Transfer Credit: CSU
C-ID: HOSP 100
Overview of structure and financial performances of hospitality industry; food and lodging, resorts, travel and tourism enterprises, attractions, and related operations. Hospitality foodservice safety, sanitation, and prevention control of food-borne illnesses through Hazard Analysis and Critical Control Point management. Preparation for and certification execution of the National Restaurant Association's ServSafe Manager Examination. Total of 54 hours lecture.
Transfer Credit: CSU
Review of historical and contemporary wine, beer, spirit, and other alcoholic beverages and styles. Elemental mechanics and influence of agricole-based beverages on industry practices, safety and liability, appreciation, guest experience, and service. Fundamentals of fermentation, brewing, and distillation with an emphasis on sensory analyses evaluation techniques and wine tasting to define and design product quality, consumer sociocultural preference, and business.Exploration of career opportunities. Total of 54 hours lecture and 18 hours laboratory.
Transfer Credit: CSU
Professionalism in the foodservice industry. Nutrition for the culinary professional, industry tools and equipment, flavor basics, product identification, and culinary math. Total of 54 hours lecture.
Transfer Credit: CSU
C-ID: HOSP 160X
Fundamental culinary principles, techniques and operations with an emphasis on product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. No credit if taken after CUL 145A. Total of 36 hours lecture and 54 hours laboratory.
Transfer Credit: CSU
C-ID: HOSP 120
Financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques, such as cost, volume, and profit relationships and establishing cost standards, to maximize profits while managing expenses. Customer service, sociocultural trends, and career opportunities are explored. Total of 54 hours lecture.
Transfer Credit: CSU
C-ID: HOSP 130
Fundamentals of planning, organizing, preparing, and serving food and beverage (F&B) in a hospitality entity. Emphasis on the service behind F&B management across multiple-position and -style operations. The proper techniques for steps-of-service, guest interaction and experience, staff management, sanitation requirements, reservations, mise en place, timing, training, costing, upselling, and merchandise marketing will be enacted. Total of 36 hours lecture and 108 hours laboratory. Total of 36 lecture and 108 lab hours.
Transfer Credit: CSU
Guest service competencies, the service encounter, professionalism, developing and delivering personalized experiences, and creating a service-focused product to increase operational profit and guest satisfaction in the hospitality industry. Techniques to exceed guest expectations with a focus on procedural, and often improvisational, practices to neutralize, recover from, capitalize on, and transition service failure into transformational experiences. Total of 54 hours lecture.
Transfer Credit: CSU
C-ID: HOSP 150
Survey of hospitality law, legal, and policy areas including constitutional law, discrimination, and safety and security issues. Practical application of hospitality legal principles—including state and federal regulations, court decisions, and legislative requirements—and model decision-making to avoid liability and lawsuits in hospitality operations. Topics include negligence; premise liability; legal hiring, recruitment, and property selection; equal employment and employee relations; responsibilities to guests, employees, third parties, and government agencies; collective bargaining and unions; contracts; workers compensation and wages; and managing insurance. Total of 54 hours lecture.
Transfer Credit: CSU
C-ID: HOSP 160
Applied experience in a commercial kitchen operation with health code requirements, guest expectations with realistic budget and time constraints. Emphasis on time management and organization in a production kitchen setting working as a team for a common goal. Topics include kitchen production operations expectations, standard operating guides, menu planning and costing, production scheduling, plating, storage, inventory, industry trends, management techniques for leading a kitchen team. No credit if taken after CUL 145C. Total of 36 hours lecture and 108 hours laboratory. Formerly CUL 145C.
Approved professional broad-based work experience in the hospitality industry. Experience can be either paid or unpaid internship. Total of 270 hours field practice.
Further development skills in Culinary Foundations where students practice and learn by repetition and variations of existing and new techniques. Essential competencies learned in this course include: Garde Manger, Charcuterie, Salad and Salad Dressings, Hors d'Oeuvres, recipe production with execution of dishes and menus with little to no recipe assistance. No credit if taken after CUL 145B. Total of 36 hours lecture and 54 hours laboratory.
Emphasis on both the influences and ingredients that create the unique character of selected Asian cuisines. Prepare, taste, serve, and evaluate traditional, regional dishes of the countries of China, Japan, and Korea. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Total of 36 hours lecture and 54 hours laboratory.
Introduction to baking and pastry techniques for use in a commercial kitchen. Special focus on: the study of ingredient functions, product identification, and weights and measures. Topics include: the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. No credit if taken after CUL 154A. Total of 36 hours lecture and 54 laboratory. Formerly CUL 154A.
Continuation of baking and pastry techniques. Topics include: piping techniques, yeast doughs, laminated doughs, fried pastries, intermediate syrups, creams and sauces, tarts and specialty pastries, puddings, mousses and souffles, intermediate cookie techniques, fruit desserts and foundations of frozen desserts. No credit if taken after CUL 154B. Total of 36 hours lecture and 54 hours laboratory.