HOT 111(2-2-3)
Food Preparation I
This course presents the basic principles of food preparation for hotel, restaurant and industrial food catering establishments. Instructional methods include lectures, demonstration and student participation. Topics covered include the theory and preparation of basic stocks, soups, mother and minor sauces, clarification of stock, consommes, vegetables, salads and salad dressings. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
F, S
HOT 112(2-2-3)
Food Preparation II
This course presents more advanced techniques of food preparation. Instructional methods include lectures, demonstration and student participation. Topics covered include the theory and preparation of beef, poultry, shellfish, finfish and breakfast foods. Also included are nutritional menu items. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111
S
HOT 114(3-0-3)
Food Administration and Menu Planning
This course presents an overview of the hospitality industry and the role of the menu in any food service operation. The course focuses on techniques used in the hospitality industry that show the relationship of food, beverage, labor and other costs to selling price and profit. Topics covered include menu rating criteria, truth in menu, sales mix, menu item popularity and profitability, menu pricing and sales forecasting. Also covered are the identification of distilled spirits and fermented beverages, and the Alcoholic Beverage Control Law.
F
HOT 116(3-0-3)
Housekeeping and Hotel Engineering
This course examines the organization, function and responsibilities of the housekeeper and chief engineer with emphasis on hiring, training, supervising and scheduling of personnel. Topics include modern methods of interior design and maintenance; purchase, care and control of furnishings, carpeting, fabrics, linens, equipment and supplies; essential schedules of housekeeper's personnel; necessary reports and inventories; room remodeling; and the organization of the functions and responsibilities of the maintenance department in the practice and techniques of safety and sanitation, maintenance of grounds and recreation areas. The importance of service manuals relating to the proper use of equipment is stressed.
HOT 117(3-0-3)
Food and Beverage Control
This course is an introduction to food and beverage management in the hospitality industry. The course is designed to acquaint the student with factors relating to the establishment of control systems for the various function areas in a food service facility. Emphasis is placed on government regulations, policies and procedures for ordering, receiving, storage, inventory control and issuing. The study of cost controls will include portion cost, yield percentages, food cost percent, inventory turnover rate and break-even analysis.
S
HOT 119(2-2-3)
Elements of Baking
This course provides an introduction to basic principles of baking including formula procedures, properties of baking ingredients, and function and proper use of equipment. Students gain actual experience in breads, rolls, pies, quick breads, cakes, icings and hearth breads (e.g. pizza, stromboli). Emphasis is placed on basic techniques and procedures of baking. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
F, S
HOT 120(1-1-1)
Beverage Management
This course will provide the student with the basic skills to work at and manage a bar which serves alcoholic and non-alcoholic beverages. It will introduce the student to the basic production processes and varieties of alcoholic and non-alcoholic beverages. The course will explain laws and procedures related to responsible alcohol service. Students will become certified through a national exam administered through the Training Intervention Program for Servers of Alcohol (TIPS) program.
S
HOT 125(2-2-3)
Cakes and Cake Decorating
This course provides students with instruction and hands-on practice in the production and decoration of cakes using commercial baking techniques. Cake mixing methods will include two-stage, creaming, and sponge techniques. Decorating instruction will begin with lettering, borders, and simple flowers and will progress to the decoration and assembly of tiered wedding cakes. Sanitary practices and compliance with the laws and ordinances of the Dept. of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119
S
HOT 131(3-0-3)
Math for Food Service Records
This course emphasizes the importance of math principles used in the food service industry. It also serves as a refresher course for students who have been away from math for several years. Topics covered are weights and measures, recipe conversions, menu costing, and the relationship between food cost and profit. It is the basis for understanding the math principles used in advanced food and management courses.
F, S
HOT 132(2-0-2)
Sanitation Techniques
This course emphasizes the importance of proper sanitation techniques in the food service industry. Special emphasis will be placed upon proper food handling techniques. Topics covered will be HACCP, food-borne illnesses, proper cooking, handling and storage of food, the knowledge of correct temperatures to prevent food contamination, and safe personal hygiene for food handlers. Successful completion of a test will result in a food service sanitation procedures certification awarded by the Educational Foundation of the National Restaurant Association.
F, S
HOT 217(3-0-3)
Front Office Management
This course deals with the study of the front office practices and procedures, including duties of room clerk, reservation clerk, cashier, night auditor and concierge. Topics covered include room assignment controls, reservations, confirmations, security controls and registration. Duties of the night auditor are studied and practiced through completion of an accounting audit.
F
HOT 218(3-0-3)
Human Resources Mgt in the Hospitality and Food Industry
This course explores the basic management responsibilities in the hotel and restaurant industry. Special emphasis is placed on human relations, motivation, delegation of authority, and the knowledge and skills necessary to effectively use and coordinate human resources. This course discusses the implementation of strategies, plans and programs required to attract, motivate, develop, reward and retain the best people to meet the organizational goals and operational objectives of the hospitality enterprise.
S
HOT 220(3-0-3)
Wines of the World
This course concentrates on the basics of wine appreciation. Wines of Europe and America will be tasted and compared. The student will be introduced to the wines of New York, California, France, Germany and other countries. Students will learn how to purchase and enjoy the wines of the world and how to visually and verbally identify wine labels. Because of medical conditions or religious beliefs students may substitute another HOT or TAT course in place of Wines of the World.
S
HOT 225(2-3-3)
Commercial Baking I
This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students develop the manual skills and product knowledge necessary to produce a range of products including breads, breakfast items, pies, cookies and holiday specialties. Emphasis is placed on scratch baking, but students also work with mixes, bases, and frozen dough products. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119
HOT 226(2-3-3)
Commercial Baking II
This course is a continuation of HOT 225. Students will learn about merchandising and sales, ingredient function, and bakery chemistry through lectures and bakery visitations. Through hands-on labs, students will learn commercial production techniques in puff pastry, eclair paste, breads and rolls, doughnuts, tarts, and petit fours. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 225
HOT 233(3-0-3)
Basic Principles of Nutrition
This course will provide an introduction to the basic principles of nutrition as they pertain to the food service industry. The central focus is on the relationship of food intake to the physical and mental well-being of the guest. Topics covered include: what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional value.
F, S
HOT 238(2-3-3)
Dining Room Management and Operations
Students gain experience in basic restaurant procedures and tableside preparation. Studying under the super- vision of a managing instructor, students participate in the operation of an a la carte restaurant. Students are rotated in the following job positions: manager, assistant manager, reservation manager, service staff, cashier and dishroom operations manager. Emphasis is placed upon proper American a la carte service techniques. Students are required to have a professional wait person's uniform to participate in class. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced.
F, S
HOT 251(2-3-3)
Quantitative Foods
This is a course in the preparation and service of a complete banquet menu. Students prepare meals for nonprofit groups that hold their banquets on campus. Both American and ethnic cuisines are prepared in American Banquet Style cooking. Quality and quantity cooking is emphasized, as well as proper plating techniques. Special attention is given to the correct and efficient service techniques for banquets. Planned menus include appetizers, salads, entrees, desserts and beverages. Students are given station assignments by the student chef. The proper use of kitchen equipment is taught. The time element to complete an individual banquet will vary according to menu items and guest requirements. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111
F, S
HOT 253(2-3-3)
Banquet Management and Operations
This course emphasizes the application of banquet and catering principles. Serving and managing banquets will be emphasized. American, Russian and Buffet services will be covered. Banquet sanitation is also covered, including proper dishroom operation. Students will be required to demonstrate their proficiency by managing, serving and washing dishes for on-premise banquets. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional wait person's uniform to participate in class.
F, S
HOT 255(2-3-3)
Garde Manger I
This course includes the decorative aspects of garde manger work, employing a diversity of food products. Students prepare hot and cold hors d'oeuvres, fruit and vegetable carvings, chaud-froids and aspics, forcemeats and pates. Also covered are other decorative methods using a variety of fresh food items. Topics emphasized include the operation and procedures of a garde manger position and culinary show competition. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111 or consent of department
F
HOT 256(2-3-3)
Garde Manger II
This course is a continuation of Garde Manger I. The course explains the preparation of more elaborate culinary creations. The preparation and organization of buffets is studied. Topics include ice carvings, elaborate fish preparation, galantines and culinary show competition. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 255 or consent of department
S
HOT 257(2-4-4)
Classical Cuisine I
Students are assigned to a fully-equipped, modern, professional kitchen. Full course a la carte menus are produced according to the seasonal availability of fresh foodstuffs in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressure of "line cooking." Menus for this course are composed of continental dishes, including variations of basic formulas and the transformation of fundamental food products to new and diversified dishes. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. Students in this class will be preparing and cooking food for the College's restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 112 or consent of department
F
HOT 258(2-4-4)
Classical Cuisine II
This course is a continuation of Classical Cuisine I. Menus prepared are composed of more elaborate continental dishes and international cuisine. Students in this class will be preparing and cooking food for the College's restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 112 or consent of department
S
HOT 259(2-3-3)
Regional American Baking and Pastry
This course introduces the basic theory, techniques and recipes of classical pastry making. Students will produce regional desserts, pastries, and breads from across the United States. A variety of decorating techniques are taught and utilized to finish cakes and pastries. Proper use of baking tools and equipment is also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119 or two years of baking experience
F
HOT 260(2-3-3)
International Baking and Pastry
This course provides students with the opportunity to expand and refine their baking skills and builds upon the methods learned in previous baking classes. Students will produce breads and desserts from around the world, including baked goods from France, Italy, Austria, Greece, and England. Advanced techniques in cake decorating, chocolate work and sugar boiling are also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced.
PR: HOT 259
S
HOT 275(3-0-3)
Marketing, Advertising, Sales for the Hospitality Industry
This course explores the methods by which the individual hospitality businesses may increase their sales through development of a complete marketing plan. Emphasis is placed upon coordination of sales, advertising, public relations and sales promotion in the marketing mix. Students (working in groups) are required to produce a plan as a case study. Also, students are taught how to market themselves through completion of a resume.
F
HOT 276(3-0-3)
Meetings and Convention Management
This course explores the promotion and advertising of convention and group business meetings to both large and small groups. Topics covered include the wide spectrum of the convention market, needs of guests who are part of the group function, and ways to service groups effectively while on the property. Students will produce a plan for convention booking procedures, showing the proper balance between concepts of convention management and the details of service, which are highly specific to individual hotel and motel properties.
S
HOT 277(3-0-3)
Planning and Development of Tourism
This course examines the travel industry which, broadly defined, represents a $100 billion activity worldwide. The course considers the industry's dimension, approaching the material from the dynamics of the burgeoning tourist business interdisciplinary perspective. It will become clear that an understanding of tourism depends on relating to pertinent developments in economics, business, ecology, government, law, psychology, sociology and even anthropology. The student is introduced to the broad field of travel integrated by individual companies, travel agencies, airlines, hotels, tour services and rental cars. Resort development is also studied.
F
HOT 291(3-0-3)
Computers for the Hospitality Industry
This course will diminish the mystery about computers as they relate to the hospitality industry. Its main focus will be on purpose, application, and benefits of the computer to the hospitality executive. Students will become familiar with word processing and spreadsheet programs currently being used in the industry. Students will be required to complete assignments using the available hardware and software.
F, S
HOT 999
Hotel Elective
Description not available.