Schenectady County Community College · Courses

HOT

30 courses with the subject HOT, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

HOT 110Math for Food Service Records3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 111Food Preparation I3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 112Food Preparation II3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 114Food Admin. & Menu Planning3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 116Lodging Management & Operations3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 117Food and Bev Control3

16 Spring Semester CR

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 119Elements of Baking (a)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 125Cakes and Cake Decorating3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 135Sanitation Techniques1

Subject: HOT
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 217Front Office Management3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 218Human Resource Management3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 220Wines of the World *3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 225Commercial Baking I3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 226Commercial Baking II (e)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 233Basic Nutrition3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 238Dining Room Mgmt & Operations (a)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 251Quantitative Foods3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 253Banquet Mgmt. & Oper. (a)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 255Garde Manger I (c)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 256Adv. Garde Manger & Meat Cutting (d) OR

Subject: HOT
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 257Classical Cuisine I (c)4

Subject: HOT
Credits (min): 4
Credits (max): 4
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 258Classical Cuisine II (e)4

Subject: HOT
Credits (min): 4
Credits (max): 4
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 259Regional Amer. Baking & Pastry (c)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 260International Baking & Pastry (e)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 268Modern Culinary Trends & Tech. (d) OR

Subject: HOT
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 269Culinary Competition (d)3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 275Marketing for the Hosp. Profession3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 276Meetings and Convention Mgmt3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 277Tourism Development3

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

HOT 291Computers for the Hospitality Industry3

Natural Sciences and Scientific Reasoning SUNY General Education Elective (b).........................3-5 18-20 Minimum Credit Hours required for degree: 64 Notes: (a) The time element for this course will vary according to functions and assignments required to cover the projects involving actual conditions of preparation, cooking, and service of a complete menu. The course outline will be flexible to meet the successful fulfillment of projects. (b) Students planning to transfer should consult with an advisor before choosing electives. NOTE: Cleaning, preventive maintenance, and sanitation are practiced under the supervision of the Instructor and the Technical Assistant during and after all laboratory exercises. * Students who cannot take this class because of medical conditions or religious beliefs should substitute either a three-credit HOT or TAT course not required in the curriculum per HCAT Dean approval 83

Subject: HOT
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026-2027
Source: sunysccc.edu

Source: Schenectady County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61