Culinary Class Descriptions

HRI 128 Principles of Baking

Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits.

HRI 134 Food and Beverage Service Management

Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Prerequisite: HRI 158. Lecture 3 hours per week. 3 credits.

HRI 145 Garde Manger

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits

HRI 150 Introduction to Hospitality Ownership

Presents growth, development, present status and trends of the food and lodging industry. Includes special problems of operating small and medium sized establishments. Introduces credit and accounting procedures, management of staff, marketing, advertising, and security, as well as personal attitudes, qualifications, and ethics. Lecture 3 hours per week. 3 credits

HRI 158 Sanitation and Safety

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week. 3 credits

HRI 159 Introduction to Restaurant Industry Computer Systems (POS)

Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity and enhance customer service in the hospitality industry. Prerequisite: ITE 115. Lecture 3 hours. Laboratory 2 hours. Total 5 hours per week. 3 credits

HRI 199 Supervised Study in Culinary Arts

HRI 206 International Cuisine

Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits

HRI 207 American Regional Cuisine

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits

HRI 224 Recipe and Menu Management

Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week. 3 credits

HRI 297 Cooperative Education

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