HORT 2273 Vegetable Crops Production Growth habits, soil and climate requirements, varietal characteristics, and pests of vegetable crops. Prerequisite: HORT2253. 3 Credits.
HOSPITALITY SERVICES HS1003 Introduction to Hospitality Services This course provides an introduction to the elements of the Hospitality Industry. Focus will be given in the 3 primary areas of food and beverage, lodging and tourism, and introduction to business basics. 3 Credits. HS1013 Sanitation Introduces food and manager safety for food service operations. Students will use the National ServSafe materials to fully comprehend operating a hazard-free workplace. 3 Credits. HS1023 Culinary Techniques I Lab Introduces students to the fundamentals of professional cooking. Students will become competent in culinary terminology, equipment and utensil use, mise en place, knife skills, and basic cooking methods. 3 Credits. HS1033 Table Services This course addressed front-of-house standards and service needs of dining establishments. 3 Credits. HS1043 Food Service Cost Control This course builds a sound foundation of concepts and applications of cost control procedures in food, beverage, labor, and operational expenses. Forecasting, menu pricing and analysis, and income statement analysis are also emphasized. Prerequisites: HS1003, HS1013, HS1023, HS1033, HS1233, HS1253, HS1343, HS1353, and HS1363. 3 Credits. HS1113 Bakery and Desserts This course is an introduction to the theory and techniques of baking and dessert preparation. Students will learn to create a variety of baked goods, chocolates, frozen treats, and plated desserts. 3 Credits. HS1123 Culinary Techniques II Lab This course focuses on potato, grain, and pasta production. Students will then concentrate on meat fabrication and preparation using various types of meats, game, and seafood. Prerequisites: HS1013 and HS1023. 3 Credits. HS1133 Hospitality Human Relations This course offers an analysis of human resource issues in the Hospitality Industry, such as staffing, training, appraisal, and employment law. 3 Credits.
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