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HCM 110 Introduction to the Hospitality Industry

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 Summer 2018: Yes

• Subject:
  HCM
• Units:
  3.00

HCM 111 Culinary Principles I

This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.

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

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  5.00

HCM 112 Culinary Principles II

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)

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  5.00

HCM 113 ServSafe: Food Service Sanitation

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.

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  1.00

HCM 151 American Regional Cuisine

This course explores the use of local ingredients in the preparation of traditional and contemporary American specialties. The major culinary regions of the US 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.

Prerequisite: HCM 111 and HCM 113 (both C or better)

Typically Offered: Not offered every term

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 152 European Cuisine

This course explores the use of local ingredients in the preparation of traditional and contemporary European specialties. The major culinary regions of Europe are identified, including the ingredients and cooking techniques used in each region. Students will also learn and prepare various dishes from specific European countries. Students apply established culinary principles in the preparation of a variety of regional and country-specific menus. Students will develop mental mise en place, professionalism, speed, total product utilization, and organizational and teamwork skills.

Prerequisite: HCM 111 and HCM 113 (both C or better)

Typically Offered: Not offered every term

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  3.00

HCM 153 Latin American Cuisine

This course explores the use of local ingredients in the preparation of traditional and contemporary Latin American specialties. The major culinary regions of Latin America are identified, including the ingredients and cooking techniques used in each region. Students will also learn and prepare various dishes from specific Latin American countries. Students apply established culinary principles in the preparation of a variety of regional and country-specific menus. Students will develop mental mise en place, professionalism, speed, total product utilization, and organizational and teamwork skills.

Prerequisite: HCM 111 and HCM 113 (both C or better)

Typically Offered: Not offered every term

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 154 Italian Regional Cuisine

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.

Prerequisite: HCM 111 and HCM 113 (both C or better)

Typically Offered: Not offered every term

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 159 Culinary Arts Study Abroad

This course will provide Hospitality and Culinary Management students with the opportunity to study and experience food, culture and the hospitality industry within a global context. Course topics, locations and credit hours will be identified by individual section. This course is repeatable up to three times, any topic only once, for a maximum of 9 hours toward degree completion.

Prerequisite: To be determined relative to topic

Typically Offered: Not offered every term

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  3.00

HCM 170 Patisserie I

This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.

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

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  5.00

HCM 171 Culinary Principles III

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)

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  5.00

HCM 172 Patisserie II

This course introduces students to the skills and competencies needed to be a professional pastry chef. The continuation of baking and pastry topics includes: custards, petits fours, mousses, cake preparation, plate presentation, basic chocolate work and recipe costing.

Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness AND HCM 170 (C or better)

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  5.00

HCM 173 Patisserie III

This course is a continuation of Patisserie II and introduces students to European and advanced pastries and a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries and confectionery are also included.

Prerequisite: HCM 172 (C or better)

Typically Offered: Offered fall only

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  5.00

HCM 174 Advanced Pastry

In this advanced course students build on many of the skills and techniques learned in Patisserie I, II and III which include assembling cakes and individual pastries with multiple components and garnishes, advanced pastries, and confectionery. Gateaux, molded frozen desserts, chocolate work, modeling chocolate, marzipan and upscale plate presentations will be produced.

Prerequisite: HCM 173 (C or better)

Typically Offered: Offered spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  5.00

HCM 175 Nutrition

This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.

Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  3.00

HCM 176 Yeast Breads

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.

Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness AND HCM 170 (C or better)

Typically Offered: Offered fall only

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 177 Advanced Yeast Breads

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)

Typically Offered: Offered spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 179 Cake Decorating

In this course students will work with a variety of fillings, frostings, icings and decorations to fill, ice and assemble special occasion cakes, cupcakes, and wedding cakes. Students will practice using pastry bags with an assortment of pastry tips to pipe classic and contemporary designs. Students will be introduced to rolled fondant and learn techniques with it.

Prerequisite: HCM 172 (C or better)

Typically Offered: Offered fall only

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  4.00

HCM 185 Garde Manger

This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design, food art and sculpted centerpieces, garnishing, global garde manger, charcuterie, sausage making, smoking and curing.

Prerequisite: HCM 171 (C or better)

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  4.00

HCM 212 Menu Marketing and Management

This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.

Prerequisite: HCM 111 or HCM 170 (either C or better)

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 213 Purchasing & Inventory Control

This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.

Prerequisite: College Reading and Writing Readiness AND Basic Algebra Readiness

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 214 Hospitality Supervision

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

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 272 Culinary & Hospitality Internship

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

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  3.00

HCM 273 Controlling Hospitality Costs

This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.

Prerequisite: HCM 212 and HCM 213 (both C or better)

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  3.00

HCM 275 Contemporary Restaurant Principles

This course provides students with the opportunity to further develop their skills in all facets of restaurant operations. Students will plan, organize, prepare and serve menu items typically featured in an upscale dining establishment specializing in Contemporary American Cuisine. Students will experience both front-of-the-house and back-of-the-house operations. Modern menu trends, flavor combinations, and plate presentation are emphasized, using locally-grown and produced ingredients when possible. Students will also learn basic service techniques, set-up and organization of the dining room, and service language.

Prerequisite: HCM 171 and HCM 212 (both C or better)

Typically Offered: Offered fall and spring only.

Offered Summer 2018: No

• Subject:
  HCM
• Units:
  5.00

HCM 299 Selected Topics in Hospitality

This course is designed to provide specialized instruction in a current or emerging culinary arts or hospitality management area. Course content will vary depending on the topic being studied. The course may be taken up to three times, but any topic only once, for a maximum of three credits toward a degree or certificate.

Typically Offered: Offered summer, fall & spring.

Offered Summer 2018: Yes

• Subject:
  HCM
• Units:
  5.00