|
Summer , Fall or Spring
|
|
units
|
|
HM 100
|
Calcualtions in Foodservice Occupations
|
3 |
|
HM 300
|
Becoming A Chef
|
3 |
| HM 310 |
Sanitation, Safety and Equipment
|
3 |
|
HM 315
|
Food Theory and Preparation
|
4 |
|
|
|
13 Semester Units |
| Fall or Spring | ||
| HM 110 | Management and Supervision in the Hospitality Industry | 2 |
| HM 120 | Beverage Operations | 2 |
|
HM 320
|
Breads, Yeast Doughs and Pastry (4)
|
2 |
|
HM 325
|
Fine Baking and Pastry (4)
|
2 |
|
HM 360
|
Professional Cooking
|
3 |
|
HM 370
|
Dining Room Management
|
2 |
|
HM 498
|
Work Experience in Hospitality Management
|
2 |
|
|
|
15 Semester Units |
| Fall or Spring | ||
|
HM 115
|
Advertising and Sales in Food Service
|
2 |
|
HM 125
|
Legal Aspects of the Hospitality Industry
|
2 |
|
HM 340
|
Cost Control in the Food Service Industry
|
2 |
|
|
Any 3 unit cooking lab elective | 3 |
|
HM380
|
Restaurant Management and Production
|
3 |
|
HM 498
|
Work Experience in Hospitality Management
|
4 |
|
|
|
16 Semester Units |