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HM 124: Cooking Applications I
4.00 Credits
Spokane Community College
This course emphasizes working with raw materials, preliminary cooking and flavoring, and preparing for a variety of cooking methods. (SCC)
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HM 126: Food Science
5.00 Credits
Spokane Community College
This course emphasizes basic cooking methods including the preparation of soups; stocks and sauces, meat, fish and poultry; vegetables, fruits and starches; as well as an introduction to breakfast and baking preparation. Prerequisite: Permission of instructor or counselor. (SCC)
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HM 130: Human Relations
5.00 Credits
Spokane Community College
Students are introduced to the basic principles of human behavior and their application in developing positive working relationships. (SCC)
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HM 131: A la Carte Service
9.00 Credits
Spokane Community College
This course addresses theory and practical applications in the methods used to provide exceptional a la carte service at a variety of functions. (SCC)
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HM 141: Maintenance and Engineering
5.00 Credits
Spokane Community College
Students are introduced to the basic technical knowledge required to establish preventive maintenance procedures for hotel/restaurant facilities. (SCC)
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HM 141 - Maintenance and Engineering
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HM 150: Basic Foods
5.00 Credits
Spokane Community College
Students study theory and practical applications in the production of quality foods in quantity. (SCC)
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HM 150 - Basic Foods
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HM 151: Restaurant Management
3.00 Credits
Spokane Community College
Students are introduced to the food and beverage operation of hotels and motels. (SCC)
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HM 151 - Restaurant Management
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HM 153: Restaurant Service
2.00 Credits
Spokane Community College
Students are introduced to the operation of a typical restaurant in a lab setting. Practical aspects of restaurant service are emphasized. Prerequisite: Concurrent enrollment in HM 151. (SCC)
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HM 155: Hospitality Purchasing
2.00 Credits
Spokane Community College
Students are introduced to the procedures for purchasing foods in quantity with emphasis on the selection and procurement methods utilized in the hospitality industry. (SCC)
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HM 156: Beverage Management
3.00 Credits
Spokane Community College
This comprehensive course addresses all aspects of operating a beverage service for profit. Planning equipment and staff, purchasing, budgeting, inventory management, and marketing are emphasized. Product identification, alcohol awareness, basic bartending procedures, and state and local regulations governing the industry are presented. Receiving a Washington State Class 12 and Class 13 license is included in the course material. (SCC)
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