HSM 151 Introductions to the Hospitality Industry
Overview of hotel, food service and travel /tourism management. Special projects, readings, guest lectures and field trips.

HSM 155 Food Service Managers Training and Certification in Sanitation
1 Credit
Sanitation requirements as developed by the National Institute for the Food Service Industry. Successful completion qualifies students for national certification as a certified food manager.

HSM 156 Catering and Banquet Planning
Catering and banquet planning, including menu planning, purchasing, preparation, service details, sanitation and management. 2 class/3 lab hrs. (Fall)

HSM 162 Hotel and Motel Operations
Introduction and overview of the lodging industry. Framework for further lodging-related studies is provided. Prerequisite: Reading proficiency level.

HSM 163 Food Service Operations
4 Credits
A study of the principles required for successful food service management. Includes hands-on food preparation, quality control and management techniques. Prerequisite: Reading proficiency level. 3 class/2 lab hrs.

HSM 170 Pastry Making
1 Credit
Demonstration of tortes, tarts and puff pastry. 1 class/2 lab hrs. for 5 weeks.

HSM 171 Simplified Gourmets Cooking
1 Credit
Regional American and classical European entrees are presented with time-saving techniques. 1 class/2 lab hrs. for 5 weeks.

HSM 173 Northern Italian Cuisines
1 Credit
Seafood, veal and poultry with specialty pastas and sauces will be prepared in the classical northern Italian tradition. 1 class/2 lab hrs. for 5 weeks.

HSM 174 Bed and Breakfasts
1 Credit
Introduction to bed and breakfast operations. Topics include concept development, capital requirements, operations and procedures. An overnight stay at a local inn included. One lecture session and field experience.

HSM 175 Wines and Spirits—Mixology and Service
1 Credit
Overview of wines, mixology, bar management and service techniques. Successful completion of course requirements earns Training in Alcohol Management Certification. (Minimum age 21.) 1 class/2 lab hrs. for 5 weeks.

HSM 176 International Cuisines
1 Credit
Dishes from Greek and Middle Eastern cuisines. Entrees, desserts and breads will be featured. 1 class/2 lab hrs. for 5 weeks.

HSM 177 Chef’s Tour of Four Countries
1 Credit
Become a world traveler as Chef Ernie teaches the tastes and techniques of French, North African, Spanish and Southern Italian cooking. 1 class/2 lab hrs.

HSM 178 Introductions to Chinese Cooking
1 Credit
Experience the various types of cooking methods and delightful spices as you taste-travel through the four provinces. 1 class/2 lab hrs.

HSM 179 Authentic Indian Cooking
1 Credit
Become an expert on the tastes and techniques of Indian cooking in this course offering authentic Indian cuisine. 1 class/2 lab hrs.

HSM 180 Professional Cake Decorating
1 Credit
Learn professional techniques to transform cakes and pastries into works of art. The course includes basic flowers and borders, string work, figure piping and techniques for creating special occasion and seasonal cakes. 1 class/2 lab hrs for 5 weeks.

HSM 182 Advanced Professional Cake Decorating
1 Credit
An intensive course covering the design, construction and decoration of various types of wedding cakes. 1 class/2 lab hrs for 5 weeks.

HSM 183 Hors d’oeuvres and Appetizers
1 Credit
Catering and home entertaining take on new excitement. Learn from the experts how to create visually spectacular taste sensations. 1 class/ 2 lab hrs. for 5 weeks.

HSM 184 Classy Southern Cooking
1 Credit
Old-time southern favorites are updated for modern palates. Sensational spices and unusual condiments are combined with a contemporary flair. 1 class/2 lab hrs. for 5 weeks.

HSM 185 Fish and Shellfish Preparation
1 Credit
This course will identify a large assortment of fish and shellfish as well as how to properly purchase and store them, prepare them for cooking, and cook them by a variety of dry heat and moist heat methods. Seasonal and regional dishes will be highlighted when available.

HSM 186 Catering and Event Planning
1 Credit
A short course introducing the many facets of catering and event planning. Emphasis is placed on menu development, costing, purchasing and preparation. Also introduces organizational skills including service details, sanitation and legal responsibilities.

HSM 187 Chef Selections, Series I
1 Credit
Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes appetizers, salads, pasta, and desserts.

HSM 188 Chef Selections, Series II
1 Credit
Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes entrees, sauces, and soups.