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Course Criteria
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3.00 Credits
Three hours lecture per week. CSU This course presents the principles of cost control and revenue management. Topics include: managing revenue and expenses, determining sales forecasts, managing the cost of food, beverages and labor, the production process, pricing, analyzing results, planning for profits, maintaining a revenue control system and using technology to enhance controls. Students learn to identify and solve problems to help keep costs low and profit margins high in hospitality operations.
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3.00 Credits
Three hours lecture per week. CSU This course covers the marketing and management of catering on and off premises, including special functions. It includes planning, financing, organizing, marketing and operating a catering service. Emphasis is on creating and managing various catered activities. Cypress College 2008-2009 216 / Human Services Courses that fulfill major requirements for an Associate Degree at Cypress College might not be the same as those required for completing the major at a transfer institution offering a Baccalaureate Degree. For information on specific university requirements, please consult with your counselor, or visit the Transfer Center.
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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. This culinary "tour of the world" includes productidentification, correct utilization and cooking methods from around the world. This course focuses on a global perspective of the symbolic, social, political, and economic role of food in different cultures, examines the geographical and historical conditions that give rise to various regional cuisines. Students will have the opportunity to produce ethnic foods while researching the influence of culture on the development of international cuisines. $ 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 and HRC 136 C. Candy making, cake decorating, and dessert plating represent the ultimate fusion of art and craft. This course focuses on advanced pastries and baked products, restaurant style desserts, candies, and cake decorating. Products include plated desserts, frozen desserts, tortes, cakes, sauces, pulled sugar and chocolate work. Emphasis will be placed on commercial production of high quality products and professional presentation. $95.00 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. Hors d'oeuvres and appetizers challenge the chef to create masterpieces in miniature. This course will focus on the discussion and application of the art of Garde Manger to include hot and cold horsd'oeuvres (canapés, finger sandwiches andsavories); cold set mousses; the principles and applications necessary for sausage making; concepts and application of salt curing of meats and fish items and principles of smoking. $ 95.00 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 and HRC 144 C. Great chefs rest on mastering the advance techniques utilized in today's commercial kitchens. The most crucial is flavor development, which students begin to learn at the start of their studies. Students will be introduced to the principles, skills, and techniques associated with advanced culinary arts, involving fabrication and identification of common proteins utilized in commercial operations. $ 75.00 Materials Fee - PAYABLE AT REGISTRATION.
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3.00 Credits
One hour lecture and Fifteen hours laboratory per week. CSU Prerequisite: Completion of first year hotel, food service or culinary arts program recommended. The Hospitality Internship class is the link between academic learning and industry experience. This course requires a minimum of 255 hours work experience with an instructor approved employer in the hotel, restaurant or culinary arts field. Students will compile a comprehensive career portfolio.
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5.00 - 12.00 Credits
(May be taken for credit 1-4 times) Zero to twelve hours lecture and Zero to ninety hours laboratory per week. Pass/No Pass or Pass/No Pass/Letter Grade Option or Standard Letter Grade CSU Prerequisite: May be required. Corequisite: May be required. Advisory: May be required. This course is for students who wish to increase their knowledge of the hotel, restaurant, and/or culinary arts industries. Various topics will be offered. Unit credit may range from . 5 to 12 units in any given semester. Consult the class schedule to verify credit for a particular semester. Fees may be required - PAYABLE AT REGISTRATION.
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3.00 Credits
Three hours lecture per week. Pass/No Pass/Letter Grade Option This course is designed for students interested in a health science career. The communication, reading and mathematical skills of students will be developed in relation to the various career needs. Remedial and introductory material necessary to enter and complete a Health Science Program are emphasized.
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2.00 - 5.00 Credits
One-half to two hours lecture per week. Pass/No Pass/Letter Grade Option Prerequisite: Acceptance in the Nursing Program. This course is designed to correlate with NURS 192 C Fundamentals of Nursing, which provides introductory knowledge of the fundamentals of nursing. The assigned topics covered correlate with textbook and module assignments and enhance learning in specific theoretical concepts and nursing techniques. Computer software, video tapes, resource materials, instructor assessment of individual student's nursing knowledge and skills and individualized instruction are utilized.
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