HOSPITALITY (HOSP)

HOSP 001  INTRODUCTION TO THE HOSPITALITY INDUSTRY  
3 unit  

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. Focus on orientation to customer service, cultural/economic trends, career opportunities, foodservice, management, and service operations. Influence of globalization and forces affecting industry growth and change. Total of 54 hours lecture.

Grade Mode: Audit, Letter Grade
HOSP 003  SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY  
3 unit  

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.

Grade Mode: Audit, Letter Grade
HOSP 005  FUNDAMENTALS OF ENOLOGY, SENSORY EVALUATION, AND BEVERAGE APPRECIATION  
3 unit  

Transfer Credit: CSU

Enrollment Limitation: Must be at least 18 years of age

Review of historical and trending 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 to define and design product quality, consumer sociocultural preference, and business.  Exploration of career opportunities. Total of 54 hours lecture and 18 hours laboratory.

Grade Mode: Audit, Letter Grade
HOSP 014  CULINARY PRINCIPLES  
3 unit  

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.

Grade Mode: Audit, Letter Grade, Pass/No-Pass
HOSP 015  INDUSTRY CULINARY FOUNDATIONS I  
3 unit  

Transfer Credit: CSU

C-ID: HOSP 160X

Prerequisite(s): HOSP 003
Enrollment Limitation: Completion of ServSafe Manager Certification

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.

Grade Mode: Audit, Letter Grade, Pass/No-Pass
HOSP 021  FOOD, BEVERAGE, AND LABOR COST CONTROL  
3 unit  

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.

Grade Mode: Audit, Letter Grade
HOSP 030  FOOD AND BEVERAGE MANAGEMENT AND OPERATION I  
4 unit  

Transfer Credit: CSU

C-ID: HOSP 130

Prerequisite(s): HOSP 003 and HOSP 014

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.

Grade Mode: Audit, Letter Grade
HOSP 045  GUEST SERVICE MANAGEMENT  
3 unit  

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.

Grade Mode: Audit, Letter Grade
HOSP 050  HOSPITALITY LAW  
3 unit  

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.

Grade Mode: Audit, Letter Grade
HOSP 060  CULINARY PRODUCTION AND OPERATION MANAGEMENT  
4 unit  

Transfer Credit: CSU

C-ID: HOSP 160

Prerequisite(s): HOSP 003 and HOSP 014
Recommended Preparation: Completion of ServSafe Manager Certification

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.

Grade Mode: Audit, Letter Grade
HOSP 101  HOSPITALITY INTERNSHIP  
3 unit  
Prerequisite(s): Maintain enrollment in 7 units or more, including field practice and enrollment in one or more required courses in the Hospitality Management program

Approved professional broad-based work experience in the hospitality industry. Experience can be either paid or unpaid internship. Total of 270 hours field practice.

Grade Mode: Audit, Letter Grade
HOSP 121  INDUSTRY CULINARY FOUNDATIONS II  
3 unit  
Prerequisite(s): HOSP 015
Recommended Preparation: Completion of ServSafe Manager Certification

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.

Grade Mode: Audit, Letter Grade, Pass/No-Pass
HOSP 140  INDUSTRY BAKING FOUNDATIONS I  
3 unit  
Prerequisite(s): HOSP 003
Recommended Preparation: Completion of ServSafe Manager Certification

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.

Grade Mode: Audit, Letter Grade, Pass/No-Pass
HOSP 141  INDUSTRY BAKING FOUNDATIONS II  
3 unit  
Prerequisite(s): HOSP 140
Recommended Preparation: Completion of ServSafe Manager Certification

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.

Grade Mode: Audit, Letter Grade, Pass/No-Pass