Hospitality Management

Upon completion of this course, the student will be able to:

• apply problem-solving strategies to theoretical foodservice problems.
• analyze production recipes in baking and foodservice.
• structure mathematical solutions and formulas to foodservice production equations.
• solve for recipe yields.
• calculate recipe and menu costs.

Upon completion of this course, the student will be able to:

• define and properly utilize all types of basic professional kitchen equipment, including knives.
• identify and describe proper uses of each category of fresh herbs.
• identify and demonstrate classic French knife cuts.
• organize mis en place.
• convert recipes using knowledge of weights and measures.
• maintain kitchen safety and sanitation.

Upon completion of this course, the student will be able to:

• differentiate management/supervisor obligations to owners, customers, and employees.
• research and appraise different management and leadership theories.
• explain principles and potential barriers of good oral and written communication.
• assess the costs/benefits of a multicultural work environment.
• develop recruitment strategies for hospitality employees.
• analyze training theories and procedures.
• develop a training program for a selected industry segment.
• evaluate and discuss methods of motivation.
• analyze methods of discipline and common discipline problems of employees in the food service industry.
• assess the characteristics of leadership.

Upon completion of this course, the student will be able to:

• describe the role of marketing a food service operation
• identify and describe the components of the marketing plan
• apply the principles of consumer behavior to the development of a promotional scheme for a restaurant operation
• plan and design a restaurant menu
• design a comprehensive marketing plan for a restaurant

Upon completion of this course, the student will be able to:

• identify and describe the types of beverages commonly sold in restaurant operations.
• describe production methods, regions, and ingredient sources of each major category of spirits.
• identify and describe styles of beer.
• describe the process for tea and coffee production.
• evaluate quality characteristics in different beverage categories.
• categorize the major world wine regions and the types of wines produced in each region.
• calculate beverage costs for mixed drinks, wine, and nonalcoholic beverages.

Upon completion of this course, the student will be able to:

• evaluate basic types of catering services and needs.
• identify a potential target markets for a catering business.
• design and develop a catering image and company profile, menus, and pricing strategy.
• evaluate the kitchen and equipment requirements needed for various catered functions and business models.
• compose order lists and production schedules for catered events.
• analyze staff requirements for catered functions and prepare staffing schedules.
• interpret labor laws, tax laws, licensing, and contract requirements as prescribed by local and state government.
• design menus and cost recipes for suitability to multiple catered functions and markets.

Upon completion of this course, the student will be able to:

• differentiate between specific Mediterranean areas and foods related to these areas.
• appraise and properly handle ingredients used in Mediterranean cuisines.
• identify and safely use equipment in a commercial kitchen.
• analyze traditional and contemporary styles of food presentation, comparing Mediterranean techniques with modern American techniques.
• prepare starch-based dishes native to Mediterranean areas.
• create vegetable-based dishes native to Mediterranean areas.
• prepare protein-based dishes native to Mediterranean areas.
• define vocabulary used in Mediterranean ingredients and cooking techniques.

Upon completion of this course, the student will be able to:

• describe basic United States geography and the foods indigenous to those areas.
• choose and properly prepare ingredients indigenous to each U.S. region.
• identify and safely use equipment in a commercial kitchen.
• prepare starch-based dishes native to different U.S. regions.
• create vegetable-based dishes native to different U.S. regions.
• compose protein-based dishes native to different U.S. regions.
• define vocabulary used in different regions for ingredients and cooking terms.

Upon completion of this course, the student will be able to:

• identify kitchen tools and implements by name and describe their intended use
• measure and scale ingredients correctly
• prepare and evaluate sausages from various countries
• evaluate charcuterie and its place for buffet presentation
• create edible and non-edible display centerpieces
• effectively plan, prepare, and set up cold foods for hors d'oeuvre and buffets
• select and use forcemeats for preparation of pate, terrines, and galantines
• evaluate and demonstrate the functions of each ingredient in charcuterie production
• apply various methods of preservation for different meats and vegetables
• fabricate both edible and non-edible displays for centerpieces

Upon completion of this course, the student will be able to:

• demonstrate proficiency in all classic knife skills
• demonstrate problem-solving abilities related to culinary crises
• prepare a team-directed four-course, sit-down meal in 75 minutes, from start to finish
• evaluate competitive standards for hot food dishes including seasonality and appropriate cooking methods
• analyze dessert presentations to maximize usage of all necessary components
• assemble mis en place under timed conditions
• judge results of team effort as noted in evaluation handbook
• plan and implement judge recommended improvements as required

Upon completion of this course, the student will be able to:

• apply classroom experience and theory to employment in the hospitality industry.
• compare and contrast various job assignments within the hospitality industry.
• describe factors that lead to success in the workplace.

Upon completion of this course, the student will be able to:

• assess key business, professional, and career opportunities in the hospitality field.
• analyze important changes in industry products and trends.
• identify periodicals, websites, and professional organizations to assist in career and vocational research.
• describe the backgrounds, history, and philosophies of the most successful chefs, restaurateurs, and hospitality professionals.
• plan a personal career ladder based on individual professional goals.

Upon completion of this course, the student will be able to:

• describe the importance of sanitation and safety in the food service industry.
• interpret local, state, and federal laws relating to food safety.
• describe the three categories of food contamination.
• evaluate the conditions required for bacterial growth in food.
• evaluate a hand washing station and explain the requirements of good hand washing.
• choose and perform proper food storage techniques.
• operate and clean food service equipment.
• plan for the selection of physical spaces and equipment for a food service facility.

Upon completion of this course, the student will be able to:

• apply principles of food theory to choose and demonstrate optimal cooking procedures for all categories of foods to include, but not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereal grains, legumes, starches, poultry, meat, seafood, and soups.
• classify, describe, and safely utilize kitchen tools and equipment based on their intended function.
• demonstrate basic cooking techniques including: poaching, seaming, frying, braising, grilling, roasting, and sautéing.
• measure and scale ingredients correctly.
• distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
• evaluate standard quality characteristics in raw and cooked foods.
• analyze quality defects in cooked products and specify possible errors in technique or ingredient selection.
• assess sources of food contamination and practice good sanitary techniques in the laboratory.

Upon completion of this course, the student will be able to:

• evaluate and identify ingredients and equipment of fine baking.
• scale and measure ingredients properly.
• assess leavening agents and gluten development.
• assess the purposes and effects of fats.
• demonstrate correct use of yeast and evaluate yeast doughs.
• observe the effect of sugar on yeast doughs.
• evaluate and identify uses for sweet and savory doughs.
• analyze proofing, resting, sponge, and starters.
• analyze the effects of eggs on doughs.
• operate and use equipment safely and properly.
• produce and evaluate bakery products.

Upon completion of this course, the student will be able to:

• evaluate quality characteristics of individual pastry components
• measure and scale ingredients properly
• assess characteristics and effects of fats and flours on baked goods
• evaluate and prepare individual pastries
• describe and demonstrate the method for pate a choux
• produce and evaluate a variety of cheesecake styles
• evaluate and demonstrate a variety of pies and galettes
• evaluate and convert baking formulas for professional use

Upon completion of this course, the student will be able to:

• evaluate the quality characteristics of rich doughs including Danish and croissants
• describe and evaluate the different categories of cookies and bars
• demonstrate basic chocolate work and piping skills
• produce and evaluate puff pastry dough
• assess characteristics and effects of fats and flours on rich doughs and cookies
• evaluate and describe the characteristics of chocolate and the effects of sugar and fats to the final product

Upon completion of this course, the student will be able to:

• describe and demonstrate the mixing methods for various categories of cakes.
• identify the components and describe the quality characteristics of American cakes.
• identify the components and describe the quality characteristics of traditional European cakes.
• evaluate and produce cake fillings appropriate to a cake style.
• evaluate and produce cake frostings appropriate to a cake style.
• demonstrate professional level piping skills.

Upon completion of this course, the student will be able to:

• critique and select professional and commercial bakeshop ingredients and supplies.
• scale and measure baking ingredients accurately.
• examine the factors that control the development of gluten in baked products.
• explain the changes that take place in dough or batter as it bakes.
• assess and demonstrate basic mixing methods for yeast doughs, cakes, cookies, and pastries.
• describe the use and control of leavening agents.
• prepare and critique a variety of products to include biscuits, artisan breads, Danish pastry, muffins, coffee cakes, pies, tarts, puff pastry, cakes, cookies, pastry cream, paté a choux, icings, soufflés, ice creams, and meringues.
• evaluate the quality of finished products.
• operate bakeshop equipment to include scale, ovens, mixers, processors, proof box, and others.
• decorate pastry items using the paper cone, pastry bag, and chocolate decorations.
• analyze quality defects in baked products and specify possible errors in technique or ingredient selection.
• temper chocolate and explain the procedures of tempering and melting.
• create and design wedding and specialty cakes.

Upon completion of this course, the student will be able to:

• explain accounting principles and concepts as they relate to the food service industry.
• calculate food and labor cost percentages.
• evaluate a profit-and-loss statement to identify where cost savings might occur.
• evaluate the relationship between food costs, labor costs, and overhead costs.
• evaluate and calculate menu prices.
• analyze a balance sheet, net income, gross income, and a profit and loss statement.
• prepare and assess a break-even analysis.
• compare and analyze methods of internal cost control.

Upon completion of this course, the student will be able to:

• define vocabulary used in professional cooking.
• evaluate quality characteristics of protein, vegetable, and starch dishes.
• create production recipes for commercial cooking to determine scheduling (mise en place), quantities, and characteristics of final product.
• apply principles of safety and sanitation to kitchen and lab production.
• evaluate and produce stocks and the full range of sauces used in the professional kitchen.
• set up and use equipment safely, effectively, and efficiently.
• evaluate and select techniques in the preparation of meat, poultry, seafood, vegetables, and starches at a professional level.
• prioritize and demonstrate proper culinary techniques including knife skills, cooking methods, balancing flavor and selection of proper ingredients in the creating of complete plate.
• identify and demonstrate modern styles of presentation and garnishing.

Upon completion of this course, the student will be able to:

• compare styles and techniques of service throughout history
• assess characteristics of professional service and service personnel
• define quality concepts, including exceeding expectations, constant improvement, and team building
• evaluate service in the various segments of the hospitality industry and restaurants in particular
• incorporate standards and procedures for delivery concepts into appropriate restaurant service
• analyze the manager's role in the delivery of professional service
• plan effective internal and external marketing relating to particular concepts and menus
• analyze daily operations data

Upon completion of this course, the student will be able to:

• apply the basic principles of baking to production recipes.
• design merchandising displays that encourage sales.
• critique and prepare accurate and efficient production schedules.
• evaluate quality characteristics of baked items, including quick breads, roll-in doughs, yeast breads, and patisserie items.
• structure and execute menus that are seasonal and meet the needs of the client.
• generate purchase orders for food and supplies using inventories, menu analysis, and cost-effective principles.
• use formulas to construct and calculate profit-and-loss statements for bakery production.

Upon completion of this course, the student will be able to:

• apply the principles and techniques of cooking previously acquired to large-scale production.
• design and apply standards of safety and sanitation to daily food production.
• critique and prepare accurate and efficient production schedules.
• generate purchase orders for food and supplies using inventories, menu analyses, and cost effective principles.
• compare styles of successful chefs and restaurant concepts.
• construct and execute menus considering food, labor, production costs, and marketing.
• assess quality principles to the management of the restaurant kitchen, for both food and employees, including team building and evaluation.

Upon completion of this course, the student will be able to:

• apply concepts acquired for the special topics
• demonstrate knowledge received in the class setting or on the job
• apply critical thinking skills to explain project outcomes as related to specific topic.

Upon completion of this course, the student will be able to:

• demonstrate application of industry knowledge and theoretical concepts in the field of hospitality management related to a transfer degree level career as written in the minimum three (3) learning objectives created by the student and their employer or work site supervisor at the start of the course.
• make effective decisions, use workforce information, and manage their personal career plans.
• behave professionally, ethically, and legally during work, consistent with applicable laws, regulations, and organizational norms.
• behave responsibly during work, exhibiting initiative and self-management in situations where it is needed.
• develop effective leadership skills during work, with consideration to group dynamics, team and individual decision making, and workforce diversity.
• communicate in oral, written, and other formats, as needed, in a variety of contexts during work.
• locate, organize, evaluate, and reference information during work.
• demonstrate originality and inventiveness during work by combining ideas or information in new ways, making connections between seemingly unrelated ideas, and reshaping goals in ways that reveal new possibilities using critical and creative thinking skills such as logical reasoning, analytical thinking, and problem-solving.