Friday, November 20, 2009

Course Descriptions

ACC 201 Financial Accounting

Basic accounting techniques with emphasis on the accounting cycle, analysis of financial statements, payables, and receivables, plant assets, inventories and internal controls for cash.

CUL 100 Sanitation / HACCP

Theroy and practice of Culinary Sanitation. Course covers proper food handling techniques, food borne illness prevention, and introduction to the Hazard Analysis Critical Contol Point" (HACCP )method of kitchen operation. Meets standards of National Sanitation Certification.

CUL 110 Basic Cookery

Introduction to culinary fundamentals, techniques and skills of modern cookery. Class covers procedures, ingredients, and cooking theories.

CUL 115 Introduction to Butchery and Charcuterie

Students will learn proper receiving, inspection, and fabrication of meats, poultry, fish and shellfish. Basic techniques of smoking and force meat production will also be covered.

CUL 121B Hydroponics Gardening

This is an introductory course teaching basic principles of developing and maintaining a soilless garden for culinary purposes. The class will cover the various techniques used in hydroponics and apply them in the garden lab. Two hours of lab are required.

CUL 125 Principles of Baking

This course will cover baking ingredients, use of equipment, proper storage, and sanitation methods. Students will learn how to produce yeast products, pastries, pies, cookies, and quick breads.

CUL 130 Garde Manger

Fundamentals of pantry with proper techniques and procedures in egg cookery, hot and cold sandwiches, lunch and dinner salads and dressings, basic garnishes, canapes, and hot and cold appetizer production. Prerequisite: CUL 110.

CUL 135 Breads of the World

Students will learn measuring methods and scaling techniques, proper handling of yeast doughs, specialty doughs, different batters, and laminated doughs.

CUL 140 Catering Operations

This course teaches students how to plan and execute various types of catered events. The course will include planning, pricing, organization, and preparation of the event. This includes planning and production of food from assorted cuisines. Both front and back of the house opeartions will be covered.

CUL 175 Cake Design

Students will learn basic mixing techniques, ingredients, measuring, and scaling. Instruction includes production of icings, fillings, specialty cakes, and cake decorating.

CUL 200 Aromatics / Restaurant Experience

Students will learn basic history and use of herbs and spices. They will learn how to enhance foods through proper usage. This class includes participation in actual restaurant operations. Prerequisites: CUL100, 110.

CUL 210 American Regional Cuisine

Study of traditional and contemporary Regional American Cuisine. Emphasis will be placed on development trends, cultural influences, and use of native ingredients. Participation in restaurant operations is included in this class. Prerequisite: CUL 110.

CUL 215 Plated Desserts

Introduction to hot, cold, and frozen desserts. Students will learn how to make ice creams, sorbets, and parfaits. This course will cover chocolate decorations and the creation pf plate presentations using fresh fruits and dessert sauces.

CUL 220 International Cuisine

Study of international foods with an emphasis on authentic ingredients and their proper usage. Participation in restaurant operations is included in this class. Prerequisites: CUL 110, 200.

CUL 225 Advanced Baking

This course will cover advanced and specialty breads, brioche, and coffee cakes. Students will also learn how to make puff dough pastries, quiches, custards, ice creams, and sorbets. Prerequisite: CUL 125.

CUL 230 Pastry Arts

Course study will include European Pastries. Emphasis will be place on ingredients, techniques, measuring, scaling, assembly, and storage.

CUL 235 Advanced Garde Manger

Preparation techniques for force meats, mousses, galantines, terrines, and pates. Perform cheese, salt, tallow, and ice sculpting. Discuss hot and cold food competition guidelines. Prerequisite: CUL 130.

CUL 240 French Cuisine

Culinary fundamentals of classical cuisines are practiced in a weekly preparation of gourmet menus in a restaurant setting. Special emphasis is placed on proper cooking techniques. Prerequisites: CUL 110, 200.

CUL 250 Saucier

Basic sauce concepts and technical guidelines to produce high quality sauces. Covers stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. Prerequisites: CUL 110, 200.

CUL 255B Retail Bakery Management

This course introduces students to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. The student is introduced to the theory regarding for marketing and merchandising baked goods. Cost control for bakeries as well as recipe standardization and conversion, production planning, purchasing, costing, and price for profit will be looked at. It will also feature the theory and practice of pastry buffet planning including themes and presentations.

CUL 260 Introduction to Chocolate

This course will cover the use of tempered chocolate for dipping, molding, and decorating. Students will learn to develop creative skills using chocolate. This course also covers techniques in piping, modeling, cutouts, and curls.

CUL 265 Introduction to Sugar Arts

This course will cover the fundamentals of the art of pulled sugar including product identification, proper productin techniques, and proper usage. Students will learn to create pulled sugar pieces, blown sugar pieces, and poured pieces. They will also learn to use them in the design and production of centerpeices.

CUL 270 Ice Carving

A basic class devoted to developing the skills necessary to plan and produce functional and decorative Ice Sculptures. The class covers the safe use of hand and power tools, as well as methods and procedures for transport and display.

CUL 275 Advanced Cake Design

This course covers advanced techniques in cake decorating. Students will learn how to make advanced icings such as fondant and royal icing, and how to assemble and decorate specialty and wedding cakes.

CUL 280B Principles of Quantity Baking

This course will emphasize fundamental baking and pastry production techniques used in wholesale and/or retail bakeries. The student will participate in the production of scratch baking and commercial product usage. Group practice skills in team building and communications will be covered. Americans and European style pastry products will be featured. Baker's percentages and conversion will be emphasized.

CUL 285B Advanced Chocolate

The various methods of tempering and the different types of chocolate will be reviewed. Students will learn advanced molding, shaping, and texturing techniques. Creating an advanced showpiece will also be covered. Prerequisite: CUL 260.

CUL 290 Culinary Competition

Covers both category A and B for food shows based on the American Culinary Federation guidelines. Students may choose either category for the practical hands-on.

CUL 295 Work Experience in Culinary Arts

In addition to the academic requirements, the Department of Hospitality Management requires 200 hours of acceptable employment in the hospitality industry. This work experience will be measured qualitatively as well as quantitatively. The work experience requirement should be met during the school year or in summers. Students who plan to transfer to UNLV will be able to transfer a maximum of 500 hours of employment toward UNLV's 1000 hour employment requirement. International students must go to the Office of International Student Services to verify employment eligibility and obtain authorization. This course can be repeated for up to a maximum of four credits. Grade will be given upon verification of employment.

FAB 102 Food Service Sanitation II

The theory and practice of foood and environmental sanitation in the Culinary field. Food-related diseases, disease origins, and personal hygiene are given special attention. Meets standards of National Sanitation Certification.

FAB 112 Restaurant Management I

An overview of the basic principles of restaurant management, operations and front-of-the-house training and development. Course contains laboratory work in Russell's Restaurant.

FAB 160 Hospitality Purchasing

Basic principles of purchasing food, beverage, equipment, contract services and supplies. Primary focus on product identification, supplier selection, and the ordering, receiving, storing, and issuing processes.

FAB 167 Food Service Nutrition

Students learn the basics of nutritionally balanced menu planning, and methods of promoting and producing healthy alternative food plans.

FAB 190B Bartending

A basic class devoted to developing the skills necessry to function as a bartender in a Hospitality operation. This is a hand-on course covering mixology of liquors and the handling of all types of alcoholic beverages. Prerequisite: Must be at least 21 years of age.

FAB 210 Fundamentals of Food and Beverage Control

Cost control in the food service operation through sound procedures, controlled food production, inventories, store-room issues, standardized recipes, effective labor practices and manitenance of records. Prerequisite: FAB 160

FAB 230 Menu Planning

The basics of planning menus for a variety of food service establishments. Students will learn marketing and merchandising menus, menu development and costing, basic menu printing software, and will develop their own individual menus.

FAB 260 Hotel Restaurant Facilities Planning and Equipment

Planning of hotel restaurant facilities with emphasis on equipment selection. layout, staffing, budgets, menus and work analysis.

FAB 271 Wine Appreciation

A comprehensive course on the wines of the world. The art of wine-making, geographical identification of wine regions, ordering and serving of fine wines, history of wines and the proper matching of wines with foods. Each class meeting will include the tasting of several wines. Prerequisite: Must be at least 21 years of age.

FAB 272 Liquor and Bar Management

A survey of the service and control of wines, liquors, and beers, including discussion of taxes and local, state, and national laws relating to the liquor industry.

FAB 283 Catering Management

Course teaches students how to market, sell, organize, plan, and execute catered affairs. Includes various types of meeting room setups used to meet customer requirements. Prerequisite: FAB 112.

FAB 295 Work Experience in Food Service

GAM 103 Casino Cage Operations

Structured to provide knowledge and skills directly relevant to employment as a casino cage cashier. Practical application of the material presented. Emphasis on “learning by doing.”

GAM 105 Survey of Gaming Regulations

A survey of the laws and regulations related to the gaming industry. Specific emphasis on the history and development of Nevada gaming laws and regulations and compliance requirements of gaming licenses.

GAM 106 Supervision of Casino Games

Basic casino managerial techniques with on emphasis on protection of casino games, staffing, labor/management relations, floor, pit, and shift supervision, credit and marker control, cash and chip control, and internal control forms.

GAM 108 Slots Management I

Basic slots management techniques with an emphasis on supervision of slot shift managers, mechanics, floor persons, change persons, booth cashiers, carousel attendants, coin room managers, slot drop, count room, jackpots, fills and credits.

GAM 109 Slots Management II

Advanced slots management techniques with an emphasis on labor/management relations, productivity, staffing and directing, analysis of the slot report, marketing and promotion of slots, detection of slot scams. Prerequisite: GAM 108.

GAM 119 Blackjack Dealing

Fundamentals of dealing Blackjack with an emphasis or card totaling, chip handling and cutting, shuffling, multiple deck delivery, the shoe, call bets, procedure, accuracy and game speed. Special attention is given to the managerial aspects of Blackjack.

GAM 121 Craps Dealing

Fundamentals of dealing Craps with an emphasis on accurate and quick mental multiplication, chip handling, knowledge of odds on a variety of bets, procedures and game speed. Special attention is given to the managerial aspects of Craps.

GAM 122 Roulette Dealing

Fundamentals of dealing Roulette with an emphasis on accurate and quick mental multiplication, chip handling, memorization of wheel and table layouts, procedures and game speed. Special attention is given to the managerial aspects of Roulette.

GAM 123 Baccarat Dealing

Fundamentals of dealing Baccarat with an emphasis on the knowledge of commissions, percentages, mental computations, procedures, accuracy, game speed and the importance of customer relations - a significant component of the game. Special attention is given to the management aspects of Baccarat.

GAM 124 Poker Dealing

Fundamentals of dealing Poker with an emphasis on accurate and quick mental computations, card handling, the rake, side pots, brushing, shilling, proposition players, procedures, game spread, and the various forms of Poker. Special attention is given to the managerial aspects of Poker.

GAM 126 Pai Gow Tiles Dealing

Fundamentals of dealing the casino game of Pai Gow (using dominos).

GAM 131 Race and Sports Book Management

This course prepares students in the specific techniques and methods of the daily operations of Nevada race and sports books. Students will be made aware of supervision and managerial responsibilities of book operations. Topics include operating budgets, marketing, state regulations and book making theory.

GAM 206 Casino Surveillance

All aspects of modern casino surveillance including slots, table games, cage, sports books and keno. Also covers gaming control board requirements.

GAM 225 Introduction to Gaming Management

Overview of the casino. Topics include the economics of the casino, its interface with the hotel, organizations and terminology. Not recommended for persons who have worked in the casino industry.

GAM 295 Work Experience in Casino/Gaming

In addition to academic requirements, the AAS degree requires 200 hours of acceptable employment in the hospitality industry. This work experience will be measured qualitatively as well as quantitatively. The work experience requirement should be met during the school year or in summers. Students who plan to transfer to UNLV will be able to transfer a maximum of 500 hours of employment toward UNLV's 1000 hour employment requirement. International students must go to the Office of International Student Services to verify employment eligibility and obtain authorization, This course can be repeated for up to a maximum of four credits. Grade will be given upon verification of employment.

HMD 101 Introduction to the Hospitality Industry

Survey of the history, likely direction, and dynamics of the hospitality industry from the perspective of the global economy, with emphasis on the wide variety of career opportunities.

HMD 103 Introduction to the Lodging Industry

Detailed presentation of lodging operations managment in specific areas including front-office operations, housekeeping and sanitation, food and beverage, and facility operations including risk management/security, accounting/financial operations, and hospitality services. In addition to the hotel and lodging industry, other topical areas include vacation ownership (time-share) industry, casino and resort industry. Prerequisite: HMD101.

HMD 202 Housekeeping Operations

Application of various systems, procedures, and controls associated with a modem hotel or hospital housekeeping department. Emphasis on management delegation, scheduling systems, routines, and equipment. Laundry operations and hotel recreation departments also reviewed.

HMD 203 Front Office Operations

Study of the front-office procedures from reservations through check-out including the night audit and the property management systems and their impacts on other lodging operations. Special emphasis placed on guest-employee relations. Prerequisites: HMD 101 and ENG 100 or 101 or 113.

HMD 225 Basic Computer Operations for Hospitality Managers

Introduces hardware and software applications used in the hospitality industry.

HMD 235 Hotel, Restaurant and Gaming Law

Legal aspects of the innkeeper/guest relationship with particular attention to personal liability, property liability, labor law, crimes, torts, evictions, negligence, administrative agencies and gaming regulations.

HMD 259 Human Resources Management in the Hospitality Industry

Recruitment, selection, compensation, training, and performance appraisal of employees and managers in the hospitality industry's culturally diverse worklplace. Prerequisites: HMD101 and ENG 100 or 101 or 113.

HMD 295 Work Experience in Lodging Operations

In addition to the academic; requirements, the Department of Resorts and Gaming requires 2OO hours of acceptable employment in the hospitality industry. This work experience will be measured qualitatively as well as quantitatively. The work experience requirement should be met during the school year or in summers. Students who plan to transfer to UNLV will be able to transfer a maximum of 500 hours of employment toward UNLV's 1000 hour employment requirement. International students must go to the Office of International Student Services to verify employment eligibility and obtain authorization. This course can be repeated for up to a maximum of four credits. Grade will be given upon verification of employment.

TCA 100B Concierge Management - Business Operations and Customer Service

This course is an overview of professional duties of corporate, business, and hospitality concierges. Focus is on interpersonal relationships, guest transactions, customer and concierge services.

TCA 101B Concierge Assistant - Computer Operations

This course is designed to familiarize the student with the fundamentals of the Concierge Assistant, a comprehensive software program widely used in the hospitality industry. The student will also learn how to access information, manage events, use the logbook and message center, as well as establish patron profiles and administrative functions.

TCA 110 Introduction to the Convention Industry

Overview of the convention industry, including meetings, trade shows, conferences and incentive travel. Role of the suppliers to the industry also covered. Course provides practical insights into the role of association and corporate meeting planners. Prerequisites: TCA 141 or instructor consent.

TCA 141 Travel and Tourism I

Survey of travel and tourism, focus on concepts, terminology, demographics, financial significance, and trends.

TCA 180 Hotel, Restaurant and Casino Marketing

An introduction to the marketing of hotels, restaurants, and casinos. Special attention is given to sales, public relations, advertising, promotions, merchandising and entertainment.

TCA 190 Introduction to Destination Marketing

Study of Convention and Visitors Bureaus on a domestic level, and National Tourism Organizations on an international level to examine economic impact of visitor markets and advertising, promotion, sales, and public relations.

TCA 200 Airlines Reservations

An introduction to Computer Reservation Systems (CRS) use in the airline/travel agent industries. Emphaiss is on specialized airline computer terminology.

TCA 201 Cruise Ship Management

Cruise Ship Management is designed for anyone interested in furthering his/her knowledge in the cruise industry. It is also for the travel professional who wants to learn more about the cruise experience, and for students of travel who are contemplating careers as travel agents, cruise line employees or other cruise-related professions.

TCA 221 Hospitality Accounting I

Hospitality accounting principles and practices pursuant to the industry's uniform system of accounts. Prerequisite: ACC 201

TCA 225 Introduction to International Tourism

Study of international travel and tourism. Focuses on the economic, social, political, and environmental considerations of international tourism management and development. International tourism destinations are explored.

TCA 241 Travel and Tourism II

Evaliuates the economic, social, and political impact of tourism and travel, including markets, transportation, media, destination development and the interrelationship of cooperating agencies

TCA 242 Travel Agency Operations

Examination of services and functions of retail and wholesale travel agencies. Agency administration, ticketing, accounting, promoition, travel counseling, selling, and procedures will be covered. Field trips will supplement classroom discussions. Prerequisites: TCA 141 or Instructor consent.

TCA 251 Tourism and Convention Externship

On-site career orientation and training program in the following areas; conventions/meetings/trade shows, transportation fields, destination management/marketing., hospitality/casinos, accounting/finance, clubs, hotel catering, entertainment, theme parks or tourism. Prerequisites: TCA 141 or Instructor consent. Limited to Travel & Tourism students only.