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Hospitality Management

Overview Degrees/Certificates Courses

American River College is among the most respected culinary arts programs in northern California. The program emphasizes business theory and hands on cooking. Classes focus on job skills and professional fine dining cuisine. The program can be completed in 18 months, including a semester working in the kitchen of The Oak Café, the college's 4-star restaurant. Students also have the opportunity to work in an on-campus retail bakery.

Degrees and Certificates Offered

A.A. in Hospitality Management: Culinary Arts/Restaurant Management
Baking and Pastry Certificate
Culinary Arts/ Restaurant Management Certificate
Guided Pathways Milestone Certificate for Multilingual Speakers: Pathway to Culinary Arts Certificate
Hospitality Management: Restaurant Management Certificate

Dean Melissa Fish
Department Chair Brian Knirk
Phone (916) 484-8433
Email AskHB-Arts@arc.losrios.edu

Associate Degree

A.A. in Hospitality Management: Culinary Arts/Restaurant Management

This degree focuses on basic and advanced culinary techniques, related to both hot food and baking. It emphasizes supervisory and management skills, marketing, and financial accountability. The Oak Cafe provides a management training lab for advanced students in the program.

Catalog Date: August 1, 2024

Degree Requirements

Course Code	Course Title	Units
HM 100	Calculations in Foodservice Occupations	3
HM 101	Introductory Culinary Skills	1.5
HM 110	Management and Supervision in the Hospitality Industry	2
HM 115	Advertising and Sales in Food Service	2
HM 120	Beverage Operation	2
HM 150	Catering	3
HM 300	Introduction to Hospitality - Becoming a Chef	3
HM 310	Sanitation, Safety and Equipment	3
HM 315	Food Theory and Preparation	4¹
HM 320	Breads and Yeast Doughs	2
HM 325	Components of Baking and Pastry	2
HM 340	Cost Control in the Food Service Industry	2
HM 360	Professional Cooking	3
HM 370	Dining Room Management	2²
HM 380	Restaurant Management and Production	3³
A minimum of 5 units from the following:		5
HM 498	Work Experience in Hospitality Management (0.5 - 4)
A minimum of 3 units from the following:		3⁴
HM 155	Mediterranean Cuisine (3)
HM 165	Regional American Cuisine (3)
HM 180	Garde Manger (3)
HM 330	Advanced Baking and Pastry (3)
HM 375	Bakery Management and Production (2)
Total Units:		45.5

¹HM 315 is a prerequisite for all HM hot-food lab classes

²HM 370 HM 370 has a co-requisite of HM 498, requiring a minimum of 8 hours per week in The Oak Café.

³HM 380 HM 370 has a co-requisite of HM 498, requiring a minimum of 16 hours per week in The Oak Café.

⁴HM 375 has a corequisite of HM 498, requiring a minimum of two days per week in The Oak Café Bakery.

The Hospitality Management: Culinary Arts/Restaurant Management Associate in Arts (A.A.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See ARC graduation requirements.

Student Learning Outcomes

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

analyze and design cost effective labor and production schedules.
analyze and compare methods of internal cost control.
assess contracts commonly used in the food service industry.
choose and demonstrate optimal cooking procedures for all categories of foods to include, but not be limited to the following: vegetables, fruits, fats and oils, milk products, eggs, legumes, grains, baked products, poultry, meat, seafood, and soups.
assess standards and procedures for delivery concepts into appropriate restaurant service.
construct menus considering food, labor, production costs, and marketing.
evaluate quality principles to management of the restaurant kitchen, including team building.

Career Information

The hospitality industry is one of the fastest growing market segments available for entry level and professional employees. Businesses including restaurants, hotels, theme parks, bakeries, cruise ships, caterers, and grocery stores are in search of line cooks, entry level and advanced managers, chefs, sous chefs, servers, and more.

Certificates of Achievement

Baking and Pastry Certificate

This certificate provides hands-on learning focused on job skills with an emphasis on baking and pastry. It includes production baking, candies, wedding and specialty cakes, plated desserts, and artisan breads.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
HM 300	Introduction to Hospitality - Becoming a Chef	3
HM 310	Sanitation, Safety and Equipment	3
HM 315	Food Theory and Preparation	4
HM 320	Breads and Yeast Doughs	2
HM 325	Components of Baking and Pastry	2
HM 326	Intermediate Baking Retail Bakery Products	2
HM 328	Intermediate Baking American and European Cakes	2
HM 330	Advanced Baking and Pastry	3
HM 375	Bakery Management and Production	2
A minimum of 2 units from the following:		2
HM 498	Work Experience in Hospitality Management (0.5 - 4)
Total Units:		25

Student Learning Outcomes

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

assess and demonstrate basic mixing methods for yeast doughs, cakes, cookies, and pastries.
analyze and critique professional, commercial bakeshop ingredients and supplies.
analyze quality defects in baked products and specify possible errors in technique or ingredient selection.
prepare and critique a variety of products including biscuits, artisan breads, Danish pastries, muffins, coffee cakes, pies, tarts, puff pastries, cakes, cookies, pastry cream, pate a choux, icings, souffles, ice creams, and meringues.

Career Information

Opportunities for qualified people in the restaurant field are endless. The demand for trained bakers in all types of restaurants and food service organizations continue to grow.

Culinary Arts/ Restaurant Management Certificate

This certificate focuses on basic and advanced culinary techniques, related to both hot food and baking. It emphasizes supervisory and management skills, marketing, and financial accountability. The Oak Cafe is a small, fine dining restaurant that provides a management training lab for advanced students in the program.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
HM 100	Calculations in Foodservice Occupations	3
HM 101	Introductory Culinary Skills	1.5
HM 110	Management and Supervision in the Hospitality Industry	2
HM 115	Advertising and Sales in Food Service	2
HM 120	Beverage Operation	2
HM 150	Catering	3
HM 300	Introduction to Hospitality - Becoming a Chef	3
HM 310	Sanitation, Safety and Equipment	3
HM 315	Food Theory and Preparation	4¹
HM 320	Breads and Yeast Doughs	2
HM 325	Components of Baking and Pastry	2
HM 340	Cost Control in the Food Service Industry	2
HM 360	Professional Cooking	3
HM 370	Dining Room Management	2²
HM 380	Restaurant Management and Production	3³
A minimum of 5 units from the following:		5
HM 498	Work Experience in Hospitality Management (0.5 - 4)
A minimum of 3 units from the following:		3⁴
HM 155	Mediterranean Cuisine (3)
HM 165	Regional American Cuisine (3)
HM 180	Garde Manger (3)
HM 330	Advanced Baking and Pastry (3)
HM 375	Bakery Management and Production (2)
Total Units:		45.5

¹HM 315 is a prerequisite for all HM hot-food lab classes

²HM 370 has a co-requisite of HM 498, requiring a minimum of 8 hours per week in The Oak Café.

³HM 380 HM 370 has a co-requisite of HM 498, requiring a minimum of 16 hours per week in The Oak Café.

⁴HM 375 has a co-requisite of HM 498, requiring a minimum of 2 days per week in The Oak Café Bakery.

Student Learning Outcomes

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

analyze and design cost effective labor and production schedules.
analyze and compare methods of internal cost control.
choose and demonstrate optimal cooking procedures for all categories of foods to include, but not limited to the following: vegetables, fruits, fats and oils, milk products, eggs, legumes, grains, baked products, poultry, meat, seafood, and soups.
assess standards and procedures for delivery concepts into appropriate restaurant service.
construct menus considering food, labor, production costs, and marketing.
evaluate quality principles to the management of the restaurant kitchen, including team building.

Career Information

Opportunities for qualified people in the restaurant field are endless. The demand for trained cooks, chefs, and managers in all types of restaurants and food service organizations continues to grow.

Guided Pathways Milestone Certificate for Multilingual Speakers: Pathway to Culinary Arts Certificate

This Guided Pathways Milestone Certificate for Multilingual Speakers: Pathway to Culinary Arts offers advanced reading, writing, listening, and speaking skills at a post secondary level for English learners combined with introductory hospitality management skills. The combination of these skills can be used along their pathways to degrees, certificates, or transfer, and for use in multilingual work environments.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
ESL 315	Intermediate-High Integrated Reading and Writing	6
ESL 325	Advanced-Low Integrated Reading and Writing	6
ESLL 320	Advanced-Low Listening and Speaking	3
HM 101	Introductory Culinary Skills	1.5
HM 300	Introduction to Hospitality - Becoming a Chef	3
Total Units:		19.5

Student Learning Outcomes

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

write formal academic essays as well as apply techniques of written communication, sentence structure, word usage, punctuation, and spelling.
employ reading strategies, such as summarizing, paraphrasing, and quoting and integrating outside sources into writing.
analyze written communication and compose and organize paragraphs into effective documents.
convey intended meaning, including accuracy in sound production, syllabification, and intonation.
formulate and use a variety of interactive strategies effectively such as clarification, polite interruption, and agreement/disagreement strategies.
participate in in-depth discussions effectively, take clear notes, and give oral presentations in a business/work environment.
employ skills required for all entry-level food preparation courses.
demonstrate skills in equipment utilization, weights, measurements, knife cut identification, speed and accuracy, as well as kitchen product identification and utilization.
convey the history of the hospitality and culinary professions, explore the numerous avenues of opportunity, and study the advantages of continuing education in the field.
demonstrate background knowledge of and approaches of successful chefs and restaurateurs.

Career Information

This certificate supports course work in the hospitality management profession, including in multilingual work environments.

Hospitality Management: Restaurant Management Certificate

This Certificate provides hands-on learning with an emphasis on supervisory and management skills in the restaurant environment. Management and the front-of-the-house skills are emphasized, with students learning basic culinary skills. The Oak Cafe is a small, fine dining restaurant that provides a management training lab for advanced students in the program.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
HM 100	Calculations in Foodservice Occupations	3
HM 110	Management and Supervision in the Hospitality Industry	2
HM 115	Advertising and Sales in Food Service	2
HM 120	Beverage Operation	2
HM 300	Introduction to Hospitality - Becoming a Chef	3
HM 310	Sanitation, Safety and Equipment	3
HM 315	Food Theory and Preparation	4
HM 340	Cost Control in the Food Service Industry	2
HM 370	Dining Room Management	2¹
A minimum of 5 units from the following:		5
HM 498	Work Experience in Hospitality Management (0.5 - 4)
Total Units:		28

¹HM 370 requires an additional minimum of 8 hours per week in The Oak Cafe

Student Learning Outcomes

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

analyze and design cost effective labor and production schedules.
analyze and compare methods of internal cost control.
assess standards and procedures for delivery concepts into appropriate restaurant service.
construct menus considering food, labor, production costs, and marketing.
evaluate quality principles to the management of a restaurant, including team building and motivation.

Career Information

The continued growth of the hospitality industry has resulted in an increased need for qualified managers, both entry level and advanced, in all levels of restaurants, hotels, bakeries and other food service and hospitality establishments.

Hospitality Management (HM) Courses

HM 100 Calculations in Foodservice Occupations

Units:3
Hours:54 hours LEC
Prerequisite:None.
Advisory:MATH 25 or 41
Catalog Date:August 1, 2024

This course is a study of mathematical principles in the context of commercial food production. Topics include fractions, percentages, recipe conversions, yields, weights and measures, product yield tests, and recipe and food cost analysis.

HM 101 Introductory Culinary Skills

Units:1.5
Hours:27 hours LEC
Prerequisite:None.
Catalog Date:August 1, 2024

This course introduces the foundational skills required for all entry-level food preparation courses. Topics include the development of job skills, equipment utilization, weights, measurements, knife cut identification, speed and accuracy, as well as kitchen product identification and utilization.

HM 110 Management and Supervision in the Hospitality Industry

Units:2
Hours:36 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; or ESLR 340 AND ESLW 340.
Catalog Date:August 1, 2024

This course covers the effective management of human resources in the hospitality industry. It includes the study of the functions of both management and leadership, including planning, recruitment, selection, training, performance management, coaching, counseling, and discipline. It also emphasizes management and leadership theories and application.

HM 115 Advertising and Sales in Food Service

Units:2
Hours:36 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340
Catalog Date:August 1, 2024

This course introduces principles involved in advertising for food service establishments. Topics covered include menu planning, design, and pricing; marketing plans; market information systems; consumer behavior; and internal and external promotions.

HM 120 Beverage Operation

Units:2
Hours:36 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLW 340.
Catalog Date:August 1, 2024

This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include non-alcoholic beverages, spirits, beer, and wine, including their production methods and regions, quality and characteristics. Beverage service, wine analysis, service and pairing with food are also covered, as are government regulations, licenses, and product costing. Field trips may be required.

HM 150 Catering

Units:3
Hours:18 hours LEC; 108 hours LAB
Prerequisite:HM 315 with a grade of "C" or better
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Catalog Date:August 1, 2024

This course covers the business and culinary aspects of catering and large-scale food production. It includes the study of starting a catering business, laws, licenses, taxes, insurance and contracts, menu development, pricing, and staffing. It also emphasizes quality and quantity production. On- and off-campus catering events are required. A portion of this course may be offered in a TBA component of 6-20 hours which may include setting tables, preparing food, and serving food for catered events.

HM 155 Mediterranean Cuisine

Units:3
Hours:36 hours LEC; 54 hours LAB
Prerequisite:HM 315 with a grade of "C" or better; AND HM 310 (Sanitation, Safety, and Equipment) with a grade of "C" or better OR a CA Foodhandler's Card.
Advisory:HM 100
Catalog Date:August 1, 2024

This course provides an in-depth look at the ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, and North Africa, and regional focuses within these areas. The laboratory component includes skills development, production, and the use of equipment specific to the preparation of Mediterranean foods.

HM 165 Regional American Cuisine

Units:3
Hours:36 hours LEC; 54 hours LAB
Prerequisite:HM 315 with a grade of "C" or better; AND HM 310 (Sanitation, Safety and Equipment) with a grade of "C" or better OR a CA Foodhandler's Card.
Advisory:HM 100
Catalog Date:August 1, 2024

This course presents the study of ingredients and culinary techniques used in the preparation of foods from a variety of North American cuisines, including New England, Floribbean, Cajun, Creole, Californian, Midwestern, Southern, and Pacific Northwestern. Topics include the foods indigenous to the regions and the influences of early settlers. The laboratory component includes skills development, production, and the use of equipment specific to those individual areas.

HM 180 Garde Manger

Units:3
Hours:36 hours LEC; 54 hours LAB
Prerequisite:HM 315 with a grade of "C" or better
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Catalog Date:August 1, 2024

This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.

HM 290 Competitive Culinary Training

Units:2 - 4
Hours:18 hours LEC; 54 - 162 hours LAB
Prerequisite:HM 315 with a grade of "C" or better
Catalog Date:August 1, 2024

This course is a cooperative effort between the college, The American Culinary Federation and The Capital Chefs' Association. This course offers the skills necessary to compete in regional and national culinary competitions, using the American Culinary Federation format. 54 hours per unit of TBA practices include knife skills and hot food preparation. Field trips to local restaurants are required to work with local chefs. This course may be taken up to 4 times for credit.

HM 295 Independent Studies in Hospitality Management

Units:1 - 3
Hours:54 - 162 hours LAB
Prerequisite:None.
Catalog Date:August 1, 2024

Independent Study is an opportunity for the student to extend classroom experience in this subject, while working independently of a formal classroom situation. Independent study is an extension of work offered in a specific class in the college catalog. To be eligible for independent study, students must have completed the basic regular catalog course at American River College. They must also discuss the study with a professor in this subject and secure approval. Only one independent study for each catalog course will be allowed.

HM 297 Internship in Hospitality Management

Units:1 - 4
Hours:6 hours LEC; 36 - 198 hours LAB
Prerequisite:None.
Enrollment Limitation:Must have completed 15 units in Hospitality Management with a grade of "C" or better.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Catalog Date:August 1, 2024

This course is a cooperative effort between the college and hospitality industries in the community to provide training through practical on-the-job experience. Internship sponsors/employers assist in the acquisition of skills and application of knowledge learned in the classroom. A portion of this course may be offered in a TBA component of 36 - 198 hours which may include setting tables, setting up food, and serving food.

HM 299 Experimental Offering in Hospitality Management

Units:0.5 - 4
Prerequisite:None.
Catalog Date:August 1, 2024

This is the experimental courses description.

HM 300 Introduction to Hospitality - Becoming a Chef

Units:3
Hours:54 hours LEC
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2024

This course covers the history of the hospitality and culinary professions, explores the numerous avenues of opportunity, and studies the advantages of continuing education in the field. It also covers the backgrounds and approaches of successful chefs and restaurateurs. Field trips are required.

HM 310 Sanitation, Safety and Equipment

Units:3
Hours:54 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Transferable:CSU
Catalog Date:August 1, 2024

This course covers all phases of food sanitation, including the causes, controls and investigation of illness related to food contamination. It covers sanitary practices in food preparation; proper dishwashing procedures, sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures and garbage and refuse disposal. This course includes general safety precautions, maintenance and operation of appropriate food service equipment, along with elements of kitchen planning and types of equipment used. Successful completion of this course results in Servsafe certification.

HM 315 Food Theory and Preparation

Units:4
Hours:36 hours LEC; 108 hours LAB
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Transferable:CSU
Catalog Date:August 1, 2024

This course is a comprehensive study of basic principles of food science, theory, and techniques involved in food preparation. It includes a study of the factors that influence foods and the changes which occur in foods during preparation. It also emphasizes basic cooking skills, theory application, product, and quality identification.

HM 320 Breads and Yeast Doughs

Units:2
Hours:18 hours LEC; 54 hours LAB
Prerequisite:HM 100 with a grade of "C" or better, or placement through the assessment process.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340
Transferable:CSU
Catalog Date:August 1, 2024

This course covers theory and principles of doughs, yeast, and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. It includes the study of croissant dough, puff dough, pate-a-choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities.

HM 325 Components of Baking and Pastry

Units:2
Hours:18 hours LEC; 54 hours LAB
Prerequisite:HM 320 with a grade of "C" or better
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340
Transferable:CSU
Catalog Date:August 1, 2024

This course covers the theory and principles of baking and pastry. It focuses on pies, galettes, tarts, pate a choux, cheesecakes, and custard based desserts. This course is intended for students interested in commercial application in restaurants, bakeries, and other food service facilities.

HM 326 Intermediate Baking Retail Bakery Products

Units:2
Hours:18 hours LEC; 54 hours LAB
Prerequisite:HM 320 with a grade of "C" or better
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Transferable:CSU
Catalog Date:August 1, 2024

This course covers the theory and principles of baking and pastry with an emphasis on products commonly found in retail bakeries. It focuses on rich doughs, cookies, chocolate and puff pastry applications. This course is intended for students interested in commercial applications in bakeries, restaurants, and other food service facilities.

HM 328 Intermediate Baking American and European Cakes

Units:2
Hours:18 hours LEC; 54 hours LAB
Prerequisite:HM 320 with a grade of "C" or better
Transferable:CSU
Catalog Date:August 1, 2024

This course covers the theory and principles of both American and European cake tradition. It focuses on baking methods, ingredient selection, filling, and finishing components and techniques. This course is intended for students interested in commercial bakery application.

HM 330 Advanced Baking and Pastry

Units:3
Hours:36 hours LEC; 54 hours LAB
Prerequisite:HM 310, 320, and 325 with grades of "C" or better
Transferable:CSU
Catalog Date:August 1, 2024

This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts, and wedding cakes. It emphasizes advanced baking science and commercial production. Products include European style breads, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping, and chocolate work. This course also emphasizes the production of high quality products and professional presentation. Field trips to professional bakeries are required.

HM 340 Cost Control in the Food Service Industry

Units:2
Hours:36 hours LEC
Prerequisite:HM 100 with a grade of "C" or better
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLW 340.
Transferable:CSU
Catalog Date:August 1, 2024

This course covers accounting and cost control principles in the food service industry. It includes the use of accounting techniques to analyze food and labor cost control, business operations, budgeting, financing, and profit and loss statements.

HM 360 Professional Cooking

Units:3
Hours:36 hours LEC; 54 hours LAB
Prerequisite:HM 315 with a grade of "C" or better
Advisory:HM 100 and 310
Transferable:CSU
Catalog Date:August 1, 2024

This course covers intermediate and advanced culinary techniques. It includes production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development, and time management in the commercial kitchen.

HM 370 Dining Room Management

Units:2
Hours:36 hours LEC
Prerequisite:HM 100 and 310 with grades of "C" or better
Corequisite:HM 498, to include a minimum of eight hours per week of work experience in the operation of the front of the house for The Oak Café at American River College
Transferable:CSU
Catalog Date:August 1, 2024

This course focuses on restaurant management with emphasis on service and the dining room. Topics include the historical view of service, quality, and exceeding guest expectations, methods of service, management of service operations and personnel, internal and external marketing, and daily reports and controls. The work experience component allows for hands-on experience running the dining room of the Oak Café two days a week.

HM 375 Bakery Management and Production

Units:2
Hours:36 hours LEC
Prerequisite:HM 310, 315, 320, and 325 with grades of "C" or better
Corequisite:HM 498
Transferable:CSU
Catalog Date:August 1, 2024

This course focuses on bakery production, merchandising, and management for a professional bakery/cafe outlet. It includes production techniques, recipe development, customer service, advertising and promotion, menu planning, costing, production, and staff scheduling. Work experience takes place in the Oak Cafe Bakery two days a week.

HM 380 Restaurant Management and Production

Units:3
Hours:54 hours LEC
Prerequisite:HM 100, 310, 315, 320, 325, and 360 with grades of "C" or better, or placement through the assessment process.
Corequisite:Concurrent enrollment in HM 498 (to include a minimum of 16 hours per week of work experience in the commercial kitchen of The Oak Café American River).
Transferable:CSU
Catalog Date:August 1, 2024

This course provides an in-depth look at restaurant management with emphasis on the kitchen. It includes the study of successful restaurant concepts, food styles and ethnic influences, production methods and standards, menu design (including specific purchasing and cost control), application of sanitation and safety standards, employee scheduling, motivation and supervision, and product marketing. These concepts are emphasized in the work experience corequisite. Field trips may be required.

HM 494 Topics in Hospitality Management

Units:0.5 - 4
Hours:18 - 54 hours LEC
Prerequisite:None.
Advisory:ENGWR 102 or 103, and ENGRD 116 with a grade of “C” or better; OR ESLR 320 and ESLW 320 with a grade of “C” or better; OR placement through assessment process.
Transferable:CSU
Catalog Date:August 1, 2024

This course is designed to give students an opportunity to study topics in Hospitality which are job oriented and not included in current offerings. The course may be repeated for up to 6 units of credit provided there is no duplication of topics.

HM 495 Independent Studies in Hospitality Management

Units:1 - 3
Hours:54 - 162 hours LAB
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2024

HM 498 Work Experience in Hospitality Management

Units:0.5 - 4
Hours:27 - 216 hours LAB
Prerequisite:None.
Enrollment Limitation:Students must be in a paid or unpaid internship, volunteer position, or job related to the hospitality management field with a cooperating site supervisor. Students are advised to consult with the Hospitality Management Program to review specific certificate and degree work experience requirements.
Advisory:Eligible for ENGWR 300 or ESLW 340.
Transferable:CSU
General Education:AA/AS Area III(b)
Catalog Date:August 1, 2024

This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within the field of hospitality management. It is designed for students interested in work experience and/or internships in transfer-level degree occupational programs. Course content includes understanding the application of education to the workforce, completion of Title 5 required forms which document the student's progress and hours spent at an approved work site, and developing workplace skills and competencies.

During the semester, the student is required to complete 27 hours of related work experience for 0.5 unit. An additional 27 hours of related work experience is required for each additional 0.5 units. All students are required to attend the first course meeting, a mid-semester meeting, and a final meeting. Additionally, students who have not already successfully completed a Work Experience course will be required to attend weekly orientations while returning participants may meet individually with the instructor as needed. Students may take up to 16 units total across all Work Experience course offerings. This course may be taken up to four times when there are new or expanded learning objectives. Only one Work Experience course may be taken per semester.

HM 499 Experimental Offering in Hospitality Management

Units:0.5 - 4
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2024

This is the experimental courses description.