Course Descriptions for Hospitality, Restaurant and Culinary Arts

HRC-1 Introduction to the Hospitality Industry
CSU	(3 units LEC)
Offers an historical perspective of the hospitality industry including industry globalization, technology, and ecotourism/green hospitality. The course covers all lodging and food operating areas to provide students with an understanding of each department and how it operates.
Recommended Prep: CIS 100
HRC-10 Culinary Fundamentals
CSU	(4 units LEC/LAB)
Introduction to the professional kitchen. The emphasis of the course is on classical cooking techniques and the study of and training on commercial equipment, tools, ingredients, and basic cooking methods of the modern professional kitchen.
Prerequisite: Credit for or enrollment in HRC-17 (formerly TH-17)
HRC-11 Professional Baking I
CSU	(4 units LEC/LAB)
Introduction to the basic skills needed for a professional bake shop. The properties of different flours, grains, yeasts, sponges, and leavens are demonstrated. Emphasis is placed on production of high-quality products and professional presentation. Products include breads, sweet and savory doughs, cakes, pies, tarts, cookies, and restaurant style desserts.
Prerequisite: HRC-10 and HRC-17
HRC-12 Professional Cooking I
CSU	(4 units LEC/LAB)
Intermediate theory in food science, culinary techniques, and modern cooking styles. Sauce-making, meat, poultry, fish and shellfish preparation, and cooking techniques are emphasized. Menu course preparation and plating of food are stressed.
Prerequisite: HRC-10 and HRC-17
HRC-13 Professional Cooking II
CSU	(4 units LAB)
Advanced principles of food preparation and service are applied in the preparation of typical foods served in hotels and restaurants. Key components include garde manger, advanced foods and preparation of convenience foods; personnel organization and supervision; menu planning; and quantity food preparation.
Prerequisite: HRC-11 and HRC-12
HRC-14 Restaurant Management
CSU	(3 units LEC)
Examines the selection of a solid restaurant concept, finding a market, developing business and marketing plans, and securing financial backing. Topics covered in the course include use of technology in restaurants, legal issues, menu development, interior and kitchen design, food production, and employee hiring and training.
Recommended Prep: CIS-100
HRC-16 Hospitality Supervision
CSU	(3 units LEC)
Reviews the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. The course assists students to satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.
Recommended Prep: CIS-100
HRC-17 Sanitation - ServeSafe Certificate
CSU	(3 units LEC)
The ServeSafe program has become the industry standard in food-safety training and is accepted in all U.S. jurisdictions that require employee certification. The course provides accurate, up-to-date information for all levels of employees and students on all aspects of handling food, from receiving and storing to preparing and serving. Students will learn science-based information on how to run a safe establishment - information all employees need to have in order to be a part of a food-safety team.
HRC-18 Internship - Hospitality
CSU	(3 units FEX)	Repeatable to a maximum of two enrollments
Introduces the student to a hospitality work place in the student’s major area of interest. This course provides work practicum which emphasizes hospitality industry employability skill objectives.
Note: Student, instructor, and employment supervisor jointly develop individualized learning objectives. Instructor and employment supervisor jointly evaluate student. Students can repeat HRC-18 for a maximum of 6 credits.
HRC-19 Hospitality Leadership and Management
CSU	(2 units LEC)
An introduction to leadership, management, and quality issues facing today’s hospitality industry. Course will provide students with an understanding of diversity and cultural change. Practical information will prepare students to put management tools into action to enhance service and boost business.
HRC-2 Hospitality Front Office Management
CSU	(2 units LEC)
A systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management.
HRC-20 Hospitality Career Guidance
CSU	(2 units LEC)
A resource course on finding employment in the hospitality industry that will assist students in job-market assessment; resume preparation, interviewing techniques, and personal presentation strategies.
HRC-21 Professional Baking II
CSU	(4 units LEC/LAB)
Emphasis on intermediate baking principles and skills necessary to produce a wide array of baked goods and confections. Course focuses on restaurant individual desserts, confections, specialty items, chocolate artistry, and marzipan.
Prerequisite: HRC-11 (formerly TH-11)
HRC-22 International Cooking
CSU	(2 units LAB)
Covers cuisines from around the world - preparation of international foods with emphasis on identification of ingredients, comparison of cuisines, application of flavor principles to creative cooking, and artistic presentation of food.
Prerequisite: HRC-10 and HRC-12 (formerly TH-10 and TH-12)
HRC-23 Hospitality Training and Development
CSU	(2 units LEC)
Explores the concept of training in a hospitality organization by emphasizing the impact training and development has on employees. Students will learn why training is vitally important to a hospitality business through a variety of assessment methods and instructional design techniques and processes.
HRC-24 Hospitality Human Resource Management
CSU	(2 units LEC)
Details the rapid changes in human resource management in the hospitality industry. The course examines employment laws, employee development, compensation/labor issues, and ethical concerns in hospitality employment.
HRC-26 Hospitality Housekeeping Management
CSU	(2 units LEC)
Presents a systematic approach to managing housekeeping operations in the hospitality industry. Housekeeping is critical to the success of today’s hospitality operations and this course shows students what it takes to direct the day-to-day operations of this vital department, from “big picture” management down to technical details.
HRC-27 Hospitality Basic Accounting
CSU	(2 units LEC)
Provides a basis for understanding basic hospitality accounting concepts and procedures. The course explains the fundamental function and purpose of accounting, differentiates between night audit and accounting in the hospitality industry, and how to effectively manage the department.
Prerequisite: HRC-26
Recommended Prep: MATH-376
HRC-28 Hospitality Facilities Management
CSU	(2 units LEC)
Provides hospitality students with an overview of the physical plant of a hotel or restaurant. The course emphasizes how to work effectively with an engineering and/or maintenance department within a hospitality operation.
HRC-3 Food and Beverage Service
CSU	(3 units LEC)
Examines how to create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. Students learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The course includes updated menu trends, responsible alcohol service, and material on leadership, service skills, and service styles.
Recommended Prep: CIS-100
HRC-5 Hospitality Law
CSU	(2 units LEC)
Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hospitality manager, and illustrates the possible consequences of failure to satisfy legal obligations. The course discusses the legal issues raised by the Internet and the hospitality industry. Intriguing court cases and real-world examples bring student up-to-date on important issues.
HRC-6 Hospitality Marketing Management
CSU	(3 units LEC)
Marketing components and techniques essential to generating satisfactory income levels in hospitality operations. The functions of marketing including behavior patterns of the hospitality market, a tailored product-service mix, and appropriate sales techniques are among the topics covered in this course. Step-by-step models and processes for developing marketing plans, evaluating marketing research, developing sales forecasts, and planning sales presentations are also covered.
HRC-8 Food and Beverage Cost Control
CSU	(3 units LEC)
A course providing comprehensive resources and specific tools needed to maintain cost controls in a food and beverage operation. The course provides students with the skills necessary to apply standard cost control procedures in all aspects of operations.
Recommended Prep: CIS-100 and MATH-372
HRC-9 Nutrition for Culinary Professionals
CSU	(2 units LEC)
Applies nutrition concepts to recipe selection, cooking, and menuing healthy foods in restaurants and food services. The course provides a basic overview of nutritional principles geared toward culinary professionals with computerized nutritional analysis.