| Course Number | Course Title | Credits | Description | Competencies |
| HCM100 | Sanitation and Safety | 2 | Principles and methods of sanitation safety and equipment. Equipment selection and facilities planning. Also includes preventive maintenance. | Loading... |
| HCM104 | Sanitation and Equipment Lab | 1 | The lab consists of sanitation practices. The student will carry out the practice of table service for international cuisine dinners and apply sanitation measures. (This course is Pass/Fail.) | Loading... |
| HCM110 | Baking (lab) | 2 | This course offers instruction in baking fundamentals and procedures as applied to bread, rolls, cakes, pastries and cake decorating. Practical experience in sanitation, safety and the use of large equipment is also emphasized. Prerequisite: HCM 143, 144 or instructor permission | Loading... |
| HCM116 | Fundamentals of Baking | 3 | This course introduces basic theory and preparation of baked items. The focus of the learning is on basic bakery skills, equipment use, recipes, terms, and measuring skills. Products include yeast products, quick breads, pies, fillings, cakes, and cookies. | Loading... |
| HCM124 | Advanced Baking | 2 | Advanced principles and procedures of producing baked goods, decorative work and display pieces. Prerequisite: HCM 110, 270 | Loading... |
| HCM130 | Plated Desserts | 1 | Provides experience in the preparation of fine dining style-plated desserts. Students rotate through different dessert components making sauces, pastries, mousses, fillings, cakes, and ice creams. Students learn how to work with chocolate, pastillage, cooked sugar and pastry garnishes, adding extra dimension to desserts. Each week the class focuses on new desserts, learning how to plate and serve sweet works of art. Prerequisite: HCM 116, HCM 224 | Loading... |
| HCM143 | Food Preparation I | 3 | Introduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, meat, poultry and fish. Establishes criteria needed to produce a standard product. Corequisite: HCM 144 | Loading... |
| HCM144 | Food Preparation I Lab | 3 | Preparation of small servings of salads, starch, cheese, egg, meat, poultry and fish products using the techniques studied in lecture. Oral and written evaluation of each product. Corequisite: HCM 143 | Loading... |
| HCM152 | Food Preparation II | 2 | The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees and desserts. Emphasis on organization and recipe standardization. Prerequisite: HCM 143, HCM 144, any AAS Core Math. Prerequisite or Corequisite: HCM 153 | Loading... |
| HCM153 | Food Preparation II Lab | 2 | An intermediate study of the principles and procedures of food production as they apply to vegetables, stocks, sauces, starch products, eggs, meats, poultry, and fish cookery. Emphasis on organization and recipe conversions and standardization. Involves preparation procedures and techniques to be used with vegetables, stocks, sauces, starch products, eggs, meats, poultry and fish. Establishes criteria needed to produce a standard product. Prerequisite: HCM 143, HCM 144 Prerequisite or Corequisite: HCM 152 | Loading... |
| HCM167 | Culinary Skills Development | 3 | Students produce and serve meals for the public in an actual restaurant experience. Emphasis is on the various management functions required to serve quality foods efficiently and intermediate culinary preparation techniques. Prerequisite: HCM 152, 153 | Loading... |
| HCM168 | Advanced Culinary Cuisine | 2 | Discussion of the more intricate and difficult cooking principles and techniques of classical cuisine, along with planning for advanced culinary cuisine. Prerequisite: HCM 167. Corequisite: HCM 170 | Loading... |
| HCM170 | Culinary Cuisine Lab | 3 | Preparation of intricate and difficult classical cuisine dishes. Students will rotate through the cooking stations of the traditional brigade kitchen and then prepare food for service to the public. A la carte preparation is emphasized. Pre-requisite: HCM-167 , Co-requisite: HCM-168 | Loading... |
| HCM172 | International Cuisine (lab) | 3 | Application of gourmet cooking through actual quantity preparation of eight-course international dinners. Four evening gourmet dinners will be prepared and served during the semester. Prerequisite: HCM 152, 153. Corequisite: HCM 173 | Loading... |
| HCM173 | International Cuisine | 2 | Students research and plan international dinners. Emphasis is on menu and production planning for eight-course gourmet dinners. The lecture will also focus on the pronunciation and definition of French terms. Prerequisite: HCM 152, 153. Corequisite: HCM 172 | Loading... |
| HCM175 | International Cuisine Lab II | 3 | Application of gourmet cooking through actual quantity preparation of eight-course international dinners. Four evening gourmet dinners will be prepared and served during the semester. Prerequisite: HCM 172, 173 | Loading... |
| HCM200 | Dining Room Service | 2 | A dining room service course in an actual restaurant experience with emphasis on using sound management techniques and quality customer service. | Loading... |
| HCM210 | Dining Management | 2 | Students will plan menus and meal service in actual restaurant experience. Emphasis is on using sound management techniques for producing high-quality food and service to the public. Prerequisite: HCM 152, 153 | Loading... |
| HCM215 | Fine Dining Experience 2 Lab | 2 | This course will provide the student with experience in advanced table side service from a fine dining perspective. The legal aspects of beverage service. Pairing foods and beverages. Students should be aware that several lab hours are outside the regular academic day. | Loading... |
| HCM220 | Chocolate and Sugar | 1 | Chocolate and Sugar focuses on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice include controlling crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Ingredient function focuses on fats, nutritive sweeteners, dairy products, binding agents, and chocolate. Prerequisite: HCM 116, HCM 224, HCM 347, HCM 130 | Loading... |
| HCM221 | Cake Decorating | 1 | Cake Decorating introduces students to advanced decorating techniques. Students refine their skills with a variety of icings including butter cream, royal icing, and fondant. Prerequisite: HCM 116, HCM 224, HCM 347, HCM 130 | Loading... |
| HCM224 | Artisan Breads | 2 | This course is designed to further enhance students' advanced level of baking breads. | Loading... |
| HCM231 | Nutrition | 2 | An overview of nutrition-related topics including the psychology of eating and evaluation of food intake. | Loading... |
| HCM240 | Menu Planning and Design | 2 | This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. Prerequisite: Any AAS Core Math | Loading... |
| HCM250 | Purchasing | 2 | Principles and methods of food purchasing with emphasis on specifications and grading of various food products. Includes financial procedures and controls used in the food service industry. Prerequisite: Any AAS Core Math | Loading... |
| HCM270 | Garde Manger | 2 | Application of techniques used in preparation of hot and cold hors d'oeuvres, decorative food displays and ice carvings. Emphasis is placed on aspics, galantines and buffet presentations. Prerequisite: HCM 143, 144 | Loading... |
| HCM300 | Beverage Management | 2 | This course will familiarize the student with all aspects of beverage service including wine and alcohol laws. The basic mechanics of beverage preparation, sales and promotion will be covered. | Loading... |
| HCM320 | Intro to Hospitality Industry | 2 | Course introduces students to the broad world of hospitality while preparing them for careers in the field. Discussed will be three primary areas of hospitality - food and beverage, lodging and tourism, along with an introduction to business basics. | Loading... |
| HCM347 | International Pastries | 2 | Provides additional theory and lab experience in preparing pastries representative of cultural traditions of the world. Stresses bakery procedures, use and care of equipment of bakery equipment, sanitation, safety, work simplification, costing and production of high quality pastry items. Includes research into cuisines of the world and associated pastries. Prerequisite: HCM 116, HCM 224 | Loading... |
| HCM510 | Work Experience | 3 | An approved program of experience in one of the many hospitality areas: restaurant, hospital, club, school food service, hotel or motel. (This course is Pass/Fail.) | Loading... |
| HCM514 | Plated Desserts | 2 | Provides experience in the preparation of fine dining style-plated desserts. Students rotate through different dessert components making sauces, pastries, mousses, fillings, cakes, and ice creams. Students learn how to work with chocolate, pastillage, cooked sugar and pastry garnishes, adding extra dimension to desserts. Each week the class focuses on new desserts, learning how to plate and serve sweet works of art. Prerequisite: HCM 116 and HCM 224 | Loading... |
| HCM515 | Chocolate and Sugar | 2 | Chocolate and Sugar focuses on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice include controlling crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Ingredient function focuses on fats, nutritive sweeteners, dairy products, binding agents, and chocolate. Prerequisite: HCM 116 , HCM 224 , HCM 347 and HCM 514 | Loading... |
| HCM516 | Cake Decorating | 2 | Cake Decorating introduces students to advanced decorating techniques. Students refine their skills with a variety of icings including butter cream, royal icing, and fondant. Prerequisite: HCM 116, HCM 224 , HCM 347 and HCM 514 | Loading... |
| HCM550 | Food and Wine Seminar | 3 | This introductory course involves flavor profiles of both food and wine with a focus on culinary principles. This course is not for Culinary Arts/Hospitality Careers majors. | Loading... |
| HCM600 | Intro to Lodging Operations | 2 | An in-depth look at the management and operations of key services within hotel properties. Included are guest services, housekeeping, maintenance and security. Course will examine the intricacies of these services from a management perspective. | Loading... |
| HCM604 | Hotel Service Internship | 5 | An approved program of work experience in one of the many hotel/motel properties in the area. Prerequisite: HCM 320. Corequisite: HCM 600 | Loading... |
| HCM605 | Hotel Administration | 2 | A management course that introduces the student to advanced studies of property management, catering, sales, legal aspects, security and maintenance of all departments of the hotel. | Loading... |
| HCM928 | Independent Study | 1 | | Loading... |
