24 courses with the subject HRI, 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.
HRI 106Principles of Culinary Arts I3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
The Culinary Arts AAS degree requires that students have the following competencies: (1) Competency in Introductory Algebra MDE 10 as demonstrated through placement or by satisfactorily completing MDE 10 , and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in
Corequisite
HRI 115
HRI 110Mathematics for the Food Service Industry1
This course explores comprehensive mathematical skills necessary for various careers in the foodservice industry. Students will practice and demonstrate understanding in conversions, scaling, yield percent’s, purchasing and portioning, recipe costing, and kitchen ratios.
HRI 115Food Service Managers Sanitation Certification1
Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association, and the student’s name is entered in the Foundation Registry.)
HRI 122Applied Nutrition for Food Service Laboratory1
Provides students an opportunity to apply the concepts and develop the skill sets taught in HRI 119 . Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.
HRI 136Storeroom Operations and Inventory Management Laboratory1
Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
HRI 159Introduction to Hospitality Industry Computer Systems3
Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity, and enhance customer service in the hospitality industry.
program head approval is required for enrollment in this course.
HRI 206International Cuisine3
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. Total 5 hours per week.
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods.
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Students will produce various garnishes, accompaniments, sauces, and accessories to produce a plated dish.
Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.
HRI 237Current Issues and Environmental Responsibilities in the Hospitality Industry1
Studies aspects of the evolving hospitality industry, including the collective impact of environmental stewardship and sustainability, local sourcing of products and ingredients, greening of hospitality businesses, cost-benefit analyses of sustainability decisions, and ethical questions related to these topics. Environmental Sustainability Designation: Course content related to the study of sustainable development.
Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales, and service, which result in achievement of an operation’s profit potential. Emphasizes both manual and computerized approaches. Part I of II.
Studies legal principles governing hospitality operations. Includes applications of common law and statutory decisions, discussion of legal theory, and regulations governing management of hospitality enterprises.
Provides an integrated study of both classical and modern bread baking methods. Focuses on craft baking using simple ingredients to create superior products.
HRI 298Seminar and Project in Hospitality Management3
Requires completion of a project or research report related to the student’s occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field. Involves field research and observation, independent research, and development of a context for assimilating hospitality management principles.
HRI 299Supervised Study: Capstone Study in Culinary Arts3
Assigns problems for independent study incorporating previous instruction and supervised by the instructor. Provides the student and instructor an opportunity to work together to identify the critical areas of need in the student’s repertoire. An individualized plan will be developed to address the student’s weaknesses and to lead progressively to a group demonstration of critical skills. Individual assessment constitutes the majority of this course. Lab, lecture, research, and out-of-class projects will be utilized.
