This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Description: An introduction to applied chemistry of food and food preparation. Lecture and demonstrations will be used to illustrate course principles. One classroom, four lab hours per week.
Prerequisites: DEV 0035
Description: This course will provide an overview of the Hospitality and Tourism Industry. Topics include in-depth views of the restaurant and culinary industry, lodging industry, meeting and events, tourism, casinos, cruise-lines and more. Hospitality Interactive simulation, My Hospitality Lab, and service scenarios will provide an experience of fun socialistic learning. Successful students of this course will receive a Hospitality Reception and Service Specialist short term certificate.
Prerequisites: DEV 0035
Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Prerequisites: DEV 0035
Term hours subtotal:
7
Description: Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations during the first 8 weeks. During the second 8 weeks students will gain practice more advanced and complicated techniques required by the baking and pastry industry in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes along with covering barista training and gourmet coffee pairings. One classroom, six lab hours per week. Note: HMT 1107 should be completed prior to registering for this course or may be taken at the same time.
Prerequisites: DEV 0035 and HMT 1102 and HMT 1107
Description: This course gives students a practical experience of more advanced and complicated techniques required by the baking and pastry industry. It will also provide students with more advanced techniques in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes. This course will also cover barista training and gourmet coffee pairings. Four lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126 and Other (Note: HMT 1102 may be taken concurrently with HMT 1128)
Description: This course provides students with skills to perform maintenance, cleaning, and sanitation of commercial kitchen equipment typically found in restaurants for the purposes of avoiding costly repairs and maintaining longevity. Layout of equipment in terms of efficiency and cost is also a part of this course. One classroom, two lab hours per week.
Term hours subtotal:
6