Course Listing - School of Culinary Arts & Hospitality Management

Code	Name	Credits
BAK124	Artisan Bread Artisan Bread Credits: 4.500 This course focuses on the art of bread baking from quick and yeast breads to laminated doughs and international and breakfast breads. Students will also learn how artisan baking differs from commercial bread baking. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK134	Cakes, Custards, and Creams Cakes, Custards, and Creams Credits: 4.500 This course covers the wide range of smooth and creamy textured desserts including puddings, custards, mousses, soufflés, and ice cream. A range of cakes and pies will also be studied and prepared. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK154	Specialty and Wedding Cakes Specialty and Wedding Cakes Credits: 4.500 This course teaches students the advanced skills of cake decorating using a range of media. Students will work with royal icing, fondant, gum paste, and pastillage, just to name a few. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK164	Plated Desserts Plated Desserts Credits: 4.500 In this course, students will learn the skills specific to a pastry chef who needs to create plated desserts. Desserts studied will include a range of both American and International works, while also teaching students how to work with fruits, liqueurs, and dessert sauces. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK174	Confectionary Production Confectionary Production Credits: 4.500 In this class, students will focus on sweet confections including cookies, candies, and petit fours, while learning to create dessert displays using chocolate and sugar sculpture. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.	4.500
BAK232	International Desserts International Desserts Credits: 4.500 This course is designed to introduce students to the history and preparation of a variety of international pastries and desserts. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK233	Food Sensitivities and Spa Desserts Food Sensitivities and Spa Desserts Credits: 4.500 This course is designed to introduce preparation and production methods for bakery/pastry products for food sensitivities. This course includes theory and production of desserts, breakfast items, cakes and cookies designed for low fat, gluten free, lactose intolerant, diabetic, and vegan people. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK234	Holiday Breads Holiday Breads Credits: 4.500 This course focuses on the art of holiday bread baking including quick, yeast, international, and breakfast breads. Students will also learn how breads have symbolic significance during various holidays from all over the world. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.	4.500
BAK235	Chocolate Arts Chocolate Arts Credits: 4.500 This course introduces students to the art of working with chocolate. Topics include: chocolate tempering, cutting shapes, transfer sheets, display pieces, and candies. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.	4.500
BAK236	Sugar Arts Sugar Arts Credits: 4.500 This course introduces students to the art of working with sugar and the design of showpieces. Students will be exposed to the idea of sugar as art, covering techniques in poured, pulled, blown, and spun sugar. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.	4.500
CUL111	Culinary Theory and Sanitation Culinary Theory and Sanitation Credits: 4.500 This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.	4.500
CUL121	Kitchen Fundamentals Kitchen Fundamentals Credits: 4.500 This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Prerequisite: CUL111.	4.500
CUL140	Introduction to Cooking Techniques Introduction to Cooking Techniques Credits: 4.500 This course focuses on the basics of cooking grain, vegetables and meat/seafood through the preparation of sandwiches, appetizers, soups, salads and breakfast cookery. Prerequisite: CUL121 or BAK144.	4.500
CUL142	Garde Manger Garde Manger Credits: 4.500 This course examines the advanced aspects of Garde Manger and includes Hors d’oeuvres, charcuterie, and the basics of ice carving. Prerequisite: CUL140 or BAK144.	4.500
CUL150	Sauces,Soups,&Stocks Sauces,Soups,&Stocks Credits: 4.500 This course is designed to introduce production methods for sauces and stock production. This course includes basic stocks and soups, reduction and clarification of stocks, five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. Prerequisite: CUL140 or BAK144.	4.500
CUL152	Elements of Entree Production Elements of Entree Production Credits: 4.500 This course will examine the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. The importance of timing and plate presentation are also emphasized. Prerequisite: CUL150 or BAK144.	4.500
CUL160	Fundamentals of Baking Fundamentals of Baking Credits: 4.500 This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.	4.500
CUL162	Pastry Arts Pastry Arts Credits: 4.500 This class focuses on techniques and fundamentals of classical and contemporary plated desserts, laminated fermented doughs, cake decorating, sorbets and mousses. Prerequisite: CUL160.	4.500
CUL170	Advanced Culinary Theory Advanced Culinary Theory Credits: 4.500 This course will introduce students to basic, practical application of culinary mathematics. Each student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.	4.500
CUL210	Nutrition & Menu Planning Nutrition & Menu Planning Credits: 4.500 This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.	4.500
CUL215	Dining Room Service Dining Room Service Credits: 4.500 The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.	4.500
CUL240	Purchasing & Receiving Purchasing & Receiving Credits: 4.500 This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry. Prerequisite: None.	4.500
CUL241	Catering Catering Credits: 4.500 This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events. Prerequisite: None.	4.500
CUL251	Bounty of the Sea Bounty of the Sea Credits: 4.500 This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL253	American Regional Cuisine American Regional Cuisine Credits: 4.500 This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL254	International Cuisine International Cuisine Credits: 4.500 This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL255	Italian Cuisine Italian Cuisine Credits: 4.500 This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL256	Indian Cuisine Indian Cuisine Credits: 4.500 This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL270	Food Science Food Science Credits: 4.500 This course is designed to introduce students to scientific principles related to food preparation. Students will also conduct experiments and discuss results. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.	4.500
CUL271	Culinary Skills Externship I Culinary Skills Externship I Credits: 4.500 This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.	4.500
CUL272	Culinary Skills Externship II Culinary Skills Externship II Credits: 4.500 This course provides the student with on the job experience. Students will work at approved sites in the preparation of food Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.	4.500
CUL273	Culinary Skills Externship III Culinary Skills Externship III Credits: 4.500 This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.	4.500
CUL291	Current Topics in Culinary Arts I Current Topics in Culinary Arts I Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.	4.500
CUL292	Current Topics in Culinary Arts II Current Topics in Culinary Arts II Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.	4.500
CUL293	Current Topics in Culinary Arts III Current Topics in Culinary Arts III Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.	4.500
CUL294	Current Topics in Culinary Arts IV Current Topics in Culinary Arts IV Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of Program Advisor or Dean.	4.500
HOS105	Analysis of the Hospitality Industry Analysis of the Hospitality Industry Credits: 4.500 This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. Prerequisite: None.	4.500
HOS110	Food and Beverage Management Food and Beverage Management Credits: 4.500 This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Levels of management, commercial food service operations and nutritional concerns will be discussed. Prerequisite: None.	4.500
HOS120	Front Office Procedures Front Office Procedures Credits: 4.500 This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Prerequisite: None.	4.500
HOS125	Housekeeping Management Housekeeping Management Credits: 4.500 This course offers the student an overview of housekeeping within the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning, organizational functions, staffing, decision making, and problem solving. Prerequisite: None.	4.500
HOS230	Special Events Planning Special Events Planning Credits: 4.500 This course defines the scope of the meeting and event planning arena. It focuses on all aspects of design, development and execution of an event. Topics include site selection, marketing, registration, contract negotiation and food and beverage planning. Prerequisite: None.	4.500
HOS245	Event Management Event Management Credits: 4.500 This course encompasses all phases of the specialized training needed in Event Management including design, financing, budgeting, leadership, and integrated marketing. It provides the critical background needed to improve your effectiveness and profitability as an Event Manager. Prerequisite: None.	4.500
HOS250	Hospitality Resort Tourism Hospitality Resort Tourism Credits: 4.500 The hospitality industry is made up of a variety of lodging properties. This course will introduce the variety of management techniques that entail operating hotels that also have facilities such as golf courses, skiing, water sports, spas and more. The traditional hotel property is being joined by these multi-faceted operations and in this course the student will learn the fundamentals regarding these types of properties and their specific issues. Prerequisite: None.	4.500
HOS270	Hospitality Supervision Hospitality Supervision Credits: 4.500 This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.	4.500
HOS271	Hotel and Restaurant Externship I Hotel and Restaurant Externship I Credits: 4.500 The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS272	Hotel and Restaurant Externship II Hotel and Restaurant Externship II Credits: 4.500 The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS273	Hotel and Restaurant Externship III Hotel and Restaurant Externship III Credits: 4.500 The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS291	Current Topics in Hotel & Restaurant I Current Topics in Hotel & Restaurant I Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS292	Current Topics in Hotel & Restaurant II Current Topics in Hotel & Restaurant II Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS293	Current Topics in Hotel & Restaurant III Current Topics in Hotel & Restaurant III Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS310	Beverage Operations Management Beverage Operations Management Credits: 4.500 This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. This course presents principles and theories to support and reinforce the practical aspects. Federal, state, and local regulations governing operations serving alcoholic beverages are presented. Prerequisite: None.	4.500
HOS320	Hospitality Marketing Hospitality Marketing Credits: 4.500 This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing. Prerequisite: None.	4.500
HOS330	Food and Beverage Controls Food and Beverage Controls Credits: 4.500 This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications. Prerequisite: None.	4.500
HOS350	Wine Appreciation Wine Appreciation Credits: 4.500 This course introduces students to terminology and principles used in the wine industry. Focus will be on names and characteristics of grape varietals, differences between Old World and New World wines, qualities and characteristics of Old World wines, and principles of wine and food pairing. In addition, students will cover a brief overview of other alcoholic beverages, including beer and distilled liquors. Many classes will include a tasting of four to eight wines so students may experience the flavors, bodies, and aromas that appear in different wines. You must be 21 years of age to participate in tasting. Prerequisite: None.	4.500
HOS355	Catering Management Catering Management Credits: 4.500 This course introduces the skills needed to manage on-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events Prerequisite: None.	4.500
HOS365	International Hotel Management International Hotel Management Credits: 4.500 This course provides the background every graduate will need in today’s rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions. Prerequisite: None.	4.500
HOS410	Financial Analysis of the Hosp. Indus. Financial Analysis of the Hosp. Indus. Credits: 4.500 This course serves as a bridge between basic accounting and managerial accounting courses. This course covers areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement and more. Prerequisite: BUS112.	4.500
HOS415	Convention Management Convention Management Credits: 4.500 This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.	4.500
HOS425	Security and Loss Prevention Security and Loss Prevention Credits: 4.500 Liability is a risk in the hospitality industry. This course looks at the areas where attention is needed. Security and safety of the guest is essential, as is the prevention of lawsuits. Training of the employees, development of inspection checklists, and maintenance of these functions are introduced. Protecting your assets, your hotel, your employees, and your guests, while being proactive is the necessary step for security and loss prevention.	4.500
HOS430	Hospitality Facilities Design Hospitality Facilities Design Credits: 4.500 This course focuses on the style and design of restaurants to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant. Prerequisite: None.	4.500
HOS435	Revenue Management Revenue Management Credits: 4.500 Managing the revenue in a hospitality opetation is the key to a profitable operation. Yield is money and yield managmeent is a technique to maximize revenue by managing room rates. This course teaches students how to effectively manage hotel rates, while analyzing its revenue per available room (REVPAR).	4.500
HOS490	Hospitality Senior Project Hospitality Senior Project Credits: 4.500 Students will work under the supervision of a faculty advisor to further refine and develop their skills and knowledge through a student-created independent project. Projects may include but are not limited to: writing a research paper, designing a catered event, designing and preparing a multi-course menu, designing and teaching a course to faculty and students, creating a system that could be applied to a hospitality operation for greater efficiency or effectiveness, or performing the role of a general manager in a hotel. Project proposals must be submitted to the faculty advisor of the student’s choosing and approved by the advisor and the dean. Faculty committee will determine the student’s final grade for the project. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS491	Current Topics in Leadership Current Topics in Leadership Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of Program Director.	4.500
HOS492	Current Topics in Hospitality II Current Topics in Hospitality II Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of the Student Advisor or Dean.	4.500
HOS493	Current Topics in Hospitality III Current Topics in Hospitality III Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of the Student Advisor or Dean.	4.500
HOS494	Current Topics in Hospitality Current Topics in Hospitality Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of the Student Advisor or Dean.	4.500
HOS294	Current Topics in Hotel & Restaurant IV Current Topics in Hotel & Restaurant IV Credits: 4.500 This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HOS345	Charcuterie Charcuterie Credits: 4.500 This course will examine the advanced aspects of Charcuterie and will include forcemeats, mousses, sausages, cured meats, fish and poultry and the basics of smoking as a flavoring and curing agent. Prerequisite: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies. Prerequisite: CUL152 or BAK144.	4.500
HOS375	Recipe and Product Development Recipe and Product Development Credits: 4.500 This course will focus on the scientific process of creating and testing a recipe to achieve a desired result. In addition, students will study the steps needed to bring a product, once developed, to the mass market, as well as the types of ingredients often reserved only for mass-marketed foods. Prerequisite: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies. Prerequisite: CUL152 or BAK144.	4.500
HOS431	Hospitality Facilities Management Hospitality Facilities Management Credits: 4.500 This course provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Prerequisite: None.	4.500
HOS445	Presentation and Plate Design Presentation and Plate Design Credits: 4.500 This course focuses on traditional and contemporary plate presentation. Students prepare to meet the exacting standards of the industry through competitions, both in-house and nationally. Domestic and international standards are introduced as they apply to upper level chef positions.	4.500
HOS455	Product Preservation Technology Product Preservation Technology Credits: 4.500 This course introduces the students the growing field of packaging and preserving food. Students view preservation procedures both from the consumers' perspective, discussing pros and cons of using pre-prepared foods, from the producer's perspective. Students learn the technology and techniques for preparing irradiated, Sous-vide, cryovac, frozen, freeze dried, and oven dried foods. In addition students gain hands-on experience using one or more of these techniques.	4.500
CUL252	Chiles in the Global Kitchen Chiles in the Global Kitchen Credits: 4.500 This course examines the use of chiles in cuisines around the world. Students prepare dishes demonstrating the range of flavors and heat levels possible through the use of chiles. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
CUL257	French Cuisine French Cuisine Credits: 4.500 This course will provide students with a working knowledge of the many regions of France and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.	4.500
HOS255	Customer Service Customer Service Credits: 4.500 This course is designed to explain the principles of customer service as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.	4.500
CUL340	Introduction to Gastronomy Introduction to Gastronomy Credits: 4.500 This course introduces the studnet to the interdisciplinary study of food, cooking and food service throughout the history of human culture. These areas include Anthropology, Economics, History, Nutrition, Art History, Literature, Literary Criticism, Natural Sciences and the Culinary Arts. There also is a unit devoted to the art adn craft of food writing. By the end of the term students should have a broad understanding of the role food plays in historical and contemporary societies and its impact on world civilization. Prerequisite: None.	4.500
CUL380	Culinary Cultural Traditions Culinary Cultural Traditions Credits: 4.500 This course examines the major historical and geographical developments in the Americas, Asia, Europe, and Africa with regard to the various regional cuisines and the ways in which these developments have affected the creation of related cultural patterns including gastronomic choices, cooking habits and technologies, and the use of local ingredients to meet nutritional and cultural needs.Topics for discussion include the power and impact of cultural symbols, food and religion, and the ways in which generations teach their young to honor their cultural heritage. The impact of world exploration, trade, and transportation technologies will also be considered.	4.500
CUL490	Culinary Arts Capstone Culinary Arts Capstone Credits: 4.500 Students work under the supervision of a faculty adviosr to further refine and develop their skills and knowledge through a student-created independent project. Projects may include but are not limited to: writing a research paper, designing a catered event, designing and perparing amulit-course menu, designing and teaching a course to a faculty and students, creating a system that could be applied to a hospitality operation for greater efficiency or effectiveness, or performing the role of a general manager in a hotel. During the course the student will shadow a senior member of the management team (e.g. Executive Sous Chef/Executive Chef, Director of Food and Beverage, Head Pastry Chef) or owner for a minimum of 30 hours. Prerequisite: Approval from the Program Advisor or Dean.	4.500
HSM510	Strategic Planning in the Hosp Industry Strategic Planning in the Hosp Industry Credits: 4.500 The purpose of this course is to develop conceptual and analytical strategic evaluation skills and provide comprehensive knowledge of the strategic management process. Topics examined include environmental analysis, firm resource analysis, competitive analysis, strategy formulation and implementation, international strategy, and strategic control. The goal is provide students with the ability to develop vision, mission statements and objectives for an organization, identify key strategic issues facing the hospitality industry, apply tools for effectively influencing an organization's structure, systems culture and realtionships, analyze the internal and external environments in which the organization operates, and to formulate organizational strategies. Prerequisite: None.	4.500
HSM520	Financial Management in Hospitality Financial Management in Hospitality Credits: 4.500 The purpose of this course is to build a knowledge foundation in finance and accounting in order to prepare the student to make sound decisions. Topics in this course include hospitality accounting systems, financial analysis, operational analysis, cost behavior, budgeting, forecasting, pricing feasibility analysis, and equity management. The student will learn how to use accounting techniques to measure profit and net worth, establish differences between internal and external accounting reports, and analyze financial and accounting reports to assist in decision choices. Prerequisite: None.	4.500
HSM530	Managerial Economics in Hospitality Managerial Economics in Hospitality Credits: 4.500 The purpose of this course is to provide a thorough understanding of financial economic analysis as it pertains to individual and organizational behavior. The course will review theories of demand, short-term asset management, strategic valuation, capital budgeting analysis, capital structure decisions, leasing, and international financial management. The student will learn how to apply basic financial economic concepts, measure the impact of economic decisions on individuals and organizations, and the use of financial economic analysis in the decision-making process. Prerequisite: None.	4.500
HSM540	Facilities & Assets Development & Mgmt Facilities & Assets Development & Mgmt Credits: 4.500 The purpose of this course is to create a foundation for success by teaching the student how to evaluate and manage a hospitality organization’s facilities and assets. Topics include feasibility, risk, facility location, functional planning and design, architectural drawings, engineering criteria, construction management, contracts, and scheduling. Upon completion of the course, the student will be able to determine risks associated with facilities and other assets in the hospitality industry. Prerequisite: None.	4.500
HSM550	IT in the Hospitality Industry IT in the Hospitality Industry Credits: 4.500 The purpose of this course is to provide an understanding of how the hospitality industry applies information technology for management, decision making and competitive advantage. Topics examined in this course include the information system concept and its components, networks, e-commerce, restaurant management systems (RMS), property management systems (PMS), global distribution systems (GDS), central reservations systems (CRS) and database management systems (DBMS). Upon completion of the course, the student will be able to identify specific information systems used in the hospitality industry, to evaluate the advantages and disadvantages of their application in different areas and to use them to measure performance and service. Prerequisite: None.	4.500
HSM560	Hospitality Marketing Management Hospitality Marketing Management Credits: 4.500 The purpose of this course is to teach the student how to market hospitality. Topics include customer and competitor theories and concepts, competitor and core capability analyses in marketing planning, analysis of market opportunities, and methods for generating, selecting, and implementing actionable marketing plans. Upon completion of the course, the student will be able to apply the principles and practices of marketing management to marketing decision-making and to implement effective marketing strategies in product, price, promotions, and distribution. Prerequisite: None.	4.500
HSM570	Operations Management in Hospitality Operations Management in Hospitality Credits: 4.500 This course builds upon existing knowledge of several other areas of management. It will concentrate on the effective management of the hospitality products/service delivery and focus on the hospitality product, customer service, and information processing operations, and therefore, it will involve designing, planning, and controlling activities and technologies employed in hospitality organizations in order to make daily strategic operational decisions. Topics will include current operation tools and techniques currently used in the industry, operations strategy, process analysis and design, total quality management, and project management. Students will use quantitative modeling, case studies, and computer software to analyze and solve operations management challenges and make operational decisions. Upon conclusion of this course, the student will be able to recognize and analyze operational areas in hospitality organizations and identify the position of operations management within a wider management spectrum. Prerequisite: None.	4.500
HSM590	Current Issues in Hospitality Management Current Issues in Hospitality Management Credits: 4.500 The purpose of this course is to expose students to timely topics of critical importance to the hospitality industry. This course will use current articles, case studies, and guest speakers to advance knowledge of the most current issues facing the hospitality manager. Course topics and objectives will be adapted each semester to meet the changing needs of the industry, such as distribution in the hospitality industry, electronic distribution, service excellence, international employment relations, tourism, or entrepreneurship. Prerequisite: None.	4.500
HSM595	Graduate Research Production & Design Graduate Research Production & Design Credits: 4.500 The purpose of this course is to provide supervised research where students utilize appropriate marketing design, and quantitative and qualitative research tools to construct workable business plans or professional papers as the terminal requirement of their course of study. Prerequisite: Successful completion of nine (9) MSIHM courses.	4.500

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Course Listing - School of Culinary Arts & Hospitality Management

Course Listing - School of Culinary Arts & Hospitality Management

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