Culinary & Hospitality Management
Gain hands-on training in the culinary and hospitality management industry while earning a diploma or associate in applied science degree from Iowa Lakes Community College.
Are you looking to get skill-up, earn credentials and get back into the workforce? Iowa Lakes offers a culinary arts diploma and a hospitality management diploma and at 36 credits each, you can choose to pursue a one option — or both. At Iowa Lakes you have options!
The Culinary and Hospitality Management program offers a well- rounded experience in which you’ll learn the food service industry in-depth, from front-of-house operations to the kitchen and everything in between. This means you’ll develop knife and baking skills, knowledge of all things Midwest cuisine, how to plan a menu and much more.
As the longest-running program of its kind in Iowa, our coursework and student experience continue to evolve to meet the skills needed to succeed in the industry.
While studying the culinary and hospitality industries and learning new skills, you’ll become familiar with areas like:
- Management
- Customer Service
- Food service sanitation
- Menu planning and design
- Food preparation
- Business Planning
- Purchasing
As you learn the ropes of the culinary industry in our top-notch facilities, you’ll gain experience particularly in Midwest cuisine. You’ll have access to two kitchens that are fully equipped with combi ovens, steam tables, dual platinum grills, broasters, tenderizers, mixers, convection ovens, and more.
The best part is that employment and placement rates are exceptional for students in our program. In fact, 95 percent of graduates have been placed in an industry demanding new employees. You can rest assured there will be a need for you in the workplace.
Faculty Contact
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Jesse Grossnickle Instructor | Hotel & Restaurant Management 712-852-5256 | jgrossnickle@iowalakes.educreate new email |
Program Details
Did You Know?
Curriculum
Term 1
HCM 108 – Food Safety & Sanitation
This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know various ways to correct or prevent them in the workplace. They will also take a national exam which will allow them to achieve the ServSafe Manager certificate, which is recognized across all 50 states.
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 in the food industry and how to set up, operate, break down, and clean the equipment.
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 orders, and cashiering, which occurs in catering functions and food service dining.
HCM 265 – Mathematics for Hospitality
Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.
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 all students to become proficient in this most important of tasks.
HCM 705 – Hospitality Club Activities I
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
SPC 101 – Fundamentals of Oral Communication†
The fundamentals course develops the basic skills involved in a variety of communication situations, including oral presentations and interpersonal speaking. Emphasis is placed on organization, audience analysis, vocal and physical delivery, listening, nonverbal communication, critical thinking, and methods of dealing with communication apprehension through class discussion and activities.
SPC 112 – Public Speaking
This course examines both the theoretical and practical basis of speech communication, particularly public speaking. Emphasis is placed on speech preparation, organization, support, delivery, and audience analysis.
SPC 122 – Interpersonal Communications
Examines how humans communicate in one-on-one situations through personal and professional relationships.
Choose SPC 101, SPC 112 or SPC 122
Term 2
BUS 161 – Human Relations†
Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.
CSC 110 – Intro to Computers
CSC-110 is an introductory course that surveys a variety of topics to include history, hardware, software, terminology, communications, computer ethics, and societal impact of computers. In addition to computer literacy, students will complete hands-on modules using operating systems, word processing, database, presentation, and spreadsheet software; such as Microsoft Office programs.
BCA 212 – Intro to Comp Business Apps
In a Windows environment, the focus of this course is to use hardware and software as business productivity tools. Training includes a hands-on introduction to computer applications vital in business and industry .The course covers computer terminology, operating system, email, and Internet applications .Hands on training is provided for software business applications including word processing, spreadsheet, database, and presentation software.
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 care of equipment, sanitation, safety, simplifying work, costing, and producing high-quality baked products.
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 incorporating these items in menus for timesaving and consistency. Students evaluate cost and quality compared to scratch baking.
HCM 292 – Food Preparation
This course offers instruction in the fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.
HCM 707 – Hospitality Club Activities II
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
MGT 101 – Principles of Management†
Principles of Management provides the student with a conceptual framework for understanding the basic theories of management. Emphasis is placed on the internal and external environment, ethics, planning, goal setting, decision making, organizational structure, motivation and group dynamics, and effective control mechanisms for establishing and accomplishing business objectives.
Choose CSC 110 or BCA 212
Term 3
HCM 939 – Workplace Experience I
Workplace experience (on-the-job training), is usually full-time, in a hotel, motel, restaurant or related business.
Prerequisites: Hotel/ Motel Restaurant Management Student and successful completion of Sanitation exam
Term 4
BIO 151 – Nutrition
This course provides the student with the basic background of the nutrients which are essential in maintaining the physical and mental well-being of the human body. An overview of the digestive processes and the relationship to each group of nutrients is presented. Basic nutritional principles of food selection are studied with an emphasis on health promotion throughout the life cycle. Students examine their personal eating habits and identify ways to promote a healthy nutritional status.
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, and proteins.
HCM 240 – Menu Planning & Design
Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu marketing and design, and specific criteria for selected restaurants and institutional menus.
HCM 325 – Human Resources Management and Supervision
This course provides skills-based information clearly and logically, covering all of the essential topics and responses to today’s changing needs of the hospitality supervision industry.
HCM 709 – Hospitality Club Activities III
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
MGT 130 – Principles of Supervision
An overview of the supervisory job. Basics of supervision and management, including effective human relations skills such as communication, motivation, improving performance and leading work teams. Centers on management functions of planning, organizing, controlling and evaluating. Introduction to key supervisory techniques including delegation, appraisal and counseling.
Term 5
BUS 130 – Intro to Entrepreneurship
This course emphasizes these processes: understanding how to find, analyze and pursue an opportunity; understanding oneself and personality characteristics of the “entrepreneur,” examining the environment for entrepreneurship. A case and experiential approach is used.
HCM 239 – Customer Service
This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused environment and the key elements of a service culture. In order to be better prepared for the future, students identify key trends that will impact customer service in the years to come.
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, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification, the receiving, storing, and issuing sequence, and the technological applications and concepts in purchasing.
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.
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 arrange schedules. This course prepares the student for managing a restaurant or hospitality establishment.
HCM 711 – Hospitality Club Activities IV
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
PEH 225 – Healthy Lifestyles Management
Living a healthy lifestyle, a basic overview of fitness activities, the health benefits of fitness activities, nutrition and stress. Each unit contains basic information, choices and application toward establishing a healthier lifestyle.
† indicates a course that fulfills the diversity requirement. This course may also fulfill another general AA requirement.
