HMT 1101 - Basic Culinary Skills
This course is an introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. Four lab hours per week.
HMT 1102 - Kitchen Chemistry
An introduction to applied chemistry of food and food preparation. Lecture and demonstrations will be used to illustrate course principles. One classroom, four lab hours per week.
HMT 1105 - Introduction to the Hospitality & Tourism Industry
This course will provide an overview of the Hospitality and Tourism Industry. Topics include in-depth views of the restaurant and culinary industry, lodging industry, meeting and events, tourism, casinos, cruise-lines and more. Hospitality Interactive simulation, My Hospitality Lab, and service scenarios will provide an experience of fun socialistic learning. Successful students of this course will receive a Hospitality Reception and Service Specialist short term certificate.
HMT 1107 - Sanitation & Safety
Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
HMT 1108 - Pastry & Confectionery Basics
Theory and practice of pastry and confectionery for the hotel and restaurant industry, applying the fundamentals of baking science to the preparation of a variety of products. The use and care for the baking equipment normally found in the bakeshop or baking area. One classroom, six lab hours per week.
HMT 1110 - Menu Planning & Table Service Practicum
Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom hours per week and a total of thirty lab hours to be conducted as part of the Tartan Terrace Dining Room service experience.
HMT 1112 - Food Principles & Basic Preparation
Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
HMT 1125 - Beverage Management
The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio’s drinking laws and bartender’s legal and social responsibilities, and bar design and layout.
HMT 1126 - Baking I
Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations. Four lab hours per week.
HMT 1128 - Baking II & Barista Basics
This course gives students a practical experience of more advanced and complicated techniques required by the baking and pastry industry. It will also provide students with more advanced techniques in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes. This course will also cover barista training and gourmet coffee pairings. Four lab hours per week.
HMT 1129 - Restaurant Desserts
Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products for restaurant service. One classroom, four lab hours per week.
HMT 1136 - Front Office Operations
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations.
HMT 1137 - Hospitality Industry Computer Systems
Students will learn about computer-based property management systems, involving both front- and back-of-the-house operations. The course is designed to show the inter-related computer functions of an entire full-service lodging property with departments such as food and beverage service outlets, sales, front office, etc.
HMT 1138 - Managing Lodging Operations
This course provides an understanding of the General Manager's role in both small and large hotels. Addresses each department, including sales and marketing, maintenance, security, human resources. Features lodging green initiatives, revenue optimization, and a better understanding of the complexity with regard to overseeing an entire property.
HMT 1139 - Housekeeping Management
This course provides students with the principles of housekeeping management as they apply specifically to the hospitality industry. Housekeeping is critical to the success of today's lodging operations and this course will illustrate what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area.
HMT 1140 - Dimensions of Air Travel
Study of airline industry terminology, rules and ethics, aircraft types, location and city codes of major airports worldwide. Thorough study of transportation security, passport regulations and foreign documentation requirements.
HMT 1141 - Destination Geography
Study of important tourism destinations around the world. The course discusses recreational, cultural, economic and social significance.
HMT 1143 - Organization of the Travel Product
Study of travel/tourism industry products and procedures, including cruises, rail, motorcoach, tours, car rentals, resort and hotel features and travel insurance.
HMT 1146 - Airline Travel Technology
Computer-based training using airline and travel technology to develop knowledge and skills to complete the fundamental elements of a travel reservation. Elements include searching, confirming and pricing for airline, car and hotel reservations in a Passenger Name Record. Two classroom, two lab hour per week.
HMT 1148 - Meeting & Events Contracts & Obligations
An introduction to the Meeting & Events industry where by contracts are a necessary part of doing business. This course will explore four key components which are the offer, consideration, acceptance, as well as the Banquet Event Order (BEO) or sometimes referred to as the Catering Event Order (CEO).
HMT 1149 - Meeting & Events Set-up & Breakdown
This course will focus on the types of meeting set-ups and break-down procedures involved. The student will also focus on the role of using outside contractors for large events requiring massive structural developments. Students will also physically set-up and break-down meeting rooms such as theater style, classroom style, boardroom style, etc.
HMT 1150 - Meeting & Event Planning
This course teaches students meeting and event basics such as negotiation and contracts, marketing, trade-shows, sponsorships, technology utilization, and post-event activities.
HMT 1151 - Special Events, Expositions & Festivals
This course specializes in weddings, social events, parties, receptions, grand openings, expositions, and festivals. Students will learn strategies for building floor plans, pricing, and religious/cultural values that could affect the protocol of an event.
HMT 2118 - Artisan Breads
An in depth study of artisan baking training in proper mixing, kneading, and baking techniques to make a wide variety of crusty breads from around the world. Students will use healthy bread production techniques and whole grains, sour levain starters, poolish’s, and sour ryes, to make all classic breads. Six lab hours per week.
HMT 2126 - Cake Production
Students will gain methods and skill of cake fundamentals and production techniques used in commercial baking operations. This course will only focus on the making/baking/production of several varieties of cakes. Four lab hours per week.
HMT 2128 - Cake Decoration
Students will design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will also, produce and or Work with a variety products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. Four lab hours per class.
HMT 2200 - Baking & Culinary Fundamentals & Commercial Equipment
This course is designed for students that are transferring from another institution, entering the program with advanced credits such as Tech Prep, and/or for students that need to refresh their skills. All students will be assessed to ensure that appropriate advanced skills match those required of upper level courses in the program. This course will also orient students to kitchen laboratory processes/procedures and commercial equipment for a smooth transition. Four lab hours per week.
HMT 2201 - Food Service Equipment, Design & Maintenance
This course provides students with skills to perform maintenance, cleaning, and sanitation of commercial kitchen equipment typically found in restaurants for the purposes of avoiding costly repairs and maintaining longevity. Layout of equipment in terms of efficiency and cost is also a part of this course. One classroom, two lab hours per week.
HMT 2203 - Street Foods & Food Trucks
Students will be able to operate and sustain a successful Food Truck. The course will entail choosing vending locations, opening checklist, closing checklist, and cooking on an actual food truck. Another part of the course will be to develop a sound business plan complete with a reasonable budget, commissary controls, daily operations, and how to stay lean and profitable by avoiding the most common operating mistakes.
HMT 2206 - Garde Manger
Introduction of Garde Manger discipline, including tools and equipment, preparation of pâtés, terrines, mousse, galantines, hors d'oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. One classroom, six lab hours per week.
HMT 2207 - Butchery & Fish Management
Students will fabricate primal cuts of meat, poultry, fish, and pork with emphasis given to portion control, purchasing, costing, and utilization of byproducts. The product produced in this course will be used in menu development for the Tartan Terrace Restaurant. Four lab hours per week for eight weeks.
HMT 2208 - Advanced Culinary & Competition Skills
Competitions play a vital role in culinary arts as the industry standard excellence bar continues to raise. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. This class will utilize the format of the ACF Ohio State Team competition to test the readiness of students entering into the work force. Students will develop a menu, set purchasing specs. and preform cost calculations. Once this is completed, students will then prepare various appetizers, soups, entrées, and desserts from their menus serving guest in the Tartan Terrace Restaurant prior to competition. These efforts will be followed by an opportunity to participate in a state wide competition event. Six lab hours per week.
HMT 2209 - Advanced Culinary Skills
Capstone course in Culinary Arts which students will prepare seven course meals. The course involves preparation of classical and contemporary cuisine, including American Regional cuisine. Students will develop a menu, set purchase specs, and perform cost calculations. Once this is completed, students will then prepare various appetizers, soups, salads, entrees and desserts from the menus they have created and serve the cuisine prepared in a chef's table style at the Tartan Terrace Restaurant. Six lab hours per week.
HMT 2215 - Hospitality Cost Controls
In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.
HMT 2218 - Advanced Pastry Skills
Advanced pastry and confectionery techniques, including laminated doughs, candy making, plate and platter displays and an introduction of sugar work. Six lab hours per week.
HMT 2225 - Hospitality & Tourism Supervision
This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, bakeries, kitchens, and meeting and event planning. The course emphasis will be on leadership.
HMT 2226 - Hospitality Purchasing & Negotiations
Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls, security, garden(s) sustainability, and procurement processing experience(s). One classroom, two lab hours per week.
HMT 2227 - Hospitality Marketing
Organization of the marketing concepts in the hospitality and tourism industry, utilizing all aspects necessary to build a marketing plan.
HMT 2230 - Risk & Prevention Management
This course will cover the broad task of protecting guests, non-guests, employees and assets. Topics will include security, property access, perimeter control, alarm systems, communication systems, closed circuit television, computer security, employment screening, terrorism, emergency procedures and general safety procedures.
HMT 2291 - Hospitality Management & Tourism Cooperative Work Experience
This course is a co-op credit experience which requires students to be employed at a work site that coincides with his/her degree option. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. Students are required to complete a minimum of 20 HMT semester hours in his/her concentration prior to registering for this course.
HMT 2292 - Culinary Arts Option Cooperative Work Experience
This course is a co-op credit experience which requires students to be employed at a work site that coincides with his/her degree option. A minimum of 20 work hours per week is required. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. A minimum of 25 HMT semester hours in his/her concentration is required prior to registering for this course.
HMT 2293 - Baking & Pastry Arts Option Cooperative Work Experience
This course is a co-op credit experience which requires students to be employed at a work site that reflects the Baking and/or Pastry field of his/her degree option. A minimum of 20 work hours per week is required. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. A minimum of 25 HMT semester hours in his/her concentration is required prior to registering for this course.
HMT 2295 - Hospitality Management & Tourism Capstone
Application of previously learned hospitality management and tourism concepts through case study, readings and discussion of contemporary issues.
HMT 2297 - Special Topics
Varied content offering of special interest to the discipline but not covered within existing courses; may be scheduled in a classroom/seminar setting or in nontraditional format.