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Key to Course Descriptions
Abbreviations
(C) City Campus
(N) North Campus
(S) South Campus
F Fall
S Spring
F/S Fall and Spring
SS Summer Session
F+ Offered every other Fall
S+ Offered every other Spring
N Non-Credit |
Course Descriptions by Curriculum
To view descriptions of courses in a curriculum, click the curriculum name.
Culinary Arts | | | | HC-100 | | HOSPITALITY MATH | | A course designed to develop the math skills necessary to complete measurement conversion, portion control, recipe conversion, and production control forms used in the industry. Standard systems used to perform these functions will be introduced. Prerequisite: math pretest score surpassing the college arithmetic level. Students may have the opportunity to use a computer-based inventory and recipe costing system. F (C, N) | | | | HC-102 | | INTRO CULINARY ARTS | | An introductory course in culinary arts with emphasis on culinary nutrition and sanitation. The history and development of the culinarian and the terminology used in the profession is presented. The identification and organization of major stations in the classical kitchen will be discussed, as well as the use and care of kitchen equipment. A nationally recognized certification examination in sanitation must be successfully completed. F (C) | | | | HC-104 | | CULINARY ARTS SKILLS | | The basic skills required for the preparation, presentation, and storage of hot foods will be presented. Emphasis is placed on an understanding of the various cooking methods used in the commercial kitchen. The student will begin to acquire a sense of comfort and control in the kitchen, as well as the discipline to maintain a commercial food preparation environment in a safe and sanitary manner. F (C) | | | | HC-106 | | PANTRY &GARDE MANGER | | Acquaints the student with preparation and storage techniques necessary for the operation of a commercial kitchens pantry area. Sandwich and hors doeuvre production is practiced, as is the attractive presentation of various salads. Introductory level food carving and display techniques are demonstrated, with individual practice encouraged. Other topics will include salad dressings, breakfast preparations, and dairy products, with a sensory evaluation of an international assortment of cheeses. F (C,N) | | | | HC-108 | | CULINARY NUTRITION | | An introduction to the basics of nutrition. A study of the essential nutrients, their functions, food sources, and cooking methods which effect the nutritional content. Topics to include proteins, fats, carbohydrates, minerals, fat and water soluble vitamins, and weight control. F (C,N) | | | | HC-202 | | MENU DESIGN | | This course is designed to acquaint the student with the art of menu planning. Topics will include menu design as it relates to the control of food and labor cost, the use of equipment, and the merchandising of food and beverage. S (C,N) | | | | HC-204 | | INTRO TO HOT FOOD I | | A selection of soups, vegetables, starches, and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sauteing, broiling, and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef. S (C,N) | | | | HC-206 | | INTERM HOT FOOD II | | A continuation of the study and practice of preparation and presentation of hot food items being served in commercial establishments. A researchbased awareness of current trends in ingredients and preparation techniques will lead to laboratory practice including, but not limited to, spa cuisine, pasta dishes, and the use of exotic fruits and vegetables. The students work will culminate in a practical food preparation exam. S (C,N) | | | | HC-208 | | INTRO TO BAKING | | An introduction to the bakery, its equipment, and methods used in production. Topics to be covered will include quick breads, yeast breads, pies, cakes, tortes, along with holiday specialty products commonly prepared in the bake shop. S (C,N) | | | | HC-210 | | INTERMEDIATE BAKING | | A continuation of the baking methods and formulas introduced in Introduction to Baking. Topics to be covered included more advanced yeast bread, pies, tarts, cakes, cheesecakes, and custards along with bakery products commonly served at breakfast. S (C) | | | | HC-212 | | ADVANCED PASTRY AND CAKES | | A continuance of the baking methods and formulas introduced in Introduction to Baking and Intermediate Baking. Topics to be covered include advanced work in cakes, icings, and decorations. Production techniques for a variety of baking and frozen dessert preparations will be presented. An introduction to chocolate and sugar work will be presented, as well as elementary concepts of plated dessert presentation. S (C) | | | | HC-300 | | FOOD/LABOR COST CONT | | An overview of concepts, terminology, and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs, and other direct costs of operation. F (C,N) | | | | HC-302 | | WINE, BEERS & SPIRIT | | A study of the major alcoholic beverages related to the culinary arts. A major portion of the instruction will be devoted to the study and sensory evaluation of American and European wines and Southern Hemisphere wines Proper storage and service will be discussed, as will production factors and procedures. Techniques using alcoholic beverages in food preparation will be demonstrated and practiced. | | | | HC-304 | | ADV.FOOD PREP SERV I | | (See description for HC 306.) F (C,N) | | | | HC-306 | | ADV.FOOD PREP SERV 2 | | Advanced courses, building upon the basics established in previous course work. In these courses, the student will refine their techniques used in food preparation and service in an actual business setting. Students will rotate through various work stations in the E.M. Statler Dining Room and campus cafeteria. F (C,N) | | | | HC-308 | | CLASSICAL BAKE SHOP | | This course emphasizes the production methods used in a classical bake shop, with special direction given to large quantity production. Desserts and pastries served in exclusive fine restaurants will be prepared along with the production of classical centerpieces. F (C,N) | | | | HC-310 | | RETAIL BAKESHOP | | This course is conducted on campus in the retail bake shops. It is planned for the students who have completed the second semester course work in the baking program. The students will prepare a variety of products for sale and use within the Colleges retail operations. Practical experience in retail bake shop operations including production, marketing, management, costing, and sales is included. F (C) | | | | HC-312 | | BAKE SHOP/FIELD EXPERIENCE | | This course is conducted at local retail bake shops, full-service restaurants, and commissaries in Western New York as placed by the class instructor. The student gains practical experience and an understanding of the production, preparation, control systems, and techniques encountered in retail properties. F (C) | | | | HC-400 | | KITCHN,DESIGN LAYOUT | | A course designed to show the relationship of activities as they affect the construction and operation of a food service facility. Emphasis will be placed upon the development of an efficient kitchen, work center, dining, and support system. Work simplification in and around the work center will be presented along with the selection, purchase, and placement of equipment. A major component will be the design of a food service operation by the student. S (C,N) | | | | HC-402 | | BANQUET/BUFFET MANAG | | A study of the organization and artful presentation of buffets and catered events. Topics include types of events, organization, menu selection and dining room layout. The preparation and presentation of meats, poultry, seafood, vegetables, salads, hors doeuvres, charcuterie and baked goods will be practiced. Action stations as well as decorative pieces, such as ice carvings, and other types of garde manger work will be included in the buffet presentations. This course may include an event or events staged at a location other than the E.M. Statler Dining Room. S (C,N) | | | | HC-404 | | CLASS. INT'L CUISINE | | The course is designed to acquaint the student with the international and classical cuisines of the world. The history of the cuisine, as well as the preparation and presentation will be stressed. Service in the style appropriate will be a major component. This course will take place in the E.M. Statler Dining Room. S (C,N) | | | | HC-406 | | AMER REGIONL CUISINE | | This course covers the history, development, and evolution of American regional cuisine by region. The student will learn to prepare, present and serve the food of America. This course will take place in the E.M. Statler Dining Room. S (C,N) | | | | HC-408 | | CULINARY PURCHASING | | A study of distribution systems, factors which affect distribution systems, the general purchasing function of management, and the basic principles of selection and procurement. An identification of the selection factors used in the purchasing of food, beverages, operating supplies, services, and equipment for use in the food and beverage industry. | | |
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