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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 Summer 2019: No
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
Offered Summer 2019: Yes
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.
This course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and the art of food and beverage pairings. Students will learn about the wine regions of the world and how climate, terroir and region affect the qualities of wine. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined, and optional tastings of wine and beer are included. Responsible beverage service is stressed. Minimum age of 21.
Prerequisite: HCM 110 or HCM 111 (either C or better) AND Department Consent
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
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.
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.
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.
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
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.
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)
This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses, cake preparation and assembly of tortes, cheesecakes, plate presentation, and simple chocolate work.
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.
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
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.
In this course students will focus on identifying and describing nutritional concerns associated with baked goods and desserts. Upon completion of this course, students will identify and describe allergy and food intolerance concerns and learn ways to modify or substitute alternative ingredients for fat, dairy, sugar, gluten and soy in baking formulas for people with specialized diets.
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.
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.
In this course, students will plan, organize, and prepare dessert menu items typically served in an upscale dining establishment with an emphasis on modern menu trends, flavor combinations and plate presentation. Students will develop an awareness of and utilize seasonal, locally grown and produced ingredients to create the components of desserts for Prairie, a CLC student run restaurant.
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.
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)
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.
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
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)
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)
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.
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