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Course Descriptions

HES 221. (3) Basic Baking.
Fundamental principles and practice of baking, working with a variety of dough and batters. Foundational knowledge of techniques used in bread making, including stimulating blend of interactive and laboratory demonstrations of technology, ingredients, formula conversion, weights and measures, mixing methods and presentation. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 230.

HES 222. (3) Hospitality Facilities Management.
Discuss the principles of management in the areas of planning, organizing, and staffing in hospitality industry. Field trips and special projects will also be explored. Special fee: $30.00.

HES 230. (3) Culinary Math.
Introduction to principles of culinary computations. Foundational knowledge of principles and techniques for calculating the cost of producing and serving food items and pricing to be profitable.

HES 330. (3) Food Preparation I.
Introduction to principles of food production. Foundational knowledge of principles and techniques used in a professional kitchen, including stimulating blend of interactive and laboratory demonstrations of kitchen sanitation, knife handling, pantry maintenance, and basic cooking skills. Two class periods; one 2-hour laboratory period per week. Prerequisites: HES 230 and HES 242. Special fee: $30.00.

HES 331. (3) Food Preparation II.
Advanced principles of food production. Advanced knowledge of principles and techniques used in a professional kitchen, including stimulating blend of interactive and laboratory demonstrations of kitchen sanitation, knife handling, advanced cooking skills, techniques and procedures. Supervisory skills of training, planning, delegating and maintain records. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 330. Special fee: $30.00.

HES 332. (3) Pastries and Desserts.
Advanced practices of baking and pastry. Advanced knowledge of baking pastry techniques used in pastry and dessert production, including advanced pastry preparation, classical dessert making and presentation. Two class periods; one 2-hour laboratory period per week. Prerequisites: HES 221 and HES 230. Special fee: $30.00.

HES 353. (3) Cultural Foods.
Planning of meals and food preparation demonstrations with emphasis on cultural foods, aesthetic values, and management of time and the food budget on various economic levels. Two class periods; one 2-hour laboratory period per week. Special fee: $30.00.

HES 355. (3) Food Service Planning.
The class will cover space allocation, flow of work layout, environmental planning, and understanding the principles for equipment selection.

HES 430. (3) Food and Beverage, Cost Control.
Exploring the financial areas of hospitality operations in the area of budgeting, forecasting, profit and loss reporting, food, labor, and beverage cost control. Two class periods; one 2-hour laboratory period per week. Special fee: $30.00.

HES 431. (3) Dining Room Service.
Techniques and procedures of front-of-the-house operations. Basic skills in table and banquet service, customer care and cash handling. Supervisory skills of training, planning, delegating and maintaining records. Two class periods; one 2-hour laboratory period per week. Prerequisites: HES 230 and HES 430. Special fee: $30.00.

HES 432. (3) Menu Planning.
Review of basic principles and functions of purchasing, along with discussion and analysis of pricing strategy and purchasing techniques. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 230. Special fee: $30.00.

HES 433. (3) Food Safety and Sanitation.
Analysis and application of the principles of food preservation, including drying, canning, freezing, pickling, and preserving with sugar; study of microbiological aspects, with emphasis on food safety. Two class periods; one 2-hour laboratory period per week. Special fee: $30.00.

HES 455. (3) Quantity Food Production.
Principles and methods of procuring, producing, and serving food in quantity, including organization, management, sanitation, safety, analysis, and design of jobs. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 355. Special fee: $30.00.

Human Environmental Sciences