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Course Catalog: Hospitality Management

HM 0100-1003 0.5-3.0
Workshop/Seminar

HM 1002 2.0
Introduction to Hospitality
This course gives students who are planning a career in food service management or hotel/travel an overview of the industry today. The course is designed to help students understand the roles played by the various components in the hospitality industry and thus to help students to decide which of the many facets of the industry would best suit them. Additionally, students will learn about the history, professionalism and potential career paths as a professional culinarian. As part of learning about the foodservice industry, students are required to participate in planned functions that may not be within the scheduled class times.
Prerequisite: None

HM 1011 1.0
Food Safety & Sanitation
This course deals with proper food handling procedures, common errors in food handling and the negative impact when the system breaks down. The course explains basic hazards associated with food safety, correct food handling, sanitizing and maintaining clean food contact surfaces and food storage. Completion of a food safety exam and earning a "safe food handling certificate" are required to pass Food Safety & Sanitation.
Prerequisite: None

HM 1021 1.0
Equipment Identification, Function & Use
Due to the extreme cost devoted to equipment in today's kitchen, this course actively trains students on how to keep each piece working at optimal function and in a clean sanitary fashion. The course is a survey of equipment commonly found in a modern commercial kitchen. The student will learn about heat transfer and conductivity, specific equipment and its intended use, detailed cleaning and general maintenance.
Prerequisite: None

HM 1022 2.0
Basic Food Cost Control
Students learn professional expectations in the professional kitchen through understanding. Basic to all Food & Beverage operations is knowing how to value the cost of goods for sale. This course provides foundational tools in identifying and using fundamental costing elements in food, beverage and labor, as well as learning how to utilize ratios for determining recipe extensions, pricing strategies and other kitchen formulas.
Prerequisite: None

HM 1023 3.0
Purchasing & Product Identification
This course involves the study of different food products in their purchased raw/purchased form and how to accurately price and acquire the correct amount of product needed for production. The product identification portion will demonstrate the size, season, packing, and general information on quality identification based on categories of produce (vegetables and fruits), groceries and dry goods, dairy products, meats, fish, poultry, and other usable products in the line of food production.
Prerequisite/Corequisite: HM 1011 and HM 1022

HM 1044 4.0
Basic Culinary Methods and Techniques
The course will provide a foundational level of the basics of professional cooking. Students completing Basic Culinary Methods and Techniques will learn about knife skills, basics of stocks and sauces, and the four primary methods of cooking: Dry Heat without fats or oils, Dry Heat with fats or oils, Moist Cookery, and Combination Cookery. This course will provide the basic fundamental skills necessary to continue with the study of Culinary Arts, and a career as a culinarian.
Prerequisite: HM 1002, HM 1011, HM 1021, HM 1022, HM 1023

HM 1103 3.0
Fundamentals of Baking
The course will provide a foundational level in the basics of baking. The study of yeast raised breads, quick breads, cakes, pies and basic pastries will be covered along with the products used in their making. The student will be exposed to lecture and extensive hands-on work in the bakery lab learning how variables can affect the outcome of the bakeshop products.
Prerequisite: HM 1044

HM 1122 2.0
Menu Planning
This course is the study of the development and use of menus in the effective function of a foodservice operation. Common to all foodservice establishments is the use of the product offerings, and their posting in the form of a menu. Menu Planning will explore the development of a concept through the steps necessary to a final menu that recognizes the wants of a target market. Students will learn the creative process and produce an actual working menu for their own concept vision.
Prerequisite: HM 1103

HM 1133 3.0
Intermediate Culinary Methods&techniques
A continuation of Basic Culinary Methods and Techniques, this course centers on a la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest's positive dining. Also included are, pantry work (salads and luncheon items) and breakfast foods.
Prerequisite: HM 1122 Corequisite: HM 1142

HM 1142 2.0
Dining Room Management & Table Service
This course identifies the different types of service found in the restaurant industry today. Students will learn proper techniques used in each style of service and the critical interaction between the kitchen, dining room, and guests. Lecture will include American service, French Haute service, Russian and English service. The student will learn these service types through hands-on activities by serving meals in the restaurant area.
Prerequisite: HM 1122 Corequisite: HM 1133

HM 1201 1.0
Culinary Internship
The internship is intended to give the culinarian in training a perspective of an active working kitchen under the supervision of a chef or foodservice manager. Students are required to have eight working weeks in a kitchen or bakeshop, which is the equivalent of a minimum 256 hours of work. The work experience will be observed by an instructor from the Culinary Department. During the internship, students are required to keep a weekly journal and up-to-date times worked.
Prerequisite: HM 1133 and HM 1142.

HM 2122 2.0
Garde Manger
This is an intermediate course in skill development as well as providing the fundamental understanding of Garde Manger and Charcuterie. Areas covered combine classical elements of the cold kitchen such as forcemeats, cold platter work, salads, cold appetizers, ice carving, general pantry products, and planning/executing a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.
Prerequisite: HM 2142

HM 2132 2.0
Adv Baking and Confections
This is an advanced course that builds on skills and theory learned in Fundamentals of Baking. Areas to be covered include: classical and modern desserts and pastries, chocolate use in confections and desserts, pulled sugars and other classical confections. Also covered is how to plan/execute a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.
Prerequisite: HM 1133, HM 1142

HM 2141 1.0
Recipe Development
Recipe Development provides advanced students the opportunity to explore and create foods and dishes through writing a standardized recipe, food cost, and nutritional evaluation. Recipes developed may also be used in other advanced classes.
Prerequisite: HM 2153, HM 2163, and HM 2213.

HM 2142 2.0
Meat & Fish ID & Fabrication
This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts.
Prerequisite: HM 1133, HM 1142

HM 2152 2.0
Elements of Banquets & Catering
This course challenges the culinary student to learn about the banquet process from start to finish in the capacity of menu developer, food preparation and planning, food service, function breakdown, and customer relations. As an advanced course, it draws on all elements to learn successful banquet and catering operations. Students are required to participate, as a manager or staff, in five planned functions that may not be within the scheduled class times.
Prerequisite: HM 1133, HM 1142

HM 2153 3.0
Fund of Restaurant Oper Mgt
The course includes aspects of management methods and styles, marketing, management structure and other business elements unique to the food and beverage industry. Students will also become acquainted with the business plan and how it benefits a new business.
Prerequisite: HM 1133, and HM 1142 Prerequisite/Corequisite: EN 1223

HM 2163 3.0
Kitchen Supervisory Development
This course will examine human resources as it relates to the foodservice operation. Effective communication in a kitchen situation and leadership skills are areas of study. Students will also learn about management styles and problem solving for positive management results. Students will learn how to prepare a portfolio and resume for career management.
Prerequisite: HM 1133, and HM 1142 Prerequisite/Corequisite: EN 1223

HM 2203 3.0
Adv Culinary & Restaurant Oper
This is an advanced course for culinary arts majors. In utilizing skills and knowledge learned throughout the program the students, as a working team, will operate a restaurant of their own design while guided by the instructor. This includes alterations to the present menu, food preparation and service, and maintaining a positive financial balance on their activities. Students participate as managers/restaurant owners as well as staff.
Prerequisite: HM 2153, HM 2163, HM 2213, HM 2212, HM 2141, HM 2152, HM 2132, HM 2122, and HM 2142

HM 2212 2.0
International Cooking
This course will touch on four areas of the world and explore their culture and cuisine. Areas to be studied will not fall in the "Western" cuisine students have studied as part of Basic Culinary Methods & Techniques but more of the "new world" and non-western civilizations. The course is intended to give the student an appreciation of cultures we are not normally familiar with.
Prerequisite: HM 2212, HM 2141, HM 2152, HM 2132, HM 2122, and HM 2142

HM 2213 3.0
Financial Aspects Food&bev Cost Control
This course looks at the financial portion of operating a restaurant, and more specifically the Profit and Loss Statement. A critical segment of the culinary manager's job is maintaining costs in line with revenues. Students will learn to read the P&L statement, how formulas are made, location of data and most important how the outcomes can be managed.
Prerequisite: MT 1023, HM 1133, and HM 1142, Prerequisite/Corequisite: EN 1223

HM 2222 2.0
Beverage Management
Skills and knowledge acquired from Beverage Management directly relate to a better understanding of the whole operation of a food and beverage business. Areas of study include responsible service of alcoholic and non-alcoholic beverages, different types of spirits, beers and wines, the study of viticulture and viniculture for wines, and maintaining proper beverage management methods for profitable operations.
Prerequisite: HM 2153, HM 2163, HM 2213, HM 2212, HM 2141, HM 2152, HM 2132, HM 2122, and HM 2142

HM 2231 1.0
Culinary Arts Comprehensive
This is an assessment of students who have completed the culinary arts core classes within the semester. It is a structured three-part exam encompassing skills and knowledge learned during the program. Part one is a basic knife skills and mise en place evaluation. Part two is a skills evaluation of cooking and culinary ability. Part three is a written comprehensive exam using the guidelines of the American Culinary Federation's certification exam.
Prerequisite: HM 2222, and HM 2203. Corequisite HM 2212

HM 2701-2705 1.0-5.0
I.S.-Hospitality
A specialized program of study directly related to the department's area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.
Prerequisite: Consent of instructor

HM 2711-2715 1.0-5.0
Spec Topics-Hospitality
Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently contained in the curriculum at ECC.
Prerequisite: None

 
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