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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
This course explores the historical and cultural roots of coffee and tea production, connecting them to marketing and café operations. Students complete regular tastings of coffee and tea beverages in order to identify and compare quality, then prepare them in a café setting. All areas of production from harvest to consumption are explored. The course also identifies the current trends of coffee and tea sales and service, and introduces chocolate beverages. Lecture [1.00]. Lab [4.00].
This course focuses on a current topic in the practice and application of specified aspects of culinary, pastry and/or hospitality management. This course permits specialized topics to be studied as part of more general courses or on its own. Topics may include, but are not limited to, culinary and pastry arts, restaurant management, beverages and hospitality. Lecture [2.00]. Lab [2.00].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].
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].