This course provides students with an overview of the diverse food systems industry. Through research, guest lectures, and field experiences students will engage a cross-section of agricultural, agribuisiness, governmental and food processing sectors. Emphasis will be made in identifying the unique but deeply inter-connected pieces that make up regional, national and international food systems.

This course prepares students from a variety of backgrounds to study and work safely in agricultural and agribusiness settings. Students will learn best practices for biological security and workplace safety standard in these industries. Farm safety will include proper use of power equipment and implements as well as livestock handling. This course contains lecture and […]

This course prepares students to safely and efficiently perform basic psychomotor nursing skills which are client-centered, culturally responsive and evidence-based. Classroom, laboratory and simulation experiences foster the development of clinical reasoning, a spirit of inquiry, and teamwork in preparation for the clinical experience.

This course offers an overview of the operation of hospitality facilities, including operating costs for various types of facilities, types and characteristics of major building systems, sustainable aspects of building equipment and management, and the responsibilities of the engineering maintenance department. The study of technology, that aids renovation needs, will be explored so as to […]

The capstone internship/practicum is a hands-on, interactive practicum in which students will experience the operations of a hotel/resort, or hotel/casino environment.  Students will complete back-of-the-house training, and front-of-the-house training (front desk, housekeeping, engineering, HR, food and beverage, meeting and convention space, sales and marketing, and recreation operations). Proficiency in each of these operations is required […]

The internship offers students the opportunity to put learned theory to practice, while working in a paid or unpaid culinary related internship environment, involving employer(s) and departmental instructional staff. Students are required to complete a minimum of 180 hours and complete a portfolio on the internship. Periodic conferences between the site supervisor and Jackson College […]

The internship offers students the opportunity to put learned theory to practice, while working in a paid or unpaid culinary related internship environment, involving employer(s) and departmental instructional staff. Students are required to complete a minimum of 180 hours and complete a portfolio on the internship. Periodic conferences between the site supervisor and Jackson College […]

The internship offers students the opportunity to put learned theory to practice, while working in a paid or unpaid culinary related internship environment, involving employer(s) and departmental instructional staff. Students are required to complete a minimum of 60 hours and complete a portfolio on the internship. Periodic conferences between the site supervisor and Jackson College […]

This course focuses on food safety risks encountered in the food service industry including the characteristics and causes the food-borne illnesses. Students are introduced to measures to prevent unsanitary conditions that cause food-borne illnesses, safte food handling, chemical use and storage, and management training tools. A study of the Michigan Food Law is incorporated into […]

Students will analyze methods for creating innovative product and service offerings as part of an overall brand strategy for a hospitality establishment. This course will equip students with analytical tools used in developing brands to capture market share and adapt to ever-changing consumer preferences. A robust brand strategy aligns with an organization’s internal systems and […]