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.
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.
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.
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 1102 and HMT 1107 should be completed prior to registering for this course or may be taken at the same time.
Prerequisites: HMT 1102 and HMT 1107
Term hours subtotal:
11
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.
Notes: Prerequisites must be met before taking this class: HMT-1102, HMT-1105, HMT-1107, HMT-1126
Prerequisites: HMT 1102 and HMT 1105 and HMT 1107 and HMT 1126
Description: Students will gain methods and skill of cake fundamentals and production techniques used in commercial baking operations. Students will also design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will produce and or work with a variety of products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. One classroom, six lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126
Description: During this capstone course, students will have 15 weeks to prepare, execute, and arrange the display of an industry standard upscale bakery case. Items will include but not limited to basic, intermediate, and advanced pastry items, confections, laminated doughs, candy making, cakes, pies, plate & platter displays, sugar work, etc. Students will receive a complete list of requirements at the beginning of each class and how much time will be allotted to execute the product instructions. The final bakery case display will be presented to faculty and industry professionals for judging. Six lab hours per week.
Notes: Spring Only. Prerequisites must be met before taking this class: HMT 1102, HMT-1105, HMT 1107, HMT-1126, HMT 2110, HMT 2118 and HMT 2126
Prerequisites: HMT 1102 and HMT 1107 and HMT 2110 and HMT 2118 and HMT 2126 and HMT 1105 and HMT 1126
Term hours subtotal:
11