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Course Criteria
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3.00 Credits
Two hours lecture and Four hours laboratory per week. CSU Advisory: Completion of or concurrent enrollment in HRC 101 C or HRC 120 C. This course acquaints students with restaurant and banquet operations through theoretical studies and hands on practice. Topics include service styles, guest service, food and wine pairings, staffing, mise en place, cost control and the leadership skills required to effectively manage restaurant and banquet operations. $50.00 laboratory fee - Payable at Registration. $ 50.00 Materials Fee - PAYABLE AT REGISTRATION.
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3.00 Credits
Three hours lecture per week. CSU This course explores hotel housekeeping and property operations, including management strategies, reports, budgets and technical details. Cypress College 2008-2009 Hotel, Restaurant, Culinary Arts / 215
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3.00 Credits
Two hours lecture and Four hours laboratory per week. CSU Advisory: Completion of or concurrent enrollment in HRC 120 C. Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills. Students will be introduced to the principles, skills, and techniques associated with culinary arts, involving various cooking methods including classic and modern techniques. Students will also learn to identify various kitchen staples, food products, and equipment used within the commercial food operation. $ 75.00 Materials Fee - PAYABLE AT REGISTRATION.
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3.00 Credits
Two hours lecture and Four hours laboratory per week. CSU Advisory: HRC 120 C. All well-executed desserts rely on a mastery of fundamental techniques. This course will focus on the history of baking, terminology, ingredients, equipment, storage and sanitation in the bakeshop. Students will gain experience in using various mixing, holding and baking methods as well as international techniques to create an assortment of yeast dough, quick breads, prepare enriched yeast dough, cookies, pies, tarts and cakes. $75.00 Materials Fee - PAYABLE AT REGISTRATION.
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3.00 Credits
Two hours lecture and Four hours laboratory per week. CSU Advisory: Completion of or concurrent enrollment in HRC 120 C and HRC 135 C. The production kitchen is the back bone of every major commercial food operation. Students will be introduced to the principles of quantity food production; standardized recipes; quality and hazard analysis; yields and principles of cooking in quantity. Students will become familiar with a wide variety of equipment utilized in production kitchens. $ 75.00 Materials Fee - PAYABLE AT REGISTRATION.
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3.00 Credits
Three hours lecture per week. CSU This course provides students with experience in designing restaurants menus including: themes, item selection, cost/volume/ profit/relationships, food cost determination, standard costs, forecasting, sales controls, and menu planning. Students will also analyze and develop solutions to the layout and design of hotel and restaurant kitchen facilities.
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3.00 Credits
Three hours lecture per week. CSU Instruction in front office operation in a hospitality lodging enterprise will be presented. Public and employee relations, guest accommodations/reservations, forecasting, office routines and reports, machine operation, room rates and the application of computer programs will be emphasized.
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3.00 Credits
Three hours lecture per week. CSU This course is a comprehensive study of the legal aspects of the hospitality industry with an emphasis on compliance and prevention of liabilities. Topics include safety and security, food and alcohol legal responsibilities, selecting and managing employees, managing insurance, regulatory concerns, property management, hospitality operating structures, and hospitality contracts.
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3.00 Credits
Three hours lecture per week. CSU This course is designed to provide the student with the basic knowledge of "service" and how it applies to managing guest relations.Service will be examined from the perspective of those who deliver it and those who manage it. A pragmatic approach to the problems of personnel management in the hospitality and travel industry will be discussed.
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3.00 Credits
Three hours lecture per week. CSU Advisory: Completion of or concurrent enrollment in HRC 101 C. Students will be introduced to management theory and responsibilities in the hospitality industry including rooms division, food and beverage, engineering, security, marketing, sales, accounting, information management and human resources. Franchises, referral and management organizations, market analyses, feasibility studies, management contracts and product segmentation will also be covered.
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