100

This course provides a basic understanding of the fundamental principles of lodging, food and beverage, tourism, gaming, conventions and recreation and leisure operations. A study of the growth and development of the hospitality industry and basic managerial and operating activities is entailed.

This course entails a systematic study of hotel room division systems detailing the flow of business, reservations, rooming, guest relations, housekeeping, and security. Each department must perform in synchronization in order to provide the guest with a seamless stay. An emphasis is placed upon multi-departmental management skills, especially communication and follow-through.

This course provides an overview of the various departments contained within the restaurant operation. An introduction is made to management and controls in the foodservice operation. The differing roles of service in each outlet are examined. An emphasis is placed upon staffing, menu planning, promotion, cost control, and revenue growth, as well as human resource and safety issues specific to the industry. Students also learn the role of computers/POS systems in restaurant management.

This course surveys the many categories of beverages offered in a food service establishment including wines, beers, spirits, and non-alcoholic beverages with a focus on management of both the product and experience for the guest. This course emphasizes service, controls, product knowledge, responsible alcohol service, and liability issues. Guided tastings of all categories are conducted to familiarize students with the nuances of each.

This course provides students with a basic knowledge of tourism-related concepts and the practical experience that enables them to effectively apply those concepts to the hospitality industry. The course explains how and why people travel, how travel satisfies particular needs and wants, and how marketing efforts can influence travel decisions. Students are urged to complete HP-101 Introduction to Hospitality prior to enrolling in this course.

This preparatory course helps students understand the fundamentals of the culinary arts. This course is the lecture component of Culinary Arts I that also includes a lab (HP-151L) taken concurrently. This course introduces the following main areas: serve-safe, recipe reading, writing and calculations, equipment identification, sanitation, food safety, and other industry standards.

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 culinary techniques focused on the development of sound knife skills. Students work to develop basic and advanced knife cuts, which are the hallmark of the trained chef.

This course explores the fundamental aspects of the bakeshop including basic yeast doughs, quick breads, choux pastry, puff pastry, dessert sauces, ice cream and sorbet bases and a variety of basic plated desserts with an emphasis on basic plating and garnishing techniques for restaurant production from a chef’s perspective.

This course provides students with the knowledge and theory that form the underpinnings of Baking and Pastry Arts. It introduces the following main areas: the baking profession, serve-safe, sanitation and food safety, weights and measures, recipe reading, writing and calculations, equipment and product identification, proper equipment maintenance and usage, bakeshop principles and techniques, bakery science, and industry standards.

This course explores basic skills and fundamentals of the bakeshop including a variety of doughs, mixing methods, and basic formulas. Basic skills are emphasized and include knife skills, pastry bag skills, rolling and forming doughs, basic cake methods, and quickbread production.

This is a continuation of fundamental cooking skills learned in the HP-151 and HP-151L Culinary Arts I lecture and lab. This course focuses on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Basic cooking techniques are covered and include stock and soup production, sauces, vegetable cookery, starches, breakfast cookery, cold sauces, and salads. Emphasis is placed on basic and advanced knife skills, and sanitation.

This class is a detailed study of the pastries and desserts from various nations, including Italy, France, Austria, Switzerland, Germany, Hungary, Russia, Poland, Spain, Portugal, Brazil, Japan, China, the Philippines, the Caribbean, and the United States. The studies include history and origin, examination of the ingredients indigenous to these countries, as well as the techniques used in preparing them.

This course integrates training in baking and pastry arts with academic studies and field experience using fundamental baking techniques, food science, aesthetics, and sensory perception as frameworks. It 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, and evaluate them. Short papers, a detailed project, menu development, and service are part of this course.