HP-101 INTRODUCTION TO HOSPITALITY
3 credits
This course provides a basic understanding of the fundamental principles of lodging, food & beverage, tourism, gaming, conventions and recreation
& leisure operations. A study of the growth and development
of the hospitality industry and basic managerial and
operating activities is entailed.
HP-102 ROOM DIVISION MANAGEMENT
3 credits
This course entails a systematic study of hotel room division systems detailing the flow of business, reservations, rooming, guest relations, housekeeping and security. Each department must perform in synchronization in order to
provide the guest with a seamless stay. An emphasis
will be placed upon multi-departmental management skills,
especially communication and follow-through. PREREQUISITE: HP-101
HP-110 FOOD AND BEVERAGE DIVISION MANAGEMENT
3 credits
This course provides an overview of the various departments within a lodging
food & beverage operation. An introduction is made to
basic food and beverage production and controls. The differing roles of service in each outlet will be examined. An emphasis
will be placed upon the manager’s roles of: staffing,
menu planning, promotion, cost control and revenue growth
as well as human resource and safety issues specific to the division. PREREQUISITE: HP-101
HP-120 TRAVEL AND TOURISM
3 credits
This course is designed to provide students with a basic knowledge of tourism-related
concepts and the kind of practical experience which
will enable them to effectively apply those concepts
to the hospitality industry. The course explains how
and why people travel, how travel acts as a satisfaction
to particular needs and wants, and how marketing efforts
can influence travel decisions. The role and function
of the travel agency and career opportunities will be
explored. Students are urged to complete HP101 prior to enrolling in this course.
HP-130 HOSPITALITY LAW
3 credits
This course is designed to provide an understanding of the substantive law,
procedural law, principles of the law of contracts,
legality and public policy and consumer protection in
regard to the hospitality industry. Particular attention
is paid to the issue of liability. Cases are studied which present a relevant topic for discourse. PREREQUISITES:
HP-102 and EN110
HP-150 CULINARY ARTS I
3 credits
This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned
within the framework of the highest professional standards. Culinary Arts I covers basic cooking techniques—such
as roasting, braising, saute poaching, grilling, and broiling. Students prepare products such as
soups, stocks, savory items, entrees, sauces (both hot
and cold), vegetables, and starches. Students also learn
basic knife and sanitation skills.
HP-155 CULINARY ARTS II
3 credits
Advanced Cooking is a practical and theoretical examination of taste, cooking
techniques, ingredients, and flavoring techniques. Building
upon previous cooking courses, students research and
prepare representative regional menu items as well as
complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service
reflective of a specific cuisine will be part of this
course. PREREQUISITE: HP-150.
HP-160 BAKING AND PASTRY ARTS I
3 credits
This course will explore the fundamental and theoretical aspects of baking, nomenclature, ingredients, techniques,
equipment and portion control. Production procedures,
weights and measures, practical production work done by students include a variety of breads with lean and rich
dough as well as quick breads. Emphasis is placed on
bread preparation for the dining room service, and skill development of essential techniques.
