This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Description: This course is an introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. Four lab hours per week.
Description: This course will provide an overview of the Hospitality and Tourism Industry. Topics include in-depth views of the restaurant and culinary industry, lodging industry, meeting and events, tourism, casinos, cruise-lines and more. Hospitality Interactive simulation, My Hospitality Lab, and service scenarios will provide an experience of fun socialistic learning. Successful students of this course will receive a Hospitality Reception and Service Specialist short term certificate.
Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Term hours subtotal:
6
Description: An introduction to applied chemistry of food and food preparation. Lecture and demonstrations will be used to illustrate course principles. One classroom, four lab hours per week.
Description: Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
Notes: HMT 1112 requires prerequisites that must be taken even though they are not required for the certificate (HMT 2201 and HMT 2207)
Prerequisites: and HMT 2207 and HMT 2200 or HMT 2201 and HMT 1101 and HMT 1107 and Other (Note: HMT 2201 AND HMT 2207 may be taken concurrently with HMT 1112) or Approval of Department
Description: Mathematics of finance, mathematics of trade, payroll, taxes, insurance, elementary statistics. Traditional testing (proctored or in Testing Center) is used in all online sections.
Term hours subtotal:
10
Description: Using audience analysis, a writing process and grammatical and formatting skills in an electronic environment, students write letters and messages for both internal and external business situations; they conduct business research and write and document short, informal research business reports, incorporating graphics and presentation materials.
Notes: Program elective. Choose from one of the following courses: ENG 1131 or MAN 2150
Prerequisites: Other (Placement Test Score)
Description: Use word processing, spreadsheet, database and presentation software applications to create reports, spreadsheets, databases and presentations for business and other applications.
Term hours subtotal:
6
Description: Engage students in the process of building a personal portfolio that includes career and financial goals, a professional resume, job search process, a personal budget, a savings and investment plan and access to community resource information. This course will address the process of community re-entry from a personal, social and occupational perspective.
Description: In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.
Notes: HMT 2215 requires a prerequisite that must be taken even though it is not required for the certificate (ACC 1100 or ACC 1210 AND MAT 1125)
Prerequisites: HMT 1105 and MAT 1125 or ACC 1100 or ACC 1210
Term hours subtotal:
6