- 150 Culinary Techniques I
- 201 Culinary Techniques II
- 208 International Cuisines
- 212 Baking I
- 213 Baking II
- 216 Dining Room Management
- 217 Beverage Management
- 250 On-Site Practicum
3 credit hours
Application of scientific principles and techniques to food preparation. Focus will
be on production of sauces, stocks, soups, salads, vegetables, and pasta.
Prerequisite: Hospitality Management 110 or concurrent registration.
3 credit hours
A continuation of Culinary Techniques I. Emphasis will be on the production of meats,
poultry, fish/seafood, breads, pastries, and desserts.
Prerequisite: Culinary Arts 150.
2 credit hours
A course in the fundamentals of food preparation and service in a variety of international
cuisines. The course is designed to include a history and development of major world
cuisines. Production will include preparation and presentation of classical menu items.
Prerequisite or Corequisite: Hospitality Management 110.
3 credit hours
A course in baking, which involves preparation of yeast rolls, breads, pies, cakes,
cookies, tarts, doughnuts, and holiday specialties. Topics include proper use and
care of equipment, sanitation, and hygienic work habits.
Prerequisite or Corequisite: Hospitality Management 110.
3 credit hours
A continuation of Baking I. Emphasis will be on the development of higher competency
levels in baked good production.
Prerequisite: Culinary Arts 212.
3 credit hours
A course designed to provide an understanding of dining room procedures and principles
used for full service operations and buffet services. Included in the course are classic
methods of table service, dining room preparation, sanitation, customer relations,
and tableside cookery.
Prerequisite: Hotel and Restaurant Management 101 and 110.
2 credit hours
A course in the dining service appropriate to coffee shops and lounges/taverns. Emphasis
is on liquor laws, purchasing, and production of alcoholic and non-alcoholic beverages.
Prerequisite: Hospitality Management 101.
5 credit hours
Supervised on-the-job training in approved food service production facilities. Placement
and supervision are coordinated by the college. Weekly classroom discussions cover
topics such as: employee recruitment and orientation, staff training, customer service,
and supervision.
Prerequisite: Hospitality Management 101 and 110, Culinary Arts 150 and 212.