Hospitality Management

This course is an overview of the hospitality industry's structure; Focus on customer service, cultural/economic trends and career opportunities in restaurants, lodging, resorts, and related food service operations.

Formerly CULAR 20AD. This course introduces students to food safety and sanitation issues facing professionals in the food and beverage industry. The course serves as a foundation for the entire Culinary/Baking Program by helping students ascertain a thorough understanding of food safety and sanitation. The course is based on regulatory code and covers major foodborne illnesses, standards, process controls, and food safety management systems, such as HACCP. To successfully complete the course, students are required to demonstrate knowledge by successfully passing a Nationally Accredited Food Protection Manager Certification Exam.

This course is an overview of applying cost control techniques in managing food, beverages and labor expense to maximize profit. Topics include: Menu costing and pricing, expense and income statement analysis, purchasing and storage control, loss prevention and waste management.

Formerly CULAR 202. The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course: ingredients, cooking theories, preparation of stocks, mother sauces, and emulsions, knife skills, vegetables and starches, and meat and poultry prepared using basic cooking techniques (sautéing, roasting, poaching, braising, and frying). Students must pass a practical exam on a variety of cooking techniques. Note: Proof of TB clearance is required on the first day of class.

This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Cold hors d’oeuvres, sandwiches, salads, and basic charcuterie items are taught. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam. Note: Proof of TB clearance is required on the first day of class.

This course is designed to instruct students on various types and levels of food presentation and cooking. From large buffets to small intimate dinner events, students learn to develop menu items, select cooking methods, formulate presentation styles and control costs. This includes event planning, catering costing, and food preparation methodology. Note: Proof of TB clearance is required on the first day of class.

This course explores the use of indigenous ingredients in the preparation of traditional and contemporary American specialties from Hawaii to Florida, with stops in the Pacific Northwest, Texas, and New England along the way. Note: Proof of TB clearance is required on the first day of class.

This course provides the knowledge to understand the principles of vegetarian, vegan, raw food, and specialty cuisines. Topics will include how to combine non-meat proteins, prepare raw foods, and make substitutions for low fat, low sugar, gluten-free, and other allergy-based dietary restrictions. Note: Proof of TB clearance is required on the first day of class.

Students prepare, taste, serve, and evaluate traditional, regional dishes of the cuisines of India, the four regions of China, Japan, Vietnam, Thailand, and Indonesia. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Note: Proof of TB clearance is required on the first day of class.

This course emphasizes the influences and ingredients that create the unique character of Mediterranean cuisine. Students prepare, taste, serve, and evaluate traditional, regional dishes of countries in the Mediterranean region. Ingredients, flavor profiles, and techniques representative of these cuisines will be stressed. Note: Proof of TB clearance is required on the first day of class.

This capstone course covers the fundamental principles of front- and back-of-house operations in a restaurant setting including: equipment and station set-up, cost control, inventory, menu development, Point of Sale (POS) system, dining room service, hospitality management, and marketing. Note: Proof of TB clearance is required on the first day of class.

This capstone course gives students real-time hands-on professional restaurant experience via LBCC's full-service student-run Bistro. Rotating between the kitchen and dining room, students learn how to set-up stations, create, prepare, and serve made-to-order dishes, dining room set-up and décor, manage beverage services and customer service/relations. Note: Proof of TB clearance is required on the first day of class.

This course provides the basic knowledge of food composition, ingredients, and their functions. Students will learn how to create food products and develop menus by blending flavors with various cooking and baking techniques or by ingredient substitution.

This course introduces the Baking and Pastry student to basic culinary skills and principles in order to build foundational skills, outside of his or her specialty. This includes knife cuts, basic sauce making, sautéing, poaching, braising and steaming. Note: Proof of TB clearance is required on the first day of class.

This course is an overview of the hospitality industry's structure; Focusing on customer service, cultural/economic trends, and career opportunities in restaurants, lodging, resorts, and related food service operations.

This course is designed to instruct students on various types and levels of food presentation and cooking. From large buffets to small intimate dinner events, students learn to develop menu items, select cooking methods, formulate presentation styles and control costs. This includes event planning, catering costing, and food preparation methodology. Note: Proof of TB clearance is required on the first day of class.

This course introduces students to food safety and sanitation issues facing professionals in the food and beverage industry. It serves as a foundation for the entire Culinary/Baking Program by helping students thoroughly understand food safety and sanitation. Students will learn regulatory code that covers major foodborne illnesses, standards, process controls, and food safety management systems, such as Hazard Analysis Critical Control Point (HACCP).

This course is an overview of applying recipe food cost calculations and inventory management control to maximize profit. Topics include: purchasing & receiving control, recipe costing, menu pricing, and loss prevention management.

This course is a survey of entry-level, first-time management concepts, theories, and principles, focusing on a manager's job responsibilities and role in planning, organizing, leading, motivating teams, and controlling organizations.