St. Philip’s College Schedule/Catalog 2014-2015 [Archived Catalog]
Programs and Courses - Tourism, Hospitality and Culinary Arts
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Tourism, Hospitality and Culinary Arts
Associate of Applied Science
Level I Certificate
CHEF 1205 - Sanitation and Safety
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Semester Hours: (2-2-0)
CIP: 12.0503
CHEF 1300 - Professional Cooking and Dining Room Service
Prerequisites: CHEF 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Technical aspects of food preparation in the commercial kitchen. This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on team work, professionalism, guest relations and table service. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
CIP: 12.0503
CHEF 1301 - Basic Food Preparation
Prerequisites: CHEF 1205 or concurrent enrollment
Corequisites: Recommended: FDNS 1301 with a grade of B or better.
It is recommended that students complete or take concurrently FDNS 1301 . A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-2-4)
CIP: 12.0503
CHEF 1310 - Garde Manger
Prerequisites: CHEF 1300 with a grade of B or better, FDNS 1301 with a grade of B or better
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
CIP: 12.0503
CHEF 1345 - International Cuisine
Prerequisites: CHEF 1300 with a grade of B or better, FDNS 1301 with a grade of B or better
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
CIP: 12.0503
CHEF 2264 - Practicum Culinary Arts
Prerequisites: CHEF 1300 with a grade of B or better
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (2-0-16)
CIP: 12.0503
FDNS 1301 - Introduction to Foods
Corequisites: CHEF 1301 recommended
A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. It is recommended that students take CHEF 1301 as a co-requisite. Students must receive a B or better.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 19.0501
FDNS 1305 - Nutrition
Math Basic Skills Prerequisite: MATH 0305
A study of nutrients including functions, food sources, digestion, absorption and metabolism with application to normal and preventive nutrition needs. Includes nutrient intake analysis, energy expenditure evaluation, and diet planning.
Semester Hours: (3-3-0)
CIP: 19.0501
HAMG 1170 - Professionalism in the Hospitality Industry
This course will begin with an overview of professionalism and will focus on the necessity of professional behavior at work and in personal life settings. Attention will be paid to the following: appearance, punctuality, dependability, honesty, loyalty, diligence, being responsible, displaying good manners, and utilizing good written and verbal communication skills.
Semester Hours: (1-1-0)
CIP: 52.0902
HAMG 1313 - Front Office Procedures
Corequisites: HAMG 1342
Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation.
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 1321 - Introduction to the Hospitality Industry
Introduction to the elements of the hospitality industry. The student will explain the elements of the hospitality industry; discuss current issues facing food service; discuss current guest needs; and explain general hotel/motel operations. The student will explain and discuss the role of service in the hospitality industry.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 1340 - Hospitality Legal Issues
A course in the legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. The student will explain the basic legal principles governing the hospitality industry; describe guest relationships; list and explain the various laws governing the hospitality industry; and explain the legal environment in which hotels and restaurants must exist.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 1342 - Guest Room Maintenance
Corequisites: HAMG 1313
Demonstrates the working relationship in the lodging industry between housekeeping and maintenance.
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2267 - Practicum Hospitality Management
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Recommended Basic Skills prerequisites: MATH 0305
Semester Hours: (2-0-16)
CIP: 52.0901
HAMG 2305 - Hospitality Management and Leadership
Prerequisites: RSTO 2301
An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. The student will identify and analyze various styles of leadership; describe the relationship among mission, goal, and objectives; and identify components of problem solving and relate them to specific situations.
Recommended Basic Skills prerequisites: INRW 0420
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2307 - Hospitality Marketing and Sales
Prerequisites: HAMG 1321
Identification of the core principles of marketing and their impact on the hospitality industry.
Recommended Basic Skills prerequisites: INRW 0420
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2330 - Convention and Group Management and Services
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0420
A course in the scope of the various segments of the convention market. Exploration of individual needs and the methods and techniques to provide better service to conventions and groups. The student will explain the importance of conventions in terms of income and economic life of the hotel. The student will recognize, review, and describe convention and meeting planning. The student will describe facility types, cost factors, product analysis, marketing tools, and pre-planning strategy.
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2332 - Hospitality Financial Management
Prerequisites: HAMG 1313
Methods and application of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2337 - Hospitality Facilities Management
Identification of building systems, facilities management, security and safety procedures.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 52.0901
HAMG 2366 - Practicum-Hospitality Administration Management
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Semester Hours: (3-0-0)
CIP: 52.0901
PSTR 1206 - Cake Decorating I
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Introduction to skills, concepts and techniques of cake decorating. Students must receive a “B” or better.
Semester Hours: (2-1-3)
CIP: 12.0501
PSTR 1301 - Fundamentals of Baking
Prerequisites: CHEF 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
CIP: 12.0501
PSTR 1305 - Breads and Rolls
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Students must receive a “B” or better.
Semester Hours: (3-2-4)
CIP: 12.0501
PSTR 1310 - Pies, Tarts, Teacakes and Cookies
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques.
Semester Hours: (3-2-2)
CIP: 12.0503
PSTR 1312 - Laminated Dough, Pate a Choux, and Donuts
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Focus on preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (éclair paste) products and donuts. Fillings and finishing techniques included. Students must receive a “B” or better.
Semester Hours: (3-2-2)
CIP: 12.0503
PSTR 1340 - Plated Desserts
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production. Students must receive a “B” or better.
Semester Hours: (3-2-2)
CIP: 12.0501
PSTR 2207 - Cake Decorating II
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, PSTR 1206 with a grade of B or better. CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0420
Math Basic Skills Prerequisite: MATH 0305
A course in decoration of specialized and seasonal products. Students must receive a “B” or better.
Semester Hours: (2-1-3)
CIP: 12.0501
PSTR 2264 - Practicum-Baking and Pastry Arts
Prerequisites: PSTR 1301 with a grade of “B” or better
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (2-0-16)
CIP: 12.0501
PSTR 2301 - Chocolates and Confections
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Students must receive a “B” or better.
Semester Hours: (3-2-2)
CIP: 12.0501
PSTR 2331 - Advanced Pastry Shop
Prerequisites: PSTR 1301 with a grade of B or better
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Students must receive a “B” or better.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
CIP: 12.0501
PSTR 2350 - Wedding Cakes
Prerequisites: CHEF 1301 with a grade of B or better, FDNS 1301 with a grade of B or better, PSTR 1301 with a grade of B or better, PSTR 2207 with a grade of B or better, CHEF 1205 with a grade of C or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Skills, concepts, and techniques for preparing wedding cakes. Includes marzipan, plastic chocolate-rolled fondant, chocolate garnish, flower making, and royal icing piping work. Students must receive a “B” or better.
Semester Hours: (3-1-5)
CIP: 12.0501
RSTO 1301 - Beverage Management
A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-3-0)
CIP: 12.0504
RSTO 2264 - Practicum-Restaurant Management
Prerequisites: CHEF 1300 with a grade of B or better
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Semester Hours: (2-0-16)
CIP: 12.0504
RSTO 2301 - Principles of Food and Beverage Controls
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Recommended Basic Skills prerequisites: INRW 0305
Semester Hours: (3-3-0)
CIP: 12.0504
RSTO 2307 - Catering
Prerequisites: HAMG 1321
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.
Recommended Basic Skills prerequisites: INRW 0305 , MATH 0305
Semester Hours: (3-3-0)
CIP: 12.0504
RSTO 2405 - Management of Food Production and Service
Prerequisites: CHEF 1300 with a grade of B or better, FDNS 1301 with a grade of B or better, RSTO 2301
Integrated Reading & Writing Basic Skills Prerequisite: INRW 0305
Math Basic Skills Prerequisite: MATH 0305
A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. Students must receive a “B” or better.
Semester Hours: (4-2-4)
CIP: 12.0504
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