100

HRM-101 Introduction to Hospitality Management

This course is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available. Lecture [3.00].

Credits

3

HRM-102 Food Protection and Safety

This course introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and food safety practices and control measures used in the various food service operations. This course prepares students to take the ServSafe Food Protection Manager Certification exam. Lecture [3.00].

Credits

3

HRM-103 Professional Food Preparation Techniques

This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry, and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluation are introduced. Demonstration and practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily. Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-104 Front Office Operations

This course identifies the principles of the organization and operation of public lodging facilities. It covers in detail various management systems at the front desk and behind the scenes. It examines the types of communications between the front office and other departments. Managerial reporting, budgeting, modern technology, customer service skills and future trend discussions are incorporated each session. The course examines the symbiotic relationship between the front office and the rest of the hotel. Lecture [3.00].

Credits

3

HRM-105 Culinary Nutrition

This course covers the fundamental principles of contemporary nutrition in the context of diet and food preference. It examines foods that adhere to various types of dietary requirements based on medical, allergic, religious and moral criteria. The course addresses the necessary information for nutritional guidelines and standards. It delves into the nuances of healthy menu planning and culinary techniques that chefs must factor in regarding food technology, dieting, maintenance, sourcing, production and presentation. Lecture [2.00], Laboratory [2.00].

Credits

3

HRM-106 Menu Planning and Nutrition

This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the course Lecture [1.00], Laboratory [1.00].

Credits

1

HRM-107 Housekeeping

This course explores the managerial function of the housekeeping department. It covers maintaining a high-quality trained staff, planning and organizing the major logistics of performing all relevant duties including cleaning a room, managing the laundry area and controlling housekeeping supplies and equipment. Lecture [3.00].

Credits

3

HRM-110 Introduction to Baking

This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads, pies, cakes, cookies, tarts and fundamental items made in a pastry shop or bakery. Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-112 Charcuterie and Butchering

This course covers a broad range of cold foods typically prepared at upscale hotels, restaurants, retail shops and at catered functions. This class covers cured and smoked meats for seafood, sausage and forcemeat preparation. Proper methods to butcher meat will be examined. Cooking and smoking at various temperatures with appropriate use of brines and cures will be explored. Terrine, sausage, pâté and galantine preparation and presentation will be emphasized for both small and large-scale production. Lecture [2.00]. Lab [2.00].

Credits

3

HRM-113 Food History and Culture

This course explores the history of foods from a cultural perspective. The evolution of food from a primal need to a means of affluence for modern society will be researched and examined. Connections to present day practices and preferences will be developed. Roles of taboo in food consumption and etiquette will be discussed. This course involves ongoing research, field notes and interviews to identify foodways. Lab [2.00].

Credits

1

HRM-129 Event Planning and Management I

This introductory event planning course will provide the information and tools needed to meet the operational requirements and to exceed the needs and expectations of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions. Various types of events will be planned, implemented, and executed. Lecture [1.00]. Lab [4.00].

Credits

3

Cross Listed Courses

BUS-129

HRM-130 Introduction to Wine, Beer and Spirits

This course is an introduction to the history,sources and methods of wine, beer and spirit production. Climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation and sales and service techniques are incorporated in all facets
of alcoholic beverages. Students must be at least 21 years old. Lecture [2.00]. Lab [2.00].

Credits

3