(hos) Hospitality Courses


(1 credit)  HOS 100 - Hospitality Success Skills
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

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(3 credits)  HOS 101 - Food Preparation I
Corequisites: HOS 111, HOS 118
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

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(3 credits)  HOS 102 - Food Preparation II
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

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(3 credits)  HOS 103 - Protocol for International Travel
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

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(3 credits)  HOS 104 - Hotel Management and Lodging Operations
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

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(3 credits)  HOS 109 - Advanced Culinary Arts
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

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(2 credits)  HOS 110 - Breakfast / Pantry
Prerequisites: HOS 101, HOS 118
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

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(1 credit)  HOS 111 - Culinary Math
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

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General Education course Diversity and Global Perspective
(3 credits)  HOS 115 - Food and Culture
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

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(3 credits)  HOS 116 - Techniques of Healthy Cooking
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

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(2 credits)  HOS 118 - Sanitation and Safety in Food Service Operations
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

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(3 credits)  HOS 120 - Introduction to the Hospitality Industry
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

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(3 credits)  HOS 123 - Introduction to Travel and Tourism
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

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(2 credits)  HOS 185 - Table Service
Corequisite: HOS 118
Focus on dining room operations including all aspects of service including dining room systems, merchandising, and customer service. Lab hours in the dining room, where students serve customers in one of the student-run restaurants, reinforce classroom discussion. 1 lecture / 3 laboratory hours

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(3 credits)  HOS 203 - Hospitality Purchasing
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

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

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

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(3 credits)  HOS 210 - Applied Kitchen Skills - Cafe
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

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(3 credits)  HOS 217 - Professional Baking I
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

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(3 credits)  HOS 218 - Professional Baking II
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

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(2 credits)  HOS 219 - Professional Baking III
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

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(2 credits)  HOS 230 - Experimental Kitchen
Prerequisites: HOS 101, HOS 111, HOS 118
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

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(1 credit)  HOS 231 - Meat, Poultry and Fish Fabrication
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

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(2 credits)  HOS 235 - American Regional Cuisine
Prerequisite: 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

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(2 credits)  HOS 240 - Classical Cuisine / Advanced International
Prerequisite: HOS 109
Students 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

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(3 credits)  HOS 245 - Chocolates and Confections / Retail Bakeshop
Prerequisite: HOS 217
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

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(2 credits)  HOS 246 - Artisanal Breads
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

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(3 credits)  HOS 247 - Restaurant Desserts
Prerequisite: HOS 218
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

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(2 credits)  HOS 249 - Advanced Pastry
Prerequisite: HOS 218
How to produce, plate up, and merchandise restaurant-style desserts. Along with an emphasis on dessert menu planning, production techniques are practiced involving plate-up and garnish, focusing on international presentation styles and flavor profiles. 1 lecture / 3 laboratory hours

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(2 credits)  HOS 255 - Garde Manger
Prerequisites: HOS 101, HOS 118
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 / 3 laboratory hours

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(3 credits)  HOS 267 - Event Planning
Corequisite: ACC 111
Examines the various aspects required in planning and implementing meetings, expositions, conventions, and other events large and small. Along with methods and strategies for overall project management and organization, special emphasis addresses budgeting, promotion, and designing the event environment. 3 lecture hours

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(1 credit)  HOS 287 - Hotel / Restaurant Management Internship
Prerequisites: minimum GPA of 2.0 or permission of program coordinator; eligibility usually limited to students who have completed their second semester or with permission of the HRIM coordinator
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. 240 internship hours

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(1 credit)  HOS 289 - Culinary / Pastry Arts Internship
Prerequisites: minimum GPA of 2.0 or permission of program coordinator; eligibility usually limited to students who have completed their second semester or with permission of the HRIM coordinator
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. 400 internship hours

course outline   current classes