HOSPITALITY & TOURISM MANAGEMENT TECHNOLOGY (CULINARY ARTS TECHNOLOGY)
CUT 1153/HRT 1123 INTRODUCTION TO CULINARY ARTS/HOSPITALITY & TOURISM INDUSTRY - This course is designed as an introduction to the culinary, hospitality and tourism
industry. The course includes discussions and industry observations to discover the
opportunities, trends, problems, and organizations in the field. (3 sch: 3-hr lecture)
Prerequisite: None
HRT 1213/4 SANITATION & SAFETY- Basic principles of microbiology, sanitation, and safety procedures for a foodservice
operation. Implementation of sanitation procedures, cost control, and risk reduction
standards in a hospitality operation are covered. ServSafe Sanitation Certification
from the National Restaurant Association or equivalent is offered as a part of this
course. (3–4 sch: 3- to4-hr lec. or 2-hr lecture, 2-hr lab or 3-hr lecture, 2-hr lab.
Prerequisite: None
CUT/HRT 1114-5 CULINARY PRINCIPLES I -This course is a study of the fundamentals of food preparation and cookery emphasizing
high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks,
sauces, and farinaceous items. (4 sch: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr
lab) Corequisites: Sanitation and Safety (HRT 1213) or by permission of instructor
HRT 1223/1224 RESTAURANT AND CATERING OPERATIONS - This course focuses on principles of organizing and managing food and beverage
facilities and catering operations. (3–4 sch: 3- to 4- hr lecture or 2-hr lecture,
2-hr lab or 2-hr lecture, 4-hr lab) Prerequisite: None
CUT 1124-5 CULINARY PRINCIPLES II - This course offers advanced study and application of Culinary Principles I to polish
and perfect the techniques of food preparation and cookery emphasizing high standards
for food preparation. (4 sch: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles I (HRT/CUT 1114-5)
CUT 1134-5 PRINCIPLES OF BAKING - This course focuses on fundamentals of baking science, terminology, ingredients,
weights and measures, and formula conversion and storage. Students will prepare yeast
goods, pies, cakes, cookies, and quick breads and use and care for equipment. (4 sch:
2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites: Culinary Principles
I (HRT/CUT 1114-5)
CUT 1513-4 GARDE MANGER - This course provides orientation to garnishing, preparation of charcuterue items,
cold foods, and buffet presentation. It explores the various duties of the modern
garde manger. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles I (HRT/CUT 1114-5)
CUT 2233 MENU PLANNING-This course focuses on the principles and concepts of menu planning, menu formats,
and layout with regard to a wide variety of eating habits and taste of the dining
public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional
considerations, schedules, and profitability. Effective planning and layout of kitchen
and equipment will also be emphasized. (3 sch: 3-hr lecture) Prerequisites: None
CUT 2314 AMERICAN REGIONAL CUISINE - This exploration of the American Cuisine concept emphasizes freshness, seasonality,
nutrition, indigenous ingredients, and presentation. It is a thorough study into the
cuisine characteristics and traditions of the various regions of the United States
of America. (4sch: 2- hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT
1114-5), Culinary Principles II (CUT 1124-5), or by permission of instructor
CUT 2243-4 DINING ROOM MANAGEMENT -This course focuses on management of a restaurant dining room including good housekeeping
technique, fine food, and efficient service. It covers French, Russian, American,
and English waited table service, limited service, counter, tray, service, and catering.
Emphasis will be placed on staffing, scheduling, controls and skills required to effectively
supervise a dining room operation. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture,
2-hr lab or 3-hr lecture, 2-hr lab) Prerequisites: None
CUT 2424 INTERNATIONAL CUISINE - This course is a study of cuisines of the world with emphasis on use of authentic
ingredients, methods, and terminology. (4 sch: 2-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles I (HRT/CUT 1114-5), Culinary Principles II (CUT 1124-5), or by
permission of instructor
