Chef Apprenticeship

Introduction to Tourism and Hospitality

HRIM100

This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.

3 credits
Prerequisite: None
Corequisite: None

Introduction to Travel and Tourism

HRIM101

This course develops skills in building domestic and international itineraries and an understanding of air travel products, airfares, policies and associated problems. With regard to international travel, students learn customs regulations, health and safety. Other topics include accommodations, cruises, retail and wholesale tours, sales, and marketing.

3 credits
Prerequisite: None
Corequisite: None

Sanitation and Safety (Certification Course)

HRIM105

This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for, and take an industry recognized food safety and sanitation certification test.

3 credits
Prerequisite: None
Corequisite: None

Financial Management in Tourism and Hospitality

HRIM110

In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Conference and Business Meeting Planning

HRIM111

This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.

3 credits
Prerequisite: None
Corequisite: None

Computer Reservations and Travel Information Systems

HRIM115

This course provides students with an understanding of the various aspects of travel and tourism information systems. Specific topics include computer hardware and software, automated computerized systems, web site design and travel related data collection.

3 credits
Prerequisite: CISC100 (C or better) or CISC110 (C or better)
Corequisite: None

Basic Food Preparation and Management

HRIM120

After completing this course, the student should be able to demonstrate knowledge of basic food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and sanitation, food preparation techniques, terminology, use and care of equipment, food costing, and standardized recipes.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies, or
Corequisite: HRIM105

Advanced Food Preparation and Management

HRIM121

After completing this course, the student should be able to demonstrate a knowledge of advanced food preparation and management techniques used for commercial and institutional food operations. The course covers cost implementation, meat and seafood fabrication, and group dynamic quantity food preparation techniques.

3 credits
Prerequisite: HRIM120 (C or better) or permission of the Department of Business Studies
Corequisite: None

International Cuisine

HRIM122
EXPERIMENTAL

After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global (culinary) cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology.

3 credits
Prerequisite: HRIM105, HRIM120, HRIM121 or permission of the Department of Business Studies

Vegetarian Cuisine

HRIM127
EXPERIMENTAL

In this course, students learn to prepare contemporary vegetarian (ovo-lacto, vegan, and raw foods) meat-free meals using a variety of vegetarian cooking principles, techniques and products. Vegetarian diet culture, a more in-depth artistic appreciation of food preparation techniques, as well as terminology are covered.

3 credits
Prerequisite: HRIM105, HRIM120, HRIM121 or permission of the Department of Business Studies

Baking and Decorating - Techniques and Procedures

HRIM130

This course includes cake and dessert decorating and baking, involving the preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Students are taught the care of equipment and safety and sanitation in conformance with health laws. The skills can also be used at home.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies

Buffet Planning and Preparation Basic

HRIM131

After completing this course, the student should be able to demonstrate a knowledge of basic Garde Manger. Topics will be charcuterie techniques, aspics, galantines, pates, mousses, and terrines, buffet preparation, and food arrangement will be demonstrated with group projects. Buffet arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Buffet Planning and Preparation/Advanced

HRIM132

This course covers advanced Garde Manger techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, i.e., ice sculptures, pastillage, marzipan, and fondant. Modeling chocolate and confectionery (edible) food display are explored. Table arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: HRIM131 (C or better) or permission of the Department of Business Studies

International Pastries

HRIM133
EXPERIMENTAL

This course builds on Baking and Decorating-Techniques and Procedures, and is a companion course to Baking II-Advanced Techniques. Students will learn techniques to create European style cakes and pastries. Hands-on instruction in the creation of Danish, Italian, French, and other international desserts and pastries. Introduces skills for home or bakeries.

3 credits
Prerequisite: HRIM105 and HRIM130; or permission of the Department of Business Studies
Corequisite: None

Ice Cream and Frozen Desserts

HRIM134
EXPERIMENTAL

This course covers the preparation of frozen desserts. Students will learn the techniques used in the production of ice cream, sorbet, and frozen desserts, including frozen mousses, bombes, and frozen soufflés.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Baking II - Advanced Techniques

HRIM135
EXPERIMENTAL

This course continues HRIM130, covering advanced techniques in pastry, baking, and dessert presentation, including plated desserts, wedding cakes, puff pastry, custards, mousses, and garnishes, with safe and sanitary handling of equipment and supplies. Emphasizes production of high quality, handcrafted desserts for retail, and commercial bakeries and personal baking.

3 credits
Prerequisite: HRIM105 and HRIM130; or permission of the Department of Business Studies
Corequisite: None

Modern Plated Desserts

HRIM136
EXPERIMENTAL

Students will develop the ability to combine tastes, textures, and shapes to produce modern plated desserts. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces, and garnishes, and to use these components to create finished plated desserts that are both delicious and visually striking.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Wedding Cake Assembly and Decoration

HRIM137
EXPERIMENTAL

A course in the basic and advanced techniques of wedding cake designs, assembly, and construction. The areas of study include stacked and tiered cakes, decorating with butter cream, fresh flowers, and rolled fondant.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Culinary Arts Practicum

HRIM140

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Culinary Arts Practicum

HRIM141

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Culinary Arts Practicum

HRIM142

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Culinary Arts Practicum

HRIM143

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Culinary Arts Practicum

HRIM144

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Culinary Arts Practicum

HRIM145

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

Bread Fabrication - Basic

HRIM150
EXPERIMENTAL

Students will develop the knowledge and ability to produce handcrafted yeast raised breads. This course emphasizes the production of sourdough, lean, sponge-style, and other specialty breads. These skills can also be used at home.

2 credits
Prerequisite: HRIM130 or permission of the Department of Business Studies
Corequisite: None

Chocolate - Essential Skills

HRIM155
EXPERIMENTAL

A course about the history, production and preparation of chocolate. Students will learn tempering techniques, create chocolate decorations, garnishes and confections.

1 credits
Prerequisite: HRIM105 or permission of the Department
Corequisite: HRIM105

Hotel and Lodging Operations Management

HRIM200

In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Food Purchasing/Techniques and Procedures

HRIM202

In this course, students examine the principles and practices concerned with the purchase of food, beverages, supplies, and equipment for the hospitality industry. Specific topics include testing and evaluation techniques, and storeroom controls.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Menu Planning/Costing/Design

HRIM203

In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

HRIM Internship

HRIM210

In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

HRIM Seminar

HRIM220

In this writing intensive course, students analyze problems and solutions in the hospitality industry. Students learn about employee-employer, and management relationships in the tourism and hospitality industry. Other topics include food service equipment, kitchen design, and ethical decision making within the industry.

3 credits
Prerequisite: HRIM210 (C or better) or HRIM280 (C or better) or Permission of the Department of Business Studies
Corequisite: None

Cooperative Education - Hospitality and Tourism Management

HRIM280

In this course, students gain on-the-job experience in a field directly related to the student's academic preparation and career objectives. Periodic meetings between the program coordinator and student are held to review actual experience and observations in relation to the theories and skills learned academically.

3 credits
Prerequisite: Permission of the Business Studies Department
Corequisite: None

Pastry Independent Study I

HRIM291

Students exhibit a working knowledge, both researched and portfolio submission, consisting of, but not limited to: petit fours, basic breads, puff pastry, two types of tortes – including a cheesecake, three-tier cake, and two desserts using either pate a choux, sweet yeast dough or pate sucree and one yeast-raised bread product.

1 credits
Prerequisite:

Pastry Independent Study II

HRIM292

Students exhibit a working knowledge, both researched and portfolio submission, consisting of, but not limited to: petit fours, basic breads, puff pastry, two types of tortes – including a cheesecake, three-tier cake, and two desserts using either pate a choux, sweet yeast dough or pate sucree and one yeast-raised bread product.

2 credits
Prerequisite:

Pastry Independent Study III

HRIM293

Students continue their work with fine pastries and breads which are publicly consumed at College events and at the annual Chef Graduation event. Included, but not limited to, are seven desserts (one frozen) and two artisan breads. Student work includes a printed portfolio and documented 45 hours of production time.

3 credits
Prerequisite: