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Course Criteria
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3.00 Credits
Study of the mechanics used in developing menus in preparation for writing buffet, banquet, and restaurant menus. Menus will be analyzed for profitability. Desktop publishing will be used to design and print menus. Offered once a year. Unit Credits: 1-1, 2-1, 3-1. (15/90/0/0)
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3.00 Credits
Prereq. HMRM 1250 A study of front office operations, customer service, and computer applications. Unit Credits: 1-1, 2-1, 3-1. (30/45/0/0)
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3.00 Credits
Prereq. HMRM 1250 and HMRM 1350 Study of marketing strategies used to promote a hotel/restaurant property for group business and conventions. Customer service emphasized. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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4.00 Credits
Prereq. HMRM 1240 Students will study the duties of the garde manger. Emphasis is placed on appetizers, soups, sandwiches, salads and attractive food presentation. Students will be responsible for recipe selection and cost analysis for each item. Unit Credits: 1- 1, 2-1, 3-1, 4-1. (30/90/0/0)
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4.00 Credits
Prereq. HMRM 1240 Students will study methods of preparing yeast breads, muffins, biscuits, cakes, pies, and other desserts. They will be responsible for recipe selection and cost analysis for each item. Unit Credits: 1-1, 2-1, 3-1, 4-1. (30/90/0/0)
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3.00 Credits
Students will study the techniques of cake decorating from basic techniques to advanced flowers and marzipan. Offered once per year. Unit Credits: 1-1, 2-1, 3-1. (30/45/0/0)
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8.00 Credits
(See page 23 for course description.)
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3.00 Credits
Prereq. HMRM 1240 Students study basic principles of purchasing and receiving goods, both perishable and nonperishable. Students will be responsible for purchasing and receiving goods used in the Woodlands Dining Room kitchen. Offered once a year. Unit Credits: 1-1, 2-1, 3-1. (35/10/0/0)
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2.00 Credits
Prereq. HMRM 1540 Students will expand their bread-baking skills. Lab work will include kugelhopf, savarin, braided breads, croissants, bagels, and other specialty breads assigned by the instructor. (15/45/0/0)
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2.00 Credits
Prereq. HMRM 1540 Students will expand their pastry preparation skills. Lab work will include eclairs, meringue, petit fours, puff pastry, flans, and other pastries assigned by the instructor. (15/45/0/0)
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