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  • HT 236: Culinary Arts:Meal Planning and Preparation

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - W This course is designed to prepare the new or continuing student for either a career in the hospitality and tourism foodservice management field, or to upgrade an individual's skills in the culinary arts. It involves a transition to cooking meats, poultry, fish, vegetables, starches, salads and dressings, sandwiches and hors d'oeurves, and breakfast preparation. It includes reacquainting the student with equipment, food handling, safety, and exploration of various styles of regional American cuisine. Sanitation practices will be re-emphasized and reinforced. The course will continue to explore the culinary arts from a management perspective beginning with menu planning, restaurant development, basic kitchen design, and understanding kitchen equipment. The food production lab and lecture will feature complete meal preparation techniques for breakfast, lunches, and dinners. Corequisite: Food handler's card or participate in taking the exam while registered for the course.
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  • HT 237: Culinary Arts:Restaurant and Banquet Operations

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - Sp This course is designed to prepare the student for either a career in the hospitality and tourism foodservice management field, or to upgrade an individual's skills in the culinary arts. It will involve an exploration of various styles of world cuisine and proper methods of food and equipment handling. The course includes preparation of sausages, cured foods, patés, terrines, and other cold foods. Food presentation and garnishing will be emphasized. Sanitation and safety practices will be employed and reinforced. The course explores the culinary arts from a management perspective beginning with menu planning, restaurant development, labor planning and scheduling, dining room service and beverage service, basic kitchen design and understanding kitchen equipment. The food production lab will define basic fundamentals and the requisite ingredients needed to accomplish food preparation. The course will end with a review of baking and preparation of various desserts and sauces. Co-requisite: Food handler's card or participate in taking the exam while registered for the course.
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  • HT 238: Culinary Arts:Baking

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - Sp This course prepares students for bake shop production. Basic baking principles and ingredients common to nearly all baked goods will be introduced. This baking course teaches students to prepare a variety of breads, desserts and pastries. The emphasis is on safety and sanitation, baking science, equipment usage and baking techniques needed to produce pastry products. Prerequisite: HT235 or consent of instructor.
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  • HT 241: International Hospitality and Tourism

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - F This is a course designed to familiarize hospitality and tourism students and presently employed personnel in the industry with Eastern Hemisphere travel and tourism geography. Emphasis is given to international destinations and the places and activities of greatest interest to potential tourists visiting areas in the Eastern Hemisphere. Physical geography, customs, health requirements, how to deal with emergencies and business travel will be included. The student will learn about cultural geography, gestures, hosting international visitors and other cultural aspects of international destination in the Eastern Hemisphere. Prerequisite: HT104 and HT140 are suggested. Proficiency Needed: Reading, Writing.
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  • HT 242: Supervisory Management for the Hospitality Industry

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - F This course will enable Hospitality and Tourism students to learn skills necessary for effective supervision and be able to apply them in their work situation. Self-development, role of the supervisor, management and leadership skills, communication, decision-making, planning and controlling, motivating, and staff development comprise the course. Lectures, films, group discussions, group activities, and simulation exercises are used to familiarize participants with the skills. Proficiency Needed: Reading, Writing, Math.
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  • HT 245: EcoTourism and Adventure Travel

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - Sp Successful tourism development is dependent on a balance of economic growth and the protection of the environment. Ecotourism introduces students to this important field of the travel industry. This class will explore ecotourism's origins, philosophy, viability, impact, future, and its application in the industry through adventure travel programs. Proficiency Needed: Reading, Writing.
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  • HT 246: Travel Transportation:Air,Rail,and Auto

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - W This course presents the three most important transportation systems within the travel industry: airlines, rail, and rental car. Students will investigate the history, evolution and current status of each. Domestic and international relationships, similarities and differences will be studied, as well as how their products are designed and marketed. Essential product knowledge and sales skills specific to these industries will also be covered. Prerequisite: HT104 and HT142. Proficiency Needed: Reading, Writing.
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  • HT 247: Cruises and Tours

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - W This is a course designed to focus on three major industries within travel and tourism giving students an opportunity to explore these industries in greater depth. The exploration will include a historical perspective of each industry, a profile of several different companies both domestic and international within each industry, and an investigation of the different products provided by these industries. A study of how products are designed and marketed will also be included. The concept of preferred vendors/supplies will be introduced as well as the interrelationships of these industries with various organizations/channels of distribution. Students will examine opportunities and key contacts within each of these industries along with learning product knowledge that is essential in working in the travel and tourism field. Prerequisite: HT104 and HT142. Proficiency Needed: Reading, Writing.
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  • HT 249: Hospitality Issues and Trends

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - Sp This course considers current issues and trends in the hospitality industry. Students will have an opportunity to share information and participate in problem solving in selected areas of interest. Prerequisites: HT104, HT105, HT106, HT206, and HT260; or consent of instructor. Proficiency Needed: Reading, Writing.
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  • HT 250: Travel and Tourism Marketing

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - F This course acts as an extension of the introductory tourism course and delves into the actual planning and marketing of tourism products and services. It will cover the basic marketing cycle and include key principles such as strategies, assessments, objectives, and evaluation. Marketing management functions of travel agents and tourism personnel will also be discussed including individual and group planning arrangements, and agency relationships with suppliers. Techniques and strategies in selling the travel products will be presented along with current marketing techniques used. An exploration of how the Internet affects and enhances marketing will be covered. Prerequisite: HT104 or consent of instructor. Proficiency Needed: Reading, Writing.
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