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Course Criteria
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3.00 Credits
Prerequisite: ESL 152 (if applicable). Pre- or Corequisites: ENG 074 and MAT 075 (unless exempt). 3 credits formerly HRM 108 Sanitation, Safety and Maintenance The theory and prevention of food-borne illnesses, accident prevention and maintenance of commercial kitchens and equipment are covered. Government regulations and standards as well as the design, implementation and management of sanitation programs are discussed.
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3.00 Credits
Prerequisite: ESL 152 (if applicable). Pre- or Corequisites: ENG 074 and MAT 075 (unless exempt). 4 credits formerly HRM 109 Baking I: Basic Baking and Pastry Arts This introductory course in baking and pastry arts offers intensive hands-on laboratory training in a quantity food environment. The production and quality control of baked goods are emphasized. Laboratory classes emphasize basic production techniques for breads, rolls, laminated doughs, batters, basic cakes, pies and creams. Two hours of class work, four hours of laboratory.
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3.00 Credits
Prerequisite: ENG 101. 3 credits The study of private membership clubs and club administration. The application of current management principles in a not-for-profit environment is discussed, and club management is compared to other areas of the hospitality industry. Topical coverage includes: tournament, facility, and recreation management; legal, financial, and legislative issues; human relations and resource consideration, marketing, pricing policies, and quality standards.
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3.00 Credits
3 credits formerly HRM 105 Service Management for the Hospitality Industry This course will introduce the student to various styles of service employed in the hospitality industry and the techniques of management that are applied to that service. Students will be exposed to the basic techniques of each style of service. Skills necessary to plan and control labor, productivity and labor dollars will be taught in this course.
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3.00 Credits
Prerequisite: HSP 102 and eligibility for ENG 101. 4 credits formerly HRM 208 Food Preparation IV: International Foods Full-course ethnic menus are planned, prepared and served by student teams. Emphasis is on organization, showmanship and supervision. Students will provide both oral and written reports on the menu presentations including food and labor costs, product and production analysis, and menu presentation and delivery. Two hours of class work, four hours of laboratory.
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3.00 Credits
Prerequisite: HSP102 and eligibility for ENG 101. 3 credits formerly HRM 207 Food Preparation III: Buffet Catering & Garde-Manger A lecture/production course with emphasis on organization in the catering of buffets, banquets, teas and receptions. Students experience artistic production and participate in community service projects. Summaries and evaluations are prepared at the conclusion of each session. One hour of class work, four hours of laboratory.
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3.00 Credits
Prerequisite: HSP 106 and eligibility for ENG 101. 3 credits formerly HRM 206 Baking II Advanced Baking and Pastry Arts The course focuses on the preparation of advanced pastries and classical desserts which include the preparation of petit fours, cake decoration and calligraphy, sugar and chocolate work and ice cream. One hour of class work, four hours of laboratory.
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3.00 Credits
Prerequisite: HSP 102 Food Production and Purchasing. 3 credits This course introduces the design and layout of foodservice facilities. It covers preliminary planning, the riles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, and engineering and architecture for foodservice facilities.
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3.00 Credits
3 credits formerly HRM 201 Laws of Innkeeping This course provides the student with a basic foundation in the fundamentals of hotel and restaurant management as they affect legal rights and responsibilities. Topics include basic laws relating to merchants, the Uniform Commercial Code, contract negotiations and case studies involving the legal and moral responsibilities of the innkeeper to his guests and employees.
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3.00 Credits
Prerequisite: HSP100. 3 credits formerly HRM 205 Marketing for the Hospitality Industry A course to familiarize students with hospitality sales practices used in restaurants, hotels and clubs, from market analysis to actual sales activity. The course includes guest lectures, term projects, sales blitzes, weekly lectures, and voluntary membership in the Hotel Sales Management Association.
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