HP-210 PURCHASING FOR THE CULINARY PROFESSIONAL
3 credits
This course presents the purchasing methods widely utilized by hotels, restaurants
and institutions. Emphasis will be given to vendor selection,
specifications and grades in order to assure the quality
of meats, vegetables, fruit, poultry, seafood, dairy,
and groceries. The course surveys current purchasing and market trends, the effects of government regulations in terms of how they influence the market place and the ethical issues surrounding the function of purchasing.
HP-225 DINING ROOM MANAGEMENT
3 Credits
Students will learn the principles of fine service and hospitality for restaurants, hotels banquets and catered events. The course will emphasize customer
service, basic table settings, buffet service, wine and beverage service. Students will understand the fundamentals of reservations, point
of sale systems, taking customers orders, communication with the kitchen and bar. Students will learn seating
and table arrangements, traffic flow and event timing.
Several different styles of service will be demonstrated
and practiced enabling practices enable our students
to provide as well as manage superior dining service. PREREQUSITE: HP 110
HP-240 TRAVEL SALES, SERVICES AND RESERVATIONS
3 credits
Topics covered in the course include customer service theories, travel marketing
strategies (upscale marketing, economy travel, etc.), leisure vs. corporate travel, travel sales cycles
and economics of tourism. Students will focus on marketing
strategies and sales techniques as they relate to travel
sales. This course will also offer students interactive
training on the reservation system used by travel agents
and airlines to book reservations for air, hotel, car
and train transportation. There will be an overview
of international reservations as well as a comprehensive knowledge of international fares and pricing
structures. PREREQUISITE: HP-120
HP-250 CUISINES OF EUROPE AND THE MEDITERRANEAN
3 credits
Students in this course will prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques, repre sentative of the cuisines of France, Spain, Portugal, Morocco, Egypt, Greece, and Turkey. PREREQUISITE: HP-155
HP-260 CHOCOLATES AND CONFECTIONS
3 credits
This course introduces the student to the principles involved in tempering
chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolate and other confections.
You’ll learn to use both traditional and contemporary
production methods in creating confections by hand and with special equipment. Efficient methods will be used to increase productivity in this highly
specialized field. PREREQUISITE: HP-165
HP-265 CONTEMPORARY CAKES & DESSERTS
3 Credits
An examination of cakes and desserts that are assembled and decorated with a modern approach, using the latest technology and equipment. Topics
to be covered will include cakes decorated as a whole,
cakes finished in molds or rings, and items that can
be plated for individual service. Students will use
specialized equipment, practice presentation methods
and focus on fresh products, simplicity of style and ease of production. PREREQUISITE: HP 165
