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Course Criteria
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3.00 Credits
120 internship hrs, 3 cr Project-based work experience in the hospitality field. Student-initiated, pre-approved project benefiting student career goals as well as providing a necessary service for the workplace or official competition. Project timeline, progress reports, implementation and evaluation are part of the process. Prerequisite: AAS degree in either Travel and Tourism or Hospitality Management
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Continued development of communication and culinary skills and concepts build on previous courses; students research, plan, produce and evaluate a series of menus; students rotate through kitchen stations with safety and HACCP sanitary standards practiced as a component of supervisory plans of actions; current menu trends - plate presentation, ingredients and flavors - are emphasized in relationship to cost controls, evaluation of food, staff and operation. Prerequisite: HMGT 2303/HM 303
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of techniques for decorative production of classical buffet. Industry standards such as aspic, chaud froid, en croute, timbales, pates, galantines, garniture may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2303/HM 303
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3.00 Credits
1.5 cl hrs, 4.5 lab hrs, 3 cr Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus. Prerequisite: HMGT 2303/HM 303
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2.00 Credits
4 lab hrs, 2 cr Principles and practice of identification, comparison and evaluation of selected foods, ingredients, techniques and equipment for recipe formulation, menu planning and preparation. Examination of current trends in the culinary arts field, including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance. Prerequisite: HMGT 4961/HM 923 or HMGT 4965
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Contemporary dessert production focused on à -la-carte dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
1 cl hr, 4 lab hrs, 3 cr Contemporary and classical cake production focused on banquet-style dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
1 cl hr, 4 lab hrs, 3 cr This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
1 cl hr, 4 lab hrs, 3 cr Lecture, demonstrations and hands on production of international confections typically prepared in fine restaurants and pastry shops. Practical application of advanced confectionery techniques will be taught. Proper handling and storage of products will be addressed. Coursework covers chocolate and boiled sugar techniques of confectionery bonbons. Elements of technique, flavor, texture and structure in an evaluative process will be reviewed and discussed. Students rotate into management position as production chef with responsibilities that include organizing, scheduling and evaluating staff performance. Prerequisite: HMGT 4973
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