Hotel, Restaurant, Culinary Ar (HRC)

HRC 100 C Nutrition 3 Units

Term hours: 54 lecture. This course is a study of the interactions between food and living organisms. This course includes the role of carbohydrates, fats, protein, vitamins, water and minerals in regards to nutritional status. (CSU/UC) AA GE, CSU GE/C-ID: NUTR 110)

HRC 101 C  Introduction to Hospitality Management 3 Units

Term hours: 54 lecture. This course is an overview of structure, financial performances and career opportunities in the hospitality industry including food and beverage management, culinary arts, baking and pastry, lodging, restaurants, special events, managed services, attractions, tourism and related operations. Focus on orientation to customer service, cultural and economic trends and career opportunities. (CSU/C-ID:HOSP 100)

HRC 120 C Sanitation and Safety 2 Units

Term hours: 36 lecture. This course is an overview of sanitation and safety principles, HACCP and prepare students for the national Servsafe Manager Certification. This course content includes strategies to identify and prevent foodborne illness, the flow of food through foodservice operations and sanitation management. (CSU/C-ID: HOSP 110)

HRC 125 C Restaurant Management 3 Units

Prerequisite(s): HRC 101 C and HRC 120 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. In this course, students will manage all aspects of restaurant operations through theoretical studies and hands-on practice. Topics include functions of management, marketing, role of service, effective cost control, labor strategies and the leadership skills required to effectively manage restaurant operations. $50 materials fee payable at registration. (CSU/C-ID: HOSP 130)

HRC 135 C Culinary Fundamentals I 3 Units

Prerequisite(s): Completion of or concurrent enrollment in HRC 120 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. This course will focus on the basic principles, skills, and techniques associated with culinary arts, involving various cooking methods including classic and modern techniques. Students will identify various kitchen to include; food products and equipment used within the commercial food operation. $95 materials fee payable at registration. (CSU/C-ID: HOSP 160)

HRC 136 C Baking Fundamentals I 3 Units

Prerequisite(s): Completion of or concurrent enrollment in HRC 120 C with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. Well-executed desserts rely on a mastery of fundamental techniques. This course will focus on the history of baking, terminology, ingredients, equipment, storage and sanitation in the bakeshop. Students will gain hands-on experience in using various mixing, holding and baking methods to create an assortment of cookies, quick breads, cakes, pies, savory products, specialty diet products and yeast breads. $95 materials fee payable at registration (CSU)

HRC 145 C The Art of Garde Manger 3 Units

Prerequisite(s): HRC 120 C and HRC 135 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. This course will focus on the discussion of application and production methods used in today's Garde Manger kitchen, as well as the importance of accurate knife cuts and presentation methods to make food aesthetially appealing. This course covers topics such as knife cuts, cold sauces, emulsifications, hot and cold hors d'oeuvres, cured and smoked meat and fish and sausage making. $120 materials fee payable at registration. (CSU)

HRC 152 C  Menu Planning and Purchasing (formerly Hospitality Purchasing) 3 Units

Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with a grade of C or better.

Term hours: 54 lecture. This course examines the principles of menu planning, hospitality procurement, purchasing, receiving and inventory techniques. Strategies for menu analysis, standardized recipes, menu layout and design relating to profitable hospitality operations will be explored. (CSU)

HRC 160 C Hotel Operations 3 Units

Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with a grade of C or better.

Term hours: 54 lecture. This course is an overview of hotel operating systems, business practices and careers, to include front office, housekeeping, property maintenance, food and beverage, human resources management, information systems and sales and marketing. (CSU/C-ID: HOSP 140)

HRC 164 C Hospitality Law 3 Units

Prerequisite(s): Completion of or concurrent enrollment in HRC 101 C with a grade of C or better.

Term hours: 54 lecture. This course covers the exploration of legal relationship and considerations when managing hospitality operations with emphasis on compliance best practices and prevention of liabilities. Topics include serving food safely, responsible alcohol service, selecting and managing employees, regulatory concerns, property management, hospitality operating structures, liability, contracts, safety and security, and crisis management. (CSU/C-ID: HOSP 150)

HRC 170 C Beverage Management 3 Units

Prerequisite(s): HRC 152 C with a grade of C or better

Term hours: 54 lecture. This course is designed for students who intend to pursue a career in food and beverage management. Topics include current wine, beer and spirit beverage trends, risk-liability management, purchasing, storage, loss prevention, responsible alcohol service, beverage pricing, and food pairing. (CSU)

HRC 230 C Hospitality Leadership 3 Units

Prerequisite(s): HRC 101 C with a grade of C or better.

Advisory: HRC 160 C.

Term hours: 54 lecture. This course explores hospitality management and leadership strategies. Case study analysis will focus on management and leadership principles, role of diversity, reputation management and ethical considerations in the hospitality industry. (CSU)

HRC 231 C Cost Control in Hospitality 3 Units

Advisory: HRC 152 C

Term hours: 54 lecture. This course examines the principles of cost control and revenue management best practices. Students will identify, analyze, and solve problems in order to keep costs low and profit margins high in the hospitality industry. Areas covered in course include: management of revenue and expenses, cost of goods, profit relationships, forecasting, use of technology to enhance controls, financial analysis, labor control, and theft avoidance. (CSU/C-ID: HOSP 120)

HRC 232 C Special Event Management 3 Units

Prerequisite(s): HRC 101 C with a grade of C or better.

Term hours: 54 lecture. This course is a comprehensive study of the field of special events with emphasis on creating and executing catered events. Topics include: special event venues, event organization and management, skills and abilities for event managers. (CSU)

HRC 235 C Culinary Fundamentals II 3 Units

Prerequisite(s): HRC 120 C and HRC 135 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. This course will focus on the principles, skills, and techniques associated with advanced culinary arts, involving fabrication and identification of common proteins utilized in commercial operations. Great chefs rest on mastering the advance techniques utilized in today's commercial kitchens. The most crucial is flavor development, which students begin to learn at the start of their studies. $120 materials fee payable at registration. (CSU)

HRC 236 C Baking Fundamentals II 3 Units

Prerequisite(s): HRC 136 C with a grade of C or better and completion of or concurrent enrollment in HRC 120 C with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. Creating classic cakes and tortes, artisan breads and frozen desserts calls for creativity and technical understanding. This course focuses on advanced pastries and bread production. Products include classical cakes and tortes, frozen desserts, artisan breads and Viennoiserie. Emphasis will be placed on commercial production of high quality products and professional presentation. $95 materials fee payable at registration. (CSU)

HRC 246 C Pastry Arts 3 Units

Prerequisite(s): HRC 120 C and HRC 236 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. This course focuses on pastry arts to include macarons, petit fours, specialty cakes, chocolates, confections, frozen desserts, and restaurant style desserts. Emphasis will be placed on commercial production of high quality products and professional presentation. Candy making, cake decorating, and dessert plating represent the ultimate fusion of art and craft. $120 materials fee payable at registration. (CSU)

HRC 255 C American Regional Cuisine 3 Units

Prerequisite(s): HRC 120 C and HRC 235 C or HRC 236 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. This culinary tour of America includes product identification, correct utilization and cooking methods. This course focuses on a regional perspective of American cuisine. Students will have the opportunity to produce regional specialties while researching the influence of culture on the development of American cuisine. $95 materials fee payable at registration. (CSU)

HRC 265 C  World Culture and Cuisine (formerly International Cuisine) 3 Units

Prerequisite(s): HRC 120 C and HRC 235 C or HRC 236 C, with a grade of C or better.

Term hours: 36 lecture and 72 laboratory. This culinary tour of the world includes product identification, correct utilization and cooking methods. This course focuses on a global perspective of various regional cuisines. Students will have the opportunity to produce ethnic foods while researching the influence of culture on the development of international cuisines. $95 materials fee payable at registration. (CSU, CUL DIV)

HRC 290 C Hospitality Career Capstone 3 Units

Prerequisite(s): HRC 101 C with a grade of C or better.

Advisory: HRC 290 C requires 100 hours of hospitality industry related work experience and is recommended for HRC majors in their final year of study.

Term hours: 54 lecture. This course prepares students for careers and upward mobility in the hospitality industry. Students will develop industry expected employability skills to include professionalism, business communication, and technological aptitude. Successful employment in the hospitality industry through targeted resumes and effective interviewing will be covered. Students will synthesize related industry experience through the creation of personalized career portfolio. (CSU)

HRC 295 C Hospitality Internship 3 Units

Prerequisite(s): Completion of first year hotel, food service or culinary arts program recommended

Term hours: 18 lecture and 288 laboratory. This course offers practical work experience in an approved hospitality and culinary-related industry for the student(s) in the Hotel, Restaurant, Culinary Arts program. This course is designed to provide vocational learning opportunities throughout employment. (CSU)

HRC 298 C Hospitality Seminar 0.5-12 Units

Prerequisite(s): May be required.

Corequisite(s): May be required.

Advisory: May be required.

Term hours: 0-216 lecture and/or 0-1620 laboratory depending on units attempted. This course is for students who wish to increase their knowledge of the hotel, restaurant, and/or culinary arts industries. Various topics will be offered. Unit credit may range from 1/2 to 12 units in any given semester. Consult the class schedule to verify credit for a particular semester. Pass/No Pass or Letter Grade Option. Fees may be required-Payable at Registration. (CSU)