A
Advanced Artisan Bread Baking: Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation. Baking Training
Advanced Culinary: Through lecture and demonstration, course is designed to present the history, philosophy and chemical theory of food and cooking. An emphasis on classical and current scientific theories provides the student with a solid understanding of food chemistry. Evolution of food and cooking styles gives an in-depth foundation for the understanding of modern cuisine. Philosophy of food and eating provides the student with insights into the development of food as an art form. Cooking and Culinary Art Degrees - Chef Training
Advanced Pastry Arts: Advanced techniques of classical and modern pastry preparation demonstrated and practiced. Emphasis on professional bake shop operations. Cakes, pastries, meringues, chocolates and sauces created and displayed, utilizing different theories of plate design. Pastry Training
Advanced Restaurant & Culinary: Designed to further acquaint students with advanced cooking and service techniques. Emphasis on classical French cooking and its foundation for the modern style, combining theory and hands-on work in the laboratory. Advanced techniques of cooking, sauce and stock making, roasting, braising, sautéing, etc. stressed. Students apply techniques to classical and modern cooking and service styles in the Gourmet Dining Room. Chef Training
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B
Bar Management: Knowledge of the ABC laws, purchasing for the bar, products used and controls needed. Basic bartending skills covered. Restaurant and Hotel Management Degrees
Basic Stock, Sauce & Soup Preparation: Up-to-date methods and techniques in basic stock, sauce and soup preparation, with emphasis on making each from scratch with fresh ingredients. Cooking Degrees
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C
Catering: Designed to give students an opportunity to put into actual practice catering experiences, skills and theory learned in previous HRC classes. Structured on-the-job experiences catering special college functions. Events include field cooking, fund-raisers and gala dinners. Catering Training
College Work Experience for Students: Work experience on a job or project directly related to hotel, restaurant or culinary, enabling the student to acquire skills and attitudes necessary to enter and/or progress in a hospitality occupation.
Convention Management & Services: Defines the scope and segmentation of the convention and group business market; describes the marketing and sales strategies to attract markets with specific needs; and explains techniques to meet those needs as part of convention service.
Culinary Fundamentals I: Introduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen.
Culinary Fundamentals II: Advanced theory in food science, culinary techniques and modern cooking styles. Advanced sauce making, wild game cooking, and meat, poultry, fish and shellfish cooking techniques emphasized. The philosophy of food explored. Chef Training
Culinary Fundamentals I Lab: Introduction to the professional kitchen. Hands-on application of theory and techniques. Kitchen safety, knife skills, and preparation of sauces, soups, basic entrees, vegetables and starches.
Culinary/Restaurant Management: Designed for students to apply their skills in managing the various labs within the Department. Restaurant and Hotel Management Degrees
Culinary Restaurant Management Theory: Theory of management in the food service industry. Basic concepts and practices in the modern restaurant taught through lecture, discussion and role-playing. These theories and concepts are directly correlated and applied to the practical experiences gained in the management lab. Restaurant and Hotel Management Degrees
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D
E
F
Facilities Management: Provides hospitality managers and students with information they need to manage the physical plant of a hotel or restaurant and work effectively with a facility's engineering and maintenance department. Restaurant and Hotel Management Degrees
Food & Beverage Management: Provides a basis for understanding the challenges and responsibilities involved in managing a food and beverage operation.
Food & Beverage Controls: Principles and procedures involved in an effective food and beverage control system, including standards determination, operating budget, cost-volume-profit analysis, income and cost controls, menu pricing, labor cost control and computer applications.
Food & Beverage Operations: Provides the skills necessary to supervise a hotel food and beverage department. Understanding department responsibilities and staff supervision issues in addition to a variety of food and beverage operations, including pricing, controls, marketing and financial management. Mastery of menu planning and serving and preparing foods using safe and sanitary procedures.
Food & Beverage Service: Provides students with practical skills and knowledge for effective management of food and beverage service in outlets ranging from cafeterias and coffee shops to room service, banquet areas and high-check to low-check dining rooms. Presents basic service principles while emphasizing the special needs of guests.
Food Service Practicum: Hands-on lab experience in a working kitchen. The acquisition and practice of basic skills needed. Practical techniques required to produce quality soups, sauces, entrees, starches and vegetables emphasized.
Food Service/Nutrition: Designed to instruct students in the principles of nutrition and their application to personal lifestyle, diet and a professional kitchen. Students are introduced to the history, folklore and fads of the nutritional field and relate these topics to the current state of scientific knowledge in the field. Students are shown how these nutrition principles relate to the food service industry through an analysis of marketing, food trends, menu design and recipe modification. Nutrition Degrees
Front Office Operations: Competencies necessary to successfully supervise hotel front office operations. Understanding and practical application of front office operations, including reservations, registration, checkout, settlement, security, accounting and audits.
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G
Garde Manger: Designed to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salads and garnishes demonstrated; and opportunities for hands-on work are offered. Advanced decorative techniques, such as ice-carving, demonstrated. Chef Training - Le Cordon Bleu Culinary Arts Programs
H
Hospitality Controls: Covers industry practices and procedures of controls in cash, inventory, employees, time, sanitation, purveyors and equipment.
Hospitality Supervision: Theory and practice of supervision, leadership and management of people and their work environment in the food service industry. Basic theory and practice in communication skills, motivational techniques and education skills emphasized through lecture, discussion and role playing. Hospitality Degrees
Hospitality Sanitation & Safety: How to effectively manage sanitation to achieve high standards as set forth by the laws and regulations covering the food industry in the United States. In-depth study of management's responsibility in sanitation. Safety procedures and practices are also covered.
Housekeeping Management: Systematic approach to managing housekeeping operations in the hospitality industry.
Housekeeping Operations: Competencies necessary to successfully supervise housekeeping operations. Responsibilities of housekeeping department in relation to other departments and the skills to supervise the housekeeping and laundry staff.
Hospitality Industry Computer Systems: Provides an overview of the information needs of lodging properties. Addresses essential aspects of computer systems, such as hardware, software and generic applications; focuses on computer-based property management systems for the hotel; service and management-oriented functions emphasized.
Hospitality Industry Training: Provides a thorough look at hospitality education by addressing how to assess and analyze the needs of new and established operations; designing, implementing and evaluating education programs for non management and management employees; and managing the basic education functions.
Hospitality Law: Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper. Illustrates the possible consequences of failure to satisfy legal obligations. Students learn to apply hospitality law to everyday issues at their work site, including regulating hotel responsibilities to guests, guest rights, hotel facility regulations, and employee rights.
Hospitality Supervision for Hotels: Designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Hospitality Sales & Customer Service: Provides application of effective sales and customer service techniques through the understanding of service encounters, guest behavior, data, pricing strategies, selling and entrepreneurship.
Hospitality Purchasing Management: How to develop and implement an effective purchasing program, focusing on issues pertaining to supplier relations and selection, negotiation and evaluation. Provides in-depth material on major categories of purchases.
Hotel / Motel Security Management: Explains the need for individualized security programs; examines a wide variety of security and safety equipment and procedures; discusses guest protection and internal security for asset protection; and outlines OSHA regulations that apply to lodging properties. Hotel and Restaurant Management Degrees
Hotel Organization/Front Office: Systematic approach to front office procedures by detailing the flow of business through a hotel, beginning with the reservation process and ending with billing and collection procedures. Places front office procedures within the context of the overall operation of a hotel and examines front office management, the process of handling complaints and concerns regarding hotel safety and security.
Hotel Sales & Promotion: Understanding the operating mission statement and precisely where, how and why the sales effort fits into the total earnings and profit picture of a hospitality operation. Emphasis is on producing business at a profit. It teaches how to measure and gauge accurately the precise worth of every type of business procedure in advance.
Computer Applications in Hospitality Industry/Menu Planning
Overview of how the computer fits into the hospitality field. Use of computers for sales information, inventory control, purchasing, and menu and recipe planning are among topics covered.
Human Resources Management: Presents a systematic approach to human resources management in the hospitality industry. Students analyze contemporary issues and practices, as well as the trends that transform the way people are managed.
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I
Internship in Hotel Management/Culinary Arts: Structured internship program in which students gain experience with community organizations related to the discipline.
Introduction to Food Theory & Table Service: Introduction to professional food science and contemporary uses of different foods in the professional kitchen; basic food preparation techniques; making soups and sauces, roasting, baking, braising, sautéing and grilling; and the history and theory of table service. Nutrition education Degrees
Introduction to the Food Service Profession: Introduction to culinary arts and related food service occupations. Describes the history of food and the development of cuisine. The evolution of cuisine from classical to California fusion.
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J
K
L
M
Managerial Accounting: Presents managerial accounting concepts and explains how they apply to specific operations within the hospitality industry.
Managing for Quality in the Hospitality Industry: Designed to acquaint students with quality and leadership issues facing today's hospitality industry. Topics include the Malcolm Baldridge National Quality Award, continuous improvement, quality service, power and empowerment, communication skills, goal-setting, high performance teams, diversity, managing organizational change and strategic career planning.
Marketing of Hospitality Services: Designed to provide students with basic knowledge and practical experience to develop strategic marketing plans for hotel/motel properties.
Meat Analysis: Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.
Modern Food Service Practices: Analysis of current food service practices involving the differences between long-term trends and fads, labor issues and industry needs. Students explore various industry associations and obtain certification and membership.
Modern Food: Style, Design Theory & Production: Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate design theories demonstrated and practiced. The effects of different cultures and food diversity on the modern restaurant kitchen are explored.
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N
O
P
Pastry Practicum: Hands-on lab experience in a professional bake shop. The acquisition and practice of basic skills needed. Practical techniques required to produce quality pastries and breads emphasized. Pastry Training
Principles of Pantry: Introduction to the basic skills needed for a restaurant pantry station. The theory and practical skills required to produce quality salads, sandwiches and cold sauce emphasized.
Principals of Baking: Introduction to the basic skills needed for a professional bake shop. The theory and practical skills required to produce quality pastries and breads emphasized. Baking Training
Purchasing & Receiving: How to develop and implement effective purchasing and storeroom procedures. Focus is on purveyor relations, inventory controls, receiving and storage of goods. Includes major categories of purchases.
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Q
R
Record Keeping for the Hospitality Industry: Presents basic financial accounting concepts and explains how they apply to the hospitality industry.
Restaurant Ownership: Planning and operation of a food service establishment, an in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic research, site selection, creating capital, preparing a financial statement, creating a menu, devising a plan for staffing, and day-to-day operations management.
Restaurant Service & Production: Hands-on experience in the operation of a restaurant. Skills covered: promotion, check averages, seating arrangements, forecasting, sales mix, menus, food production, cooking skills, meal expediting, cash control and employee scheduling.
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S
Safety Equipment: Knowledge of the proper use, care, safety and sanitation for all equipment used in Introduction to Food Production and Service. Course is required for the student's safety before entering HRC 100. It is designed as a one-day short course, taken the day before regular courses begin.
Security & Loss Management: Provides the competencies necessary to understand hospitality security systems and to implement appropriate security procedures. Practice of strategies to address hospitality security concerns and emergency situations.
Supervision in the Hospitality Industry: Provides the competencies necessary to supervise in the hospitality industry. Practice in a wide range of supervisory skills, such as effective communications, education, coaching, evaluating, disciplining and managing conflict. Understanding techniques for managing productivity and change.
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T
Tourism & the Hospitality Industry: Cross-disciplinary approach to the many facets of tourism. A social science perspective provides students with practical knowledge that can be effectively applied to the hospitality industry. Also provides advanced information to serve as a bridge to further analysis or study. Hospitality Degrees
Training & Development Skills for Hospitality Professionals: Provides the competencies necessary to develop hospitality staff members through effective coaching, mentoring, evaluating and education. Includes assessing development needs, mentoring, instructional design and assessing education and development initiatives in the hospitality industry. Hospitality Degrees
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U
V
W
Wines: Identification of wines from the wine districts of the US, France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized and the process of wine-making presented.
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