permission.

This course emphasizes practical application of the theoretical basis of health and fitness in the design and conduct of safe, effective and relevant health and fitness programs for a variety of populations.

Notes: This course may not be used in the health and nutrition minor .
HL 476 Exercise and Fitness for Special Populations 3 cr.  (3-0-0)
  • Offered: On demand
  • Prerequisites: ES 315.

An opportunity to utilize theories and skills needed to analyze the exercise response of special populations and to design exercise programs for individuals who have physical conditions that may require modifications to exercise.

Notes: Cross-listed as ES 476.
HL 485 Drug Use and Abuse 3 cr.
  • Offered: Fall Winter
  • Prerequisites: Junior standing or instructor’s permission.
Survey of the psychosocial, medical and legal aspects of drug use as it exists in our country. Emphasis is placed on the non-medical use of drugs as well as on the self-destructive use of drugs leading to chemical dependencies.
HL 491 Internship in Applied Exercise Science and Health 2-8 cr.
  • Offered: Fall Winter Summer
  • Graded: S/U
  • Prerequisites: HL 471 and HL 472 and junior standing or instructor’s permission.

Supervised experience enabling the student to apply theoretical knowledge in a practical situation.

Notes: Up to 4 credit hours may be earned for on-campus internship, up to 8 credit hours may be earned through an off-campus internship. If off-campus internship is chosen, approval of internship site and supervisor is required. (Refer to department’s off-site internship packet.)
HL 492 Field Experience in Community Health 2-5 cr.
  • Offered: Fall Winter Summer
  • Prerequisites: Prior approval of coordinator for health education, junior standing or instructor’s permission. Approval of fieldwork site and supervisor required.

Application of certified health education specialist (CHES) and health literacy competencies in a community health setting.

HM 100 Food Selection and Preparation 4 cr.  (3-0-2)
  • Offered: On demand
  • Prerequisites: HM 111 (may take concurrently).
The student will be introduced to the principles of food selection, composition and preparation. This includes purchasing guides and nutritional principles. The lab portion will serve to reinforce the lecture sessions.
HM 111 Food Service Sanitation 2 cr.  (2-0-0)
  • Offered: Fall

A study of food service sanitation, emerging pathogens, personal hygiene and the role management plays in employee instruction relative to federal and Michigan food codes. Successful completion of an examination from the Educational Foundation will result in National Restaurant Association certification.

HM 114 Introduction to the Food Service Industry 4 cr.  (4-0-0)
  • Offered: Fall

This introductory course engages students in the career opportunities available to graduates while focusing on industry-specific knowledge and skills needed for success. Students will establish foundational knowledge and skills required of all ambitious food service operators.

HM 115 Professional Cooking I 6 cr.  (2-0-12)
  • Offered: Fall
  • Prerequisites: Hospitality majors only. HM 111 (may take concurrently), or active Michigan ServSafe Managers certificate, or instructor approval.

As the foundation of NMU's Hospitality Management lab courses, this course introduces students to culinary arts' founding principles. Students are introduced to food service safety and sanitation, terminology, equipment, processes, and cost controls. An emphasis is placed on mise en place, complete meal development, and the management of self and others.

Notes:

This course requires an added course fee. Contact the department for more details.

HM 120 Professional Cooking II 6 cr.  (2-0-12)
  • Offered: Winter
  • Prerequisites: HM 111 (or active Michigan ServSafe Managers certificate) and HM 115, or instructor approval.

This course extends upon theories and techniques gained in HM 115, refining and enhancing students' culinary arts and managerial skills through the back-of-house operation of programs' student-run fine dining establishment. Hands-on training includes A la carte cooking with an emphasis placed on individual and team production, while the managerial food service role consists of the development of menus, cost controls, and standardized operating procedures. This course will work collaboratively with HM 221 Hospitality Guest Services.

HM 126 Procurement for Food Service Operations 2 cr.  (2-0-0)
  • Offered: Winter

A study of purchasing and inventory management of foods service goods to include sourcing, development of purchase specifications, formal and informal price comparison, inventory management, issuing procedures, and working with other departments. Emphasis will be placed on product cost analysis, yield, pricing formulas, controls, and record keeping at each purchasing cycle stage.

Notes:

Formerly HM 226 Procurement for Restaurant Operations.

HM 202 Baking Basics 2 cr.  (1-0-3)
  • Offered: Contact department for information
  • Prerequisites: HM 111.

This course is designed to provide a practical knowledge in bakery ingredients, production, and equipment. This course will cover the basic principles of baking, understanding different types of dough, mixing and baking methodology. Practical experience is gained by preparing baked goods, tasting and critiquing the finished product.

HM 203 Pastry Techniques 2 cr.  (1-0-3)
  • Offered: Contact department for information
  • Prerequisites: HM 111.

This course is designed to provide practical knowledge in pastry making, techniques, ingredients, production, and equipment. This course will cover pastry techniques, desserts, chocolate, specialty products, and restaurant presentations. For the purposes of this course ‘pastry’ may encompass a wide variety of desserts, truffles, meringues, Petit fours, confections, mousse, and soufflés. 

HM 204 Artisan Breads 2 cr.  (1-0-3)
  • Offered: Contact department for information
  • Prerequisites: HM 111.

This elective course is designed to provide practical knowledge in bread making, techniques, ingredients, production, and equipment. This course will cover all aspects of artisan baking from ingredients to baking to evaluation.

HM 205 Food and Film 4 cr.  (4-0-0)
  • Offered: Contact department for information
  • Prerequisites: EN 111.

This course reveals the vital connections societies place on the cultivation, production, and consumption of food by studying various documentaries, films, literary works, and artistic pieces. Disclosing these connections assists us in understanding cultural norms and identifying the emotional relationships we have with food.

The course emphasizes discussion, allowing students to discover, analyze, and synthesize ideas related to global, cultural, and personal relationships within cultures and the food service industry.

HM 214 Cost Control for the Hospitality Industry 4 cr.  (4-0-0)
  • Offered: Fall
  • Prerequisites: Math placement score of MA 090 or higher or instructor permission.

Presents practical techniques for protecting profits in the hospitality industry by building a sound foundation of management cost and quality control procedures throughout the hospitality operation.

HM 221 Guest Services 6 cr.  (2-0-12)
  • Offered: Winter
  • Prerequisites: HM 120 or instructor permission.

This course engages students in the theory and practice of high-quality customer service within the hospitality industry. Students are guided through understanding the psychology of guest services while, in tandem, practicing necessary hands-on skills, management, and training techniques aimed at enhancing the customer experience to build reputation and retention. Objectives are obtained through the collaborative operation of the program's fine dining establishment.

HM 235 Food and Beverage Management 4 cr.  (4-0-0)
  • Offered: Fall
  • Prerequisites: Admission to the Online Hospitality and Tourism Management Certificate program.

Designed for students who intend to pursue a career in food and beverage supervision, this course introduces students to the supervisory skills and knowledge needed to successfully manage the activities of a food and beverage operation and its diverse groups of employees. Content will include the supervisor’s role as operations manager, trends in hiring, marketing strategies, menu planning, styles of food and beverage services, training staff, forecasting needs, and regulations regarding staffing and service.