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HOSP 173: Special Event Management
3.00 Credits
Ivy Tech Community College
This course is designed as a detailed look at the planning of social events, such as theme parties and weddings, planning for fundraising events; planning recognition events; and planning entertainment for events. Topics included are different event types, design and creativity for events, use of contractors and suppliers, incorporation of sponsors, use of volunteers, and ethical and legal considerations of event planning. This course will serve as a foundation for students preparing for a career in event planning, as well as continuing education for those currently employed in the event industry. Students in this course will engage in experiential learning by becoming actively involved in the planning, preparation and execution of events facilitated by the instructor.
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HOSP 201: Hospitality Purchasing and Cost Control
3.00 Credits
Ivy Tech Community College
This course presents the essentials of effective food and beverage control while establishing systems for sale values of food and beverages that are outlined. This course addresses the application of the four-step control process to the primary phases of foodservice operations: purchasing, receiving, storing, issuing and production. Labor costs and sales forecasting are analyzed.
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HOSP 201 - Hospitality Purchasing and Cost Control
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HOSP 202: Fish and Seafood
3.00 Credits
Ivy Tech Community College
This course emphasizes the importance of fish and seafood in today's market. The student will become familiar with the different varieties and characteristics of fish and seafood. Students will learn the basic principles of structure, handling, and cooking to utilize the many varieties of seafood in a systematic way. The course will cover proper buying, storage, preparation and merchandising of fish and seafood. The course provides hands-on experience in boning, cutting, and cooking methods appropriate for seafood.
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HOSP 203: Menu Design and Layout
3.00 Credits
Ivy Tech Community College
The purpose of this course is to apply the principles of menu planning, pricing, and layout to the development of menus for a variety of types of facilities and service. The major project will be to develop a menu, design and layout of a hospitality facility.
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HOSP 203 - Menu Design and Layout
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HOSP 207: Table Service
3.00 Credits
Ivy Tech Community College
This course provides students with practical knowledge and skills of restaurant operations. Knowledge and appreciation of the relationship between ¿front¿ and ¿back¿ of the house is emphasized through operation of an actual food service environment. Quality of service is emphasized through management of the guest experience. Additional course work will include tableside cookery and the study of beverages and wines.
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HOSP 208: Cakes Icings and Fillings
3.00 Credits
Ivy Tech Community College
This course requires students to produce and finish a variety of cakes. The course emphasizes application techniques, color coordination, and the flavor and texture of fillings. Students will practice the techniques of basic cake decorating.
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HOSP 208 - Cakes Icings and Fillings
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HOSP 209: Advanced Decorating and Candies
3.00 Credits
Ivy Tech Community College
This course is the second in a series in decorating techniques and candy making. Students will construct classical and contemporary candy products including centerpieces and/or showpieces made with selected confectionery mediums.
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HOSP 209 - Advanced Decorating and Candies
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HOSP 210: Classical Cuisine
3.00 Credits
Ivy Tech Community College
This course will present advanced and sophisticated classical culinary methods following the principles and techniques of Escoffier. Students will advance cooking techniques, timing, and presentation and learn history and terms pertaining to classical foods and menus with emphasis on French cuisines.
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HOSP 211: Specialized Cuisine
3.00 Credits
Ivy Tech Community College
In this course, students will be introduced to foods from various cultures. Students will gain a sense of the history of foods from various countries as well as develop skills in preparation of these foods. Students will advance skills in table service as well as tableside preparation.
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HOSP 212: Garde Manger
3.00 Credits
Ivy Tech Community College
This course will help students develop skills in producing a variety of hot - served cold food products as it relates to the garde manger area. Students will prepare items appropriate for buffet presentation, including decorative pieces such as tallow and ice sculptures.
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HOSP 212 - Garde Manger
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