12 courses with the subject BHM, 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.
BHM 101Basic Nutrition4
This course presents a challenging science-based nutrition core curriculum that reviews of the role of nutrition in health promotion/disease prevention, and provides an overview of the interrelationships between diet, therapeutic nutrition and various acute/chronic medical conditions. With an emphasis on normal anatomy and physiology and the metabolism of nutrients, the following topics will be studied: the functions and sources of nutrients; digestion, absorption, and utilization of food; normal and therapeutic nutrition; and various foods, preferences, and customs, as well as dietary guidelines. Topics relating to dietary policies, procedures and regulations will also be covered. Other topics of student interest will be addressed as they arise.
A course in the fundamentals of restaurant, lodging, and other organizational sanitation practices. In this certification course, the student will learn the control points in food service and the importance of sanitation and safety procedures. This course will introduce the keys of management success, foodservice systems, and regulatory impact within professional organizations. It will instruct on food contamination and prevention through proper food service operations, menu planning, cleaning, and maintenance. The course will discuss safety management within lodging properties, foodservice establishments, and other organizations.
Management techniques for effective beverage operations of a restaurant, bar, hotel, country club, or any place that serves beverages will be covered. Familiarization with the history of the beverage industry and development of an appreciation of wine, beer, and spirits. Equipping, staffing, managing, marketing and purchasing for a bar. Mixology. Liquor laws and profitable operations management will be emphasized. New trends in beverages are also discussed. Students will be certified in responsible alcohol service.
A study of the legal principles governing hospitality operations including: common law, contracts, laws of tort and negligence, hotel-guest relationship, laws regarding food, food service and alcoholic beverages and employment laws.
You are what you eat. Cooking and recipes may be the oldest and most widespread application of chemistry and chemical research. This course will cover the basic chemistry of the main components of food, carbohydrates, lipids, and protein, as well as water, vitamins, minerals, enzymes, food additives, flavors, and colors. It will also cover the processing of food and the use of fermentation in the production of yogurt, cheese, wine, and beer. The laboratory component will give the students a chance to perform the reactions presented in lecture.
Career-related employment in the hospitality industry focusing on an area of interest in a hotel or restaurant. The intern will experience the opportunity to apply the theory learned in the program within a hospitality business setting. First year course work must be completed. Prerequisite- Corequisite
This course focuses on the theory and practice of dry heat, moist heat and combination cooking methods such as, but not limited to, frying, roasting, broiling, braising, shallow frying, poaching and sautéing, with a basic understanding of use and care of kitchen equipment. Some items to be prepared by the student include: stocks, mother sauces, soups, vegetables, starches, appetizers, sandwiches, salads, dairy products, meat, poultry, seafood. Prerequisite- Corequisite
A study of the importance of guest service, communications with one front office and other departments, reservation systems, registration techniques, and safety and security. Accounting and night audit, reports and yield management will also be covered. A computerized front office simulation will be used in this class. Prerequisite- Corequisite
HOS 101 Introductions for Hospitality Freshmen, HOS 115 Hospitality Marketing and Promotions Credits: 3 Hours 3
BHM 235Hotel and Restaurant Cost Control4
This course presents practical techniques for protecting hospitality establishments’ profits. Covering a broad area of controls over food, beverage and labor areas, this course builds a sound foundation of concepts and applications of management cost control procedures. Computer spread sheet applications software will be used in class. Prerequisite- Corequisite
HOS 101 Introduction for the Hospitality Freshman Credits: 4 Hours 4
BHM 270Hospitality Managerial Accounting3
This course provides students with a basis for planning and protecting a hospitality operation’s financial success. Covers methods of financial analysis, forecasting, and budget and cost management.
BHM 275Hospitality Catering and Community Service3
Students interested in either the hotel or restaurant business will find catering an integral part of their operational bottom line. They will also find community relations indispensable to overall business success. This course covers the basics of catering from planning to execution of actual events. Students will perform various job functions for all planned catering events while serving the community through fundraisers or charitable events. Prerequisite- Corequisite
BHM 110 Sanitation and Safety, BHM 216 Professional Cooking Credits: 3 Hours 3
BHM 297Hotel/Restaurant Internship II3
Career-related employment in the hospitality industry focusing on an area of interest in a hotel or restaurant. The intern will experience the opportunity to apply the theory learned in the program within a hospitality business setting. Senior status. Prerequisite- Corequisite
