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CYPRESS COLLEGE 2012–2013

HRC 144 C  Quantity Cooking Techniques

Hotel, Restaurant, Culinary Arts / 193

3 Units

HRC 145 C  The Art of Garde Manger

3 Units

Prerequisite: HRC 120 C and HRC 135 C with minimum grades of “C.” Term hours: 32–36 lecture and 64–72 laboratory. Hors d’oeuvres and appetizers challenge the chef to create masterpieces in miniature. This course will focus on the discussion and application of the art of Garde Manger to include hot and cold hors d’oeuvres (canapés, finger sandwiches and savories); cold set mousses; the principles and applications necessary for sausage making; concepts and application of salt curing of meats and fish items and principles of smoking. $95.00 Material Fee — Payable at Registration. (CSU)

HRC 152 C  Menu Planning and Purchasing

3 Units

Prerequisite: HRC 101 C with a minimum grade of “C.” Term hours: 48–54 lecture. This course examines the principles of menu planning, hospitality procurement, purchasing, receiving, and inventory techniques. Strategies for menu analysis, standardized recipes, menu layout and design relating to profitable hospitality operations will be explored. (CSU)

HRC 160 C  Rooms Division Operations

3 Units

Advisory: ENGL 060 C. Term hours: 48–54 lecture. This course presents an overview of hotel rooms division operations from reservations through guest stay and account settlement. Students will learn hotel best practices to include revenue management, preventative maintenance, property management systems, supervision, cost control, staffing, sales techniques and guest relations. (CSU)

HRC 164 C  Hospitality Law

3 Units

Prerequisite: Completion of or concurrent enrollment in HRC 101 C with a minimum grade of “C.” Term hours: 48–54 lecture. This course presents legal aspects of managing hospitality operations with an emphasis on compliance best practices and prevention of liabilities. Topics include serving food safely, responsible alcohol service, selecting and managing employees, regulatory concerns, property management, hospitality operating structures, common contracts, safety and security, and crisis management. (CSU)

HRC 166 C  Managing Guest Relations

3 Units

Term hours: 48–54 lecture. This course is designed to provide the student with the basic knowledge of “service” and how it applies to managing guest relations. Service will be examined from the perspective of those who deliver it and those who manage it. A pragmatic approach to the problems of personnel management in the hospitality and travel industry will be discussed. (CSU)

HRC 230 C  Hotel Management

3 Units

HRC 231 C  Cost Control in Hospitality

3 Units

HRC 232 C  Special Event Management

3 Units

HRC 235 C  Culinary Fundamentals II

3 Units

HRC 236 C  Baking Fundamentals II

3 Units

HRC 246 C  Pastry Arts

3 Units

HRC 255 C  American Regional Cuisine

3 Units

Prerequisite: HRC 101 C with a minimum grade of “C.” Term hours: 48–54 lecture. This course explores hotel management strategies and operations in hotel rooms division, food and beverage, engineering, loss prevention, marketing, sales, accounting, information management and human resources. Case study analysis will focus on leadership principles and ethical considerations in the hotel indsutry. (CSU) Term hours: 48–54 lecture. This course presents the principles of cost control and revenue management. Topics include: managing revenue and expenses, determining sales forecasts, managing the cost of food, beverages and labor, the production process, pricing, analyzing results, planning for profits, maintaining a revenue control system and using technology to enhance controls. Students learn to identify and solve problems to help keep costs low and profit margins high in hospitality operations. (CSU) Prerequisite: HRC 101 C. Term hours: 48–54 lecture. The course is a comprehensive study of the field of special events with emphasis on creating and executing catered events. Topics include: special event venues, event organization and management, skills and abilities for event managers. (CSU) Prerequisite: HRC 120 C and HRC 135 C with minimum grades of “C.” Term hours: 32–36 lecture and 64–72 laboratory. Great chefs rest on mastering the advance techniques utilized in today’s commercial kitchens. The most crucial is flavor development, which students begin to learn at the start of their studies. This course will focus on the principles, skills, and techniques associated with advanced culinary arts, involving fabrication and identification of common proteins utilized in commercial operations. $75.00 Materials Fee — Payable at Registration. (CSU) Prerequisite: Completion of or concurrent enrollment in HRC 120 C and HRC 136 C. Term hours: 32–36 lecture and 64–72 laboratory. Creating classic cakes and tortes, artisan breads and frozen desserts calls for creativity and technical understanding. This course focuses on advanced pastries and bread production. Products include classical cakes and tortes, frozen desserts, artisan breads and Viennoiserie. Emphasis will be placed on commercial production of high quality products and professional presentation. $95.00 Material Fee — Payable at Registration. (CSU) Prerequisite: HRC 120 C and HRC 236 C with minimum grades of “C.” Term hours: 32–36 lecture and 64–72 laboratory. Candy making, cake decorating, and dessert plating represent the ultimate fusion of art and craft. This course focuses on pastry arts to include restaurant style desserts, confections, special occasion cakes and pastry showpieces. Emphasis will be placed on commercial production of high quality products and professional presentation. $95.00 Material Fee — Payable at Registration. (CSU) Prerequisite: HRC 120 C and HRC 235 C or HRC 236 C with minimum grades of “C.” Term hours: 32–36 lecture and 64–72 laboratory. This culinary tour of America includes product identification, correct utilization and cooking methods. This course focuses on a regional perspective of American cuisine. Students will have the opportunity to produce regional specialties while researching the influence of culture on the development of American cuisine. $75.00 Material Fee — Payable at Registration. (CSU)

Courses

Advisory: Completion of or concurrent enrollment in HRC 120 C and HRC 135 C. Term hours: 32–36 lecture and 64–72 laboratory. The production kitchen is the backbone of every major commercial food operation. Students will be introduced to the principles of quantity food production; standardized recipes; quality and hazard analysis; yields and principles of cooking in quantity. Students will become familiar with a wide variety of equipment utilized in production kitchens. $75.00 Material Fee — Payable at Registration. (CSU)

Cypress College 2012-2013 Catalog  
Cypress College 2012-2013 Catalog  

The 2012-2013 Cypress College Catalog provides detailed information about courses, degrees, transfer programs and certificates at Cypress Co...

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