200

HRM-202 Quantity Food Production and Services

This course concentrates on the preparation and service of complete modified-buffet menus by students under the direction of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking, and service for a restaurant with a buffet catering focus. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-203 Beverage Management

This course is a study of beverage service in the hospitality industry, and covers the history, sources, production, uses, marketing,control, and legislation pertaining to alcoholic and non-alcoholic beverages. Bartending skills, mixology,tasting and beverage service in hands-on setting are studied. Food and beverage pairing are explored. This course prepares students for TIPS and ServSafe Alcohol certification examinations. Lecture [1.00], Laboratory [2.00].

Credits

2

Prerequisites

HRM-101

HRM-205 Restaurant Service Management

This dining room service laboratory course introduces the principles and techniques of waiting tables and doing table set-ups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants. Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-206 Commercial Restaurant Operation

This course concentrates upon the preparation and service of complete multi-course menus by students under the direction of a culinary instructor. Students work on rotating stations as they participate fully in the kitchen operation of an à la carte full-service formal restaurant. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-208 Confectionery Arts

This course introduces the student to the main concepts, skills and techniques of confectionery and chocolate preparation. Beginning with introductory techniques used in preparing petits fours and candies, this course advances to creating decorations, centerpieces and chocolates. It will enable students to assess the characteristics of quality products and take corrective action on common baking faults. Students will meet small scale and high-volume production schedules for various types of venues. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-209 Artisan Bread Production

This course prepares the student to increase proficiency in the preparation and production of various sweet and savory artisan breads. Students will ferment, shape, bake and then store artisan-crafted breads. The course will introduce the scientific principles behind the ingredients, and then apply them through the use of varieties of grains and seeds along with their alternatives. Baking quality breads to meet high-volume production deadlines is further achieved to prepare students for industry demands. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-210 Specialty Cakes

This course builds on the fundamental techniques of baking to create classical international and American-style cakes. Students will design and prepare cakes representing various occasions, from single layers to multi-tiers of different sizes and shapes. Further, each student will develop a menu, feasibility analysis, and marketing plan for a specific specialty cake business. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-211 American Regional Cuisine

This course is an introduction to American regional cuisine. Students apply their introductory culinary skills to develop menus as they follow recipes and adhere to production standards. Dishes prepared in this course reflect foods commonly associated with culinary regions through the United States. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-212 International Cuisine

This course is a study of the recipes for the preparation of foods from various countries around the world. French, Italian, German, Chinese, Japanese, Mexican, and American cuisine are considered. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-103

HRM-213 Garde-Manger

This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes preparation of classic and contemporary salads, dressings, appetizers, canapés, charcuterie, vegetable/fruit carvings and hors d'oeuvres. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-103

HRM-219 Hospitality Law

This course provides industry specific legal fundamentals to students and practicing professionals in the hospitality industry. It introduces basic foundations and principles of the law affecting the hospitality industry and introduces guidelines and techniques that show managers how to manage preventively and apply a practical legal awareness to their actions. Lecture [3.00].

Credits

3

Prerequisites

HRM-101

Cross Listed Courses

LGL-219

HRM-220 Advanced Baking Techniques

This course continues the theory of baking and the skill of producing baked products. Laboratory work includes elaborate cake and pastry making, showpiece desserts, and delicate marzipan, sugar and chocolate presentations. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-223 Asian Cuisine

This course is an introduction to Asian Regional cuisine. Students research, plan and prepare menus based on authentic Asian recipes and commercial styles of preparation. Students will apply their introductory culinary skills to prepare Asian dishes using regional ingredients and cooking equipment. Dishes prepared in this course reflect foods commonly associated with culinary regions through Asia.  Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-224 Hospitality Entrepreneurship

This course begins with an overview of the principles of business development and marketing management. It covers research methodology needed for the design and delivery of a hospitality business. The course then assesses the viability of various sizes of hospitality business ventures vis-a-vis the planning process, management of small enterprises, feasibility studies, and formation of business plans. Risk management, record keeping and entrepreneurial characteristics are explored. Lecture [3.00].

Credits

3

Prerequisites

HRM-101

HRM-225 Purchasing and Cost Control

This course is a detailed study of cost control and purchasing procedures found within the hospitality industry. Factors affecting purchasing, receiving, storage, issuing, preparation, service and sales are examined. Students execute requisitioning, ordering, purchasing for various kitchens. Computer technology and practical applications are implemented throughout the course. Lecture [3.00].

Credits

3

Prerequisites

HRM-101 or HRM-103

HRM-229 Event Planning and Management II

This course introduces students to the fundamentals of event planning and management and advances the comprehension of project management and implementation. The course prepares students to take an entrepreneurial approach to plan events while incorporating administrative, fundraising, merchandising, marketing, social media, and personnel factors to organize them successfully from conception to event execution. Lecture [3.00].

Credits

3

Prerequisites

HRM-129 or BUS-129

Cross Listed Courses

BUS-229

HRM-292 Co-Op Work Experience [Hotel/Restaurant/Hospitality]

This course requires part-time employment by the student in a college-approved business organization to help the student gain insight into marketing and administrative practices of the industry. This paid work experience is supervised and coordinated by a faculty member. Hospitality industry related jobs are required and must be approved by a faculty coordinator. Job assistance is available through the Co-Op Office. Requires 120 minimum hours work experience distributed over the semester.  Lecture [1.00], Cooperative [12.00].

Credits

2

Prerequisites

HRM-101