| HRC-1 | Introduction to the Hospitality Industry |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-10 | Culinary Fundamentals |
| CSU | (4.00 units LEC/LAB) | Grade Only |
| 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) |
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| HRC-11 | Professional Baking I |
| CSU | (4.00 units LEC/LAB) | Grade Only |
| 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 |
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| HRC-12 | Professional Cooking I |
| CSU | (4.00 units LEC/LAB) | Grade Only |
| 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 |
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| HRC-13 | Professional Cooking II |
| CSU | (4.00 units LAB) | Grade Only |
| 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: HRC-11 and HRC-12 |
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| HRC-14 | Restaurant Management |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-16 | Hospitality Supervision |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-17 | Sanitation - Servesafe Certificate |
| CSU | (3.00 units LEC) | CR/NC option |
| The ServeSafeprogram 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. |
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| HRC-18 | Internship - Hospitality |
| CSU | (3.00 units FEX) | CR/NC option |
| 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. |
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| HRC-19 | Hospitality Leadership and Management |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-2 | Hospitality Front Office Management |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-20 | Hospitality Career Guidance |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-21 | Professional Baking II |
| CSU | (4.00 units LEC/LAB) | Grade Only |
| 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) |
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| HRC-22 | International Cooking |
| CSU | (2.00 units LAB) | Grade Only |
| 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) |
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| HRC-23 | Hospitality Training and Development |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-24 | Hospitality Human Resource Management |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-26 | Hospitality Housekeeping Management |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-27 | Hospitality Basic Accounting |
| CSU | (2.00 units LEC) | Grade Only |
| 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 |
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| HRC-28 | Hospitality Facilities Management |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-3 | Presenting Service |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-5 | Hospitality Law |
| CSU | (2.00 units LEC) | Grade Only |
| 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. |
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| HRC-6 | Hospitality Marketing Management |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-8 | Food, Beverage, and Labor Cost Controls |
| CSU | (3.00 units LEC) | Grade Only |
| 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. |
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| HRC-9 | Nutrition for Culinary Professionals |
| CSU | (2.00 units LEC) | Grade Only |
| Applies nutrition concepts to recipe selection, cooking, and menuing healthy foods in restaurants and foodservices.The course provides a basic overview of nutritional principles geared toward culinary professionals with computerized nutritional analysis. |
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