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Course Criteria
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3.00 Credits
Lec-2, lab-3, field trips Elementary food preparation methods and techniques. Emphasis on cost effective seasonal food selection, purchasing, and nutritious meal planning; food storage; preservation concepts; elementary nutrition. Skills necessary for prevention and correction of cooking errors. Full student laboratory participation. CSU Formerly CASC 24A.
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3.00 Credits
Lec-2, lab-3 Repeat: max. 6 units Special occasion food planning and preparation. Principles and procedures involved in food selection, preparation, and storage; use of specialized cooking equipment; attractive presentations and table service. Full student food preparation. CSU Formerly CASC 24B.
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2.00 Credits
Lec-1, lab-3, field trips Repeat: max. 4 units This course may be offered through International Education in various countries. Study of the cuisine of various cultures; food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of equipment used. Full student food preparation. CSU/UC Formerly CASC 19.
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3.00 Credits
Lec-3, field trips Prereq.: CAHS 10 or 10Q and 20, and currently enrolled in the Culinary Arts and Hospitality management Program. Repeat: max. 6 units Intended for the CAHMP degree-candidate students and culinary professionals. Special instruction in the finer art of food preparation as related to food service in deluxe hotels and restaurants. Methods, preparation and service of beef, veal, lamb, pork, poultry, wild game, fish, shellfish, mollusks, vegetables, pastas and related sauces and stocks. How to organize staff, tools, equipment and materials for food preparation. Use of tools and cooking techniques are demonstrated. Items prepared in class are evaluated at each session. CSU Formerly HR 25.
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5.00 Credits
Lec-5, lab-15, field trips Prereq.: CAHS 20 Training in food and beverage service and control for dining rooms, banquets, catering events, fast food and contract food outlets. Lectures provide overview of menu planning, wine basics, human resources, customer relations, merchandising, and operational cost controls. Laboratory work includes training through a system of rotation through the various stations in the College dining room, cafeteria and fast food outlet. Team-taught and divided into two, nine week segments. Segment "A" addresses dining room operation; segment "B" addresses contract food/cafeteria. CFormerly HR 30.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Fundamentals of marketing in the hospitality industry, including research, sales advertising, public relations, and other concepts related to hospitality marketing. CSU Formerly HR 32.
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3.00 Credits
Lec-3, field trips P/NP available Prereq.:ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Procedures for purchasing all types of products and equipment used in the hospitality industry and the controls necessary to protect products and equipment, so as to minimize their losses. Lecture enhanced with guest speakers and field trips to purveyors' sites. CSU Formerly HR 33.
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2.00 Credits
Lec-1 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher An in-depth study of the law as it pertains to hotels, restaurants, bars, and private clubs. Emphasis on innkeeper/guest relationship, food service liability, responsible alcoholic beverage service, employment law, compliance with Americans with Disabilities Act and civil rights acts, and building, health, and safety codes. CSU Formerly HR 34.
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3.00 Credits
Lec-1, lab-6, field trips Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher A general overview of the hotel industry followed by in-depth instruction in the operations of an automated hotel front office including reservations, guest registration and check out, cashiering, and night audit. Each student will learn to perform tasks on a PC-based, state-of-the-art hotel Property Management System. Includes role-playing, extensive use of videos, and resume preparation and interviewing technique instruction. CSU Formerly HR 35.
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3.00 Credits
Lec-1, work-15 Coreq.: Enrollment in at least 4 additional units and consent of instructor Laboratory training in hotels and restaurants. Designed to provide practical experience in the branch of the industry to which the student shows to be best adapted, or in which the student desires additional training beyond that given in class. CSU Formerly HR 40W.
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