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Course Criteria
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2.00 Credits
Class hours: 32-36 lecture. Corequisite: Hotel and Food ServiceManagement 16L. Advisory: Concurrent enrollment in Hotel and Food Service Management 18. Transfer Credit: CSU. Principles and techniques in professional food preparation, including professional demeanor, science and lore of the kitchen, food service safety and sanitation policies and procedures, recipe specifications, food cost calculations, and kitchen equipment use and maintenance. Basic culinary concepts - including mise en place, dry and moist cookery, and appropriate use of produce, dairy and dry goods - are examined. 1306.30
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1.00 Credits
Class hours: 48-54 laboratory. Corequisite: Hotel and Food Service Management 16. Transfer Credit: CSU. Hands-on application of professional food preparation techniques. Students plan, prepare, and produce food items following basic or converted recipes that employ moist and dry heat cooking methods. Collaboration, teamwork, and proper kitchen safety and sanitation procedures are emphasized. 1306.30
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2.00 Credits
Class hours: 32-36 lecture. Transfer Credit: CSU. Safety, sanitation, and proper equipment management issues in the food service industry. In-depth coverage of industry-based sanitation and safety standards that prevent contamination and food-borne illness, forestall on-the-job accidents and injuries, and preclude equipment misuse and damage. Disaster planning fire prevention, and basic first aid procedures are highlighted. Special emphasis on the local, state, and federal agencies and programs - such as OSHA, HACCP, and Serv-Safe - having regulatory oversight in food service workplaces. 1307.10
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2.00 Credits
Class hours: 32-36 lecture. Transfer Credit: CSU. Principles, policies, and procedures associated with the procurement and conveyance of food and beverages in the food service industry. Focus on systems for selecting product, appropriate receipt and storage, inventory controls, menu item specification development, commercial menu costing strategies, and descriptive menu design and marketing. 1307.10
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3.00 Credits
Class hours: 48-54 lecture. Operation and organization for the front office within a variety of hospitality lodging situations. Career opportunities, systems of guest accommodations, front office routines and reports, machine operation, room rates, principles of people management, and application of data processing. Maintenance and engineering operations. 1307.20
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3.00 Credits
Class hours: 24-27 lecture; 72-81 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 14 and 436A. Dynamic, hands-on application of food service skills in a commercial dining facility. Using guided practice and peer mentoring, students assume the various service, culinary, and management stations involved in CC's Cafe operation, practicing the real-world professional skills essential to workplace success. At each station, students analyze their professional and technical performances as they relate to guest satisfaction, personal goals, and team achievements. May be taken three times. 1307.10
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3.00 Credits
Class hours: 48-54 lecture. Advisory: Completion of Hotel and Food Service Management 10. Management theory applied to on-the-job realities in the hotel and food service industry, focusing on the knowledge and skills needed for effective personnel management. Topics include: recruitment, selection, and hiring; employee development and motivation; benefits and compensation issues; productivity and performance evaluations; labor relations and legal considerations; and conflict resolution. Emphasis on the crucial importance of effective communication and multicultural sensitivity to successful hospitality management practices. 1307.00
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2.00 Credits
Class hours: 32-36 lecture. Marketing strategies applied to hotel-motel industries, restaurant and institutional food service. Identification of the market, image development, advertising, sales promotions, public relations, and administering and control of a marketing plan. 1307.00
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3.00 Credits
Class hours: 48-54 lecture. Legal aspects of the hospitality and healthcare industries, including an introduction to Title 22 and hospitality law. Topics include licensing; labor laws; safety, liability, and risk management; rights of employees, residents, and guests; and legal records and documentation. 1307.00
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3.00 Credits
Class hours: 24-27 lecture; 72-81 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 14 and 436A. Introduction to banquet operations, one of the fastest growing and lucrative areas of the food service industry. Topics include: marketing, packaging and pricing strategies; contracts and licensing; staffing, payroll and bookkeeping; party planning and wedding coordination; on- and off-premise venues; food preparation; beverage service; niche cuisines; equipment costs; set-up and breakdown procedures; and transportation needs. Participation in the planning, production, and analysis of a series of public events (plated dinner, buffet luncheon, cocktail party) is a required part of the course. May be taken three times. 1306.30
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