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This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
Prerequisite:College Reading and Writing Readiness or concurrent enrollment in ENG 109 or ELI 109 AND Basic Algebra Readiness or concurrent enrollment in MTH 114
Typically Offered:Offered summer, fall & spring.
Offered Spring 2023:Yes
本课程向学生介绍商业食品准备的原则，重点是发展基本的烹饪技能。涵盖的主题包括烹饪艺术的历史，现代食品服务的发展，经典和现代厨房队伍，厨房卫生和安全，食谱和菜单，专业厨房工具和设备，刀的安全，风味和调味料，乳制品，配料，烹饪原则，高汤和酱料准备，汤的鉴定和准备。
Prerequisite:College Reading and Writing Readiness or concurrent enrollment in ENG 109 or ELI 109 AND Basic Algebra Readiness or concurrent enrollment in MTH 114 Corequisite: HCM 113
This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich preparation.
Prerequisite:College Reading and Writing Readiness AND Basic Algebra Readiness AND HCM 111 (C or better)
This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
本课程强调早餐项目的商业食品准备的原则，继续专注于建立一个强大的基础烹饪技能。涵盖的主题包括早餐烹饪的原则，从经典的到现代的到地方技术，正确的烹饪方法包括干热，平底煎，湿热，炒蛋和荷包蛋。其他的话题包括肉类烹饪，煎锅蛋糕，边，面包店的食品通常在早餐也将涵盖。学生将学习早餐服务的组成和操作，包括调味料、配菜、呈现和装饰。
Prerequisites: HCM 111 AND HCM 170 (both C or better)
本课程探讨了在制作传统和现代拉丁美洲特产时使用当地食材的方法。拉丁美洲的主要烹饪地区被确定，包括每个地区使用的食材和烹饪技术。学生们还将学习并准备来自特定拉丁美洲国家的各种菜肴。学生们应用已建立的烹饪原则来准备各种地区和国家特定的菜单。学生将会发展思维安排，专业，速度，产品利用率，组织和团队合作技能。
Prerequisite:HCM 111 and HCM 113 (both C or better)
Typically Offered:Not offered every term
This course explores the use of local ingredients in the preparation of traditional and contemporary Italian specialties. The major culinary regions of Italy are identified, including the ingredients and cooking techniques used in each region. Students apply established culinary principles in the preparation of a variety of regional menus. Students will develop mental mise en place, professionalism, speed, total product utilization, and organizational and teamwork skills.
Offered Spring 2023:No
This course explores the use of local ingredients in the preparation of traditional and contemporary French specialties. The major culinary regions of France are identified, including the ingredients and cooking techniques used in each region. Students apply established culinary principles in the preparation of a variety of regional menus. Students will develop mental mise en place, professionalism, speed, total product utilization and organizational and teamwork skills.
本课程涵盖了面包店生产的基本原理和配料。所涉及的主题包括面包房中使用的设备和工具的识别，面包房中使用的成分的识别，控制面筋的发展，了解烘焙过程和各种混合方法。本课程向学生介绍面包店所需的技能，重点是烘焙食品的准备，包括快速面包，泡芙，馅饼，馅饼和饼干。
This course emphasizes the principles of commercial food preparation along with continued focus on building a strong foundation in culinary skills. Topics covered include principles of meat cookery, including beef, veal, lamb and pork; and principles of poultry, game, fish and shellfish. Students will learn the composition and structure of meat, poultry, fish and shellfish, and will learn quality indicators when purchasing these products. Students will learn the proper cooking methods for various cuts of meat, poultry, fish and shellfish. This course incorporates a capstone project in which students provide a full meal for the public.
Prerequisite:HCM 112 (C or better)
本课程是糕点I的延续，强调烘焙和糕点的坚实基础所需的技能和能力。主题包括配料鉴定，配方成本，蛋奶冻，小四秒和糖霜，慕斯，蛋糕准备和组装蛋糕，芝士蛋糕，盘子展示，和简单的巧克力工作。
Prerequisite:HCM 170 (C or better)
This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.
Prerequisite:HCM 172 (C or better)
Typically Offered:Offered fall only
In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts, chocolate work, advanced European pastries and desserts, and upscale plate presentations will be produced.
Prerequisite:HCM 173 (C or better)
Typically Offered:Offered spring only.
本课程向学生介绍营养学的原理以及这些原理在食品服务业中的应用。主题包括不同年龄组别的食物化学和营养基础，以及个人的特殊需要。本课程符合美国烹饪联盟(ACF)营养学课程的初始认证和/或重新认证的要求。
Prerequisite:College Reading and Writing Readiness AND Basic Algebra Readiness
This course introduces the student to bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, how to control gluten development and learning the use of pre-ferments in bread making. Students will produce European and Artisan breads, specialty breads and fabricate products from Danish and croissant dough.
This course introduces the student to advanced bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, types of breads from different cultures, the various shapes of breads, and the variety of grains, classic breads, sourdoughs and rye breads. Students will produce European, Artisan and specialty breads from different cultures using a variety of grains and bread shapes.
Prerequisite:HCM 176 (C or better)
在本课程中，学生将专注于识别和描述与烘焙食品和甜点相关的营养问题。在完成本课程后，学生将识别和描述过敏和食物不耐受的问题，并学习如何修改或替代脂肪，乳制品，糖，麸质和大豆的烘焙配方的替代成分，为有特殊饮食的人。
在这门课程中，学生将使用各种馅料、糖霜、冰和装饰来填充、冰和组装特殊场合的蛋糕、纸杯蛋糕和婚礼蛋糕。学生将实践使用糕点袋与各种各样的糕点技巧管道经典和当代设计。学生将被介绍擀翻糖和学习技术。
This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced methods and techniques. Candy making and confectionery work will be discussed and produced including nougat, jellies, brittles and toffee. Sugar work, pastry and confectionery skills will also be emphasized.
本课程向学生介绍冷厨(冷厨)及冷食的制备和呈现的实际应用。主题包括冷酱、餐前开胃菜、开胃小菜、餐盘摆放原则、自助餐设计、美食艺术和雕刻中心、装饰、全球餐厅经理、熟食、香肠制作、吸烟和腌制。
Prerequisite:HCM 171 (C or better)
Typically Offered:Offered fall and spring only.
本课程研究菜单对餐饮服务运作成功的影响。主题包括菜单设计和布局，成本核算食谱，确定菜单价格，营销和销售菜单，成本控制和菜单分析的重要性。
Prerequisite:HCM 111 or HCM 170 (either C or better)
本课程讲解数量采购及库存控制的原则及程序。主题包括有组织的采购系统的基本步骤;制定采购、成本控制和库存系统的标准;接收和储存程序;预算;保存食品、饮料、设备和用品的记录;供应商关系;法律因素;and storage requirements.
This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
Prerequisite:College Reading and Writing Readiness
This course provides students with the opportunity to gain work experience in a professional hospitality setting. Students rotate through different departments or stations to obtain a well-rounded experience. Students meet for one hour per week with the instructor in the classroom and must complete a minimum of 150 hours at the internship site, under the supervision of a chef or manager.
Prerequisite:Fifteen credit hours of HCM courses and HCM Department consent
本课程概述了控制酒店成本的要素、程序和过程。主题包括菜单、库存、采购、接收、食品成本、浪费、储存、预算、员工调度、工资和福利。课程还包括分析市场数据和在预算中使用历史数据的组成部分。
Prerequisite:HCM 212 and HCM 213 (both C or better)
本课程为学生提供进一步发展餐厅经营各方面技能的机会。学生们将计划、组织、准备和服务菜单上的项目，典型的特色是高档餐饮机构的当代美国烹饪。学生们将体验到房子的前厅和后厅的操作。现代菜单趋势，口味组合，和盘子呈现强调，使用当地种植和生产的食材，如果可能。学生还将学习基本的服务技术，餐厅的设置和组织，以及服务语言。
Prerequisite:HCM 171 and HCM 212 (both C or better)
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