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Course Criteria
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3.00 Credits
Study of travel/tourism industry products and procedures, including cruises, rail, motorcoach, tours, car rentals, resort and hotel features and travel insurance. Prerequisite: HMT 1105
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3.00 Credits
Computer-based training using airline and travel technology to develop knowledge and skills to complete the fundamental elements of a travel reservation. Elements include searching, confirming and pricing for airline, car and hotel reservations in a Passenger Name Record. Two classroom, two lab hour per week. Prerequisite: HMT 1140
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3.00 Credits
Detailed study of meeting and event planning from pre-sale to completion, including marketing, sales strategies and on-site postfunction techniques.
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4.00 Credits
Techniques for professional development and introduction to artisan yeast-raised bread products. One classroom, six lab hours per week. Prerequisite: HMT 1108
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4.00 Credits
Understanding of cake production methods, production of a variety of cakes, icings and decorating techniques in a commercial baking atmosphere, culminating in an artistic display of a multi-tiered cake. One classroom, six lab hours per week. Prerequisite: HMT 1108
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2.00 Credits
Types of equipment used in the hospitality industry and the maintenance performed. Layout of equipment in terms of efficiency and cost. Prerequisite: HMT 1105
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4.00 Credits
Preparation of hors d'oeurves and canapes, forcemeats, sausages, pates, terrines, galantines, mousse, roulades and pate en croute, as well as cold sauces like aspics and chaud friod; development of skills necessary to produce a cold buffet utilizing vegetable carvings, ice carvings, platter layout, display and design. One classroom, six lab hours per week. Prerequisite: HMT 1112
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3.00 Credits
This capstone course is designed to test the knowledge and skills of the cook by planning, coordinating and cooking advanced menus. Six lab hours per week. Prerequisite: HMT 1108 and HMT 2206 and Restricted to Majors
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3.00 Credits
In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function. Prerequisite: HMT 1105 and ACC 1210
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4.00 Credits
Advanced pastry and confectionery techniques, including laminated doughs, candy making, plate and platter displays and an introduction of sugar work. One classroom, six lab hours per week. Prerequisite: HMT 1108
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