HCM 607 – Hospitality & Restaurant Management

Restaurant managers are responsible for the facility’s daily operation, including coordinating communication between the kitchen and dining room. They oversee inventory, order food, equipment, and supplies, handle employee relations and…

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HCM 300 – Beverage Management

This course will familiarize the student with all aspects of beverage service, including wine and alcohol laws. The basic mechanics of beverage preparation, sales, and promotion will be covered.

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HCM 298 – Knife Skills

This course offers instruction in the proper use of knives and other culinary equipment and allows gradual growth and confidence in ability with the tools of the trade and allows…

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HCM 255 – Purchasing

Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need,…

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HCM 222 – Convenience Foods

Convenience Foods studies a variety of convenience items on the market today and teaches students methods for altering these products to improve quality and flavor. This course examines methods of…

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HCM 200 – Dining Service

Dining service provides an avenue for personal and professional growth. The areas surveyed include grooming, appearance, attitude, and behavior. Related topics include setting up for service, serving the customer, taking…

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HCM 160 – Advanced Food Preparation

This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry-based equipment, kitchen management, and the preparation of soups, starches, vegetables,…

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HCM 154 – Basic Food Preparation

This course teaches students the basic skills of grilling, frying, broiling, sauteing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks.  This course will identify standard equipment used…

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HCM 117 – Bakery Basics

Provides baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick bread, pies, cakes, pastry doughs, custards, puddings, and cookies. Stresses bakery procedures, weighing, measuring, using and…

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