| HRC-1 | Introduction to the Hospitality Industry |
| CSU | (3 units lecture) | |
| Overview of the structure and components of the hotel, food-service, restaurant, and travel and tourism businesses, including operations, marketing, and sales. The course focuses on orientation to customer service, cultural and economic trends, and career opportunities. |
|
|
|
|
|
| HRC-10 | Culinary Fundamentals |
| CSU | (4 units lecture/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 TH-17 |
|
|
|
|
| HRC-11 | Professional Baking I |
| CSU | (4 units lecture/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: TH-10 and Credit in or enrolled in TH-17 |
|
|
|
|
| HRC-12 | Professional Cooking I |
| CSU | (4 units lecture/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: TH-10 and Credit in or enrolled in TH-17 |
|
|
|
|
| HRC-13 | Professional Cooking II |
| CSU | (4 units lab) | |
| Supervised practice in college-operated food service operation. 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: TH-11 and TH-12 |
|
|
|
|
| HRC-14 | Restaurant Management |
| CSU | (3 units lecture) | |
| A study in planning, selecting, purchasing, preserving, preparing, serving, and managing restaurants. The curriculum emphasizes quantity food service management activities in commercial establishments such as restaurants, cafeterias, fast-food operations, and other food services facilities operated independently or located in enterprises such as hotels, travel terminals, industrial plants, public building, hospitals, or clubs and special food services such as those associated with catering or take-out food establishments. |
|
|
|
|
|
| HRC-15 | Tourism: Principles & Practices |
| CSU | (3 units lecture) | |
| An examination of the social, cultural, and psychological aspects of travel and tourism, defining its basic concepts and structures, and explaining how tourism can become an important factor in the wealth of a nation. Tourism spans travel, hotels, and transportation, but also involves many other areas, such as marketing and promotion. |
|
|
|
|
|
| HRC-16 | Hospitality Supervision |
| CSU | (3 units lecture) | |
| A course to provide students with an understanding of the supervisor’s role and responsibilities needed to manage human resources successfully in the hospitality industry. The skills, attitudes, and abilities of the supervisor will be analyzed, reviewed, and discussed. |
|
|
|
|
|
| HRC-17 | Sanitation - ServeSafe Certificate |
| CSU | (3 units lecture) | |
| 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 lab) | 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. |
|
|
|
|
| HRC-2 | Hospitality Front Office Management |
| CSU | (2 units lecture) | |
| 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-3 | Presenting Service |
| CSU | (3 units lecture) | |
| Basic and advanced topics to provide successful table and customer service for hospitality customers. The course covers the meaning of service, the tradition of hospitality, and meeting and exceeding guest expectations including classic service styles, table etiquette, and bar and beverage service elements. |
|
|
|
|
|
| HRC-4 | Food Safety and Sanitation |
| CSU | (0.5 units lecture) | |
| Comprehensive food safety and handling knowledge to prepare students for the ServSafe Food Protection Manager Certification Exam. This course provides the latest information in the science of food safety and presents best practices for the restaurant and food-service industry. It conveys the principles necessary to maintain food safety in an operation and explains how to protect against food-borne illness outbreaks. |
|
|
|
|
|
| HRC-5 | Hospitality Law |
| CSU | (2 units lecture) | |
| 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 students up to date on important issues. |
|
|
|
|
|
| HRC-6 | Hospitality Marketing Management |
| CSU | (3 units lecture) | |
| 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-7 | Purchasing for the Hospitality Industry |
| CSU | (3 units lecture) | |
| An overview of the structure and components of the purchasing principles and procedures of products and services the typical hospitality enterprise normally purchases. This course focuses on a hands-on approach to understanding the purchasing function through traditional and technology methods. |
|
|
|
|
|
| HRC-8 | Food, Beverage, and Labor Cost Controls |
| CSU | (3 units lecture) | |
| An introduction to food, beverage, and labor cost controls for students preparing for careers in food and management, as well as in hotels and other enterprises where this knowledge is necessary. |
|
|
|
|
|
| HRC-9 | Nutrition for Culinary Professionals |
| CSU | (2 units lecture) | |
| An introduction for students in hotel, restaurant, institution management programs, and culinary programs. Students will use nutritional principles to evaluate and modify menus and recipes, as well as to respond knowledgeably to customers’ questions and needs. |
|
|
|
|
|
