Cross-listed: HA 1013 This course provides knowledge of food safety, potable water, bioterrorism and risk management particularly in the areas of food service and storage. The student will gain knowledge on safe food handling from; receiving and storage through preparing and serving food. This course will also analyze ethical considerations with regards to food and water safety and food service. ServSafe certification from the NRAEF will result upon successful completion of standardized exam.
INTRO TO FOOD/BEVERAGE MGMT
Prerequisite CUL (HA) 1013. This course introduces the practical skills and knowledge necessary for the effective management of food and beverage operations encompassing the historical timeline of food and beverage, non-alcoholic beverages, the identification of meats, fishes, fruits, vegetables, dairy products and proteins. This course also introduces the front-of-the-house essentials for food and beverage operations encompassing glassware, service ware and other front-of-the-house equipment.
Cross-listed: HA 2003 This course will study the role of cost control management on overall profitability of hospitality entities. Basic principles of purchasing food, beverage, and non-food items with regards to maintaining an operation's competitive advantage within the industry will be covered.
Cross-listed: HA 2023 This course provides comprehensive coverage of the principles, theories, human-relations techniques, leadership styles, and decision-making skills that are required to manage a team to profitable results in the food service and lodging industries.
Prerequisites: HA major, minor and/or culinary students. Sophomore standing or permission of instructor. Placement in selected hospitality settings as a student worker under professional guidance of both agency and faculty. Students are given the opportunity to take part in meaningful work experiences in actual work situations and managerial observation. Minimum of 200 clock hours of work experience.
GUEST SERVICES MGMT
Prerequisite HA 1063 The analysis and development of guest services management skills including leadership behavior, motivation, communication, training, staffing, etiquette, and professional service. Lecture two hours, lab minimum of three hours depending on the special event requirements. Note: $100 lab fee which helps to cover your meal costs and/or travel.
BASIC HUMAN NUTRITION IN HA
Cross-listed: HA 2813 Study of the relationship between nutrition and health as a basis for food choices of all ages; the application of nutrient functions in human life processes and cycles; how balanced eating promotes healthy lifestyles. Current concepts and controversies are highlighted.
INTRODUCTION TO GARDE MANGER
Prerequisite CUL (HA) 1013 This course is an introduction to three main areas of the cold kitchen: reception foods, plated appetizer and buffet arrangements. Students will learn to prepare canapes, hot and cold hors d'oeuvre, appetizers, forcemeats, pates, galantine, terrines, roulades, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items will be covered. Cheese identification, production, presentation and service will be studied. The student will also explore contemporary styles of presenting foods and buffet preparation. Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional Costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.
Cross-listed: HA 2913 Prerequisites: CUL (HA) 1013 Co-requisite: CUL (HA) 2813 and CHEM 1114 Upon completion of this course the student should be able to demonstrate skills in basic cooking techniques and methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to recognize and safely operate common foodservice equipment used in commercial kitchens and demonstrate proficient culinary knife skills. This course is 2 hours lecture and a 4 hour lab depending upon special event requirement(s). $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.
STOCKS, SAUCES, AND SOUPS
Co-requisite: CUL (HA) 2913 This course is an introduction to the basic stocks, sauces and soups and is based on the classical model by Escoffier. Fundamental elements covered include the entire classic French repertoire of hot sauces; the five leading sauces; bechamel, veloute, espagnole (also known as brown), tomato and hollandaise as well as small compound sauces, cold sauces, compound butter, court bouillon and marinades, roux and other thickening agents. Clear soups, thick soups and specialty soups will be introduced and expanded upon. Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the students.
ADVANCED FOOD PREPARATIONS
Prerequisite: CUL (HA) 2913 This course reviews basic cooking methods and techniques and refines the understanding of/and application of culinary terminology, proper care and use of tools and equipment as well as safety and sanitation techniques. Students will gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, saute, grill and steam. Students will gain an advanced knowledge of vegetable, pasta, grain, and potato cookery as well as preparation of game, fish, shellfish, lamb, and veal. Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.
INTRO TO BAKING AND PASTRY
Prerequisite: CHEM 1114 This course introduces basic methods used in baking and pastry. Methods introduced include, creaming, thickening for custards, pre-cooked, foaming, cut-in/rubbing, straight dough, blending and lamination. This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through preparing, tasting and testing, students will learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in baking. Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.
Prerequisite: Culinary major, sophomore standing, current certifications in CPR, Standard and Advanced First Aid, consent of the department head and completion of all other courses applicable to degree. This course provides industry experience for students in cooperating businesses, agencies and organizations under professional guidance of both agency supervisor and faculty. While enrolled in this course, a student must work a minimum of 600 hours and a minimum of 15 weeks in an approved position in the hospitality industry. Student cannot document more than 40 hours of work experience per week. No prior experience credit will be given. A written report is required within two weeks of externship completion. $100 supervisor travel fee is required.
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