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Hospitality Management Course Descriptions
FDRST 050A Introduction to the Hospitality Industry (CSU transferable)]
2 units | Lecture 2 hours
This course is an overview of the hospitality and tourism industry with an emphasis
on career opportunities, customer service, and cultural and economic trends. Students
survey the economic and employment impact of food service, lodging, resorts, recreation,
meeting and conventions, attractions, cruise, and travel-related businesses. Information
about the Hospitality Management Program is explained. This course may be offered
in a distance learning format. Advisory: Math900
FDRST 051 Basic Food Preparation
5 units | Lecture 2.5 hours, Lab 7.5 hours
Corequesite: FDRST 051S. Lecture and lab dealing with the fundamentals of food preparation.
Uniform required. Materials fee of $200.
FDRST 051S Introductory Catering Operations Lab (UC/CSU transferable)
This course is required as a supplement to FDRST 051: Basic Food Preparation. The
purpose of this class is to increase students’ skills, speed, and competence in hands-on
food production.
FDRST 052 Quality Food Operation (CSU transferable)
6 units | Lecture/Lab
Advisory: FDRST 059, Prerequisite: FDRST 051, FDRST*055, FDRST*058, FDRST*075, INFDS
050 & FDRST*052S. Students engage in and plan an actual cafeteria style lunch operation.
Action station preparation and catering operations are emphasized. Menu planning,
purchasing, commercial kitchen organization, sanitation and safety, and cost accounting
are reinforced. Uniform Required. Materials Fee: $150. Registered students must log
into http://wvmccd.angellearning.com/frames.aspx prior to the first day.
FDRST 052S Quantity Foods Lab (CSU transferable)
Corequisite FDRST 052. This course is a required supplement for students enrolled
in FDRST 052, Quantity Foods. Students must fulfill 24-30 hours working on department
on-site and off-site banquet and catering events.
FDRST 053 Restaurant Operations (CSU transferable)
6 units | Lecture/Lab
Advisory: Eligibility for ENGL 001A and READ 054 Prerequisite: FDRST 052; Prerequisite
FDRST 059; Corequisite: FDRST 053S Students engage in ‘live’ restaurant and catering
operations. Every student rotates through all positions necessary to carry out service
to the public. Front of the house and back of the house uniforms are required. Registered
students are responsible for logging on to Angel and retrieving posted information
prior to the first day of class. http:// wvmccd.angellearning.com/frames.aspx Materials
Fee: $150. Concurrent enrollment in FDRST 053S required
FDRST 053S Restaurant Operations Lab (CSU) Advisory: Eligibility for ENGL 001A and READ 054. Corequisite FDRST 053. Students
enrolled in Restaurant Operation are required to spend at least 24 hours working on
department banquet and catering events. Concurrent enrollment in FDRST 051
FDRST 054 Hotel and Restaurant Accounting (CSU transferable)
3 units | Lecture 3 hours
Advisory: MATH 903. Study of the basic principles of Hotel and Restaurant accounting.
FDRST 055 Food Purchasing (CSU transferable)
3 units | Lecture 3 hours
Advisory: MATH 903. This course covers two basic areas-- product information which
is required for procurement in the food services industry and purchasing techniques,
receiving and the storage of supplies.
FDRST 058 Food, Beverage, and Labor Cost Controls (CSU transferable)
3 units | Lecture 3 hours
Advisory: FDRST 051. This course covers the scope of food and beverage control systems
used in small and large food and beverage operation. Pre-cost control, inventory systems,
cost analysis, food and beverage cost percentages and profit and loss statement are
covered. Also included is the cycle of product handling; federal, state and local
laws and requirements and licensing.
FDRST 059 Hospitality Supervision and Leadership (CSU transferable)
3 units | Lecture 3 hours
Advisory: MATH 900, FDRST 050A. This course approaches hospitality supervision from
the perspective of general management and best practices.
FDRST 060A Food Service Facilities Planning (CSU transferable)
3 units | Lecture 3 hours
Advisory: MATH 903. A course designed to familiarize students with complexities of
planning, designing and equipping a food service operation.
FDRST 072 Intermediate Cuisine
3 units | 2 hours of lecture, 1 hour of lab
This is a continuation of Basic Food Preparation FDRST 51. Advanced preparation
techniques of gourmet foods are demonstrated. Complete meals and international
cuisines are covered. A chef's uniform is required. A fee is charged.
FDRST 073 Fundamentals of Baking and Confectionery
2 units | Lecture 1 hour, Lab 2 hours
This course will introduce baking and confectionery work. The student will have an
opportunity to observe baking and decorating demonstrations and participate in the
preparation of cakes and pies, pastries and desserts. A $80.00 fee is required at
time of registration. A uniform is required.
FDRST 074 Intermediate Baking and Confectionery
2 units | Lecture 1 hour, Lab 2 hours
Advisory: MATH 903 and FDRST 073. A continuation of FDRST 073 with emphasis placed
on advanced techniques of baking skills and confectionery design. A uniform is required.
Materials fee of $200.00.
FDRST 075 Menu Planning (CSU transferable)
2 units | Lecture 2 hours
This course includes how to plan and market a meal, including how to market it, nutritional
needs, menu layout, design, calculating prices and analysis if sales.
FDRST 076 Sales and Marketing in the Hospitality Industry (CSU transferable)
3 units | online offering
This course is an introduction to the principles of effective front office management.
Topics include hotel organization, forecasting, revenue management, budgeting, front
office interaction with sales, housekeeping, and human resources. Students examine
the guest services role, reservations, registration, account settlement, the audit
process, and evaluate hotel operations. Advisory: Eligibility for ENGL 908 and READ
054. This course is designed to provide students with a solid understanding of hospitality
sales and marketing, and how daily operations is influenced by marketing efforts.
FDRST 077 Chocolate Creations
2 units | Lecture 1 hour, Lab 2 hours
The student will learn the tempering of chocolate, production of ganaches, truffles,
chocolate rolls, marzipan, couvertures, chocolate tulips and other designs. A $80.00
fee is charged at time of registration. A uniform is required.
FDRST 079 Introduction of Food and Wine Pairing
3 units | 2 hours of lecture, 1 hour of lab
This course introduces students to the fundamentals of food and wine pairing using
traditional and non-traditional approaches. Students produce foods from various ethnic
cuisines including French, Italian, Spanish, Mexican, Middle Eastern, Asian, and
American to pair with wines from around the world. Why good pairings work is
examined from a chemical interaction perspective. How to market wines with various
menus is also be covered.
FDRST 081 Intro to Wines and Spirits of the World
2 units | Lecture 2 hours
All students must be over 21 years of age. Bring a picture ID the first night of class
to verify age. This class is an introduction to wines and spirits of the world. The
class includes lecture and tasting of wines, beers, and spirits of the world. Material
fee of $100.00.
FDRST 082 Introduction to Chocolate and Confectionary
2 units | 3 hours
This class introduces students to chocolate and sugar confectionary work.
FDRST 086 Beginning Breads
2 units | 1 hour of lecture, 1 hour of lab
Beginning Bread Making introduces students to the functions of baking ingredients
(such as yeast, flour, and shortening) and mixing methods for dough’s, fermentation
techniques, heat transfer methods, and hearth bread baking. Special emphasis will
be
placed on lean dough production and ways to enrich dough (laminating, rubbing, and
cut-in). In this course, students taste and test products that they create, keep a
dedicated
research notebook to their end results as well as complete a research assignment.
FDRST 096 Healthy Cuisine
2 units | 1 hour of lecture, 1 hour of lab
A light and healthy cuisine are introduced as practiced by the professional chef.
The
emphasis is on the preparation and presentation of appetizers, soups, salads, fish,
poultry, lean meats, vegetarian, vegan dishes and light desserts which please the
palate
while contributing to a healthy lifestyle. The students have the opportunity to observe
the correct preparation method and participate in the production of healthy gourmet
dishes. A uniform is required and a fee is charged for food supplies.
FDRST 105 Catering Management and Operations
2 units | 1 hour of lecture, 1 hour of lab
This course provides an in-depth look at the professional caterer, from prospecting
and
initial client contact to executing the event and follow-up. Students learn about
the
physical and mental challenges of managing a full-service catering operation. A lab
fee
and uniform requirements apply.
FDRST 106A Food Trucks: Starting a Mobile Food Business
2 units | Lecture only
Food trucks are the single fastest growing sector of the restaurant industry. Discover
how to develop your business, build your brand and gain a loyal following. Students
learn how to comply with regulatory requirements, to overcome common obstacles, and
to measure your success.
FDRST 106B Mobile Food Operations
1.5 Units | 1 hour of lecture | half hour of lab
This is a continuation of Food Truck Course FDRST 106A. Students engage in an in-depth
study of managing food truck operations. Students gain hands-on experience in planning,
preparing for, and execution of actual food truck concession events. Students must
be concurrently enrolled in or have completed Sanitation and Safety course INFDS 050.
Students must also have completed FDRST 106A with a passing grade. Uniform and fee
requirements apply.
Hospitality Management Institutional Foods
INFDS*050 Sanitation and Safety (CSU transferable)
2 units | Lecture 2 hours
This class uses the National Restaurant Association Education Foundation's ServSafe
materials to certify students as Food Safety Managers. This course includes personal
hygiene, types of hazards in food service, prevention and control of pathogens and
other contaminants in food. Proper storage and cleaning and sanitizing are also covered.
Systems for tracking food safety, including HACCP and responding to outbreaks and
inspections are taught. Students completing the final exam with 75% correct will be
Certified Food Safety Managers in all 50 states for 5 years. Advisory: MATH 903.
Serve Safe Certification Course.
HM 075 Housekeeping in Hotels, Motels, and Institutions (CSU Transferable)
3 units | Lecture 3 hours
This course is an introduction to the principles of effective housekeeping management
in hotels, motels, and institutions, such as hospitals and nursing homes. Topics include
the role of housekeeping, planning and organizing the department,, environmental and
energy management, sustainability and green lodging facilities, interactions between
housekeeping and other departments. Students examine safety and security, the cleaning
function, budgeting and labor, equipment and supplies, managing inventories, and effective
diversity management.
HM*076 Hotel and Motel Front Office Management (CSU transferable)
3 units | Lecture 3 hours
Advisory:MATH 900, Eligibility for ENGL 001A and READ 054. This course will teach
you effective front office management. Students examine the guest services role, reservations,
registration, account settlement, the audit process and evaluate a hotel operation.
Computer simulation provides a hands-on interactive learning experience.
Other required courses
NS 15 Human Nutrition (UC/CSU Transferable)
Advisory: MATH 900. Basic scientific principles of human nutrition in maintaining
health and preventing disease are discussed. Biochemical functions and interrelationships
of nutrients are examined. Designed for the student with no science background. Online
courses available.
CA Computer Application Course
A course in computer applications is required, such as learning the keyboard, typing,
word processing, using Excel and Word, Javascript, MS Windows, Google Apps, or creating
web pages.
WRKEX302 and 303
For WRKEX 302 students work 150 hours paid and 120 hours unpaid; for WRKEX 303 students
work 225 hours paid and 180 unpaid. Both work experiences must be taken to complete
the course work