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Course Information and Descriptions
HCM 176 Yeast Breads (1-4)
3 Hours
This course introduces the student to bread making skills and
techniques. Specialty tools and equipment used in bread making will
be discussed. Topics covered include ingredient identification and
functions of ingredients, how to control gluten development and
learning the use of pre-ferments in bread making. Students will
produce European and Artisan breads, specialty breads and fabricate
products from Danish and croissant dough.
Prerequisite: HCM 170 (C or better)
Course fee
HCM 178 Special Diets and Healthful Baking (2-4)
4 Hours
In this course students will focus on identifying and describing
nutritional concerns associated with baked goods and desserts. Upon
completion of this course, students will identify and describe allergy
and food intolerance concerns and learn ways to modify or substitute
alternative ingredients for fat, dairy, sugar, gluten and soy in baking
formulas for people with specialized diets.
Prerequisite: HCM 170 (C or better)
Course fee
HCM 185 Garde Manger (2-4)
4 Hours
This course introduces students to Garde Manger (the cold kitchen)
and the practical applications of cold food preparation and
presentation. Topics include cold sauces, plated appetizers, hors
d’oevres, principles of plate presentation, buffet design, food art and
sculpted centerpieces, garnishing, global garde manger, charcuterie,
sausage making, smoking and curing.
Prerequisite: HCM 171 (C or better)
Course fee
HCM 212 Menu Marketing and Management (3-0)
3 Hours
This course examines the impact the menu has on the success of a
foodservice operation. Topics covered include menu design and
layout, costing-out recipes, determining menu prices, marketing and
merchandising the menu, cost control, and the importance of menu
Prerequisite: HCM 111 or HCM 170 (either C or better)
HCM 213 Purchasing and Inventory Control (3-0)
3 Hours
This course addresses the principles and procedures of quantity
purchasing and inventory control. Topics include basic steps in an
organized purchasing system; developing standards for purchasing,
cost controls and inventory systems; receiving and storage
procedures; budgeting; record keeping for food, beverage, equipment
and supplies; vendor relationships; legal factors; and storage
Prerequisite: College Reading and Writing Readiness AND Basic
Algebra Readiness
HCM 214 Hospitality Supervision (3-0)
3 Hours
This course introduces students to the skills and competencies
needed to supervise staff in the hospitality industry. Emphasis is on
recruiting, hiring, training, evaluating, motivating and team work
performance. This course meets the requirements for the supervision
course for American Culinary Federation (ACF) initial certification
and/or re-certification.
Prerequisite: College Reading and Writing Readiness
HCM 271 Hospitality Leadership (3-0)
3 Hours
This course introduces students to the principles and techniques
required to competitively manage a successful hospitality operation
in a rapidly changing environment. The roles, responsibilities and
competencies required to perform successfully are presented.
Competencies covered include planning, leading, organizing, and
controlling to efficiently deliver quality products and services. Skills
in creative problem solving and team building are addressed.
Prerequisite: 15 semester hours of HCM courses, one of which must
be HCM 212, 213, or 273 (all C or better)
HCM 272 Culinary and Hospitality Internship (1-10) 3 Hours
This course provides students with the opportunity to gain work
experience in a professional hospitality setting. Students rotate
through different departments or stations to obtain a well-rounded
experience. Students meet for one hour per week with the instructor
in the classroom and must complete a minimum of 150 hours at the
internship site, under the supervision of a chef or manager.
Prerequisite: Fifteen credit hours of HCM courses and HCM
Department consent
HCM 273 Controlling Hospitality Costs (3-0)
3 Hours
This course outlines the elements, procedures and process of
controlling hospitality costs. Topics include menu, inventory,
purchasing, receiving, food costs, waste, storage, budget, staff
scheduling, payroll and benefits. The course also covers the
components of analyzing market data and using historical numbers
in budgeting.
Prerequisite: HCM 212 and HCM 213 (both C or better)
HCM 275 Contemporary Restaurant Principles (1-8) 5 Hours
This course provides students with the opportunity to further develop
their skills in all facets of restaurant operations. Students will plan,
organize, prepare and serve menu items typically featured in an
upscale dining establishment specializing in Contemporary American
Cuisine. Students will experience both front-of-the-house and backof-the-house operations. Modern menu trends, flavor combinations,
and plate presentation are emphasized, using locally-grown and
produced ingredients when possible. Students will also learn basic
service techniques, set-up and organization of the dining room, and
service language.
Prerequisite: HCM 171 and HCM 212 (both C or better)
HCM 299 Selected Topics in Hospitality (Variable) 1-5 Hours
This course is designed to provide specialized instruction in a current
or emerging culinary arts or hospitality management area. Course
content will vary depending on the topic being studied. The course
may be taken up to three times, but any topic only once, for a
maximum of three credits toward a degree or certificate.
Course fee
May be taken three times, but any topic only once
Human Services Program (HUS)
Social Sciences Division, Room A244, (847) 543-2047
HUS 114
Human Services Supervision (3-0)
3 Hours
Designed to develop an understanding of the major functions of
management in the human services area. Various methods of
planning, organizing and directing are examined.
Prerequisite: College Reading and Writing Readiness
HUS 116
Principles of Foster Care (1-0)
1 Hour
For people who have received basic orientation for foster care from
the agency for which they are fostering children. It seeks to acquaint
new and experienced foster parents with basic concepts in fostering
through formal presentations and learning from other class members.
Prerequisite: College Reading and Writing Readiness