Degree Programs - Foodservice Management

Note: To complete the degree in two years, students are advised to complete the courses in the sequence listed beginning in the fall semester.

Competency or
Program Requirement
Course Number and Title Required
Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications, COM*H173 Public Speaking, ESL*H157 Oral Communications V 3
Quantitative Reasoning Choose any Quantitative Reasoning listed †† 3
Scientific Knowledge BIO*H111 Introduction to Nutrition††† 3
Scientific Reasoning Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H202 Catering and Events Management 3
HSP*H108 Sanitation and Safety 3
HSP*H102 Food Production and Purchasing 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
  Any Business or Hospitality Elective 3
Total Credits: 60

Notes:

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses.

CSC*H101 recommended for students intending to transfer.

††Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

†††Transfer students may want to consider taking a four-credit science course with lab.

Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for Wine, Viticulture and Baking courses.

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
  2. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget.
  3. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  4. Obtain nationally recognized professional certification in such areas as food sanitation (as required by State Statute) and food, beverage, and labor cost controls. Demonstrate appropriate personal hygiene.
  5. Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. Communicate the results to others using oral, written, graphic or multimedia methods.
  6. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food and related items in a foodservice operation.
  7. Identify current trends in the foodservice industry such as delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems, to improve products or services, and develop new or alternate systems.
  8. Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  9. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  10. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  11. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  12. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  13. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Degree Programs - Hotel Management

Competency or
Program Requirement
Course Number and Title Required
Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications or COM*H173 Public Speaking or ESL*H157 Oral Communications V 3
Quantitative Reasoning Choose any Quantitative Reasoning listed 3
Scientific Knowledge♢♢ BIO*H111 Introduction to Nutrition or any listed lab science 3-4
Scientific Reasoning♢♢ Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H242 Hotel Management 3
HSP*H108 Sanitation and Safety 3
HSP*H241 Principles of Tourism and Travel 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
Hospitality or Business Elective 3
Total Credits: 60-61

Notes:

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

††CSC*H101 recommended for students intending to transfer.

†††Transfer students may want to consider taking a four-credit science course with lab.

Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for Wine, Viticulture and Baking courses.

MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses. ♢♢ At least one Scientific Knowledge and Understanding OR Scientific Reasoning course must have a lab component.

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in hotel operations such as time, materials and facilities, money, and human resources.
  2. Process reservations, register the guest, process guest departure, and assist in resolving guest problems.
  3. Describe functional relationships among hotel divisions and departments.
  4. Perform night audit procedures.
  5. Summarize development and operational components of the following industries: airline, surface travel, cruise and steamship, and hotel/motel/resort.
  6. Identify and implement systems and processes for room status/changes, front office posting, telephone/pbx, bank maintenance, cash transactions, and security and guest keys.
  7. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation.
  8. List and describe the steps in planning destination development, and discuss the social, cultural and economic impact of this development upon the local environment.
  9. Identify major geographical areas in terms of tourism generators.
  10. Distinguish between various systems of travel/tourism distribution and intermediary functions.
  11. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  12. Obtain nationally recognized professional certification in such areas as front desk procedures and food, beverage, and labor cost controls, as well as foodservice sanitation, as required by State Statute.
  13. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food, and related items in a foodservice operation.
  14. Identify current trends in the lodging industry such as delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems, to improve products or services, and develop new or alternate systems.
  15. Judge which set of hotel procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  16. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  17. Perform basic mathematical computations accurately and appropriately, especially with regard to hotel and guest accounting, night audit, and cost controls.
  18. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  19. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Certificate Program - Culinary Arts

Course No. Title Credits
HSP*H100 Introduction to the Hospitality Industry 3
HSP*H101 Principles of Food Preparation 3
HSP*H102 Food Production & Purchasing 3
HSP*H109

HSP*H108
Food Safety Certification
or
Sanitation and Safety†
1

3
HSP*H135 Service Management 3
HSP*H202 Catering & Event Management 3
BIO*H111 Introduction to Nutrition 3
Elective Hospitality Management 3
  Chose one baking elective below:  
HSP*H103

HSP*H215

HSP*H216
Principles of Baking I
or
Principles of Baking II
or
Artisan Bread
3
  Total Credit Hours 25 or 27

† Students interested in the degree program should take HSP*H108

Upon successful completion of all program requirements, graduates will be able to:

  • Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
  • Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget.
  • Effectively work with others as a member of a team, serving clients and customers, teaching others new skills, exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  • Obtain nationally recognized professional certification in such areas as food sanitation (as required by State Statute) and food, beverage, & labor cost controls. Demonstrate appropriate personal hygiene.
  • Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. Communicate the results to others using oral, written, graphic or multimedia methods.
  • Apply concepts of procurement and inventory to purchase, receive, store, issue and distribute food and related items in a foodservice operation.
  • Identify current trends in foodservice industry delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems to improve products or services, and develop new or alternate systems.
  • Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  • Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  • Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  • Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  • Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Certificate Program - Dietary Supervision

Course No. Title Credits
HSP*H101

HSP*H102
Principles of Food Preparation††
or
Food Production & Purchasing†††
3
HSP*H109 Food Safety Certification† 1
BIO*H111 Introduction to Nutrition 3
  Total Credit Hours 7

† HSP*H108 - Foodservice Sanitation

(3 credits) may be substituted for HSP*H109.

†† Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator.

††† Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator. Prerequisite of HSP*H101 may be waived with approval of the Hospitality Management Program Coordinator.

Upon successful completion of all program requirements, graduates will be able to:

  • Identify agents and vectors of food-borne illness.
  • Employ proper sanitary procedures in the purchasing, receiving, storing, issuing, preparing, and serving of food products.
  • Design basic sanitation training for foodservice employees.
  • Discuss federal, state and local regulations and standards of foodservice sanitation.
  • Inspect, from a sanitation viewpoint, equipment and facility design.
  • Qualify for certification in applied foodservice sanitation from the Educational Foundation of the National Restaurant Association.
  • Define, discuss, and employ basic food preparation theories and techniques.
  • Recognize and use a variety of kitchen tools, equipment, and raw food products.
  • Plan, organize, prepare, and evaluate finished food items from the raw state.
  • Memorize, interpret, and evaluate written recipes; mathematically expand and reduce these recipes; be able to pre-cost the recipes; understand computer applications regarding these calculations.
  • Define, discuss, and employ beginning kitchen management theories and techniques. Plan, organize and communicate (through written papers) information gained through journal research.
  • Define, discuss, and explain the importance of nutrition to health status.
  • Define and apply the components of nutrition to various age groups.
  • Apply acquired nutrition knowledge to daily living experiences.
  • Identify their personal nutritional status through use of computer nutrition program used in conjunction with written daily food diary.