Culinary Arts & Hospitality Institute

Course Descriptions

HOS 110–Introduction to Hospitality Management (3)
Develops an understanding of the hospitality industry and introduces the student to the career opportunities available. Provides a basic understanding of the organizational structure and departmental functions within hotel and foodservice establishments. Examines the forces and issues that are shaping the current and future hospitality industry. Develops an understanding of competition and the role of management in providing product and service excellence. Various types of operations will be discussed emphasizing value chain analysis and defining service as competitive advantage.

HOS 112–Food Preparation I (3)
Applies the principles of food preparation to soups, stocks, sauces, dairy products and eggs and introduces the use of flavoring and seasoning techniques. Demonstrates the safe and correct use of equipment applied to a variety of cooking methods. Applies knowledge of laws and regulations relating to safety and sanitation. Extra fees required.

HOS 113–Food Preparation II (3)
Applies the principles of food preparation to meat, seafood, poultry, and game. The identification, inspection, purchasing and storage practices, and cooking methods relating to each product will be discussed. Basic butchering and carving techniques will be applied. Extra fees required.

HOS 114–Baking (3)
Applies the fundamentals of baking science to the preparation of a variety of products. Examines the use and care for equipment normally found in the bake shop or baking area. Extra fees required.

HOS 115–Garde Manger (3)
Develops skills in producing a variety of cold food products and preparing items appropriate for buffet presentation, including decorative pieces. Extra fees required.

HOS 116 International Cuisine (3)
Provides advanced training in the preparation of selected ethnic and foreign cuisines. Students will study the relationship and influence of foreign cuisine on today’s more popular ingredients and dishes. Extra fees required.

HOS 121–Sanitation Certification (1)
Develops an understanding of basic principles of sanitation and safety in hospitality operations. The course focuses on prevention of foodborne illnesses and introduces the student to HACCP planning and implementation. Successful completion of the course can lead to certification as a Safe Food Handler by the National Restaurant Association.

HOS 213 Food Service Purchasing & Cost Control (3)
Examines food purchasing as a process and emphasizes the dynamics of managing the flow of food through the operation. Provides an introduction to food recognition and basic menu planning and their effects on production, service, labor and other financial control procedures. Emphasizes establishing operating standards, monitoring actual results and taking corrective action to account for variances. Introduces students to the budgeting process with strong emphasis placed on control of prime costs. Offers discussion on selection, training and retention of employees and the effect of Human Resource functions on daily operations and cost control.

HOS 214 Advanced Baking & Pastry
Builds on previous knowledge and increases proficiency in baking and pastry techniques for production. Students will explore and demonstrate a broad spectrum of classical vs. modern applications of cakes, French pastries, and tarts. Students will sharpen their skills in mixing and shaping of breads, including artisan breads. The focus of the course will be on artistry and innovation in baked goods merged with practical skills. Extra fees required.

HOS 215 Catering and Event Management
Provides the foundation for which students can build their careers in catering and special events or start their own business, and will examine the complex role of catering in the Event Management process. Topics include: planning and development for special events such as weddings and anniversaries, menu planning, service planning, room selection, setup and operation, and coordination and management of the event from the inception phase to the post-evaluation of the event. 

HOS 216 Food and Beverage Operations
Provides an analysis of different types of food service operations, beginning with an overview of the food service segment of the hospitality industry.  Detailed consideration is given to food and beverage operations, food service marketing, menu planning, nutrition concerns, menu cost and pricing strategies, production, service, beverage management, sanitation and safety issues, facility design and equipment, accounting and food service automation.

HOS 250 Ala Carte Cooking & Service
Provides the student with the opportunity to work in a simulated restaurant setting. Students rotate through the dining room and kitchen in this intensive capstone course. Front-of-the-house students learn various styles of table and beverage service. Back-of-the house students learn a la carte preparation, cooking, and plating techniques. Customer relations and timing of service are emphasized.  Extra Fees Required.