Credit Courses

(HOS) Hotel, Restaurant, Institution Management

[program website]

HOS 100 - Hospitality Success Skills (1 credit)
Introduces skills necessary to be successful in the hospitality program and the hospitality industry. Emphasizes career options and how to make the most of the educational experience through self management, internship opportunities, and effective study habits. Additional topics include customer service, history and trends of the hospitality industry, and the role of cultural diversity. 1 lecture hour

HOS 101 - Food Preparation I (3 credits)
Corequisite: HOS 111
Introduction to the principles, skills, and techniques associated with the culinary arts, involving various cooking methods including classic and modern techniques. Identification of various kitchen staples, food products, and equipment used within the commercial food operation. Hands-on activities require the preparation of a wide variety of recipes. Chef whites required. 1 lecture/4 laboratory hours
course outline

HOS 102 - Food Preparation II (3 credits)
Prerequisites: HOS 101 and HOS 118 or equivalent proficiency
Refines culinary skills in quantity food preparation through operation of a student-run restaurant. Includes kitchen and dining room organization and operations; menu development and design; management of service and culinary personnel; service standards; serving the general public; merchandising and sales promotion; and banquet management. Chef whites required. 1 lecture/4 laboratory hours
course outline

HOS 103 - Protocol for International Travel (3 credits)
Develops awareness of other cultures as needed for international travel. Covers itinerary preparation, currency exchange, passports and visas, health and safety hazards, plus proper use of English and cultural interpretations of gestures. 3 lecture hours

HOS 104 - Hotel Management and Lodging Operations (3 credits)
Preliminary study of operations and management in the lodging industry with special emphasis on front desk operations and management, housekeeping, corporate structure, staffing, sales, security, and accounting. 3 lecture hours

HOS 109 - Advanced Culinary Arts (3 credits)
Prerequisites: HOS 101 and HOS 118 or equivalent proficiency
Comprehensive review of current culinary arts practices, including advanced professional culinary skills, recipes, techniques, and use of ingredients. Involves practice of a wide variety of classical and modern cooking techniques as well as basic and advanced sanitation measures in kitchen operations. 1 lecture/4 laboratory hours
course outline

HOS 110 - Breakfast / Pantry (2 credits)
Prerequisites: HOS 101, HOS 118, HOS 217
Covers basic breakfast preparation, presentation, and merchandising techniques for some basic baked goods, breakfast proteins, as well as garnishes. Practical laboratory experience involves preparing and serving meals. Use, safety, care, and storage of hand tools -- including cook's and vegetable knives -- are emphasized. 1 lecture/3 laboratory hours
course outline

HOS 111 - Culinary Math (1 credit)
Prerequisite: MAT 037 (or MAT 037A and 037B)
Focus on key mathematic concepts related to culinary arts. Students demonstrate a working knowledge of topics including calculating yield percent, determining portion costs, periodic food costs, 'selling price' determinations, weights and measures, changing recipe yields, and converting between metric and U.S. measurements. 1 lecture hour
course outline

HOS 113 - Dining Room I (1 credit)
Prerequisite: HOS 102
An introduction to table settings, customer interaction, table service, and the point of sale system, with students serving meals in the on-site dining room. 2 laboratory hours
course outline

General Education course Diversity and Global Perspective
HOS 115 - Food and Culture (3 credits)
Applying a global perspective of the symbolic, social, political, and economic role of food in different cultures, examines the geographical and historical conditions that give rise to various regional cuisines. Lectures, demonstrations, and hands-on participation reveal how institutions and organizations influence food habits and beliefs. 2 lecture/2 laboratory hours
course outline

HOS 116 - Techniques of Healthy Cooking (3 credits)
Prerequisites: HOS 101, HOS 118
Study of nutritional guidelines for selecting, preparing and cooking a wide variety of food products, including desserts. Cooking techniques include sautéing, roasting, steaming and grilling. Healthful menu planning applies "tricks of the trade" techniques to trim calories and fats. Chef whites required. 1 lecture/4 laboratory hours
course outline

HOS 118 - Sanitation and Safety in Food Service Operations (2 credits)
Laws and principles governing safe food service, from purchasing, receiving, preparing, serving, and storing to re-heating food products. Prepares students to take the National Restaurant Association Education Foundation certification exam as part of the course. 2 lecture hours
course outline

HOS 120 - Introduction to the Hospitality Industry (3 credits)
Close-up view of the lodging, food service, travel and tourism fields, with introduction to hospitality management, marketing, guest services, hospitality law, human relations and allied hospitality fields. 3 lecture hours
course outline

HOS 123 - Introduction to Travel and Tourism (3 credits)
Develops skills in constructing itineraries; domestic and international ticketing; handling hotel, motel, and resort reservations; arranging cruises, tours, and car rentals; addressing customer and immigration issues. Emphasizes the responsibilities, professional behavior and ethics required for success. 3 lecture hours
course outline

HOS 124 - Computerized Reservations (3 credits)
Prerequisite: computer literacy
Provides an understanding of the various facets of travel/tourism reservations with an emphasis on developing skills in utilizing automated reservation systems. Students work with simulated system software widely used in the industry. 3 lecture hours
course outline

HOS 203 - Hospitality Purchasing (3 credits)
Prerequisite: HOS 111
Accepted practices for receiving, storing and issuing food and nonfood products within the hospitality industry. Covers purchasing major equipment, small wares, tableware, textiles, and vendor services. 3 lecture hours
course outline

HOS 204 - Hospitality Marketing (3 credits)
Addresses marketing plans, market research, market segmentation, positioning, consumer behavior, advertising, promotion, pricing theory, and hospitality group sales. 3 lecture hours

HOS 205 - Menu Planning/Costing and Design (2 credits)
Prerequisite: HOS 111
Applicable to a wide variety of food service operations, covers pricing strategies and support systems, ordering, conversion of recipes from small to large quantities, physical types of menus, marketing strategies, and food preferences of the public. Special emphasis on the planning of nutritional menus. 2 lecture hours
course outline

HOS 207 - Grilling, Barbecuing, and Smoking (3 credits)
Introduction to the principles, techniques and skills necessary to prepare outdoor meals. Students prepare a wide variety of foods using grilling, barbecuing, and smoking cooking techniques. 1 lecture/4 laboratory hours

HOS 208 - Hospitality Law (3 credits)
Introduction to hospitality law, its effect on hospitality management, and the legal principles that govern the hospitality industry. 3 lecture hours
course outline

HOS 209 - Garde Manger (3 credits)
Prerequisites: HOS 101 and HOS 118 with a minimum C grade
Addresses basic and advanced garde manger and charcuterie techniques such as the preparation and serving of hot and cold hors d'oeuvres, aspics, pates, mousses, terrines, and cold dishes along with advanced techniques for the planning and arrangement of buffets. Covers table arrangement and planning, creation of model nonedible food displays, as well as manipulation of specialized tools to produce decorative buffet items and showpieces such as ice sculptures, pastillage, marzipan, and fondant. 1 lecture/4 laboratory hours
course outline

HOS 210 - Applied Kitchen Skills - Cafe (3 credits)
Prerequisites: HOS 102, HOS 217
An advanced course in pantry and deli preparation and organization. Developing speed skills with quantity production while following industry guidelines for sanitation and safety, students demonstrate proper plate presentation, including seasonal production, in a dining room pantry. 1 lecture/4 laboratory hours
course outline

HOS 213 - Dining Room II (2 credits)
Prerequisite: HOS 113
A continuation of HOS 113. Topics include beverage service, sales techniques, advanced point of sale functions, and French table service. Serving formal meals in the on-site dining room reinforces and expands knowledge of fine dining to include executing the order of service, wine and food affinities, and merchandising the menu. 1 lecture/2 laboratory hours

HOS 217 - Professional Baking I (3 credits)
Prerequisite: MAT 037 (or MAT 037A and 037B)
Corequisite: HOS 111
Fundamental principles and procedures for preparing baked goods, pastries, and desserts. Promotes the understanding of baking formulas in bakeshop production planning and ability to produce high-quality items through the development of manual skills. Stresses the use of equipment and supplies in a safe and sanitary manner. Chef whites required. 1 lecture/4 laboratory hours
course outline

HOS 218 - Professional Baking II (3 credits)
Prerequisites: HOS 111, HOS 118, HOS 217
Intermediate principles and procedures for preparing baked goods, specialty cakes, pastries and pies. Emphasizes producing quality items through the development of manual skills, knowledge of ingredients and proper use of advanced bakery formulas. Stresses use of high-quality ingredients, equipment, advanced manual skills, and safe and sanitary bakeshop practices. 1 lecture/4 laboratory hours
course outline

HOS 219 - Professional Baking III (2 credits)
Prerequisites: HOS 118, HOS 217
Advanced principles and procedures for preparing baked goods, specialty cakes, pastries and pies, and other specialty desserts. Emphasizes producing high-quality items. 1 lecture/3 laboratory hours
course outline

HOS 230 - Experimental Kitchen (2 credits)
Prerequisites: HOS 101, HOS 111, HOS 118; MAT 108 or higher
Covers tastes and flavors (sweet, salt, bitter, sour, and umami). Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers used in cooking and culinary research and development. Includes a hands-on lab application of techniques learned. 1 lecture/3 laboratory hours
course outline

HOS 231 - Meat, Poultry and Fish Fabrication (1 credit)
Prerequisites: HOS 101, HOS 118
Addresses the fundamentals of purchasing specifications; receiving, handling, and storing meat and seafood; plus techniques for fabricating cuts for professional kitchens. 2 laboratory hours
course outline

HOS 235 - American Regional Cuisine (2 credits)
Prerequisites: HOS 102, HOS 109
Prepare, taste, serve, and evaluate traditional regional dishes of America. Study and practices emphasize ingredients, flavor profiles, preparations, and techniques representative of cuisines of the United States. 1 lecture/3 laboratory hours
course outline

HOS 240 - Classical Cuisine / Advanced International (2 credits)
Prerequisites: HOS 102, HOS 115
Students will demonstrate a working knowledge in their approach to flavor profiles by applying cooking methods practiced by each ethnic group visited. Traditional preparation and plate presentation is emphasized utilizing both classic and modern approaches. 1 lecture/3 laboratory hours
course outline

HOS 245 - Chocolates and Confections / Retail Bakeshop (3 credits)
Prerequisites: HOS 218, HOS 219
The essentials for creating sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Along with merchandising concepts, traditional and contemporary production practices are explored for products including pastillage, nougatine, and assorted sugar and chocolate decorative pieces. 1 lecture/4 laboratory hours
course outline

HOS 246 - Artisanal Breads (2 credits)
Prerequisites: HOS 218, HOS 219
An in-depth study and practice of Artisan bread baking. Old World techniques are applied with an emphasis on levians, poolish, and sponge bread methods. 1 lecture/3 laboratory hours
course outline

HOS 247 - Restaurant Desserts (3 credits)
Prerequisites: HOS 218, HOS 219
How to produce and merchandise restaurant-style desserts. Along with an emphasis on dessert menu planning, production techniques are practiced involving plate-up, garnish, and component style desserts. 1 lecture/4 laboratory hours
course outline

HOS 248 - Advanced Pastry (3 credits)
Prerequisites: HOS 218, HOS 219
Integrates training in baking and pastry arts, academic studies, and field experience using fundamental baking and pastry techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Building on previous baking and pastry classes, students research recipes, produce them for consumption, evaluate them, and cost them. Additional assignments include short essays, a detailed project, menu development, and service demonstrations. 1 lecture/4 laboratory hours
course outline

HOS 290 - Internship in Hotel, Restaurant and Institution Management (2 credits)
Prerequisites: minimum GPA of 2.0 or permission of program coordinator; eligibility usually limited to students in final semester before graduation
Supervised field experience in the operation and management of various departments or functional areas at selected hotels, restaurants, and institutions. Focus on leadership skills, human relations development, service in the hospitality industry, and reducing turnover with teamwork. 1 lecture/240 internship hours
course outline

HOS 291 - Culinary Internship (2 credits)
Prerequisites: HOS 109 or HOS 219, sophomore status, and permission of program coordinator; eligibility generally limited to students who have completed 30 credits
Consists of two components: a supervised field experience working in various kitchen or pastry positions in a commercial kitchen; and classroom exercises and activities involving development of human relations, teamwork, and leadership skills. Service in the hospitality industry as well as culinary career opportunities are additionally addressed. 1 lecture/400 internship hours
course outline

Close