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Course Criteria
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1.00 Credits
Offers practical work experience within a hospitality or tourism related organization through participation in a supervised cooperative education program. This course integrates work experience, classroom instruction, and related career issues. Prerequisites: Permission of the Cooperative Education Specialist, office T-112 Note: Co-op is available for the Fall, Winter, and Spring/Summer semesters (Spring/Summer is a full 15-week semester). Placements may be days, evenings, or weekends depending on employer needs.
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3.00 Credits
(3 Credit Hours) Principles of supervision and management are explained as they apply specifically to the hospitality industry. The student is exposed to the following: hotel marketing, management definition, management responsibilities, effective skills needed, effective communications, responsibilities for recruitment, selection, orientation and training employees, measuring labor productivity and controlling costs, evaluating and coaching employees, rules and regulations of discipline, structure of unions and the collective bargaining process, leadership styles and motivation strategies, tips for handling employee conflicts, time management, managing change, professional development for managers and supervisors, and trends in the hospitality industry. Prerequisites: HOSP 110 or concurrent enrollment
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3.00 Credits
(3 Credit Hours) Designed to familiarize the student with the major profit center of the lodging industry (the rooms division). It also includes an analysis of the various jobs in the hotel-motel front office. Emphasis is on the guest cycle: reservations, rooming, registration, guest relations, night audit, and check-out procedures. Prerequisites: Completion of or concurrent enrollment in HOSP 110 Suggested Prerequisites: BCA 140 Note: Required for all Hotel, Restaurant Management students, can be used as a cognate course for Culinary Arts degree.
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6.00 Credits
Provide advance study of commercial baking skills, which will enable the students to become industry ready. The course will stress the fundamentals of baking and the production and presentions of cakes and pastries. Students will receive in-depth instruction in the art of cake designing, baking and decorating wedding cakes, fondant cakes, European pastries, petit fours and specialty desserts. Prerequisites: HOSP 140 Note: Chef uniform required to be purchased for culinary lab - contact departments on the process to order uniforms before first class session.
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6.00 Credits
The course will emphasize the art of food preparation and focus on cold foods. Topics of instruction include the preparation and presentation of salads, sandwiches, hors d'oeuvres, cold sauces & dressings, pate & terrine, and sausage making. Students receive in-depth instruction in catering and menu planning. Additional topics reviewed include American Regional Cuisine and Leading sauces and their respective Small sauces. Prerequisites: HOSP 140 Note: Chef uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.
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3.00 Credits
Examines the specific principles of the baking process. This course is designed to provide practical information for the individual serious about the baking industry. This course includes volume banquet desserts, chocolate decorating, sugar casting, and the intricacy of cake decorating. Additional attention is focused on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, and decorative centerpieces. Emphasis will be placed on understanding formulas, along with proper weights and measures. Note: This course is required for the Culinary and Baking Certificate, and can be used as an elective in the Culinary Arts Associate degree. Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniform before first class session.
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3.00 Credits
This course introduces the hospitality management student to the needs and values of cooperative marketing effort among hotels, airlines, restaurants, travel agents, and others in the industry. Discussion and study topics include marketing, research and analysis, development and implementation of marketing plans and strategies, advertising, promotions, public relations, and pricing structures. Suggested Prerequisites: HOSP 110 Note: Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniform before first class session.
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3.00 Credits
Designed to introduce the practical information for the individual serious about creating and producing decorated cakes, from start to finish. This course will include information on many types of decorated cakes and the application of different kinds of icings, including buttercream icing and rolled fondant. Basic skills will include hands-on preparation of borders, variation of flowers, decorations, and the art of cake writing. Additional attention will include wedding cakes, gumpaste flowers, and fondant work.
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3.00 Credits
Students will become acquainted with the application of basic concepts in food preparation and techniques in food service operations. This course includes proper use of kitchen procedures with hands-on food production methods. The student will utilize the principles, standards and practices involved in professional quantity food production. Students will be responsible for cleaning up their work areas and making sure all items are washed and properly stored. Suggested Prerequisites: HOSP 105 Note: Intended for evening students only - HOSP 280 and HOSP 285 can be substitued for HOSP 121, HOSP 124 and HOSP 125 for graduation requirements. Chefs uniform required to be purchased for culinary lab- contact department on process to order uniforms before first class session.
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3.00 Credits
A continuation of HOSP 280 covering recipe conversions and modification to produce a variety of food items. Special categories discussed are baking principles and preparation of cold and hot entrees. Students are required to cover menu planning, and demonstrate a mystery basket in the culinary lab. Prerequisites: HOSP 280 Suggested Prerequisites: HOSP 105 Note: Intended for evening students only - HOSP 280 and HOSP 285 can be substitued for HOSP 121, HOSP 124 and HOSP 125 for graduation requirements. Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniform before first class session.
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