HOSPITALITY AND CULINARY MANAGEMENT (HCM)
Introduction to the Hospitality Industry | This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme... | |
Culinary Principles I | This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, class... | |
Culinary Principles II | This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the ran... | |
ServSafe: Food Service Sanitation | This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitati... | |
Intro to Beverage Appreciation | This course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and the art of food and beverage pairings. Students will learn about the wine regions of the wor... | |
Contemporary Restaurant Breakfast | This course emphasizes the principles of commercial food preparation of breakfast items with continued focus on building a strong foundation in culinary skills. Topics covered include principles of breakfast cooking, from the classic to modern to reg... | |
American Regional Cuisine | This course explores the use of local ingredients in the preparation of traditional and contemporary American specialties. The major culinary regions of the US are identified, including the ingredients and cooking techniques used in each region. Stud... | |
European Cuisine | This course explores the use of local ingredients in the preparation of traditional and contemporary European specialties. The major culinary regions of Europe are identified, including the ingredients and cooking techniques used in each region. Stud... | |
Latin American Cuisine | This course explores the use of local ingredients in the preparation of traditional and contemporary Latin American specialties. The major culinary regions of Latin America are identified, including the ingredients and cooking techniques used in each... | |
Italian Regional Cuisine | This course explores the use of local ingredients in the preparation of traditional and contemporary Italian specialties. The major culinary regions of Italy are identified, including the ingredients and cooking techniques used in each region. Studen... | |
French Regional Cuisine | This course explores the use of local ingredients in the preparation of traditional and contemporary French specialties. The major culinary regions of France are identified, including the ingredients and cooking techniques used in each region. Studen... | |
Culinary Arts Study Abroad | This course will provide Hospitality and Culinary Management students with the opportunity to study and experience food, culture and the hospitality industry within a global context. Course topics, locations and credit hours will be identified by ind... | |
Patisserie I | This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of... | |
Culinary Principles III | This course emphasizes the principles of commercial food preparation along with continued focus on building a strong foundation in culinary skills. Topics covered include principles of meat cookery, including beef, veal, lamb and pork; and principles... | |
Patisserie II | This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses,... | |
Patisserie III | This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, a... | |
Advanced Pastry | In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts,... | |
Nutrition | This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individ... | |
Yeast Breads | This course introduces the student to bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, how to control gluten devel... | |
Advanced Yeast Breads | This course introduces the student to advanced bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, types of breads fr... | |
Special Diets and Healthful Baking | In this course students will focus on identifying and describing nutritional concerns associated with baked goods and desserts. Upon completion of this course, students will identify and describe allergy and food intolerance concerns and learn ways t... | |
Cake Decorating | In this course students will work with a variety of fillings, frostings, icings and decorations to fill, ice and assemble special occasion cakes, cupcakes, and wedding cakes. Students will practice using pastry bags with an assortment of pastry tips... | |
Chocolate and Confections | This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced method... | |
Contemporary Restaurant Desserts | In this course, students will plan, organize, and prepare dessert menu items typically served in an upscale dining establishment with an emphasis on modern menu trends, flavor combinations and plate presentation. Students will develop an awareness of... | |
Garde Manger | This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design... | |
Menu Marketing and Management | This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importanc... | |
Purchasing & Inventory Control | This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and st... | |
Hospitality Supervision | This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements fo... | |
Hospitality Leadership | This course introduces students to the principles and techniques required to competitively manage a successful hospitality operation in a rapidly changing environment. The roles, responsibilities and competencies required to perform successfully are... | |
Culinary & Hospitality Interns | This course provides students with the opportunity to gain work experience in a professional hospitality setting. Students rotate through different departments or stations to obtain a well-rounded experience. Students meet for one hour per week with... | |
Controlling Hospitality Costs | This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the... | |
Contemporary Restaurant Principles | This course provides students with the opportunity to further develop their skills in all facets of restaurant operations. Students will plan, organize, prepare and serve menu items typically featured in an upscale dining establishment specializing i... | |
Selected Topics in Hospitality | This course is designed to provide specialized instruction in a current or emerging culinary arts or hospitality management area. Course content will vary depending on the topic being studied. The course may be taken up to three times, but any topic... |