Hospitality and Tourism Management
Introduction to Hospitality Management
HOSP100
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
Safety and Sanitation
HOSP106
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 can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.
2 credits
Prerequisite: None
Hospitality Financial Management
HOSP110
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: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Conference and Meeting Planning
HOSP111
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
Hotel and Lodging Operations Management
HOSP200
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: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Hospitality Internship
HOSP210
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: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Basic Food Preparation and Management
CULN120
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: Permission of the Department of Business + Innovation
Advanced Food Preparation and Management
CULN121
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: CULN120 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
International Cuisine
CULN122
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: HOSP106, CULN120, CULN121 or permission of the Department of Business + Innovation
Vegetarian Cuisine
CULN127
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: HOSP106 CULN120, CULN121 or permission of the Department of Business + Innovation
Food Purchasing/Techniques and Procedures
CULN202
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: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Menu Planning/Costing/Design
CULN203
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: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Independent Pastry I
CULN292
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.
3 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Pastry Independent Study II
CULN293
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: