Hospitality & Culinary Management

AOS in Hospitality & Culinary Management

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OVERVIEW

Classes are held Monday through Thursday, from 8:00 am to 1:45 pm. The classes are 5 hours per day, four days per week for a weekly total of 20 hours (excluding 45 minutes per day for lunch). 

Additionally, students who do not have transfer credits for appropriate General Education classes will have class every Monday, Tuesday, and Wednesday from 2:00 pm to 2:50 pm (for the first three semesters). These students will experience a weekly total of 23 hours (excluding 45 minutes per day for lunch).

COURSE DESCRIPTIONS


1st Semester (White Level)

HCM 111-ServSafe® Food Safety and Sanitation (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course is designed to instruct the student in the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen. Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program®. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification which is valid for five years. Prerequisite: None. Cross Listed with CA 111.

HCM 113-Introduction to Kitchen Basics (30 Lecture Clock Hours/ 2 Semester Credit Hours) – Students are introduced to the commercial kitchen, including how to properly utilize commercial food equipment in a safe and sanitary manner, as well as proper pre-preparation techniques in learning mise en place. Students are also introduced to the fundamentals of recipe writing and interpretation, as well as the different types of menus used in commercial food service. Prerequisite: None. Cross Listed with CA 113.

HCM 101 -Food Production for Hospitality Managers (60 Lab Clock Hours/ 2 Semester Credit Hours) – This course is overview of culinary production and procedures for hospitality students. Topics include establishing standards for food production and procedures for product quality; proper receiving, handling, and storage procedures; food production in quantity; and options for repurposing food and dealing with leftovers. Prerequisite: None.

NUT 201-Nutrition (60 Lecture Clock Hours/ 4 Semester Credit Hours) – This course is thorough overview of basic nutrition. This course offers the student a thorough and up-to-date overview of information on nutrition and diet and includes topics such as the latest Dietary Guidelines for Americans, My Pyramid, balanced menu options, basic principles of food presentation, meeting special dietary needs, and weight management. At the end of this course, students take the National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst® certification test. Prerequisite: None.

HCM 211-Introduction to Hospitality and Restaurant Management (30 Lecture Hours/ 2 Semester Credit Hours) – This course is designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As a National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst Program® Core Credential course, students are eligible to take an NRAEF certification test at the end of this course. Prerequisite: None. Cross Listed with CA 211.

HCM 112-Catering and Volume Food Service (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This is an introductory course on catering for food service and hospitality managers which utilizes sound guidelines and a practical approach to operating and managing a catering business. The course includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use service equipment, conduct special events and kosher catering along with wine and bar service, menu making and food presentation. Prerequisite: None. Cross Listed with CA 112.

ART 101-Introduction to Art (15 Lecture Clock Hours/ 1 Semester Credit Hour) – This course will introduce students to the artistic concepts of design and color. Students will learn to organize the visual elements of design according to established principles. Prerequisite: None.

MAT 102-Controlling Costs (45 Lecture Clock Hours/ 3 Semester Credit Hours) – This course focuses on the mathematics and decision-making required to control the costs within the food service industry. Topics include accounting and profitability, as well as other necessary components needed to effectively and successfully manage a restaurant. Upon completion, students are eligible to take 2 National Restaurant Association Educational Foundation (NRAEF) Manage First Program® certification tests. Prerequisite: None.

MAT 101-Essentials of Math (45 Lecture Clock Hours/ 3 Semester Credit Hours) – This course encompasses the basics of practical math. This course offers a comprehensive introduction to the concepts and applications of mathematics utilizing skill building modules which prepare the student with the skills and competencies that they will need to enter the workforce. Prerequisite: None.

2nd Semester (Blue Level)

HCM 102-Introduction to Information Systems (15 Lecture Clock Hours/ 1 Semester Credit Hour) – This course provides an introduction to basic computer and information processing systems. Students are provided hands-on experience in a PC setting, including Windows based word processing, as well as spreadsheet and presentation development. Prerequisite: None.

HCM 121-Introduction to Professional Seminar Project (15 Lecture Clock Hours/ 1 Semester Credit Hour) – This is the introductory course that outlines the requirements of the Professional Seminar Project. Using lecture, discussion, independent research, and guest speakers, students will examine a wide variety of topics pertinent to the hospitality industry and formation of the student’s concept for his or her final Professional Seminar Project. Prerequisite: None.

HCM 131-Trends in the Hospitality Industry (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course examines the current trends within the hospitality industry. Through lecture and research, students will explore the evolution of the hospitality industry to what is currently leading and driving the industry. Prerequisite: None.

HCM 301-Small Business Development and Entrepreneurship (60 Lecture Clock Hours/ 4 Semester Credit Hours) – This course explores the foundation of business and entrepreneurship. Students examine business structures, ethics, and laws, as well as the qualifications required to establish a successful entrepreneurial enterprise. Prerequisite: None.

HCM 232-Hospitality Accounting (60 Lecture Clock Hours/ 4 Semester Credit Hours) – This course covers the application of basic accounting principles to hospitality industry establishments. Topics include managing cash, managing payables and receivables, exploring costs, budget preparation, profit and loss reporting, cost control, and the capital budget. This is a National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® course. Students are eligible to take the NRAEF certification test upon completion of this course. Prerequisite: None.

HCM 135-Etiquette (30 Lab Clock Hours/ 1 Semester Credit Hour) – In this course, students will explore the basic elements of dining room etiquette, and have the opportunity to practice the skills learned using role play. Other hospitality related etiquette rules will also be examined and practiced. Prerequisite: None.

HCM 122-Professional Seminar Project I (30 Lab Clock Hours/ 1 Semester Credit Hour) – This is the first of three classes in which the student will be required to complete certain benchmark assignments relating to the formation of a viable hospitality business. All research and assignments will be used to develop the student’s final Professional Seminar Project. In this course, using lecture, discussion, independent research, and guest speakers, students will complete a business plan for their chosen business model. Prerequisite: HCM 121.

HCM 302-Facility Management and General Operations (60 Lecture Clock Hours/ 4 Semester Credit Hours) – This course introduces students to the procedures and systems necessary to successfully plan, develop, operate and maintain several types of hospitality facilities. Topics include the role of facilities in the hospitality industry, examination of how building systems work, basic facility management principles, legal and environmental concerns, and the costs involved in proper maintenance of a facility. Prerequisite: None.

ENG 101-English Composition (45 Lecture Clock Hours/ 3 Semester Credit Hours) – This is a basic course on English grammar and composition designed to provide students with a detailed, structured approach to composition using the three steps of the writing process: pre-writing, writing and rewriting. The course includes a review of grammar, offers opportunities for general and career-focused writing, and encourages improvement through addressing the writer’s audience and purpose and by providing tools for proofreading and editing. Prerequisite: None.
3rd Semester (Red Level)

HCM 311-Wine Fundamentals (45 Lecture Hours/ 3 Semester Credit Hours) – This is a thorough introductory course on wine which presents culinary arts and hospitality students with the practical and detailed knowledge necessary to manage wine and wine sales. The course encompasses the basics of wine, the wine regions of the world, types of wine and the business of wine. Prerequisite: None. Cross Listed with CA 311.

HCM 242-Design Concepts for Hospitality (30 Lecture Clock Hours/ 2 Semester Credit Hours) – In this course, students will explore the aesthetics and appearance of various hospitality settings, with attention to industry standards and regulations. Logo and other brand related designs will also be covered. Prerequisite: None.

HCM 243-Dining Room Management (15 Lecture Clock Hours and 30 Lab Clock Hours/ 2 Semester Credit Hours) – This course covers the principles of service in various hospitality settings. Emphasis is placed on customer service, table settings, and types of service. Students will learn the importance of point of sale systems, ordering, and communication with kitchen and bar staff, as well as dining room arrangement, flow, and timing. Service types will be demonstrated and practiced. Upon completion, students are eligible to take a National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® certification test. Prerequisite: None.

HCM 244-Bar and Beverage Management (30 Lecture Clock Hours/ 2 Semester Credits) – This course focuses on effective bar and beverage management. Starting with ServSafe® Alcohol training, the student will learn the fundamentals of responsible alcohol service. Topics will also include types of alcoholic beverages, bar management, cost controls and responsible marketing. Upon completion, students are eligible to take a National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst Program® certification test, as well as receive the ServSafe® Alcohol Certification. Additional information is provided on Louisiana specific laws. Prerequisite: None.

HCM 221-Professional Seminar Project II (30 Lab Clock Hours/ 1 Semester Credit Hour) – This is the second of three classes in which the student will be required to complete certain benchmark assignments relating to the formation of a viable hospitality business. All research and assignments will be used to develop the student’s final Professional Seminar Project. In this course, using lecture, discussion, independent research, and guest speakers, students will expand on their previously developed business plan through more detailed planning activities. These include securing a location, designing the facility space, and further developing the business product. Prerequisite: HCM 122.

HCM 303-Human Resource Management and Supervision (45 Lecture Clock Hours/ 3 Semester Credit Hours) – This course includes the basic principles of effective human resource management and supervision. Students will explore the nuances associated with the employer – employee relationship, from recruiting competent staff, proper compensation, retention and finally termination. This is a National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® course. Students are eligible to take the NRAEF certification test upon completion of this course. Prerequisite: None.

PSY 201-Psychology for Leadership (45 Lecture Clock Hours/ 3 Semester Credit Hours) – This course is a study of the psychology used by leaders and managers in the business world. This course covers the many aspects of psychology needed by leaders and managers in today’s businesses in order to manage personnel more effectively. The course subjects include psychology for successful leading, forging a common direction, working together, making use of problems and barriers, and becoming leaders. Prerequisite: None.


4th Semester (Green Level)
 
HCM 251-Financial Analysis (30 Lecture Clock Hours/ 2 Semester Credits) – This course requires students to analyze financial statements related to the hospitality industry through case studies. Students also examine concepts in finance, including basic forecasting, risk analysis and performance measures. Prerequisite: HCM 232.

HCM 132-Professional Communications (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course covers various writing and presentation techniques relating to situations in the hospitality industry. Students will be required to use presentation software and participate in employment interview simulations. Prerequisite: None.

HCM 252-Hospitality and Restaurant Marketing (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course explores the marketing process in the hospitality field, with special emphasis on restaurants, through understanding the market environment and customer behavior. Topics include preparing a marketing plan, advertising, public relations, and evaluating the marketing effort. This is a National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® course. Students are eligible to take the NRAEF certification test upon completion of this course. Prerequisite: None.

HCM 133-Travel and Tourism (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course examines tourism as a social, cultural and economic force. Topics include the history of travel, developed policies, marketing and current trends. Prerequisite: None.

HCM 134-Food Appreciation Across Cultures (30 Lecture Clock Hours/ 2 Semester Credit Hours) – This course surveys cuisine and native food products across diverse cultures. Students will explore sensitivities, preferences, customs and the integral nature of cuisine in various societies. Prerequisite: None.

HCM 222-Professional Seminar Project III (30 Lab Clock Hours/ 1 Semester Credit Hour) – This is the third of three classes in which the student will be required to complete certain benchmark assignments relating to the formation of a viable hospitality business. All research and assignments will be used to develop the student’s final Professional Seminar Project. In this course, using lecture, discussion, independent research, and guest speakers, students will expand on their previously developed business plan through more detailed planning activities. These include staffing needs, marketing plans and an exit strategy. Prerequisite: HCM 221.

HCM 304-Quality Management (30 Lecture Hours/ 2 Semester Credit Hours) – This course examines how to achieve the quality expectations of internal and external customers and owners; techniques for assessing and implementing quality; team effectiveness and service excellence; strategic planning; and leadership qualities. Prerequisite: None.

HCM 223-Professional Seminar Project Presentation (15 Lecture Clock Hours/ 1 Semester Credit Hour) – In this course, students will present their final Professional Seminar Project to guest industry panelists, the instructor, and the class. The presenting student will be expected to answer questions on his or her final Professional Seminar Project. Prerequisite: HCM 222.

AOS Graduation
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INTERNSHIP REQUIREMENTS

While enrolled students must also complete the following internship requirement for graduation:

360 Supervised Work (Internship) Hours/ 8 Semester Credit Hours
Students complete supervised work activities in an approved Internship Site. Supporting documentation is required after each 45 hours of supervised work activity in order to receive credit.
CONTACT LCI

DISCLOSURES

At this time, there are no national or state legal requirements for licensure for culinary arts professionals. Additionally, there are no unique requirements for career paths or for employment and advancement opportunities within the culinary arts.
SEE ALL DISCLOSURES
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