HOSP 51 INTRODUCTION TO THE HOSPITALITY INDUSTRY
3 units • LG-C/NC • Three hours lecture
This course is a survey of the hospitality industry including lodging, resorts, food and
beverage service, management, travel and tourism. Career opportunities and industry
trends are reviewed.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
General Ed. Credit: MPC, Area E2
HOSP 52 GUEST SERVICES MANAGEMENT
3 units • LG-C/NC • Three hours lecture; one-half hour by arrangement
This course covers all aspects of front office management. Areas of emphasis include an
overview of the hotel industry as well as guest expectations, reservations, front office
management, check-in and check-out, and guest accounting. Site visits to hotel properties
are included. Individualized computer lab hours by arrangement in the CAD Lab.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 53 FOOD SERVICE MANAGEMENT
3 units • LG-C/NC • Three hours lecture
Aspects of profitable food and beverage operations including purchasing, receiving and
storage, preparation and service are studied. Topics include menu planning, forecasting
and sales analysis, food production, sanitation, equipment, layout, maintenance and total
management.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 54 BEVERAGE SERVICE MANAGEMENT
3 units • LG-C/NC • Three hours lecture
This course is designed to provide students with the practical knowledge needed to
manage a bar or beverage operation. Topics include bar set-up, federal regulations,
history and identification of beers, wines, coffees, and teas. Field trips are included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 55 LODGING OPERATIONS
3 units • LG-C/NC • Three hours lecture
This course develops understanding and appreciation of housekeeping, security and
related guest service operations. Systematic procedures of in-room maintenance and
quality control are included. Relevant equipment, furnishings and supplies, cost benefits,
inventory management, OPL and storage are studied. Hiring and supervision of
housekeeping staff and site visits to hotel properties are included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 56 INTRODUCTION TO HOSPITALITY SALES AND MARKETING
1.5 units • LG-C/NC • One and one-half hours lecture
This course will cover aspects of basic marketing including sales, advertising, promotion,
public relations, research and planning focused on creating and maintaining satisfied
customers for hospitality and tourism businesses.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 58 SANITATION, SAFETY, EQUIPMENT
3 units • LG-C/NC • Three hours lecture
This course studies basic concepts of personal and institutional sanitation; safety
procedures and programs; and concepts of safety and sanitation related to the selection,
layout and use of equipment. Also offered as Nutrition and Food 58; credit may be earned
only once.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 60 SPECIAL EVENTS MANAGEMENT
1.5 units • LG-C/NC • One and one-half hours lecture
This course studies the planning, implementing and evaluation of special events at a basic
level. An overview of small- and large-scale events including sports, festivals,
fundraisers, educational and corporate events and celebrations is included. Students will
plan an event as a team project.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 61 INTRODUCTION TO PROFESSIONAL MEETING PLANNING
1.5 unit • LG-C/NC • One and one-half hours lecture
Course will review competencies, skills and characteristics of the career meeting planner.
Basic logistical, tactical and strategic elements in effective overall planning, on-site
meeting management, contract review, financial management and adult learning styles
will be covered.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 62 PROFESSIONAL MEETING PLANNING II
1.5 units • LG-C/NC • One and one-half hours lecture
This course will cover basic meeting venue contracts, subcontractor agreements,
negotiation techniques, marketing and promotion, financial management and return on
investment principals, evaluation analysis, meeting formats and environments and
resource development for the professional meeting planner.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 63 HOSPITALITY SUPERVISION
1.5 units • LG-C/NC • One and one-half hours lecture
This course will help potential and current hospitality supervisors understand basic
principles of management and apply them while managing the resources of a lodging or
food service operation. Effective communication, supervisory responsibilities including
evaluating and coaching, managing productivity and controlling labor costs, managing
conflict and change, and problem solving are topics that will be included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 64 CUSTOMER SERVICE
1 unit • LG-C/NC • One hour lecture
This course includes techniques for providing service to meet customers' needs and for
enhancing customer satisfaction. Customer service as the essence, not just the function,
of an organization is emphasized. Communication, problem solving, motivation and
dealing with challenging customers are studied.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 65 LEGAL ISSUES IN HOSPITALITY
.5 unit • LG-C/NC • One-half hour lecture
This course gives a brief introduction to hospitality law governing the legal rights of
owners/operators and their responsibilities to consumers of their products and services.
Preventing legal problems and ensuring that the workplace is in compliance with laws
and regulations will be covered.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 66 PRACTICES IN HOSPITALITY
1 unit • LG-C/NC • One hour lecture
This course provides an opportunity for students to participate in job shadowing and to
develop a portfolio of their work in the hospitality curriculum and field. Students discuss
how to prepare for a job and the professional requirements for success in a hospitality
career. Job site visits required.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 67 ACCOUNTING FOR HOSPITALITY MANAGERS
1 unit • LG-C/NC • One hour lecture
This course prepares the hospitality supervisor to manage his/her department budget, read
and interpret revenue and income statements, and relate employee productivity to the
bottom line.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155 Credit transferable: CSU
HOSP 72 CULINARY ARTS BASICS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course includes food preparation techniques and equipment, food processing
methods, knife skills, holding and storage of food, cooking methods, standardized
recipes, and recipe conversions. Lab included.
Credit transferable: CSU
HOSP 73 STOCKS, SOUP, SAUCES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course includes the use of seasonings, thickening agents, categories of soups,
preparation of classical sauces, emulsions. Lab included.
Credit transferable: CSU
HOSP 74 VEGETABLES, RICE AND PASTA
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course is the study of vegetable characteristics and cooking methods, including rice
and pasta variations, flavor, color and texture retention. Lab included.
Credit transferable: CSU
HOSP 75 FISH, POULTRY, MEAT
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course includes selection, handling, preparation and safety of fish, shellfish, poultry,
beef, veal, lamb and pork. Lab included.
Credit transferable: CSU
HOSP 76 GARDE MANGER
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course includes cold food preparation and presentation of salads, garnishes, salad
dressings and appetizers. Lab included.
Credit transferable: CSU
HOSP 77 BAKESHOP: YEASTED AND NON-YEASTED BREADS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
Students will be introduced to baking processes and ingredients, batters and doughs, yeast
breads and rolls. Lab included.
Credit transferable: CSU
HOSP 78 BAKESHOP: BASIC BAKING TECHNIQUES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
Students learn baking processes, mixing methods, and function of ingredients needed to
produce a variety of specialty cakes, cookies, and pastries. Lab included.
Credit transferable: CSU
HOSP 79 MENU PLANNING AND PRESENTATION FOR FOOD SERVICE PROFESSIONALS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course includes menu structure and balance, nutrition, portion size, costing a menu,
plate and buffet presentation, styles of service. Lab included.
Credit transferable: CSU
HOSP 81 BAKESHOP: PIES AND TARTS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
Students learn baking processes and ingredients used to produce professional pastryshop-
quality pies and tarts. Dessert presentation skills will be discussed, demonstrated
and practiced. It is recommended that students have some basic baking experience.
Credit transferable: CSU
HOSP 82 BAKESHOP: CAKES, TORTES AND DECORATING TECHNIQUES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
Students learn ingredients, proportions and chemical reactions in the production of cakes
and icings. Mixing methods for preparing butter cakes, genoise, roulade, chiffon, angel
food, flourless, mousse cakes, charlottes and cheesecakes are demonstrated. Basic
decorating techniques for icing and piping, poured glaze, ganaches and rolled icings are
discussed as well. It is recommended that students have some basic baking experience.
Credit transferable: CSU
HOSP 83 BAKESHOP: FRENCH PASTRIES AND RESTAURANT STYLE DESSERTS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course expands on basic pastry skills to produce a stunning variety of intricate
French pastries and restaurant-style desserts. Petits fours, mini-pastries, creme brulee,
creme caramel, tiramisu, frozen souffle, sauce production and dessert garnishes will be
covered. Previous baking courses or experience recommended.
Credit transferable: CSU
HOSP 84 INTRODUCTION TO CHOCOLATE
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course covers the history, growth and processing of chocolate for baking and pastry
uses. Students will learn the art of tempering couverture and the uses of chocolate in
pastry for baking and decorating. Types of chocolate, levels of quality and uses of
chocolate will be covered. Lab included.
Credit transferable: CSU
HOSP 85 BEVERAGE PREPARATION AND SERVICE
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab
This course introduces beverages commonly prepared and served in restaurants and food
service establishments. Descriptions, characteristics, sources and preparation and service
techniques for coffees, teas, chocolate beverages, wines and beers will be studied. Wine
and beer tasting are not included. Lab included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 110 and 155
Credit transferable: CSU
HOSP 180 FOOD SAFETY CERTIFICATION
.5 unit • C/NC • Total hours: Eight hours lecture
This course prepares students for the Food Safety Certification exam. Food safety
practices, prevention of foodborne illness, personal hygiene guidelines, and the HACCP
system are addressed. Effective Jan. 1, 2000, food facilities handling or serving
unpackaged foods must have an employee on staff who has a food safety certificate.
Exam available as part of the course. May be taken four times as necessary for recertification.