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Course Criteria
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2.00 Credits
Prereq. HMRM 1460 Students will further their garde manger skills. Lab work will include sausages, vegetable and fruit carvings and ice carving. Plate and buffet presentations will be explored. (15/45/0/0)
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2.00 Credits
Students will expand their skills in preparing sauces. Lab work will include the secondary and small sauces from the Mother sauces and also dessert sauces. To be taken with HMRM 2240. (15/45/0/0)
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5.00 Credits
Prereq. HMRM 1240 Students will study and practice the methods of cooking meats with dry and moist heat, vegetables, sauces, and gravies. Students will be responsible for menu planning, recipe selection, and all cost analysis. Unit Credits: 1-1, 2-1, 3-1, 4-1, 5-1. (30/135/0/0)
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2.00 Credits
Prereq. HMRM 2240 Cooking styles from the world will be studied. Lab work will include planning and preparing meals from several countries. (0/90/0/0)
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3.00 Credits
Students will study the procedures of preparing centerpieces using basic to advanced techniques using chocolate, sugar, ice, or marzipan. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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3.00 Credits
Prereq. HMRM 1350 Students learn the techniques, skills, and knowledge necessary to direct a housekeeping department. Procedure manuals, design of operating systems, training and the linen room will be covered. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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3.00 Credits
Students study basic laws regarding the hospitality industry, including management and the rights and duties of the innkeeper and restaurateur. Offered once a year. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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3.00 Credits
Study, practice, and evaluation of financial information pertinent to hospitality operations. Offered once per year. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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3.00 Credits
Prereq. MATH 1060 Students study, practice, and evaluate various methods used in controlling food, labor and beverage costs. The use of the computer in food service applications will be explored. Offered once a year. Unit Credits: 1-1, 2-1, 3-1. (45/0/0/0)
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3.00 Credits
This activity will center upon topics and issues affecting the hospitality industry and the management styles best suited to respond in today's environment. (45/0/0/0)
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