HOT 218 (3-0-3) Human Resources Mgt in the Hospitality and Food Industry
This course explores the basic management responsibilities in the hotel and restaurant industry. Special emphasis is placed on human relations, motivation, delegation of authority, and the knowledge and skills necessary to effectively use and coordinate human resources. This course discusses the implementation of strategies, plans and programs required to attract, motivate, develop, reward and retain the best people to meet the organizational goals and operational objectives of the hospitality enterprise. S
HOT 220 Wines of the World
(3-0-3)
This course concentrates on the basics of wine appreciation. Wines of Europe and America will be tasted and compared. The student will be introduced to the wines of New York, California, France, Germany and other countries. Students will learn how to purchase and enjoy the wines of the world and how to visually and verbally identify wine labels. Because of medical conditions or religious beliefs students may substitute another HOT or TAT course in place of Wines of the World. S
HOT 225 Commercial Baking I
(2-3-3)
This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students will acquire the manual skills and product knowledge necessary to produce and market a range of products. The students in the class will be rotated through seven production stations and one sales/ packaging position to operate the College’s Pane e Dolci bakery. The production stations are: quick breads, yeasted bread, rich dough breakfast items, laminated breakfast pastry, cookies and candy, tarts and pies, and cheesecake and cakes. Emphasis is placed on scratch baking, but students also work with mixes, bases, and frozen dough products. Sanitary practices and compliance with the laws and ordinances of the NYS Department of Health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 119
HOT 226 Commercial Baking II
(2-3-3)
The class is a continuation of HOT-225 Commerical Baking I and will build upon the techniques learned previously. Students will learn about merchandising and sales, ingredient function, and baking chemistry through lectures and bakery visitations. Students will gain experience in puff pastry, e`clair paste, breads and rolls, flatbreads, bagels, doughnuts, tarts, and petit fours sec as they bake for the College’s Pane e Dolci Bakery. A rotation through all stations in the bake shop will ensure that students gain production experience in all of these areas as well as practical experience in sales and marketing. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 225
HOT 233 Basic Principles of Nutrition
(3-0-3)
This course will provide an introduction to the basic principles of nutrition as they pertain to the food service industry. The central focus is on the relationship of food intake to the physical and mental well-being of the guest. Topics covered include: what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional value. F, S
HOT 238 Dining Room Management and Operations
(2-3-3)
Students gain experience in basic restaurant procedures and tableside preparation. Studying under the super- vision of a managing instructor, students participate in the operation of an a la carte restaurant. Students are rotated in the following job positions: manager, assistant manager, reservation manager, service staff, cashier and dishroom operations manager. Emphasis is placed upon proper American a la carte service techniques. Students are required to have a professional wait person’s uniform to participate in class. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. F, S
HOT 251 Quantitative Foods
(2-3-3)
HOT 253 Banquet Management and Operations
(2-3-3)
HOT 255 Garde Manger
(2-3-3)
HOT 256 Advanced Garde Manger and Meat Cutting
(2-3-3)
HOT 257 Classical Cuisine I
(2-4-4)
This is a course in the preparation and service of a complete banquet menu. Students prepare meals for nonprofit groups that hold their banquets on campus. Both American and ethnic cuisines are prepared in American Banquet Style cooking. Quality and quantity cooking is emphasized, as well as proper plating techniques. Special attention is given to the correct and efficient service techniques for banquets. Planned menus include appetizers, salads, entrees, desserts and beverages. Students are given station assignments by the student chef. The proper use of kitchen equipment is taught. The time element to complete an individual banquet will vary according to menu items and guest requirements. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 111 F, S
This course emphasizes the application of banquet and catering principles. Serving and managing banquets will be emphasized. American, Russian and Buffet services will be covered. Banquet sanitation is also covered, including proper dishroom operation. Students will be required to demonstrate their proficiency by managing, serving and washing dishes for on-premise banquets. The time element to complete an individual banquet will vary according to menu items and guest requirements. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional wait person’s uniform to participate in class. F, S
This course presents the basic principles of Grande Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and salumi found in various cultures, hors d’oeuvre and canapes, decorative centerpieces, and cheese production and use in recipes. Sanitary practices and compliance with laws and ordinances of the Department of health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 111 F
This course presents the discipline of garde manger and meat cutting. The class builds upon the knowledge of charcuterie and preserved meat and vegetable products learned in HOT 255 to produce products for commercial production. The class introduces commercial meat fabrication utilizing commercial cuts from whole carcasses according to the guidelines established in the NAMPS Meat Buyers Guide for use in the College’s commercial dining facilities. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 255
Students are assigned to a fully-equipped, modern, professional kitchen. Full course a la carte menus are produced according to the seasonal availability of fresh foodstuffs in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressure of “line cooking.” Menus for this course are composed of continental dishes, including variations of basic formulas and the transformation of fundamental food products to new and diversified dishes. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. Students in this class will be preparing and cooking food for the College’s restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef ’s uniform to participate in class. PR: HOT 112 or consent of department F
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