| Course | Credit Hours |
|---|
CUUL 1000 Fundamentals of Culinary Arts Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
Required textbooks and materials:
- Letters to a Chef, ISBN 978-0-465-00777-6, $11.79
- Tasting Success, ISBN 978-0-478-58154-4, $55.94
- On Cooking, ISBN 978-0-13-345855-8, $143.25
- My Culinary Lab, $87.85
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2452 | 4 |
| HRTM 1100 Intro-Hotel, Rest&Tour Manage Provides the student with an overview of occupations in the hospitality industry. Emphasizes the various segments of each occupation and the interrelated responsibilities for customer service which exist across the hospitality industry. Topics include: development of the hospitality industry, food and beverage services, hotel services, meeting and convention services, management*s role in the hospitality industry, and hospitality industry trends.4355 | 3 |
| HRTM 1160 Food and Beverage Management Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment.Topics include restaurants, owners, locations, and concepts; business plans, financing, and legal and tax matters; menus, kitchens, and purchasing; restaurant operations and management.4361 | 3 |
| HRTM 1220 Super&Lead Hospitality Indus This courses focuses on the principles of good supervision and leadership as they apply to day-to-day hospitality operations. Topics include recruiting, selection, orientation, compensation and benefits, motivation, teamwork, coaching, employee training and development, performance standards, discipline, employee assistance programs, health and safety, conflict management, communicating and delegating, and decision making and control.4365 | 3 |
CUUL 1110 Culinary Safety and Sanitation Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
Required textbooks and materials:
- ServSafe Essentials, ISBN 978-1-58280-317-3, $102.50
- My ServSafe Lab, $87.85
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2453 | 2 |
| *15 minimum semester hour credits required for certificate | |
