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Course Criteria
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3.00 Credits
3 credits This course is designed to provide students with a basic knowledge of tourism-related concepts and the kind of practical experience which will enable them to effectively apply those concepts to the hospitality industry. The course explains how and why people travel, how travel acts as a satisfaction to particular needs and wants, and how marketing efforts can influence travel decisions. The role and function of the travel agency and career opportunities will be explored. Students are urged to complete HP- 101 prior to enrolling in this course.
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3.00 Credits
3 credits This course is designed to provide an understanding of the substantive law, procedural law, principles of the law of contracts, legality and public policy and consumer protection in regard to the hospitality industry. Particular attention is paid to the issue of liability. Cases are studied and presented for discussion. PREREQUISITES: HP-102
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3.00 Credits
3 credits This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Culinary Arts I covers basic cooking techniques-such as roasting, braising, saute poaching, grilling, and broiling. Students prepare products such as soups, stocks, savory items, entrees, sauces (both hot and cold), vegetables, and starches. Students also learn basic knife and sanitation skills.
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3.00 Credits
3 credits Advanced Cooking is a practical and theoretical examination of taste, cooking techniques, ingredients, and flavoring techniques. Building upon previous cooking courses, students research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. PREREQUISITE: HP-150.
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3.00 Credits
3 credits This course will explore the fundamental and theoretical aspects of baking, nomenclature, ingredients, techniques, equipment, -portion control, production procedures, and weights and measures. Practical production work done by students includes a variety of breads with lean and rich dough as well as quick breads. Emphasis is placed on bread preparation for the dining room service, and skill development of essential techniques.
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3.00 Credits
3 credits In this class the student will apply the basic bread baking techniques learned in Baking I and take them to the next level. An artisan bread baker is a craftsperson who is trained to the highest understanding of the ingredients and techniques used to create bread. We will deconstruct the process in order to fully understand each step in bread baking. With this understanding we will experiment with manipulating the bread in order to manipulate the end product. Focus will be on advanced techniques of leavening, shaping and baking. This will be a production class; on the first day of class we will make the dough while on the second day we will shape and bake the breads. The breads that we produce will be available for use in other classes as well as potentially, for sale to the public. PREREQUISITE: HP-165HP-165
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3.00 Credits
3 credits This course is designed to integrate training in baking and pastry arts with academic studies and field experience using fundamental baking techniques, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building upon previous baking and pastry classes, students research recipes, produce them for consumption, evaluate them, and apply a cost analysis upon them. Short papers, a detailed project, menu development, and service will be a part of this course. PREREQUISITE: HP-160
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3.00 Credits
3 credits This course is a survey study of the technological tools utilized in managing the various departments within a hospitality enterprise. Students examine the systems used in room inventory management, guest accounting, property management interfaces, food & beverage applications, sales and catering and hospitality accounting. PREREQUISITES: HP-102
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3.00 Credits
3 credits This course presents the purchasing methods widely utilized by hotels, restaurants and institutions. Emphasis will be given to vendor selection, specifications and grades in order to assure the quality of meats, vegetables, fruit, poultry, seafood, dairy, and groceries. The course surveys current purchasing and market trends, the effects of government regulations and they influence the market place and the ethical issues surrounding the function of purchasing. PREREQUISITE: HP-110
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3.00 Credits
3 credits This course uses theory learned in hospitality and culinary courses in order to solve problems with a focus on customer service. The purpose of the course is to better prepare the student to make crucial management decisions with guest satisfaction as the main goal. The course is delivered in case format through which student will be challenged to develop an efficient and appropriate means of finding a solution. By analyzing and understanding the causes and effects of a number of real, critical incidents, students will be better able to effectively deal with similar situations when they face them in the workplace. PREREQUISITE: HP-101
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