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HCM-104 Applied Food Service Sanitation,
4 cr.
Information and practices to help the food service manager apply
sanitation procedures to food handling from purchasing and
storage to preparation and serving to patrons. This course is
part of the National Restaurant Association management
development diploma program and certification.
(Formerly BH-217A)
HCM-105 Food Fundamentals, 4 cr.
Reviews the skills and attitudes needed for successful
employment in the food service industry. This course and its
components are the latest additions to the ProMgmt program.
PrpMgmt is a college-level curriculum driven by industry
research and academic excellence and created by the educational
foundation of the National Restaurant Association and the
Culinary Institute of America.
(Formerly BH-105A)
HCM-141 Food Production, 5 cr.
Preparation of menus and serving foods and aesthetic appeal for
dining rooms. Emphasizes meat, vegetables and dessert cookery.
Sanitation, quality and cost of foods served to consumers are
stressed.
(Formerly BH-125A)
HCM-206 Food Lab I, 2 cr.
An elective course designed to introduce students to the actual
operation of quick service institutional cookery, cafeteria
operations and banquets.
(Formerly BH-132C)
HCM-207 Food Lab 2, 2 cr.
An elective course designed to introduce students to the actual
operation of quick service institutional cookery, cafeteria
operations and banquets.
(Formerly BH-142C)
HCM-208 Food Lab 3, 2 cr.
An elective course designed to introduce students to the actual
operation of quick service institutional cookery, cafeteria
operations and banquets.
(Formerly BH-152C)
HCM-209 Food Lab 4, 2 cr.
An elective course designed to introduce students to the actual
operation of quick service institutional cookery, cafeteria
operations and banquets.
(Formerly BH-162C)
HCM-229 Nutrition for the Life Cycle, 4
cr.
Practical, 'how-to' course focusing on nutrition as it relates
to personal health; foods, and food preparation; menu planning
and recipe codification; and marketing of nutritious menu items
in the food service industry.
(Formerly BH-107A)
HCM-237 Modified Diets, 4 cr.
Focuses on the basic principles of diet therapy and menu
modification for several diseases. Covers nutrition assessment,
care plans, anthropometric measurements, diet history and diet
instruction.
(Formerly BH-208A)
HCM-265 Mathematics for Hospitality, 3
cr.
Reviews the fundamentals of mathematics, including methods of
figuring percent, discount, mark-up, mark-down and interest.
Problems related to the hospitality industry and practice on the
ten-key calculator will be included.
(Formerly BH-123A)
HCM-310 Hospitality Law, 3 cr.
Provides an awareness of laws concerning hotel-motel management
and illustrates the possible consequences of failure to satisfy
legal obligations.
(Formerly BH-233A)
HCM-319 Intro to Hospitality Field, 3
cr.
A detailed look at restaurant and institutional food service
operations, hotel and motel management, travel, tourism and
international hospitality. Students will learn to better
evaluate career opportunities, learn the level of quality and
service necessary in an ever-changing industry.
(Formerly BH-106A)
HCM-450 Job Seeking Skills I, 2 cr.
Students are exposed to a variety of hospitality areas through
field trips and interaction with people currently in the
hospitality industry. The class will involve job seeking skills
and include actual job search and interviewing experience.
(Formerly BH-126C)
HCM-451 Job Seeking Skills II, 2 cr.
Students are exposed to a variety of hospitality areas through
field trips and interaction with people currently in the
hospitality industry. The class will involve job seeking skills
and include actual job search and interviewing experience. A
continuation of BH126C.
(Formerly BH-226C)
HCM-590 Housekeeping Management, 3 cr.
This course is designed to provide important technical
information for persons seeking careers in the pivotal area.
Every attempt has been made to thoroughly cover the day-to-day
complexities of the housekeeping professions - planning and
organizing to budgeting, to supervising and performing the work
itself. This is a certification course offered through the
American Lodging Institute. It is your link with the global
hospitality industry.
(Formerly BH-104A)
HCM-591 Housekeeping Management, 3 cr.
Technical information for persons seeking careers in the
hospitality management area. Covers the day-to-day complexities
of the housekeeping profession, from planning and organizing to
budgeting, supervising and performing the work itself.
Certification course offered through the American Hotel and
Motel Association.
(Formerly BH-109A)
HCM-592 Convention Management, 3 cr.
A course designed to provide practical insight into the
different kinds of meetings and conventions, the types of
organizations that stage such events, and the people who hold
the key to site selection. To provide advice and suggestions on
how to reach and sell to these important groups and people. To
learn how to analyze a hotel property to determine which
segments of the market may be sold and serviced successfully and
how to organize a staff to go after desired business. Practical
advice is also given on how to finalize an event through
negotiations and letters of agreement.
(Formerly BH-213A)
HCM-593 Restaurant Management, 4 cr.
Introduces the principles of modern restaurant and food service
management: purchasing, storing, inventory, food service
equipment, menu design, restaurant design and food service
operations.
(Formerly BH-216A)
HCM-594 Food & Beverage Management, 4
cr.
Includes buying food in quantity and methods of food production
for large groups with practical experience gained in a
laboratory study of sales, service and control of beverages.
(Formerly
BH-226A)
HCM-595 Front Office Operations/Night
Audit, 4 cr.
Emphasizes the efficient operation of the front office area,
including reservations, greeting guests, hotel-motel services
and payments. Charge account systems and controls, billing
methods, checkout procedures and a learning experience with an
accounting posting machine are included. (Formerly BH-124A)
HCM-705 Hospitality Club Activities, 1
cr.
Developing leadership, teamwork, communication, commitment and
cooperation as required in the hospitality industry.
(Formerly BH-119C)
HCM-707 Hospitality Club Activities II,
1 cr.
Developing leadership, teamwork, communication, commitment and
cooperation as required in the hospitality industry. (Formerly
BH-129C)
HCM-709 Hospitality Club Activities, 1
cr.
Developing leadership, teamwork, communication, commitment and
cooperation as required in the hospitality industry. (Formerly
BH-219C)
HCM-711 Hospitality Club Activities, 1
cr.
Developing leadership, teamwork, communication, commitment and
cooperation as required in the hospitality industry.
(Formerly BH-229C)
HCM-938 On-The-Job Training, 5 cr.
On-the-job training, usually full-time, in a hotel, motel,
restaurant or related business.
(Formerly BH-135A) |
