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Course Criteria
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2.00 Credits
This course presents the basic principles of food preparation for hotel, restaurant and industrial food catering establishments. Instructional methods include lectures, demonstration and student participation. Topics covered include the theory and preparation of basic stocks, soups, mother and minor sauces, clarification of stock, consommes, vegetables, salads and salad dressings. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. F, S
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2.00 Credits
This course presents more advanced techniques of food preparation. Instructional methods include lectures, demonstration and student participation. Topics covered include the theory and preparation of beef, poultry, shellfish, finfish and breakfast foods. Also included are nutritional menu items. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 111 S
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3.00 Credits
This course presents an overview of the hospitality industry and the role of the menu in any food service operation. The course focuses on techniques used in the hospitality industry that show the relationship of food, beverage, labor and other costs to selling price and profit. Topics covered include menu rating criteria, truth in menu, sales mix, menu item popularity and profitability, menu pricing and sales forecasting. Also covered are the identification of distilled spirits and fermented beverages, and the Alcoholic Beverage Control Law. F
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3.00 Credits
This course is an introduction to food and beverage management in the hospitality industry. The course is designed to acquaint the student with factors relating to the establishment of control systems for the various function areas in a food service facility. Emphasis is placed on government regulations, policies and procedures for ordering, receiving, storage, inventory control and issuing. The study of cost controls will include portion cost, yield percentages, food cost percent, inventory turnover rate and break-even analysis. S
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2.00 Credits
This course provides an introduction to basic principles of baking including formula procedures, properties of baking ingredients, and function and proper use of equipment. Students gain actual experience in breads, rolls, pies, quick breads, cakes, icings and hearth breads (e.g., pizza, stromboli). Emphasis is placed on basic techniques and procedures of baking. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. F, S
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1.00 Credits
This course will provide the student with the basic skills to work at and manage a bar which serves alcoholic and non-alcoholic beverages. It will introduce the student to the basic production processes and varieties of alcoholic and non-alcoholic beverages. The course will explain laws and procedures related to responsible alcohol service. Students will become certified through a national exam administered through the Training Intervention Program for Servers of Alcohol (TIPS) program. S
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2.00 Credits
This course provides students with instruction and hands-on practice in the production and decoration of cakes using commercial baking techniques. Cake mixing methods will include two-stage, creaming, and sponge techniques. Decorating instruction will begin with lettering, borders, and simple flowers and will progress to the decoration and assembly of tiered wedding cakes. Sanitary practices and compliance with the laws and ordinances of the Dept. of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 119 S
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3.00 Credits
This course emphasizes the importance of math principles used in the food service industry. It also serves as a refresher course for students who have been away from math for several years. Topics covered are weights and measures, recipe conversions, menu costing, and the relationship between food cost and profit. It is the basis for understanding the math principles used in advanced food and management courses. F, S
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2.00 Credits
This course emphasizes the importance of proper sanitation techniques in the food service industry. Special emphasis will be placed upon proper food handling techniques. Topics covered will be HACCP, food-borne illnesses, proper cooking, handling and storage of food, the knowledge of correct temperatures to prevent food contamination, and safe personal hygiene for food handlers. Successful completion of a test will result in a food service sanitation procedures certification awarded by the Educational Foundation of the National Restaurant Association. F, S
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3.00 Credits
This course deals with the study of the front office practices and procedures, including duties of room clerk, reservation clerk, cashier, night auditor and concierge. Topics covered include room assignment controls, reservations, confirmations, security controls and registration. Duties of the night auditor are studied and practiced through completion of an accounting audit. F
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