Available Courses This Term

109-101 Study of Hospitality

The course combines objectives of other courses required in the Hotel and Restaurant Management Program. The goal is to observe industry businesses utilizing related course content. Students will study actual working conditions and observe various styles of management while broadening their knowledge of the various types of food, beverage, lodging and tourism-related businesses.

Course Credits

2

Sections this Semester

Offering number: 109-101-001

CRN: 10089
Tuition/fee: $300.20
Seats Open: 14
Instructor: TBA
Program Restriction
Dates: 08/31/15-12/21/15
Days: Monday
Times: 01:30pm-04:20pm
Room: B171

Offering number: 109-101-002

CRN: 10090
Tuition/fee: $300.20
Seats Open: 13
Instructor: Kramar, Keith E
Program Restriction
Dates: 08/26/15-12/16/15
Days: Wednesday
Times: 02:00pm-04:50pm
Room: B171

Offering number: 109-101-004

CRN: 11398
Tuition/fee: $300.20
Seats Open: 15
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/26/15-12/16/15
Days: Wednesday
Times: 09:30am-12:20pm
Room: B071

Offering number: 109-101-005

CRN: 11399
Tuition/fee: $300.20
Seats Open: 14
Instructor: Oehmcke, Denise R
Program Restriction
Dates: 09/01/15-12/22/15
Days: Tuesday
Times: 12:30pm-03:20pm
Room: B071

Looking for a different semester?

109-125 Hospitality Law & Liability

Analyze the laws applicable to the ownership and operation of lodging, food service, beverage or other establishments in hospitality.

Course Credits

3

Sections this Semester

Offering number: 109-125-001

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 10095
Tuition/fee: $412.80
Seats Open: 15
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/28/15-12/21/15
Days: Friday
Times: 10:30am-11:50am
Room: A010

plus

Dates: 08/28/15-12/21/15
Days: Monday
Times: 03:00pm-04:20pm
Room: A010

Looking for a different semester?

314-120 Science of Baking Principles

Apply the scientific concepts and techniques of baking. Study topics such as weights and measures, equipment, baking terminology and the function of ingredients. A baking kit is required and can be purchased from the WCTC Bookstore. A uniform is also required and is available at the WCTC Bookstore.

Course Credits

2

Sections this Semester

Offering number: 314-120-001

Prerequisite(s): 316-110 Applied Food Service Sanitatn (or concurrent); and College Proficiency - Math or COMPASS-Pre-Algebra or 854-793 Basic Math (or concurrent) or ACT-Math or ASSET-Numerical Skills or Accuplacer Arithmetic
CRN: 11026
Tuition/fee: $321.20
Seats Open: 10
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 08/26/15-09/23/15
Days: Monday Tuesday Wednesday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-121 Breads and Rolls

Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.

Course Credits

1

Sections this Semester

Offering number: 314-121-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 11028
Tuition/fee: $160.60
Seats Open: 10
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 10/12/15-10/22/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-122 Principles of Baking

Learn basic baking principles and procedures while exploring techniques for making yeast-based products, quick breads and pies.

Course Credits

1

Sections this Semester

Offering number: 314-122-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 11030
Tuition/fee: $160.60
Seats Open: 10
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 09/28/15-10/08/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-126 Cookies/Bars/Petit Fours Sec

Cookie production styles and techniques including bagged, rolled, filled and complex cookies. Also, simple and complex bars and petit fours sec.

Course Credits

1

Sections this Semester

Offering number: 314-126-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent)
CRN: 11266
Tuition/fee: $160.60
Seats Open: 9
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 11/09/15-11/19/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-127 Custards/Mousse/Souffle/Fr Des

Custards, mousse (light and heavy), souffle and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.

Course Credits

1

Sections this Semester

Offering number: 314-127-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent) and 314-131 Culinary for Bakers (or concurrent)
CRN: 11267
Tuition/fee: $160.60
Seats Open: 10
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 11/30/15-12/10/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-128 Artisan Breads

Emphasis on hand-crafted breads with preferments. Includes creating and using preferments (starters, sourdough, cultures), gluten development, aging doughs, simple, complex and multi-grain breads.

Course Credits

1

Sections this Semester

Offering number: 314-128-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent) and 314-121 Breads and Rolls (or concurrent)
CRN: 11268
Tuition/fee: $160.60
Seats Open: 9
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 10/26/15-11/05/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Looking for a different semester?

314-131 Culinary for Bakers

Basic culinary skills with a focus on bakery/dessert products. Topics include knife skills, knife cuts, cooking methods, sauces and more.

Course Credits

2

Sections this Semester

Offering number: 314-131-001

Prerequisite(s): 316-110 Applied Food Service Sanitatn (or concurrent)
CRN: 11031
Tuition/fee: $321.20
Seats Open: 8
Instructor: Oliver, Rachel Noel
Program Restriction
Dates: 08/31/15-12/21/15
Days: Monday
Times: 01:00pm-05:00pm
Room: A163

Looking for a different semester?

316-110 Applied Food Service Sanitatn

Study the characteristics and transmission of food-borne diseases, and learn how to safely handle food and equipment. Earn a certificate from the Educational Institute of the National Restaurant Association upon completion of the course.

Course Credits

1

Sections this Semester

Offering number: 316-110-001

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 11035
Tuition/fee: $140.60
Seats Open: 29
Instructor: TBA
Program Restriction
Dates: 09/01/15-10/20/15
Days: Tuesday
Times: 08:30am-10:20am
Room: B177

Offering number: 316-110-002

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 11036
Tuition/fee: $140.60
Seats Open: 29
Instructor: TBA
Program Restriction
Dates: 08/27/15-10/15/15
Days: Thursday
Times: 08:30am-10:20am
Room: A016

Offering number: 316-110-003

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 11037
Tuition/fee: $140.60
Seats Open: 30
Instructor: TBA
Program Restriction
Dates: 08/27/15-09/17/15
Days: Thursday
Times: 05:30pm-09:20pm
Room: A016

Looking for a different semester?

316-115 Culinary Nutrition

Develop an understanding of the basic nutrition concepts involved in daily personal diet, and learn cooking principles that aid nutrient retention. Create heart-healthy recipes, and explore the replacement or reduction of saturated fats, excess salt and sugar. Prepare and analyze daily personal diets on a computer and evaluate the printout.

Course Credits

2

Sections this Semester

Offering number: 316-115-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) or 316-100 Principles of Food Preparation (or concurrent)
CRN: 10269
Tuition/fee: $377.20
Seats Open: 15
Instructor: Birren, Jack J
Program Restriction
Hybrid Course Schedule

Offering number: 316-115-002

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) or 316-100 Principles of Food Preparation (or concurrent)
CRN: 10270
Tuition/fee: $377.20
Seats Open: 16
Instructor: Birren, Jack J
Program Restriction
Hybrid Course Schedule

Looking for a different semester?

317-101 Culinary Suprvision/Leadership

Apply the concepts of total quality management (TQM) to the day-to-day functioning of a food service operation. Examine topics such as team building, work simplification, production meetings, setting standards, equipment layout and facilities.

Course Credits

3

Sections this Semester

Offering number: 317-101-001

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 10271
Tuition/fee: $412.80
Seats Open: 16
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/27/15-12/22/15
Days: Tuesday Thursday
Times: 03:30pm-04:50pm
Room: A016

Looking for a different semester?