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HCTI 104-Baking I (3)
Prerequisite: (Appropriate score on mathematics
placement test); Prerequisite or Co-requisite: HCTI 101 or
HOS 121 or current ServSafe Food Manager Certification
(formerly HOS 114)
Provides students with the basic skills required for
entry-level work in a bakery or pastry shop of a
food service operation. These skills include working
in a safe and sanitary manner; reading, scaling
and accurately following a recipe; demonstrating
proper use of terminology, tools, and equipment;
preparing, baking, and evaluating cookies, cakes,
breads, pastries, pies, and tarts. Beginning plating
techniques, cake decorating, and dietary alternatives
are explored. Extra fees required.
HCTI 105-Baking II (4)
Prerequisites: (HCTI 101 or HOS 121) and (HCTI 104 or
HOS 114)
(formerly HOS 214)
Builds upon learned basic skills and theories to
develop proficiency in baking and pastry production.
Students will further explore a range of classical and
modern baking preparations for breads, doughs,
cakes, custards, fillings, sauces, toppings, and pastries,
and expand on recipe modifications for alternative
dietary requirements. Introduces principles of
chocolate work and sugar work. Explores approaches
to assembling, finishing, and presenting baked goods
and pastries. Extra fees required.
HCTI 120-Purchasing & Cost Control (3)
Prerequisite or Co-requisite: (HCTI 101 or HOS 121) and
(HCTI 102 or HOS 112)
(formerly HOS 123)
Examines food purchasing as a process and
emphasizes the dynamics of managing the flow of
food through the operation. Provides an introduction
to inventory control procedures and examines
factors that influence menu planning. Emphasizes
establishing operating standards, monitoring actual
results, and taking corrective action to account
for variances. Examines variable and fixed costs,
calculating components of prime costs, and provides
understanding of various cost controls to optimize
profitability. Introduces students to the budgeting
process.
HCTI 150-Introduction to Hospitality
Management (3)
Prerequisites: (Appropriate score on mathematics
placement test) AND (Prerequisite: ENGL 70) OR
(Prerequisite or Co-requisite: ENGL 75 or [ESOL 72 and
ESOL 73] or ESOL 100)
(formerly HOS 110)
Introduces students to the history of various
careers in the hospitality industry. Develops an
understanding of the hospitality industry by taking
a management perspective in introducing students
to the organization and structure of various sectors
including: travel and tourism, meeting/convention
and event planning, hotels, healthcare, restaurants,
retail, contract food service, clubs, cruise ships, casino
hotels, and more. Examines the forces and issues
that are shaping the current and future hospitality
industry. Topics include various aspects of hospitality
operations and information on delivering excellent
customer service. Students will earn certification
from the American Hotel Lodging Educational
Institute (AHLEI) as a Certified Guest Service
Professional (CGSP®).
HCTI 155-Event Management (3)
Prerequisite: ENGL 70 or (ESOL 70 and ESOL 71) OR
Prerequisites or Co-requisites: ENGL 75 or ESOL 100
(formerly HOS 161)
Discusses and demonstrates aspects of planning and
implementing an event for success. Included is a
project where students will be involved in a hands-
on experience of planning an event while utilizing
the skills learned in class.
HCTI 160-Hospitality Operations (3)
Prerequisites or Co-requisites: (HCTI 101 or HOS 121)
and (HCTI 150 or HOS 110)
(formerly HOS 163)
Learn the primary responsibilities of a hospitality
manager and principles and practices involved in
managing the day to day operations of a hospitality
business. Topics include various aspects of hospitality
operations such as classifying hotels and guests,
hotel organization, front office operations, hospitality
applications and systems, safety and security risks
and controls, housekeeping operations, front office
accounting, reading financial reports, maximizing
sales, and facility maintenance.
HCTI 170-Introduction to the Tourism
Industry (3)
Prerequisite or Co-requisite: HCTI 150 or HOS 110
Provides a comprehensive introduction to the
modern tourism industry from the business and
economic perspectives. Both the supply side, in
the form of travel suppliers and their distribution
channels, and the consumer demand side of tourism
are explored. The components, forces, and trends
that have shaped the tourism industry will be
examined, as will the impacts of tourism on places,
societies, and cultures.
HCTI 200-Garde Manger (4)
Prerequisite or Co-requisite: HCTI 103 or HOS 113
(formerly HOS 210)
Provides students with skills and knowledge in
preparing food from the cold kitchen. Explores
preparation of cold soups, canapés, hors d'oeuvres,
forcemeat, charcuterie, garnishes, and food
preservation techniques. Students will learn how
to prepare display trays, platter, and buffets with
emphasis on presentation design and workmanship.
Develops techniques for preparation of sandwiches,
salads, and dressings. Discusses categories and types
of cheese, and carving techniques for decorative fruit
and vegetables. Extra fees required.
HCTI 220-Food and Beverage Operations (3)
Prerequisite or Co-requisite: (HCTI 120 or HOS 123) or
(HCTI 160 or HOS 163)
(formerly HOS 216)
Provides an analysis of different types of food service
operations, beginning with an overview of the
food service segment of the hospitality industry.
Detailed consideration is given to food and beverage
operations, management principles and leadership
styles, human resource functions, and employment
laws. Examines all operational functions to include
marketing, menu planning, production, service,
beverage management and responsible alcohol
service, sanitation and safety issues, facility design
and equipment, and accounting.
HCTI 225-International and American Regional
Cuisine (4)
• Cultural Competence
Prerequisite: HCTI 200 or HOS 210; Co-requisite:
HCTI 230
(formerly HOS 240)
Provides advanced training in the preparation
of International and American regional cuisines.
Students will prepare recipes including meats,
poultry, seafood, vegetables, and desserts, as well
as explore cuisines from a cultural, geographical,
religious, and historical perspective. Emphasis is
placed on flavor profiles and cooking techniques
associated with regions and their international
influence. Introduction to wine varietals from around
the world, distillation, and fermentation of beverages.
Extra fees required.
Course Descriptions