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Culinary Arts and Hospitality Management Courses

(Formerly Hospitality Technologies)

CAHM 110 Introduction to the Hospitality Industry

3-0-3
Credit Hours: 3

This course is an overview of the hospitality industry and includes an introduction to the principles of hospitality management. The course begins with the history of the industry and proceeds to examine various sectors in the industry including resorts, hotels, restaurants, tourism, and gaming. Career opportunities in each industry segment are identified.

CAHM 120 Hotel Front Office Management

3-0-3
Credit Hours: 3

In this course, students learn about the activities performed in today's lodging operation, from reservations to check-in and check out. The main focus is on the components of a hotel, including the front of house and back of house operations. These include basic procedures of front office personnel, the guest cycle, equipment and information systems, reservations registration, room status, accounting, auditing, check out procedures and housekeeping operations.
Prerequisites: CAHM 110, CIS 103, and MATH 118 or higher placement.
Additional course fee: $75.

CAHM 130 Hotel Facilities Management

3-0-3
Credit Hours: 3

The responsibilities and managerial functions of executive housekeepers including staffing, scheduling, and managing supplies and inventories are examined. Basic hotel engineering and maintenance problems and issues are studied.
Prerequisite: CAHM 110.

CAHM 151 Elementary Baking and Pastry

2-4-4
Credit Hours: 4

This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries and decorated cakes.
(Approximate cost for uniform and supplies: $500)
Additional course fee: $75.

CAHM 161: Food Service Safety and Sanitation

2-0-2
Credit Hours: 2

In 2007, outside consultants were hired to evaluate the Culinary Arts program and their report recommended adding a course in food safety and sanitation. Government agencies and the hospitality industry have made safety and sanitation a higher priority in recent years. Benchmarking culinary arts programs at community colleges nationally revealed that most institutions have a food safety course. Finally, adding this course will allow the Program to become eligible for accreditation by the American Culinary Federation (ACF). Graduates of a Culinary Arts program that is accredited by the ACF are more valuable and marketable in the industry.

CAHM 170 Elementary Food Preparation, Principles, and Practices

2-4-4
Credit Hours: 4

This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food preparation and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely.
(Approximate cost for uniform and supplies: $500)
Additional course fee: $75.

CAHM 171 Quantity Food Preparation

2-4-4
Credit Hours: 4

Techniques and principles of quantity food preparation, production, controls and service are introduced and applied in this course. Laboratory experience includes quantity food preparation to be served in conjunction with dining room operations. Student will be exposed to equipment usage, sanitation principles, safety procedures, purchasing and menu planning.
Prerequisite: CAHM 170.
Additional course fee: $75.

CAHM 185 Dining Room Management

2-3-3
Credit Hours: 3

Students learn the structure and organization of the dining room and the job categories and service techniques most widely used in dining rooms within the hospitality industry. The course includes proper service techniques in American, French, Russian and English service, the different roles and attributes of dining room personnel, grooming and appearance, and interactions with guests and with those involved in food preparation. Dining room organization and table setting training includes proper use of linens, flatware, glassware and china. Hotel restaurant, room service, banquet and buffet service and stewarding are also explored.
Prerequisites: CAHM 110 and CAHM 170.
Additional course fee: $75.

CAHM 198 Hospitality Management Work Experience

1-15-3
Credit Hours: 3

Students will work in a supervised environment related to their hospitality management career interests. Students are expected to recognize the relationship between principles taught in the CAHM curriculum and the practices they experience and observe in the workplace.
Prerequisites: CAHM 110 and CAHM 170.

CAHM 210 American Cuisine

2-4-4
Credit Hours: 4

American regional cuisines, including specialties, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices.
Prerequisite: CAHM 170.
Additional course fee: $75.

CAHM 211 Techniques of Garde Manger and International Cuisine

2-4-4
Credit Hours: 4

Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables and fruit carvings, ice sculptures and cold dishes.
Prerequisite: CAHM 170.
Additional course fee: $75.

CAHM 270 Advanced Food Production, Nutrition and Finishing

2-4-4
Credit Hours: 4

Students will learn the various stages of food production and will plan, prepare and serve a menu. Introduction to the science of nutrition with an emphasis on its importance in menu planning and food production will prepare students to take a nutrition certification exam from the National Restaurant Association Education Foundation (NRAEF).
Prerequisite: CAHM 171.
Additional course fee: $75.

CAHM 271 Food, Beverage Management, and Labor Cost Controls

3-0-3
Credit Hours: 3

This course focuses on analyzing and controlling food, beverage management, and labor costs. Students will explore current common control methods and techniques using data and computer software for making quantitative decisions necessary in food service operations.
Prerequisite: CAHM 110, CAHM 170, CIS 103 and MATH 118 or higher.

CAHM 278 Hospitality Marketing

3-0-3
Credit Hours: 3

Students learn and apply principles of marketing and selling products and services with specific reference to hospitality and leisure industries. Students create a marketing plan for a hospitality business.

CAHM 280 Introduction to Supervision in the Hospitality Industry

3-0-3
Credit Hours: 3

This course is a study of supervision in the food service industry. Emphasis is on the role of the first-line supervisor. Topics include the interrelated areas of self management, managing and leading others, organizational leadership, self assessment, and the various organizations and leadership styles. At the end of the course, students will be prepared to take a supervision certification exam from the National Restaurant Association Education Foundation (NRAEF).
Prerequisites: CAHM 110 and CAHM 198.

Unless otherwise noted, all college level courses require English 101 placement.