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Course Criteria
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3.00 Credits
3 cl hrs, 3 cr Application of cost- control methods, cost/volume/profit relationship to food and beverage revenue. Principles of purchasing, determination of costs over time, inventory turnover rates, portion controls, forecasting and pre-control methods, comparison of actual and standard costs are topics of discussion. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
1 cl hr, 3.5 lab hrs, 3 cr Practical application of foundations of culinary terminology and techniques in professional kitchen. Emphasis on proper use of knives, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure and flavoring. Development of professional attitude and demeanor. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
1 cl hr, 3.5 lab hrs, 3 cr Practical application of foundations of baking and pastry terminology and techniques in professional bake shop. Emphasis on proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of breads for dining room service. Prerequisites: HMGT 1101/HM 101, HMGT 1102/HM 102
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3.00 Credits
3 cl hrs, 3 cr A balance of basic accounting theory and practice, tailored to the special needs of hospitality service industries. Study of all phases of the accounting cycle from the transactional analysis to the accountant's worksheet and presentation of financial statements. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Reinforcement of foundation terminology and techniques in a production laboratory for dining room service. Practice of basic skills, safety and HACCP sanitation procedures, professional attitude and demeanor. Students rotate through kitchen stations with appropriate responsibilities, communication and supervisory skills. Practical applications of recipe conversion, butcher and cooking yield tests, cost controls, recipe structure and flavor elements are analyzed. Prerequisites: HMGT 1202/HM 202, HMGT 1203/HM 203
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of foundations of pastry terminology and techniques in professional pastry kitchen. Review of proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of pastry for dining room service, including presentation techniques for banquet and a la carte. Prerequisites: HMGT 1202/HM 202, HMGT 1204/HM 204
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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1.00 Credits
1 cl hr, 1 cr The essential role of networking in the hospitality industry is explored. Membership participation in a professional organization is required. Recognition and development of professional relationships in relation to individual career development and goals. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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3.00 Credits
3 cl hrs, 3 cr Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines - still, sparkling and fortified - are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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3.00 Credits
3 cl hrs, 3 cr Overview of marketing and current topics facing modern hospitality decision-makers. Basic terminology and problem-solving techniques; relationship between marketing and other functions to maximize profits in any size hospitality establishment; basic elements of publicity and public relations, advertising and sales techniques. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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