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: This course is specifically for Culinary Arts and Baking & Pastry Arts majors. The math requirement for this course will form the foundations needed for costing of food and beverage, recipe conversion, bakers scaling (of liquid verses dry weights), edible product yield percentages, and menu cost cards. Students will be expected to demonstrate proficiency in converting improper as well as mixed number fractions, (add, subtract, multiply, and divide) decimals, solve complicated word problems and more.
Prerequisites: MAT 0050 or Other (satisfactory score on math placement test) and Restricted to Majors
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
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)
Term hours subtotal:
14
Description: In English Composition I students learn reflective, analytical and argumentative writing strategies, incorporating sources and personal experience. Students will negotiate between public and private rhetorical situations and purposes to achieve academic literacy. They will write multiple drafts using a recursive writing process as they work toward fluency in style and mechanics.
Prerequisites: DEV 0035 or Other (Placement Test Score)
Description: Focusing on development of effective small group decision-making and leadership skills, stressing better methods of expressing oneself and understanding others through learning group communication, theory and participating in small group decision-making experiences.
Prerequisites: DEV 0035 or Other (Any other college level English course)
Description: Pastry and confectionary techniques, including laminated doughs, candy making, plate and platter displays, ice creams, and introduction to chocolate and sugar work. One classroom, six lab hours per week.
Prerequisites: HMT 1102 and HMT 1105 and HMT 1107 and HMT 1126 and HMT 1128
Description: An in depth study of artisan baking training in proper mixing, kneading, and baking techniques to make a wide variety of crusty breads from around the world. Students will use healthy bread production techniques and whole grains, sour levain starters, poolish’s, and sour ryes, to make all classic breads. Six lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126
Term hours subtotal:
13
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.
Description: In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.
Prerequisites: HMT 1105 and MAT 1125 or ACC 1100 or ACC 1210
Description: This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, bakeries, kitchens, and meeting and event planning. The course emphasis will be on leadership.
Prerequisites: HMT 1105
Term hours subtotal:
8