DRAFT
HPMGT 102 – Introduction to Hospitality Careers and Human Relations
Students understand career opportunities in different areas of the food and hospitality service industries. With the techniques and criteria they learned, they have the capability to plan their careers.
HPMGT 104 – Hospitality Laws and Regulations
Students have knowledge of legal issues that impact the
food, beverage and lodging industries.
They are familiar with the
HPMGT 112 – Front Office Management/Hotel Catering
Students understand front office procedures, associated office equipment and record systems, the role of front office management as it relates to the different and varied operations of other hotel departments. They are familiar with the planning for and preparation of hosted public and private functions.
HPMGT 120 – Safety and Sanitation
Students are certified by the National Restaurant Association as understanding safety and sanitation principles and practices for food handling and preparation. They are knowledgeable in procurement and receiving foods, proper storage before and after preparation, shelf life and potential food borne illnesses. Students have the knowledge to apply Hazard Analysis Critical Control Point (HACCP) to practical restaurant situations. In addition, students are familiar with the necessary requirements for maintenance of sanitary facilities and equipment, cleaning and sanitizing methods, pest control measures, proper refrigerator and pantry procedures and inventory maintenance.
HPMGT 122 – Restaurant Math
Students are able to apply combinations of basic mathematic skills to practical restaurant situations. Basic skills include familiarity with different weight, distance and volume measurements; relative and absolute error involved in different measuring devices; recipe ratio manipulations to accomplish a specific number of servings; cost analysis for different menu items. Students are able to make basic measurements and understand their relationship in food preparation.
HPMGT 126 – Nutrition for Chefs
Students understand the USDA recommendations for basic nutritional requirements; the food groups encompassing carbohydrates, proteins, fats, vitamins and minerals, their sources and dependency along with the roles of water and atmospheric gases in human and animal health. Students understand fundamental physiology of digestion and how the basic food groups interact and react in the body. They can evaluate recipes and menus for nutritional balance and can devise menus that conform to USDA nutritional recommendations. They understand the balance between nutritional and exercise needs in terms of energy balance.
HPMGT 128 – Kitchen Management
Students understand the criteria for managing a commercial kitchen including recipe and menu development, costing, serving sizes and profit margins. They can compare vendor prices; initiate purchasing agreements; are familiar with proper kitchen attire, staffing issues, kitchen equipment requirements, kitchen standards, safety and sanitation issues, inventory control procedures, and production planning based on marketing and business forecasts.
HPMGT 133A – Introduction to Commercial Food Preparation
Students are knowledgeable in the preparation of basic foods and the skills necessary to identify and safely manipulate and operate hand held, small, and large food processing equipment. They understand and can apply safe food and sanitation techniques including receiving, storage and food use regulations compliance, and are knowledgeable in proper procedures for cleaning and routine maintenance of a small restaurant kitchen and for maintaining personal hygiene. Students are able to follow and make up simple recipes and are proficient in selected cooking techniques. Students have skills necessary to work as apprentices in small restaurants or buffet lines.
HPMGT 133B – Commercial Food Preparation
Students have the knowledge and capabilities to properly
prepare menu items from each of the basic food groups including stocks, sauces
and soups; as well as understand and apply food safety and sanitation standards
from receiving to serving foods.
Students can execute proper techniques for fabrication of meat cuts,
poultry, fish and vegetables. They have
experience designing menus, ordering recipe ingredients, and final preparation
of foods. They also have a basic
understanding of the science and chemistry involved in these processes. Students are qualified to be chef’s
assistants or prep cooks in commercial restaurants.
HPMGT 134 – Commercial Baking
Students have learned the fundamental science and chemistry involved in baking and can apply these principles to the preparation and baking of breads, pastries, cookies, pies and cakes. They understand the composition of different gluten-forming flours and the roles of non-gluten forming flours in baking; are proficient in dough forming, proofing and baking techniques, as well as understand the roles of yeast and other leavening agents. They have an understanding of how to control crust, crumb, degree of browning and staling; the effects of temperature and atmospheric pressure on the baking process; and know how to determine when a desired degree of doneness has been achieved. Students also have the knowledge and skills to formulate a range of frostings, icings and thickening agents.
HPMGT 135 – Commercial Baking – Advanced
Students have the knowledge and experience to work with different types of chocolate and selected ingredients to prepare gourmet desserts. They can prepare special doughs, batters, fillings and frostings, and have the techniques necessary to decorate cakes and other baked items. They are knowledgeable, understand and have experience in the basic science involved in specific baking processes. Students are qualified to be baker’s assistants in commercial bakeries or restaurants.
HPMGT 140 – Contemporary Cuisine
Students have experience in food preparation in a three star restaurant kitchen (City Hotel). They have applied cooking techniques and theory to the preparation of contemporary entrees where the emphasis has been on understanding the preparation of food as opposed to following set recipes. Students have firsthand experience receiving, storage and inventory control of in season, perishable and stable foodstuffs. They are knowledgeable in plate presentation and food geometry (which is stressed for different types of appetizers, soups, salads, entrees and desserts). Students have the necessary qualifications to be chef’s assistants.
HPMGT 141 – Restaurant Desserts
Students can prepare a series of gourmet caliber classical and contemporary desserts utilizing established and state-of-the-art techniques. They understand the functions of recipe ingredients and how to maximize their effectiveness in different recipes. Students are familiar with specialized equipment and supplies, as well as the science to impart desirable mechanical properties to dessert structures, and they can devise specific pastry recipes for specialty desserts. They can originate unique plate presentations.
HPMGT 142 – Garde Manger
Students can prepare cold fruit and vegetable appetizers, canapés and hors d’oeuvres using carving techniques to achieve the desired effects. Carving techniques have been mastered using a variety of specialized cutting instruments. They can prepare uniquely decorated salads, sauces, forcemeats and pâtés. Students are familiar tray and table preparations, and room presentations.
HPMGT 146 – Dining Room Services and Management
Students have experience in front-of-the-house operations at a three star restaurant (City Hotel). They have experience in presentation of fine table service with an emphasis on style and public relations. They are familiar with food and wine pairings. They are trained in personnel issues, reservation accommodations, general dining room management, sales and profit planning. Students also understand the relationship and interactions between the serving staff and kitchen staff.
HPMGT 147 – Beverage Management
Students can formulate a variety of socially oriented beverages; they have mastered mixing and blending techniques. Students are familiar with the past, present and projected future business performance of the beverage industry, and are acquainted with state and national laws governing the beverage industry.
HPMGT 148 – Introduction to Wines
Students are familiar with the major grapes and wines of the
HPMGT 152 – Restaurant Planning
Students have acquired advanced concepts for devising a restaurant including designing the facility, equipping the ‘in front’ and ‘in back’ facilities, staffing the different functions, formulating a marketing plan, and opening the restaurant. They can develop policies and procedures for different phases of restaurant operations and for dealing with regulatory agencies, financial institutions and vendors. They have the foundation for formulating personal professional goals in the food service industry.
HPMGT 190 – Culinary Arts Internship
Students have completed a specialized study in culinary or pastry arts under the supervision of a member of the hospitality management staff, a recognized supervisory position in the hospitality industry, a commercial chef or baker to acquire detailed training in one or more specific areas. They have interviewed at least two chefs or bakers who have achieved senior positions in their professions. Students have reviewed their personal and academic achievements, and can identify their skill sets in choosing their career goals and objectives.
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