Academic Courses
Culinary Arts and Hospitality Management
(Formerly Hospitality Technologies)
CAHM 110 Introduction to the Hospitality Industry
3-0-3
The course begins with the study of the history and development of the hospitality industry and proceeds to current trends and characteristics of resorts, hotels, restaurants, casinos and managed services. Career opportunities in each industry segment are identified. The course concludes with an introductory look at the principles of hospitality management.
CAHM 120 Hotel Front Office Management
2-2-3
In this course students learn the functions and procedures of the hotel front office from reservations to check in and check out. The tasks of the front office manager, desk agent, night auditor, reservationist, credit and bank handling are examined. Attention is paid to the interactions between hotel guests and the lodging organization’s services and departments. Basic hotel operating statistics are studied.
Additional course fee: $66.
CAHM 130 Hotel Facilities Management
3-0-3
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
Elementary baking and pastry gives students exposure to the field of baking and pastry in the food service. Students learn basic skills in the preparation of basic quick breads, rolls, breakfast items, basic desserts, icings, cakes, cookies and pies. Emphasis will be placed on the understanding and use of ingredients, weights and measure tools, and equipment used in the bakeshop. Additional course fee: $66.
CAHM 170 Elementary Food Preparation, Principles and Practices
2-4-4
Fundamentals of commercial food preparation. Current methods and principles of food production practiced in the food service industry. Classroom instruction, demonstrations and small quantity laboratory experience. Students will also learn how to handle and serve food safely as well as be prepared to take a certification exam from the National Restaurant Association Education Foundation (NRAEF). Additional course fee: $66.
CAHM 171 Quantity Food Preparation
2-4-4
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: $66.
CAHM 176 Hotel Lodging Management
3-0-3
Students learn management techniques, principles and policies as they apply specifically to the lodging industry. Particular attention is paid to food and beverage operations, public relations and sales, planning a new facility, personnel management and hotel accounting controls. Prerequisites: CAHM 110 and CIS 103.
CAHM 185 Dining Room Management
2-3-3
Students learn the structure of the dining room organizations, job categories and the most widely used service techniques in the hospitality industry.
Additional course fee: $66.
CAHM 198 Internship
1-15-3
Work experience related to student’s major interest in a supervised environment. Students are required to demonstrate the relationship between practices and principles in the classroom. Employer evaluation and student reports provide the basis for evaluation of student performance. Prerequisite: CAHM 110.
CAHM 201 Practicum for Apprenticeship I 2-40-2
CAHM 202 Practicum for Apprenticeship II 2-40-2
CAHM 203 Practicum for Apprenticeship III 2-40-2
CAHM 204 Practicum for Apprenticeship IV 2-40-2
CAHM 205 Practicum for Apprenticeship V 2-40-2
CAHM 206 Practicum for Apprenticeship VI 2-40-2
Additional course fee: $110.
CAHM 210 American Cuisine
2-4-4
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: $66.
CAHM 211 Techniques of Garde Manger and International Cuisine
2-4-4
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 pâtés, terrines, salads, sausages, hors d’oeuvres, vegetables and fruit carvings, ice sculptures and cold dishes. Prerequisite: CAHM 170
Additional course fee: $66.
CAHM 212 Garde Manger
3-0-3
Required on-site training open only to CAHM students for pre-employment experience in one CAHM industry sector to be selected by the individual student: Hotel Rooms Division, Hotel Sales Division, Hotel Food and Beverage Division or Restaurant Division. Organized and structured within the framework of daily on-the-job tasks performed by the student in approximately 100 contact-hours and supervised by industry personnel management in conjunction with the instructor. Prerequisites: 45 semester hours in CAHM program, CAHM 170, CAHM 198 and permission of department head.
Additional course fee: $66.
CAHM 266 Hospitality Law
3-0-3
Law and the legal system, from agency to zoning law, will be applied to the rights and responsibilities of parties within the hospitality industry. Students will explore cases, regulations, statutes, etc. in a preventive approach to legal problems for owners, managers, employees, guests, customers and the public.
CAHM 270 Advanced Food Production, Nutrition and Finishing
2-4-4
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: $66.
CAHM 271 Food, Beverage & Labor Cost Controls
3-0-3
The course examines the flow of data from various sources that can be used to analyze and control food, beverage and labor costs. Control tools and common techniques used by managers to synthesize information in quantitative decision making for food service operations will be presented. Prerequisite: CAHM 110.
CAHM 276 Food and Beverage Management
3-0-3
Various problems encountered in restaurant and bar management: menu planning; food purchasing, storage, preparation and service; liquor inventory and service; employment and training of production and service personnel; cost controls. Prerequisite: CAHM 171. Offered in the fall only.
CAHM 278 Hospitality Marketing
3-0-3
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
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.
CAHM 298 Internship in Hospitality Technologies
3-0-3
Required on-site training open only to CAHM students for pre-employment experience in one CAHM industry sector to be selected by the individual student: Hotel Rooms Division, Hotel Sales Division, Hotel Food and Beverage Division or Restaurant Division. Organized and structured within the framework of daily on-the-job tasks performed by the student in approximately 100 contact-hours and supervised by industry personnel management in conjunction with the instructor. Prerequisites: 45 semester hours in CAHM program, CAHM 198 and permission of department head.