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Course Criteria
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2.00 Credits
Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and foodborne illnesses, the nine steps within the flow of food from supplier to service, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Prerequisite: DEV 0012 and DEV 0032
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4.00 Credits
Theory and practice of pastry and confectionery for the hotel and restaurant industry; dessert menu planning; orientation and familiarization with patisserie environment; all basic pastry preparation and application to classical dessert making. One classroom, six lab hours per week. Prerequisite: HMT 1112
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3.00 Credits
Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom, seven practicum hours per week. Prerequisite: DEV 0012 and DEV 0022 and DEV 0032
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4.00 Credits
Introduces the scientific principles involved in food production, including ingredient function, terminology, preparation and culinary techniques of soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week. Prerequisite: HMT 1101 and HMT 1107
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2.00 Credits
The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio's drinking laws and bartender's legal and social responsibilities, and bar design and layout. Prerequisite: HMT 1105
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4.00 Credits
Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products. One classroom, six lab hours per week. Prerequisite: HMT 1102
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3.00 Credits
This course will examine relationships between all hotel and lodging departments, with a concentrated focus on general management of a full-service property, front office operations and housekeeping management. Other topics will include service-oriented systems, budgeting complexities and room standardization. Prerequisite: HMT 1105
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2.00 Credits
Students will learn about computer-based property management systems, involving both front- and back-of-the-house operations. The course is designed to show the inter-related computer functions of an entire full-service lodging property with departments such as food and beverage service outlets, sales, front office, etc. Prerequisite: HMT 1105 and BIS 1120
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3.00 Credits
Study of airline industry terminology, rules and ethics, aircraft types, location and city codes of major airports worldwide. Thorough study of transportation security, passport regulations and foreign documentation requirements. Prerequisite: HMT 1105 or Prerequisite: Approval of Department
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3.00 Credits
Study of important tourism destinations around the world. The course discusses recreational, cultural, economic and social significance.
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