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School of Hospitality

3.0 Credits | 33 Clock Hours (33 Lecture/0Lab) | Prerequisite: None
This course is an introduction to food environmental sanitation and safety in a food-production area.  Attention is focused on food-borne illness and their origins and on basic safety procedures followed in the food service industry. Maintaining a safe environment while operating, cleaning, and maintaining all equipment is important. Topics also include:  cleaning standards, OSHA and MSDS guidelines. Laboratory practice parallels class work. The National Restaurant Association (NRA) ServSafe certificate exam is administered at the end of the course.  Successfully earning this certification is required in order to graduate from the certificate, diploma and degree program.
3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisite: CUL101
This course introduces students to various equipment, hand tools, small wares and common professional kitchen products. Students learn proper selection, maintenance, usage and storage of knives. Students will progressively develop skills in classical knife cuts of vegetables and potatoes. Identification and use of herbs, dry herbs, spices and other kitchen items will be taught.
3.0 Credits | 33 Clock Hours (33 Lecture/0Lab) | Prerequisite: None
This course introduces the management perspective in the organization and structure of hotel, restaurants and clubs. The student will receive an overview of knowledge pertaining to forces that shape the hospitality industry, tourism, destinations and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market and what the future holds for the students in the industry overall.
4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisite: CUL 101, 102
This course introduces the students to techniques in the preparation, cooking and application of various stocks and sauces. Students will learn the fundamentals of different thickening agents and reduction techniques used in preparation of five mother sauces and small derivatives. Soup preparation to include cream, puree, bisque, chowder, consume and cold soups is also covered.
5.0 Credits | 99 Clock Hours (11 Lecture/88 Lab) | Prerequisite: CUL 101, 102
This course introduces the student to the fundamentals of various cooking methods of vegetables, starches, proteins and egg cookery. Students will learn fabrication techniques of different proteins and apply appropriate moist, dry heat and different combination cooking methods to include boiling, braising, stewing, poaching, sautéing, roasting, baking and grilling.
3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None
This course introduces the basic principles of nutrition. It explores the relationship of nutrition and health in learning about the functions and sources of nutrients. Basic nutrition trends and dietary guidelines in the kitchen are discussed. The transformation of basic recipes into more nutritious ones is developed. This course provides current issues in nutrition to include reviewing the U.S. Dietary Guidelines, energy balance, vitamin supplements and food fads.
6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: CUL 101, 102, 104, 106, 109
Introduction is given to the principles of fine service and hospitality in an a la carte restaurant serving the public via hands- on application. The course will emphasize customer service, restaurant trends and sales and management. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, managing costs, assuring high-quality service to all customers and managing service. Strong management at the front of house includes staff training, design of the dining room and bar, and various restaurant promotions. Students will rotate through positions found in most FOH operations of commercial restaurants to include: Manager, Host, Wait-staff, Bar and Bus while maintaining proper safety and sanitation procedures.
3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None
With a focus on managing people from the hospitality supervisor’s viewpoint, this course prepares students for the transition from employee to supervisor. The course stresses effective communication and explains the responsibilities of a supervisor in the food service operation. It also examines the different styles of leadership and develops skills in human relation and personnel management including such topics as functions and theories of management, leadership philosophies, communications and motivational theories. A strong emphasis is placed on employee relations. Although the course is primarily theoretical in nature the main focus will always be toward real world, hands-on applications.
6.0 Credits | 121 Clock Hours (22 Lecture/99 Lab) | Prerequisites: CUL 101, 102, 104, 106, 107, 109, 112, 114
This hands-on lab gives students practical experience in a working restaurant incorporating contemporary American Regional cooking techniques and theories. Introduction is given to food and beverage systems with emphasis on managing all back of the house operations and quality control. Students will rotate through positions found in most commercial kitchens to include: Chef, Sous Chef, Sauté, Grill, Pantry, Expo, Roundsman and Dishwasher while maintaining proper safety and sanitation standards.
3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: CUL101, 102
In this course students are introduced to the various baking supplies and equipment in the kitchen and their proper use, storage, application and maintenance. Students are presented with the fundamental principles of baking including ingredient identification, recipe modification and weights and measures. Through lecture, demonstration, production, tasting and testing, students learn basic yeast breads, cookie dough, quick bread, batters, fillings and glazes with emphasis on the formulas.
3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: CUL 101, 102
In this introductory hands-on pastry course presents students with the basic fundamental principles of basic pastry production including ingredient identification and recipe modification and weights and measures. Proper use, maintenance and storage of equipment area also covered. Through lecture, demonstration, production, tasting and testing students will learn requirements and functions of cake mixing and preparation, a variety of icing, decorating cakes, and variety of meringues, tarts, petit fours, chocolate tempering and garnishing. Emphasis is stressed throughout the course on plated dessert construction and presentation.
3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None
This course concentrates on marketing for restaurants, hotel, and convention/conference venues. Problems and characteristics specific to the venue will allow the student to be able to develop a comprehensive approach for marketing a hospitality operation. This course covers planning, organizing, directing, and analyzing the results of marketing programs in the hospitality industry. Emphasis is placed on market segmentation and analysis, product and image development, sales planning, advertising, public relations, and collateral materials. It stresses the marketing orientation as a management philosophy that guides the design and delivery of guest services. Upon completion, students should be able to prepare a marketing plan applicable to the hospitality industry.
4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, 102, 104, 106
This course introduces students to hands-on techniques that will be utilized in the production of classical Garde Manger, charcuterie, curing and preserving. Students will learn preparation methods of marinades, cold sauces, forcemeats, mousses, hot and cold hors d’oeuvres, sandwiches, terrines, pates, ballotine, and galantines. Discussion will include plate, platter, mirror presentations, mise en place and proper sanitation.
4.0 Credits | 77 Clock Hours (11 Lecture/66 Lab) | Prerequisites: CUL101, 102, 104, 106
This course introduces students to concepts of cultural differences, similarities and the preparation of the food specialties of major geographical areas of the world. Students will build upon established culinary principles and apply them to the regional cuisines of European, Middle Eastern, Indian and Asian cultures. Food will be prepared and plated with attention given to presentation, mise en place, organization and the fundamental techniques of International cooking.
3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: CUL109, 117, 123
Menu and Facilities planning and design are among the responsibilities of food service managers and hospitality entrepreneurs. Student involvement will range from planning a new food service facility to remolding or making minor changes within an existing facility. The concepts presented in this course apply to all planning projects regardless of size or scope. The primary focus will be that of the entrepreneur building his or her own facility of their choice, whether it is a restaurant, bakery, bed and breakfast, discotheque or hot dog stand. This real world emphasis will make for a challenging detail oriented project, designed to allow the student an opportunity to experience how such a project is created and the amount of important work required to succeed at such a venture.
3.0 Credits | 33 Clock Hours (33 Lecture/0 Lab) | Prerequisites: None
This course introduces the student to the purchasing and receiving procedures and the flow of goods in quality food service operations. Primary focus is on product identification, the ordering, receiving, storing and issuing process sales and service which results in achievement of an operation’s profit potential. In this course, students will understand the planning and control process in the food and beverage industry. Menu pricing, cost-volume-profit analysis, food, beverage and labor costs are included. Special attention will be given to the areas of inventory control, production projections, cost determination and analysis, income control, field of labor procurement, training costs associated with labor, as well as implementing labor cost savings techniques.
6.0 Credits | 110 Clock Hours (22 Lecture/88 Lab) | Prerequisites: CUL101, 102, 104, 106
Banquets and Catering is the business of providing food service for a specific culinary venue or at a remote site. This course emphasizes in-depth hands on experiential learning of a variety of banquet and catering operations including planning, organizing, marketing and executing off-site receptions, parties and special events. The application of banquet and catering principles such as: production, serving and managing events, menu & buffet design, and plate/platter design will be stressed in conjunction with the student learning standards of quality, service, and presentation. Students will, as a team, establish and assign tasks to be completed in a specified time frame to include plan, organize, and execute events. Students will be expected to actively participate as team members in various roles to research, and plan all activities necessary to successfully execute events.
3.0 Credits | 55 Clock Hours (11 Lecture/44 Lab) | Prerequisites: None
A study of beverage service in the hospitality industry including spirits, wines, beers and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service and the selection of wines to enhance foods.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course provides an opportunity to style and photograph your own dishes. It explores a number of classic and innovative styles for appetizing photography. This class prepares aspiring food photographers and stylists to start building a portfolio.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course provides the student with an understanding and various interactions and manipulations between the genotype and the environment. Scientific foundation on the growth and care of plants is explored to understand horticultural practices and solve problems. Information in this course will prepare students for more specialized courses in commodity areas of horticulture, including vegetable science, fruit science, nursery management, floriculture, turf-grass science, and landscaping.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course introduces fundamental precepts of small group and one-on-one communication. An emphasis is placed on the application of relative theories/ strategies to train students to become better listeners, speakers, conflict managers, and decision-makers. Knowledge and skills are gained through lecture, role-play, discussion, interviews, and other interactive classroom exercises.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course helps students to develop writing skills through an understanding of language mechanics. It requires successful completion of formal essays and literate prose on demand with emphasis on expository and argumentative modes. The course uses selected readings and discussion topics as catalysts for writing.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course covers mathematical topics that are used in business and economics with an emphasis on applications. Areas of study include: bank services, payroll, mathematics of buying and selling, simple and compound interest, business and consumer loans, taxes and insurance, depreciation, and financial statements.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
Introduces an overview of key issues, questions and concepts in applied ethics with consideration of historical development, differing approaches, and multicultural aspects. Students explore business ethics and ethical management practices with emphasis on the process of ethical decision-making and working through contemporary ethical dilemmas faced by business organizations, managers and employees.
5.0 Credits | 55 Clock Hours (55 Lecture/0 Lab) | Prerequisites: None
This course introduces the study and application of the science of psychology and provides a brief overview of several different areas. It examines how biological, social and environmental factors influence human behavior, predictable ways in which humans behave, reason, remember and feel and ways in which humans differ. Topics include: history of psychology and scientific thought, biological basis of behavior, research methodology, statistics, sensation and perception, states of conscious, memory, language and intelligence, developmental psychology, personality, and learning.
9.0 Credits | 242 Clock Hours (22 Lecture/220 Externship) | Prerequisites: All CUL program courses
This course provides the student with an opportunity to apply the basic techniques developed during the course of study in the classroom, laboratory, and applied learning venues of Helms College/Goodwill Industries through field work in an approved food service operation or culinary education facility under supervision of chef, chef-instructor, or manager. Emphasis is placed on menu development, marketing, staff scheduling, forecasting and implementation, service, and fiscal accountability.

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Culinary Arts Course Descriptions was last modified: May 9th, 2017 by pittgroup