Hotel, , Culinary Arts 1

hotel-restaurant-culinary-arts/-beverage-management-associate- HOTEL, RESTAURANT, in-science-degree/) • Food and Beverage Management Certificate (https:// CULINARY ARTS catalog.nocccd.edu/cypress-college/degrees-certificates/hotel- restaurant-culinary-arts/food-beverage-management-certificate/) Division: Career Technical Education • Fundamentals Certificate (https://catalog.nocccd.edu/ cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ Division Dean food-science-fundamentals-certificate/) (Vacant) • Hospitality Management Associate in Science Degree (https:// catalog.nocccd.edu/cypress-college/degrees-certificates/hotel- Faculty restaurant-culinary-arts/hospitality-management-associate-in- science-degree/) Lisa Clark Amanda Gargano • Hospitality Management Associate in Science Degree for Transfer Jeanette Jones (AS-T) (https://catalog.nocccd.edu/cypress-college/degrees- Jeremy Peters certificates/hotel-restaurant-culinary-arts/associate-in-science-in- Stephanie Rosati hospitality-management-for-transfer-degree-as-t/) • Hospitality Management Certificate (https://catalog.nocccd.edu/ Counselors cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ hospitality-management-certificate/) Dr, Jane Jepson • Hotel Fundamentals Certificate (https://catalog.nocccd.edu/cypress- Jeannie Mitsch college/degrees-certificates/hotel-restaurant-culinary-arts/hotel- Cassie Rodriguez fundamentals-certificate/) Hospitality, Restaurant, Culinary Arts Transfer • Nutrition and Dietetics Associate in Science Degree for Transfer (AS- T) (https://catalog.nocccd.edu/cypress-college/degrees-certificates/ Program hotel-restaurant-culinary-arts/associate-in-science-in-nutrition-and- Students should consult a counselor or www.assist.org (http:// dietetics-for-transfer-degree-as-t/) www.assist.org) for lower division major requirements for most California • Special Event Management Certificate (https://catalog.nocccd.edu/ public universities. (See the Standard Definitions section of the catalog cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ for a description of ASSIST.) Students transferring to an independent special-event-management-certificate/) college/university should consult the catalog of the individual school and a counselor for lower division major requirements. Courses HRC 100 C Nutrition 3 Units Degrees and Certificates Term hours: 54 lecture. This course is a study of the interactions between • Baking and Pastry Arts Associate in Science Degree (https:// food and living organisms. This course includes the role of carbohydrates, catalog.nocccd.edu/cypress-college/degrees-certificates/hotel- fats, protein, vitamins, water and minerals in regards to nutritional status. restaurant-culinary-arts/baking-and-pastry-arts-associate-in-science- (CSU/UC) AA GE, CSU GE/C-ID: NUTR 110) degree/) HRC 101 C Introduction to Hospitality Management 3 Units • Baking and Pastry Arts Certificate (https://catalog.nocccd.edu/ Term hours: 54 lecture. This course is an overview of structure, financial cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ performances and career opportunities in the hospitality industry including baking-pastry-arts-certificate/) food and beverage management, culinary arts, baking and pastry, lodging, • Baking Fundamentals Certificate (https://catalog.nocccd.edu/ , special events, managed services, attractions, tourism and cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ related operations. Focus on orientation to customer service, cultural and baking-fundamentals-certificate/) economic trends and career opportunities. (CSU/C-ID:HOSP 100) • Culinary Fundamentals Certificate (https://catalog.nocccd.edu/ HRC 105 C Careers Dietetics and Food Science 2 Units cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ Term hours: 36 lecture. This course explores the fields of dietetics and food culinary-fundamentals-certificate/) science, including trends, future projections and employment opportunities • Culinary Management Associate in Science Degree (https:// (CSU) catalog.nocccd.edu/cypress-college/degrees-certificates/hotel- HRC 120 C Sanitation and Safety 2 Units restaurant-culinary-arts/culinary-management-associate-in-science- Term hours: 36 lecture. This course is an overview of sanitation and safety degree/) principles, HACCP and prepare students for the national Servsafe Manager • Culinary Management Certificate (https://catalog.nocccd.edu/ Certification. This course content includes strategies to identify and cypress-college/degrees-certificates/hotel-restaurant-culinary-arts/ prevent foodborne illness, the flow of food through foodservice operations culinary-management-certificate/) and sanitation management. (CSU/C-ID: HOSP 110) • Food and Beverage Fundamentals Certificate (https:// catalog.nocccd.edu/cypress-college/degrees-certificates/hotel- restaurant-culinary-arts/food-service-fundamentals-certificate/) • Food and Beverage Management Associate in Science Degree (https://catalog.nocccd.edu/cypress-college/degrees-certificates/ 2 Hotel, Restaurant, Culinary Arts

HRC 125 C Restaurant Management 3 Units HRC 160 C Hotel Operations 3 Units Prerequisite(s): HRC 101 C and HRC 120 C, with a grade of C or better. Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with Term hours: 36 lecture and 72 laboratory. In this course, students a grade of C or better. will manage all aspects of restaurant operations through theoretical Term hours: 54 lecture. This course is an overview of hotel operating studies and hands-on practice. Topics include functions of management, systems, business practices and careers, to include front office, marketing, role of service, effective cost control, labor strategies and the housekeeping, property maintenance, food and beverage, resources leadership skills required to effectively manage restaurant operations. $50 management, information systems and sales and marketing. (CSU/C-ID: materials fee payable at registration. (CSU/C-ID: HOSP 130) HOSP 140) HRC 135 C Culinary Fundamentals I 3 Units HRC 164 C Hospitality Law 3 Units Prerequisite(s): Completion of or concurrent enrollment in HRC 120 C, with Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with a grade of C or better. a grade of C or better. Term hours: 36 lecture and 72 laboratory. Great rests on the mastery Term hours: 54 lecture. This course covers the exploration of legal of seemingly simple preparations and techniques that determine the relationship and considerations when managing hospitality operations quality of the final product. This course will focus on the basic principles, with emphasis on compliance best practices and prevention of liabilities. skills, and techniques associated with culinary arts, involving various Topics include serving food safely, responsible alcohol service, selecting methods including classic and modern techniques. Students and managing employees, regulatory concerns, property management, will identify various to include; food products and equipment hospitality operating structures, liability, contracts, safety and security, and used within the commercial food operation. $95 materials fee payable at crisis management. (CSU/C-ID: HOSP 150) registration. (CSU/C-ID: HOSP 160) HRC 170 C Beverage Management 3 Units HRC 136 C Baking Fundamentals I 3 Units Term hours: 45 lecture and 27 laboratory. This course is designed for Prerequisite(s): Completion of or concurrent enrollment in HRC 120 C with students who intend to pursue a career in food and beverage management. a grade of C or better. Topics include wine, beer, spirits, coffee and beverage trends, risk- Term hours: 36 lecture and 72 laboratory. Well-executed rely on a liability management, purchasing, storage, loss prevention, responsible mastery of fundamental techniques. This course will focus on the history of alcohol service, beverage pricing, food pairing and mixology. $35 materials baking, terminology, ingredients, equipment, storage and sanitation in the fee payable at registration. (CSU) bakeshop. Students will gain hands-on experience in using various mixing, HRC 230 C Hospitality Leadership 3 Units holding and baking methods to create an assortment of cookies, quick Prerequisite(s): HRC 101 C with a grade of C or better. breads, cakes, pies, savory products, specialty diet products and yeast Advisory: HRC 160 C. breads. $95 materials fee payable at registration (CSU) Term hours: 54 lecture. This course explores hospitality management and HRC 145 C The Art of Garde Manger 3 Units leadership strategies. Case study analysis will focus on management and Prerequisite(s): HRC 120 C and HRC 135 C, with a grade of C or better. leadership principles, role of diversity, reputation management and ethical Term hours: 36 lecture and 72 laboratory. This course will focus on the considerations in the hospitality industry. (CSU) discussion of application and production methods used in today's Garde HRC 231 C Cost Control in Hospitality 3 Units Manger kitchen, as well as the importance of accurate knife cuts and Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with presentation methods to make food aesthetially appealing. This course a grade of C or better. covers topics such as knife cuts, cold sauces, emulsifications, hot and cold Advisory: HRC 152 C hors d'oeuvres, cured and smoked meat and fish and sausage making. $120 Term hours: 54 lecture. This course examines the principles of cost control materials fee payable at registration. (CSU) and revenue management best practices. Students will identify, analyze, HRC 152 C Menu Planning and Purchasing (formerly Hospitality and solve problems in order to keep costs low and profit margins high in Purchasing) 3 Units the hospitality industry. Areas covered in course include: management of Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with revenue and expenses, cost of goods, profit relationships, forecasting, use a grade of C or better. of technology to enhance controls, financial analysis, labor control, and Term hours: 54 lecture. This course examines the principles of menu theft avoidance. (CSU/C-ID: HOSP 120) planning, hospitality procurement, purchasing, receiving and inventory HRC 232 C Special Event Management 3 Units techniques. Strategies for menu analysis, standardized recipes, menu Prerequisite(s): HRC 101 C with a grade of C or better. layout and design relating to profitable hospitality operations will be Term hours: 54 lecture. This course is a comprehensive study of the field explored. (CSU) of special events with emphasis on creating and executing catered events. HRC 155 C Food Science 3 Units Topics include: special event venues, event organization and management, Prerequisite(s): HRC 120 C and HRC 135 C with a grade of C or better. skills and abilities for event managers. (CSU) Term hours: 36 lecture and 72 laboratory. This course blends culinary HRC 235 C Culinary Fundamentals II 3 Units arts and the science of food. This course studies raw materials and Prerequisite(s): HRC 120 C and HRC 135 C, with a grade of C or better. their behavior during formulation, processing, packing and storage and Term hours: 36 lecture and 72 laboratory. This course will focus on includes evaluation as consumer products. $95 materials fee payable at the principles, skills, and techniques associated with advanced culinary registration. (CSU/UC) arts, involving fabrication and identification of common proteins utilized in commercial operations. Great chefs rest on mastering the advance techniques utilized in today's commercial . The most crucial is flavor development, which students begin to learn at the start of their studies. $120 materials fee payable at registration. (CSU) Hotel, Restaurant, Culinary Arts 3

HRC 236 C Baking Fundamentals II 3 Units HRC 298 C Hospitality Seminar 0.5-12 Units Prerequisite(s): HRC 136 C with a grade of B or better and completion of Prerequisite(s): May be required. or concurrent enrollment in HRC 120 C with a grade of C or better. Corequisite(s): May be required. Term hours: 36 lecture and 72 laboratory. Creating classic cakes and Advisory: May be required. tortes, artisan breads and frozen desserts calls for creativity and technical Term hours: 0-216 lecture and/or 0-1620 laboratory depending on units understanding. This course focuses on advanced pastries and bread attempted. This course is for students who wish to increase their production. Products include classical cakes and tortes, frozen desserts, knowledge of the hotel, restaurant, and/or culinary arts industries. Various artisan breads and Viennoiserie. Emphasis will be placed on commercial topics will be offered. Unit credit may range from 1/2 to 12 units in any production of high quality products and professional presentation. $95 given semester. Consult the class schedule to verify credit for a particular materials fee payable at registration. (CSU) semester. Pass/No Pass or Letter Grade Option. Fees may be required- HRC 246 C Pastry Arts 3 Units Payable at Registration. (CSU) Prerequisite(s): HRC 120 C and HRC 236 C, with a grade of C or better. Term hours: 36 lecture and 72 laboratory. This course focuses on Program Student Learning Outcomes pastry arts to include macarons, petit fours, specialty cakes, chocolates, The courses taught by this department contribute to the confections, frozen desserts, and restaurant style desserts. Emphasis following ISLO/PSLOs: A-Breadth of Knowledge, Competencies, and will be placed on commercial production of high quality products and Skills, B-Communication Skills, C-Critical Thinking, Problem Solving, professional presentation. Candy making, cake decorating, and and Information Competency Skills, and D-Personal, Academic, plating represent the ultimate fusion of art and craft. $120 materials fee and Professional Development; specifically, the following ISLO/ payable at registration. (CSU) PSLO subcategories: A1-Career Technical Education, B1-Reading, B2- HRC 255 C American Regional Cuisine 3 Units Writing, B3-Communicating, B4-Presenting, C1-Analysis, C2-Computation, Prerequisite(s): HRC 120 C and HRC 235 C or HRC 236 C, with a grade of C C3-Research, C4-Problem Solving, C5-Technology, and D1-Personal or better. Responsibility. Term hours: 36 lecture and 72 laboratory. This culinary tour of America A Cypress College student who earns a Certificate from the Hotel, includes product identification, correct utilization and cooking methods. Restaurant, Culinary Arts program in Hotel Management, Foodservice This course focuses on a regional perspective of . Management or Culinary Arts will: Students will have the opportunity to produce regional specialties while researching the influence of culture on the development of American • Acquire the necessary skills for hospitality/culinary arts employment cuisine. $95 materials fee payable at registration. (CSU) to include demonstrated ability in effective communications, HRC 265 C World Culture and Cuisine (formerly International Cuisine) customer service, teamwork, cost control, ethical considerations, 3 Units critical thinking and leadership Prerequisite(s): HRC 120 C and HRC 235 C or HRC 236 C, with a grade of C • Demonstrate competencies required for hospitality/culinary or better. employment to include sanitation and safety, nutrition, restaurant and Term hours: 36 lecture and 72 laboratory. This course focuses on a global hotel operations, and specialized culinary techniques perspective of various diverse groups found in the United States. Students • Enhance his/her career and educational opportunities within the will have the opportunity to produce ethnic while researching the hospitality and culinary industry influence of cultural traditions, religious beliefs and food customs of immigrants in the United States. $95 materials fee payable at registration. (CSU) HRC 290 C Hospitality Career Capstone 3 Units Prerequisite(s): HRC 101 C with a grade of C or better. Term hours: 54 lecture. This course prepares students for careers and upward mobility in the hospitality industry. Students will develop industry expected employability skills to include professionalism, business communication, and technological aptitude. Successful employment in the hospitality industry through targeted resumes, effective interviewing and use of social media will be covered. Students will synthesize related industry experience through the creation of personalized career portfolio and hospitality service learning project. (CSU) HRC 295 C Internship 3 Units Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with a grade of C or better. Term hours: 18 lecture. This course offers practical work experience in an approved hospitality and culinary related industry for students in the Hotel, Restaurant, Culinary Arts (HRC) program. This course is designed to provide related employment learning opportunities, career readiness and upward mobility. (CSU)