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Course Criteria
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3.00 Credits
This course explores the basic management responsibilities in the hotel and restaurant industry. Special emphasis is placed on human relations, motivation, delegation of authority, and the knowledge and skills necessary to effectively use and coordinate human resources. This course discusses the implementation of strategies, plans and programs required to attract, motivate, develop, reward and retain the best people to meet the organizational goals and operational objectives of the hospitality enterprise. S
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3.00 Credits
This course concentrates on the basics of wine appreciation. Wines of Europe and America will be tasted and compared. The student will be introduced to the wines of New York, California, France, Germany and other countries. Students will learn how to purchase and enjoy the wines of the world and how to visually and verbally identify wine labels. Because of medical conditions or religious beliefs students may substitute another HOT or TAT course in place of Wines of the World. S
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2.00 Credits
This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students develop the manual skills and product knowledge necessary to produce a range of products including breads, breakfast items, pies, cookies and holiday specialties. Emphasis is placed on scratch baking, but students also work with mixes, bases, and frozen dough products. Sanitary practices and compliance with the 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 119 F
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2.00 Credits
This course is a continuation of HOT 225. Students will learn about merchandising and sales, ingredient function, and bakery chemistry through lectures and bakery visitations. Through hands-on labs, students will learn commercial production techniques in puff pastry, eclair paste, breads and rolls, doughnuts, tarts, and petit fours. Sanitary practices and compliance with the 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 225 S
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3.00 Credits
This course will provide an introduction to the basic principles of nutrition as they pertain to the food service industry. The central focus is on the relationship of food intake to the physical and mental well-being of the guest. Topics covered include: what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional value. F, S
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2.00 Credits
Students gain experience in basic restaurant procedures and tableside preparation. Studying under the super- vision of a managing instructor, students participate in the operation of an a la carte restaurant. Students are rotated in the following job positions: manager, assistant manager, reservation manager, service staff, cashier and dishroom operations manager. Emphasis is placed upon proper American a la carte service techniques. Students are required to have a professional wait person's uniform to participate in class. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. F, S
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2.00 Credits
This is a course in the preparation and service of a complete banquet menu. Students prepare meals for nonprofit groups that hold their banquets on campus. Both American and ethnic cuisines are prepared in American Banquet Style cooking. Quality and quantity cooking is emphasized, as well as proper plating techniques. Special attention is given to the correct and efficient service techniques for banquets. Planned menus include appetizers, salads, entrees, desserts and beverages. Students are given station assignments by the student chef. The proper use of kitchen equipment is taught. The time element to complete an individual banquet will vary according to menu items and guest requirements. 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 F, S
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2.00 Credits
This course emphasizes the application of banquet and catering principles. Serving and managing banquets will be emphasized. American, Russian and Buffet services will be covered. Banquet sanitation is also covered, including proper dishroom operation. Students will be required to demonstrate their proficiency by managing, serving and washing dishes for on-premise banquets. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional wait person's uniform to participate in class. F, S
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2.00 Credits
This course includes the decorative aspects of garde manger work, employing a diversity of food products. Students prepare hot and cold hors d'oeuvres, fruit and vegetable carvings, chaud-froids and aspics, forcemeats and pates. Also covered are other decorative methods using a variety of fresh food items. Topics emphasized include the operation and procedures of a garde manger position and culinary show competition. 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 or consent of department F
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2.00 Credits
This course is a continuation of Garde Manger I. The course explains the preparation of more elaborate culinary creations. The preparation and organization of buffets is studied. Topics include ice carvings, elaborate fish preparation, galantines and culinary show competition. 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 255 or consent of department S
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