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.
-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.
(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.