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 I-II3
Credits 3 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. This course is NOT intended to transfer. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 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. This course is NOT intended to transfer. Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week
Credits 3 Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. This course is NOT intended to transfer. Lecture 3 hours per week. Total: 3 hours per week
Credits 3 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. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Lecture 3 hours. Total 3 hours per week.
Credits 3 Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 Introduces students to the diversity of international cuisines. Teaches how different cuisines are manifested, by way of ingredients, flavorings and cooking techniques. Lecture: 3 hours 3 hours per week
Credits 3 Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. This course is NOT intended to transfer. Lecture 3 hours per week. Total: 3 hours per week.
HRI 159Introduction to Hospitality Industry Computer Systems4
Credits 4 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. Lecture 3 hours. Laboratory 2 hours. Total 5 hours per week.
Credits 3 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. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 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. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control. Lecture 3 hours per week.
Credits 3 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. This course is NOT intended to transfer. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 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. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Credits 3 Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and noncommercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week.
Credits 3 Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations. Lecture: 3 hours per week. Total: 3 hours per week
Credits 3 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. Lecture 3 hours per week.
Credits 3 Analyzes and compares the principles of on-premise and off- premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating. Lecture: 3 hours per week Laboratory: 2 hours per week Total: 5 hours per week
Credits 3 Reviews foundation principles of classical and modern baking/pastry methods. Lecture: 2 hours per week. Laboratory: 3 hours per week Total: 5 hours per week
Credits 3 Provides an integrated study of both classical and modern baking methods. Focuses on craft baking using simple ingredients to create superior products. Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week
