(HOS) Hotel, Restaurant, Institution Management
[program website]
HOS 101 - Food Preparation I (3 credits)
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 108 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 105 - Customer Service in the Hospitality/Tourism Industry (3 credits)
How customer-contact employees provide excellent customer service within every aspect of the industry. Promotes understanding of the different norms and expectations of diverse cultures. 3 lecture hours
HOS 108 - Sanitation and Safety in Food Service Operations (3 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. 3 lecture hours
course outline
HOS 109 - Advanced Culinary Arts (3 credits)
Prerequisites: HOS 101 and HOS 108 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 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)
Study of nutritional guidelines for selecting, preparing and cooking a wide variety of food products, including desserts. Cooking techniques include sauteeing, 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
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 software widely used in the industry. 3 lecture hours
course outline
HOS 202 - Internship in Hotel, Restaurant and Institution Management (3 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 203 - Hospitality Purchasing (3 credits)
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)
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
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 211 - Garde Manger and Buffet Planning - Basic (2 credits)
Prerequisites: HOS 101, HOS 108 with a minimum C grade
Basic Garde Manger and charcuterie techniques such as the preparation and serving of hot and cold hors d'oeuvres, aspics, pates, mousses, terrines, quality food preparations and cold dishes. Covers table arrangement and planning. 1 lecture/3 laboratory hours
course outline
HOS 212 - Garde Manger and Buffet Planning - Advanced (2 credits)
Prerequisite: HOS 211 with a minimum C grade
Advanced Garde Manger techniques such as manipulation of specialized tools to produce decorative buffet items and showpieces including tallow, ice sculptures, pastillage, marzipan and fondant. Studies model chocolate and nonedible food displays as well as advanced techniques for arrangement, organization and planning of buffets. 1 lecture/3 laboratory hours
course outline
HOS 217 - Professional Baking (3 credits)
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
HOS 218 - Professional Baking II (3 credits)
Prerequisites: HOS 217, HOS 108, BUS 103 or equivalent
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
HOS 219 - Professional Baking III (2 credits)
Prerequisites: HOS 217, HOS 108
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 220 - Chef Apprenticeship I (1 credit)
HOS 221 - Chef Apprenticeship II (1 credit)
HOS 222 - Chef Apprenticeship III (1 credit)
HOS 223 - Chef Apprenticeship IV (1 credit)
HOS 224 - Chef Apprenticeship V (1 credit)
HOS 225 - Chef Apprenticeship VI (1 credit)
Prerequisites: enrollment limited to chef apprentice students; eligibility determined by program coordinator
Sequential courses (HOS 220-225) in the Chef Apprenticeship Degree Program are supervised by the Chef Apprenticeship coordinator of Mercer County Community College and the apprenticeship coordinator of the State of New Jersey Department of Education, U.S. Department of Labor, Bureau of Apprenticeship and Training. Each course equals 1000 hours of on-the-job training; a 6000-hour apprenticeship is required.
