Hospitality

To prepare graduates for advancement or promotion in employment in the hospitality field.

• Graduates employed in an occupation related to the field of study at 6 months after graduation are still employed at 12 months.
• Graduates are employed (or have been promoted) in an advanced position 12 months.
• Employers are satisfied with graduates of the program.

To provide training in culinary arts preparation

• Students will be able to demonstrate application of the principles of mise en place in pre-preparation techniques.
• Students will be able to demonstrate execution of the correct application of key cooking methods.

To provide training in food production management practices.

• Students will be able to demonstrate:
• Proper application of production planning models.
• Application of industry recognized quality and food-safety control practices.

To provide training in foundational bakery preparations.

• Students will be able to demonstrate:
• Competent application of technical skills in the fundamentals of baking and pastry arts.
• Application of the principles of mise en place in pre-preparation techniques

To provide training in foundational bakery production management practices

• Students will be able to demonstrate knowledge of presentation, merchandising, and sales strategies.

To provide students the ability to apply restaurant management and foodservice related mathematical formulas.

• Students will demonstrate accuracy in applying common managerial mathematical formulas for budgetary projections, budgetary analysis, sales forecasting, calculating food, beverage, and labor costs, applying pricing models, and determining profit and loss.

To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal.

• Students will demonstrate an ability to work with others in a group to attain a common goal.

To help students communicate in the Hospitality field.

• Students will make articulate, persuasive and influential presentation.
• Student will articulate another´s viewpoint through verbal and nonverbal cue interpretation.
• Students will organize and present ideas in language appropriate to the situation and audience.
• Students will communicate information and ideas clearly in written form, using correct structure, grammar, spelling and organization

To provide intellectual and professional development skills with a broad-based ability for conceptual thinking, analysis, inductive and deductive logic and reasoning in problem solving.

• Graduates will be able to effectively integrate and apply restaurant management and foodservice occupational specific competencies such as purchasing, controlling costs, menu and product development, facilities design, and marketing within a problem solving context.

To provide opportunities for students to participate in service learning activities to experience being part of and giving back to a community, learn empathy for others less fortunate, and recognize the duties of citizenship.

• Students will have participated in various service learning initiatives in which the department sponsors, co-sponsors, or participates in.

To prepare students to demonstrate information literacy.

• Students will use traditional and contemporary information technology.
• Students will identify, access, and appropriately use authoritative sources of information.

This course introduces computer applications for managerial decision-making in the hospitality industry. It provides an understanding and practical application of systems related to the executive chef, production manager, and dining room manager. An introduction to computer operations and concepts as well as terminology and methodology related to culinary and hospitality-specific software are emphasized.

The student will learn the fundamentals of commercial food preparation. Emphasis will be placed on the proper use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering will be covered. Preparations will include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation will also be included. These would include weights, measures, portions and conversions. This class is taught by laboratory and lecture experience. Proper uniform is required. Corequisite: FS150 Safety & Sanitation or permission of Department Head. Prerequisite: If the student does not meet the minimum math requirement, he/she must enroll in the appropriate remedial math course prior to taking Food Prep 1.

This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of doughs. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation, or Department Head/Coordinator permission.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1.

This course introduces the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

Practicum is a course designed to provide the student with on-the-job food service experience. The course allows the student to gain supervised practical experience working in a variety of food service settings related to the student’s area of interest. In addition to the minimum of 15 hours per week of field experience, participation in a weekly seminar is required as a forum to discuss work related situations and problems. FS112 Food Preparation 2 or permission of the Department Head.

Students explore the fundamentals of large scale batch cooking, cook/chill processes, sous vide, vacuum, aseptic, and various retail packaging technologies. Emphasis is on quantity production planning, requisition and execution including cost, quality control, food safety, and legislative aspects of packaging systems. Food packaging sciences, in the context of home meal replacement and new generation refrigerated foods, as well as consumer behavior and pricing models are introduced.