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  • HOS-100 Kitchen Techniques (1 Credits)

    Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, stocks, basic cooking techniques, recipe conversions and measurements, equipment identification and use. Two hours lab a week.
    Requisites:
    HOS-113 - Must be completed prior to taking this course.
    None
    Locations:
    Offered:
    Fall Semester, Every Year

  • HOS-103 Introduction to Hospitality (3 Credits)

    This course will introduce you to the broad world of hospitality and tourism and provide information on the many different career opportunities throughout the industry. This course will include the following hospitality areas: overview, lodging and cruising, restaurants, beverage, managed services, club management, assemblies and event management. Three hours lecture/discussion a week.
    Requisites:
    None
    Locations:
    Offered:
    Fall & Spring Semester, Every Year

  • HOS-106 Hospitality Seminar (0.5 to 3 Credits)

    Special course to meet specific needs of industry, groups or individuals. Available upon request in specific situations which do not comply with regular course offerings but do merit college credit and provide for occupational needs. Credit determined on a contact hour basis. Repeatable three times as topics change up to a maximum of twelve credit hours.
    Requisites:
    None
    Locations:
    Offered:
    Semester Varies

  • HOS-108 Cooking Fundamentals (4 Credits)

    Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: sauces, soups, vegetables, fruits, starches, sandwiches, salads, meats and poultry, basic cooking techniques, recipe conversions and measurements, equipment identification and use. One hour lecture, six hours lab a week.
    Requisites:
    HOS-100 - Must be completed prior to taking this course.
    None
    Locations:
    Offered:
    Fall Semester, Every Year

  • HOS-109 Baking Fundamentals (4 Credits)

    Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts. One hour lecture, six hours lab a week.
    Requisites:
    None
    Locations:
    Offered:
    Spring Semester, Every Year

  • HOS-111 Cake Baking and Designing (4 Credits)

    Theory and technique of introductory baking skills needed in the culinary/baking field for cakes and tortes. Included will be basic concepts, units of measure, tools, and ingredients. Discussions/demonstrations to include cakes, fillings, icings, and decorating detail techniques. One hour lecture, six hours lab per week.
    Requisites:
    HOS-109 - Must be completed prior to taking this course.
    None
    Locations:
    Offered:
    Spring Semester, Every Year

  • HOS-113 ServSafe Manager Certificatio (1 Credits)

    National Restaurant Association Educational Foundation ServSafe Certification course for all foodservice employees and managers. Focuses on concepts of food safety, foodborne microorganisms & allergens, personal hygiene, purchasing, receiving and storing food products, food preparation, cooking, and service, facilities cleaning, sanitation, and pest management. One hour lecture per week.
    Requisites:
    None
    Locations:
    Offered:
    Fall Semester, Every Year

  • HOS-196 Hospitality/Food Service Intrn (4 Credits)

    This course provides actual work experience in the culinary & hospitality industry. The student will be expected to utilize class and lab competencies in a practical work environment. A minimum of 225 hours are required for completion of course.
    Requisites:
    Twelve (12) HOS credit hours with a grade point average (GPA) of 2.0 or higher - Must be completed prior to taking this course.
    None
    Locations:
    Offered:
    Summer, Fall, Spring, Every Year

  • HOS-214 Food and Beverage Service (3 Credits)

    Principles of food and beverage operations. Application of established standards, techniques, and practices of food and beverage management including styles of dining room services, menu design, purchasing, storing, and controlling restaurant supplies and equipment, legal issues on serving alcoholic beverages, food sanitation, revenue and cost control, restaurant facility design, customer service, and labor management. Three hours lecture per week.
    Requisites:
    None
    Locations:
    Offered:
    Spring Semester, Every Year

  • HOS-220 Catering (4 Credits)

    Students will perform food production and service in a catering setting for 50 people using event information from an industry style BEO (Banquet Event Order) and standardized recipes. Students will expand on skills learned in previous courses, learn how to work with large quantities in recipe preparation, track food and labor costs, manage team members and time, practice proper sanitation, and exhibit professionalism. Each student will be a part of a management team that will create and demonstrate a management plan among their fellow students serving as employees. One hour lecture, six hours lab per week (of 16 week semester).
    Requisites:
    HOS-103, HOS-108 - Must be completed prior to taking this course.
    None
    Locations:
    Offered:
    Spring Semester, Every Year
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