Available Courses This Term

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: 109-125-002

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: 20885
Tuition/fee: $404.70
Seats Open: 5
Instructor: Grippe, Randy M
Program Restriction
Dates: 01/19/15-05/11/15
Days: Monday
Times: 03:30pm-04:55pm
Room: A016

plus

Dates: 01/22/15-05/14/15
Days: Thursday
Times: 03:30pm-04:55pm
Room: A016

Looking for a different semester?

109-165 Study of Hospitality Operatns

Observe actual working conditions in food, beverage and lodging establishments. Apply learned principles of management.

Course Credits

2

Sections this Semester

Offering number: 109-165-003

Prerequisite(s): 109-100 Intro to Hospitality Industry (or concurrent) and 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 concurrent) or 801-195 Written Communication (or concurrent) 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 concurrent) or 858-775 Reading - Program Readiness
CRN: 20890
Tuition/fee: $292.80
Seats Open: 10
Instructor: Griesemer, William R
Program Restriction
Dates: 01/19/15-05/11/15
Days: Monday
Times: 01:30pm-04:25pm
Room: A010

Looking for a different semester?

314-123 Cake Production and Decorating

Prepare a variety of cookies, sponge and specialty cakes, souffles, fruit flans, and layered and molded cakes. Practice the art of decorating using rolled fondant, royal icing, glazing and icing.

Course Credits

2

Sections this Semester

Offering number: 314-123-001

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 20925
Tuition/fee: $312.30
Seats Open: 0
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 02/16/15-03/12/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

Looking for a different semester?

314-124 Pastry, Specialty Plated Dsrt

Study fine pastry and specialty dessert production methods and build on knowledge and skills from prior course work to create simple and complex plated desserts, balancing flavors, textures, colors, aromas and plate layout, garnish and presentation for an assortment of menu and service styles.

Course Credits

1

Sections this Semester

Offering number: 314-124-001

Prerequisite(s): 314-120 Science of Baking Principles
CRN: 20926
Tuition/fee: $156.15
Seats Open: 0
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 03/23/15-04/02/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

Looking for a different semester?

314-125 Confections

Learn the handling and production techniques for all types of chocolates, fudges, truffles, cremes, nougats and marzipan. Experiment with presentation.

Course Credits

1

Sections this Semester

Offering number: 314-125-001

Prerequisite(s): 314-120 Science of Baking Principles
CRN: 20927
Tuition/fee: $156.15
Seats Open: 0
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 04/06/15-04/16/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

Looking for a different semester?

314-129 Pies, Tarts, Fillings

Topics include flakey and mealy crust, multiple filling styles, soft fill, pre-cooked, raw fill, cream fill, and more. Also, tart assembly and production, alternate pastry and cookie crusts.

Course Credits

1

Sections this Semester

Offering number: 314-129-001

Prerequisite(s): 314-120 Science of Baking Principles and 316-110 Applied Food Service Sanitatn and 314-122 Principles of Baking
CRN: 20928
Tuition/fee: $156.15
Seats Open: 0
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 04/20/15-04/30/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

Looking for a different semester?

314-132 Bakeshop Production

Speed, production planning and skill development in the bakeshop.

Course Credits

1

Sections this Semester

Offering number: 314-132-001

Prerequisite(s): 314-122 Principles of Baking and 314-129 Pies, Tarts, Fillings (or concurrent) and 314-121 Breads and Rolls (or concurrent)
CRN: 20929
Tuition/fee: $156.15
Seats Open: 0
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 05/04/15-05/14/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

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: 316-110-006

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: 20919
Tuition/fee: $137.90
Seats Open: 23
Instructor: Pietrykowski, Marita M
Program Restriction
Dates: 01/19/15-03/09/15
Days: Monday
Times: 08:30am-10:25am
Room: A016

Offering number: 316-110-012

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: 22109
Tuition/fee: $137.90
Seats Open: 28
Instructor: Pietrykowski, Marita M
Program Restriction
Dates: 01/21/15-03/11/15
Days: Wednesday
Times: 08:30am-10:25am
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: 316-115-003

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) or 316-100 Principles of Food Preparation (or concurrent)
CRN: 20930
Tuition/fee: $364.30
Seats Open: 1
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 01/19/15-02/12/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-06:25pm
Room: A010

plus

Dates: 01/19/15-02/12/15
Days: Monday Tuesday Wednesday Thursday
Times: 06:30pm-09:25pm
Room: A190

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: 317-101-002

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: 20920
Tuition/fee: $404.70
Seats Open: 7
Instructor: Grippe, Randy M
Program Restriction
Dates: 01/20/15-05/13/15
Days: Tuesday Wednesday
Times: 03:30pm-04:55pm
Room: A016

Looking for a different semester?