Introduction to hospitality industry                                  lee

     Hosp 51     0639                             9:30 - 11:00 am      TTh                3 units               LS 102

A survey of the hospitality industry including lodging, resorts, food and beverage service, management, travel and tourism.  Career opportunities and industry trends are reviewed.

INTRODUCTION TO HOSPITALITY SALES AND MARKETING         bORGIA               

     Hosp 56     1208                             5:30 - 8:30 pm         Th                      1.5 units           FC 106

This course will cover aspects of basic marketing including sales, advertising, promotion, public relations, research and planning focused on creating and maintaining satisfied customers for hospitality and tourism businesses.  (08/27-10/15)

HOSPITALITY SUPERVISION                                                                lEE

     Hosp 63      1209                            5:30 - 8:30 pm          W                     1.5 units            FC 104

Potential and current hospitality supervisors will learn and understand basic principles of management and apply them while managing the resources of a lodging or food service operation.  Effective communication, supervisory responsibilities including evaluating and coaching, managing productivity and controlling labor costs, managing conflict and change; and problem solving are topics that will be included.  (08/26-10/14)

legal issues in hospitality                                                          LEE

     Hosp 65     1210                             5:30 - 8:30 pm           W                    .5 unit                FC 104

A brief introduction to hospitality law governing the legal rights of owners/operators and their responsibilities to consumers of their products and services.  Preventing legal problems and ensuring that the workplace is in compliance with laws and regulations will be covered.  (10/21-11/04)

Practices in Hospitality                                                               lEE

     Hosp 66      0640                            1:00 - 2:00 pm            Th                  1 unit                  LS 102

Provides an opportunity for students to participate in job shadowing and to develop a portfolio of their work in the hospitality curriculum and field.  Discusses how to prepare for a job and the professional requirements for success in a hospitality career.  Job site visits required.

ACCOUNTING FOR HOSPITALITY MANAGERS                                 Lee  

     Hosp 67     1211                                  5:30 - 8:30 pm             W                 1 unit                  FC 104

Prepares the hospitality supervisor  to manage his/her department budget, read and interpret revenue and income statements, and relate employee productivity to the bottom line. (11/11-12/09)

culinary arts basics                                                                       lee

     Hosp 72     0641                             1:00 - 5:00 pm               T                .5 unit                  FC 104

Food preparation techniques and equipment, food processing methods, knife skills, holding and storage, cooking methods, standardized recipes and recipe conversion.  Lab included. (08/25-09/15)

STOCKS, SOUPS, SAUCES                                                                      LEE

     Hosp 73      0642                            1:00 - 5:00 pm              T                 .5 unit                 FC 104

Use of seasonings, thickening agents, categories of soups, preparation of classical sauces, emulsions.  Lab included.  (10/20-11/10)

VEGETABLES, RICE, PASTA                                                           lee

     Hosp 74      0643                            1:00 - 5:00pm               T        .5 unit                     FC 104

Vegetable characteristics and cooking methods, rice and pasta variations, flavor, color and texture retention.  Lab included.   (09/22-10/13)

FISH, POULTRY, MEAT                                                                    LEE                                

     Hosp 75      0644                            1:00 - 5:00pm              T         .5 unit                    FC 104

Selection, handling, preparation and safety of fish, shellfish, poultry, beef, veal, lamb and pork.  Lab included.  (11/17-12/08)

BAKESHOP:  YEASTED AND NON-YEASTED BREADS                ADAM

     Hosp 77      0645                            9:00 am - 1:00 pm       Th       .5 unit                    FC 104

Baking processes and ingredients, batters and doughs, yeast breads and rolls.  Lab included. (10/01-10/22)

BAKESHOP:  BASIC BAKING TECHNIQUES                                 ADAM

     Hosp 78     0646                             9:30 - 11:30 am         T Th           .5 unit                     FC 104

Study of baking processes, mixing methods, and function of ingredients needed to produce a variety of specialty cakes, cookies and pastries.  Lab included. (09/01-09/24)

BAKESHOP:  PIES AND TARTS                                                             ADAM                  

     Hosp 81      0647                            9:30-11:30 am            T Th          .5 unit                   FC 104

Baking processes and ingredients used to produce professional pastry-shop quality pies and tarts.  Discussion, demonstration and practice of dessert presentation skills.  Some prior baking experience recommended.    (10/27-11/19)

FOOD SAFETY CERTIFICATION                                                          LANGLAND

      Hosp 180     1212                          5:30 – 9:30 pm              T              .5 unit                 FC 104

Prepares students for the Food Safety Certification exam.  Addresses food safety practices, prevention of foodborne illness, personal hygiene guidelines and the HACCP system.  Effective Jan. 1 2000, food facilities handling or serving unpakaged foods must have an employee on staff who has a food safety certificate. Exam is available as part of the course. May be taken four times for credit with different topics. Certification coursebook “ServSafe Essentials” needs to be purchased and read prior to class. Bring course book to class. The course is taught in English but course book/test is available in Spanish.  (10/20-10/27)

NUTRITION

·      NutF  1  0533                  8:00 - 9:00 am       MWF                       LANGLAND             3 units

·      NutF 1  0532                   1:00 – 2:30 pm     TTh Marina              LANGLAND            3  units

·      NutF 1  1196                  6:30 - 9:30pm       Wed                          LANGLAND            3 units

A study of nutrition principles with emphasis on the problem of obtaining and maintaining a good state of nutrition.  Study of carbohydrates, proteins, fats, minerals and vitamins - their nutritive values and sources.  Menus planned to meet the student’s own needs for maximum health.  Includes a computer diet analysis.