Course Descriptions - Hotel/Restaurant Management

HOT 111(2-2-3)
Food Preparation I
This course presents the basic principles of food preparation for hotel, restaurant and
industrial food catering establishments. Instructional methods include lectures,
demonstration and student participation. Topics covered include the theory and preparation
of basic stocks, soups, mother and minor sauces, clarification of stock, consommes,
vegetables, salads and salad dressings. Sanitary practices and compliance with laws and
ordinances of the Department of Health are enforced. Students are required to have a
professional chef's uniform to participate in class.
F, S

HOT 112(2-2-3)
Food Preparation II
This course presents more advanced techniques of food preparation. Instructional methods
include lectures, demonstration and student participation. Topics covered include the theory
and preparation of beef, poultry, shellfish, finfish and breakfast foods. Also included are
nutritional menu items. Sanitary practices and compliance with laws and ordinances of the
Department of Health are enforced. Students are required to have a professional chef's
uniform to participate in class.
PR: HOT 111
S

HOT 114(3-0-3)
Food Administration and Menu Planning
This course presents an overview of the hospitality industry and the role of the menu in any
food service operation. The course focuses on techniques used in the hospitality industry
that show the relationship of food, beverage, labor and other costs to selling price and
profit. Topics covered include menu rating criteria, truth in menu, sales mix, menu item
popularity and profitability, menu pricing and sales forecasting. Also covered are the
identification of distilled spirits and fermented beverages, and the Alcoholic Beverage
Control Law.
F

HOT 117(3-0-3)
Food and Beverage Control
This course is an introduction to food and beverage management in the hospitality industry.
The course is designed to acquaint the student with factors relating to the establishment of
control systems for the various function areas in a food service facility. Emphasis is placed
on government regulations, policies and procedures for ordering, receiving, storage,
inventory control and issuing. The study of cost controls will include portion cost, yield
percentages, food cost percent, inventory turnover rate and break-even analysis.
S

HOT 119(2-2-3)
Elements of Baking
This course provides an introduction to basic principles of baking including formula
procedures, properties of baking ingredients, and function and proper use of equipment.
Students gain actual experience in breads, rolls, pies, quick breads, cakes, icings and hearth
breads (e.g. pizza, stromboli). Emphasis is placed on basic techniques and procedures of
baking. Sanitary practices and compliance with laws and ordinances of the Department of
Health are enforced. Students are required to have a professional chef's uniform to
participate in class.
F, S

HOT 120(1-1-1)
Beverage Management
This course will provide the student with the basic skills to work at and manage a bar which
serves alcoholic and non-alcoholic beverages. It will introduce the student to the basic
production processes and varieties of alcoholic and non-alcoholic beverages. The course will
explain laws and procedures related to responsible alcohol service. Students will become
certified through a national exam administered through the Training Intervention Program
for Servers of Alcohol (TIPS) program.
S

HOT 125(2-2-3)
Cakes and Cake Decorating
This course provides students with instruction and hands-on practice in the production and
decoration of cakes using commercial baking techniques. Cake mixing methods will include
two-stage, creaming, and sponge techniques. Decorating instruction will begin with
lettering, borders, and simple flowers and will progress to the decoration and assembly of
tiered wedding cakes. Sanitary practices and compliance with the laws and ordinances of
the Dept. of Health are enforced. Students are required to have a professional chef's
uniform to participate in class.
PR: HOT 119
S

HOT 131(3-0-3)
Math for Food Service Records
This course emphasizes the importance of math principles used in the food service industry.
It also serves as a refresher course for students who have been away from math for several
years. Topics covered are weights and measures, recipe conversions, menu costing, and the
relationship between food cost and profit. It is the basis for understanding the math
principles used in advanced food and management courses.
F, S

HOT 132(2-0-2)
Sanitation Techniques
This course emphasizes the importance of proper sanitation techniques in the food service
industry. Special emphasis will be placed upon proper food handling techniques. Topics
covered will be HACCP, food-borne illnesses, proper cooking, handling and storage of food,
the knowledge of correct temperatures to prevent food contamination, and safe personal
hygiene for food handlers. Successful completion of a test will result in a food service
sanitation procedures certification awarded by the Educational Foundation of the National
Restaurant Association.
F, S

HOT 217(3-0-3)
Front Office Management
This course deals with the study of the front office practices and procedures, including
duties of room clerk, reservation clerk, cashier, night auditor and concierge. Topics covered
include room assignment controls, reservations, confirmations, security controls and
registration. Duties of the night auditor are studied and practiced through completion of an
accounting audit.
F

HOT 218(3-0-3)
Human Resources Mgt in the Hospitality and Food Industry
This course explores the basic management responsibilities in the hotel and restaurant
industry. Special emphasis is placed on human relations, motivation, delegation of
authority, and the knowledge and skills necessary to effectively use and coordinate human
resources. This course discusses the implementation of strategies, plans and programs
required to attract, motivate, develop, reward and retain the best people to meet the
organizational goals and operational objectives of the hospitality enterprise.
S

HOT 220(3-0-3)
Wines of the World
This course concentrates on the basics of wine appreciation. Wines of Europe and America
will be tasted and compared. The student will be introduced to the wines of New York,
California, France, Germany and other countries. Students will learn how to purchase and
enjoy the wines of the world and how to visually and verbally identify wine labels. Because
of medical conditions or religious beliefs students may substitute another HOT or TAT course
in place of Wines of the World.
S

HOT 225(2-3-3)
Commercial Baking I
This course introduces students to the management and operation of a commercial retail
bakery. Through a combination of lectures and labs, students will acquire the manual skills
and product knowledge necessary to produce and market a range of products. The students
in the class will be rotated through seven production stations and one sales/ packaging
position to operate the College's Pane e Dolci bakery. The production stations are: quick
breads, yeasted bread, rich dough breakfast items, laminated breakfast pastry, cookies and
candy, tarts and pies, and cheesecake and cakes. Emphasis is placed on scratch baking, but
students also work with mixes, bases, and frozen dough products. Sanitary practices and
compliance with the laws and ordinances of the NYS Department of Health are enforced.
Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119

HOT 226(2-3-3)
Commercial Baking II
The class is a continuation of HOT-225 Commerical Baking I and will build upon the
techniques learned previously. Students will learn about merchandising and sales,
ingredient function, and baking chemistry through lectures and bakery visitations. Students
will gain experience in puff pastry, e`clair paste, breads and rolls, flatbreads, bagels,
doughnuts, tarts, and petit fours sec as they bake for the College's Pane e Dolci Bakery. A
rotation through all stations in the bake shop will ensure that students gain production
experience in all of these areas as well as practical experience in sales and marketing.
Sanitary practices and compliance with the laws and ordinances of the New York State
Department of Health are enforced. Students are required to have a professional chef's
uniform to participate in class.
PR: HOT 225

HOT 233(3-0-3)
Basic Principles of Nutrition
This course will provide an introduction to the basic principles of nutrition as they pertain to
the food service industry. The central focus is on the relationship of food intake to the
physical and mental well-being of the guest. Topics covered include: what constitutes a
healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional
labeling, and nutritional needs for special groups. Food service menus will be analyzed for
their nutritional value.
F, S

HOT 238(2-3-3)
Dining Room Management and Operations
Students gain experience in basic restaurant procedures and tableside preparation.
Studying under the super- vision of a managing instructor, students participate in the
operation of an a la carte restaurant. Students are rotated in the following job positions:
manager, assistant manager, reservation manager, service staff, cashier and dishroom
operations manager. Emphasis is placed upon proper American a la carte service
techniques. Students are required to have a professional wait person's uniform to
participate in class. Sanitary practices and compliance with laws and ordinances of the
Department of Health are enforced.
F, S

HOT 251(2-3-3)
Quantitative Foods
This is a course in the preparation and service of a complete banquet menu. Students
prepare meals for nonprofit groups that hold their banquets on campus. Both American and
ethnic cuisines are prepared in American Banquet Style cooking. Quality and quantity
cooking is emphasized, as well as proper plating techniques. Special attention is given to
the correct and efficient service techniques for banquets. Planned menus include appetizers,
salads, entrees, desserts and beverages. Students are given station assignments by the
student chef. The proper use of kitchen equipment is taught. The time element to complete
an individual banquet will vary according to menu items and guest requirements. Sanitary
practices and compliance with laws and ordinances of the Department of Health are
enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111
F, S

HOT 253(2-3-3)
Banquet Management and Operations
This course emphasizes the application of banquet and catering principles. Serving and
managing banquets will be emphasized. American, Russian and Buffet services will be
covered. Banquet sanitation is also covered, including proper dishroom operation. Students
will be required to demonstrate their proficiency by managing, serving and washing dishes
for on-premise banquets. Sanitary practices and compliance with laws and ordinances of the
Department of Health are enforced. Students are required to have a professional wait
person's uniform to participate in class.
F, S

HOT 255(2-3-3)
Garde Manger I
This course includes the decorative aspects of garde manger work, employing a diversity of
food products. Students prepare hot and cold hors d'oeuvres, fruit and vegetable carvings,
chaud-froids and aspics, forcemeats and pates. Also covered are other decorative methods
using a variety of fresh food items. Topics emphasized include the operation and procedures
of a garde manger position and culinary show competition. Sanitary practices and
compliance with laws and ordinances of the Department of Health are enforced. Students
are required to have a professional chef's uniform to participate in class.
PR: HOT 111 or consent of department
F

HOT 256(2-3-3)
Garde Manger II
This course is a continuation of Garde Manger I. The course explains the preparation of
more elaborate culinary creations. The preparation and organization of buffets is studied.
Topics include ice carvings, elaborate fish preparation, galantines and culinary show
competition. Sanitary practices and compliance with laws and ordinances of the Department
of Health are enforced. Students are required to have a professional chef's uniform to
participate in class.
PR: HOT 255 or consent of department
S

HOT 257(2-4-4)
Classical Cuisine I
Students are assigned to a fully-equipped, modern, professional kitchen. Full course a la
carte menus are produced according to the seasonal availability of fresh foodstuffs in a
planned schedule of progressively more difficult menus. Special emphasis is placed on the
pressure of "line cooking." Menus for this course are composed of continental dishes,
including variations of basic formulas and the transformation of fundamental food products
to new and diversified dishes. Students are assigned cooking stations of the traditional
kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. Students in
this class will be preparing and cooking food for the College's restaurant, which is open to
the general public. Sanitary practices and compliance with laws and ordinances of the
Department of Health are enforced. Students are required to have a professional chef's
uniform to participate in class.
PR: HOT 112 or consent of department
F

HOT 258(2-4-4)
Classical Cuisine II
This course is a continuation of Classical Cuisine I. Menus prepared are composed of more
elaborate continental dishes and international cuisine. Students in this class will be
preparing and cooking food for the College's restaurant, which is open to the general public.
Sanitary practices and compliance with laws and ordinances of the Department of Health are
enforced. Students are required to have a professional chef's uniform to participate in class.

PR: HOT 112 or consent of department

HOT 259(2-3-3)
Regional American Baking and Pastry
This course introduces the basic theory, techniques and recipes of classical pastry making.
Students will produce regional desserts, pastries, and breads from across the United States
to be served in the Casola dining room and the Pane e Dolci bake shop. A variety of
decorating techniques will be taught and utilized to finish the cakes and pastries. Proper use
of baking tools and equipment is also covered. Sanitary practices and compliance with the
laws and ordinances of the NYS Department of Health are enforced. Students are required
to have a professional chef's uniform to participate in class.
PR: HOT 119
F

HOT 260(2-3-3)
International Baking and Pastry
This course provides students with the opportunity to expand and refine their baking skills
and builds upon the methods learned in previous baking classes. Students will produce
breads and desserts to be served in the Casola dining room and the Pane e Dolci bake shop.
The emphasis is on European baking, though baked goods from other parts of the world
may be included as well. Advanced techniques in cake decorating, chocolate work, and
sugar boiling are also covered. Sanitary practices and compliance with the laws and
ordinances of the NYS Department of Health are enforced. Students are required to have a
professinal chef's uniform to participate in class.
PR: HOT 259
S

HOT 275(3-0-3)
Marketing, Advertising, Sales for the Hospitality Industry
This course explores the methods by which the individual hospitality businesses may
increase their sales through development of a complete marketing plan. Emphasis is placed
upon coordination of sales, advertising, public relations and sales promotion in the
marketing mix. Students (working in groups) are required to produce a plan as a case
study. Also, students are taught how to market themselves through completion of a
resume.
F

HOT 276(3-0-3)
Meetings and Convention Management
This course explores the promotion and advertising of convention and group business
meetings to both large and small groups. Topics covered include the wide spectrum of the
convention market, needs of guests who are part of the group function, and ways to service
groups effectively while on the property. Students will produce a plan for convention
booking procedures, showing the proper balance between concepts of convention
management and the details of service, which are highly specific to individual hotel and
motel properties.
S

HOT 277(3-0-3)
Planning and Development of Tourism
This course explores the basics in tourism planning and development. Topics include
protecting environmental and cultural assets; ensuring less culture shock between host and
guest; enhancing, not detracting from local ways of life; and guaranteeing future
populations the ability to enjoy the experience of travel. Emphasis is placed on an
understanding of tourism development as it relates to economics, business, ecology,
government, law, psychology and sociology.
F

HOT 291(3-0-3)
Computers for the Hospitality Industry
This course will diminish the mystery about computers as they relate to the hospitality
industry. Its main focus will be on purpose, application, and benefits of the computer to the
hospitality executive. Students will become familiar with word processing and spreadsheet
programs currently being used in the industry. Students will be required to complete
assignments using the available hardware and software.
F, S

HOT 295(2-3-3)
Modern Culinary Trends and Techniques
This course presents a variety of modern culinary industry trends and techniques. Topics
addressed include international cuisines including Asian, Latin American and other
international cuisine topics, along with the practical application of healthy cooking
techniques such as vegetarian, vegan, and raw food cookery. Additionally, modern trends
such as molecular gastronomy, the Slow Food movement and other industry topics will be
addressed in both lecture and practical lab format.
PR: HOT 111

HOT 296
Hot/Culinary Experimental
Description not available.
HOT 999
Hotel Elective
Description not available.