Howard Community CollegeOnline Cataloguehcc catalogue '11-'12
 
General and Academic InformationPrograms of Study
hcc catalogue '11-'12




Course Descriptions

CULINARY MANAGEMENT

CMGT-100 Culinary Basics
1 Credit

This course introduces the student to the field of culinary arts. Students will learn basic fundamentals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an overview of the history of and careers within the culinary arts profession. (1 hour weekly)

CMGT-110 Culinary Supervision
2 Credits

The culinary supervision course is designed for individuals pursuing a career within the culinary arts field. The course is designed to blend culinary theory with management principles and basic supervisory skills. Students will learn such topics as basic kitchen management, planning and organization skills, making personnel decisions, managing different cultures, training and developing kitchen staff, and basic profit and loss management. (2 hours weekly)

CMGT-130 Garde Manger
3 Credits

This course focuses on the methods and theories relating to cold food production and presentation. Topics covered in the course include the preparation of fruits and vegetables, canapés and hors d’oeurves, charcuterie, pates and terrines, platter and other buffet displays. Students will learn not only preparation of cold foods but also proper handling and presentation of cold food items. (2 hours lecture, 3 hours lab weekly)

CMGT-135 Baking and Pastries
3 Credits

This course focuses on the fundamentals of basic baking. Baking fundamentals include the process of understanding ingredients, weights and measurements, formula conversion and costing of recipes. Students will also use equipment associated with baking and develop different types of breads, pastries, and pastry related showpieces. (2 hours lecture, 3 hours lab weekly)

CMGT-200 International Cuisine
3 Credits

This course is designed to provide students with information about the history, culture, and cuisine of many international regions. Students will research, report and prepare products using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students’ development of technical skills and knowledge. Prerequisite: HMGT-120. (2 hours lecture, 3 hours lab weekly)

CMGT-220 A la Carte Production
1 Credit
The student will be involved in a directed study in an on-campus culinary dining facility. This course focuses on a la carte or cooking-to-order concepts. Topics will include menu and recipe interpretation and conversions, organization of work stations, execution of appropriate cooking methods, plating, saucing, and garnishing principles. The course is designed to provide hands-on experience which incorporates theory and application under a guided environment. Prerequisites: CMGT-100, HMGT-101, and HMGT-120. (3 hours lab weekly)

CMGT-225 Culinary Field Internship
1 Credit

Students will spend at least 120 hours of directed study in a chosen area of the hospitality industry at an off‑campus facility. The faculty instructor and industry mentor will provide and coordinate course objectives, applicable experiences, and evaluation. Students will maintain a written journal of internship experiences. Prerequisites: CMGT-100, HMGT-101, and HMGT-120. (3 hours weekly field experience)

CMGT-230 Plated Desserts
3 Credits

In this course students will learn industry acceptable procedures for producing both hot and cold plated desserts as they apply to a dessert buffet. The course is designed to expose students to current foodservice trends. Demonstrations and group participation exercises will supplement the students’ development of technical skills and knowledge. Prerequisite: CMGT-135. (3 hours weekly)

CMGT-236 International Breads
3 Credits

This course is designed to expose students to the history and production of breads and bread products from many international cultures. Students will prepare breads using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students’ development of technical skills and knowledge. Prerequisite: CMGT-135. (2 hours lecture, 3 hours lab weekly)

CMGT-240 Baking and Pastry Showpieces
3 Credits

This course provides students with practical knowledge and experience in creating a variety of decorative centerpieces used to enhance pastry carts, high-end catering, buffets and other culinary displays. Prerequisite: CMGT-135. (2 hours lecture, 3 hours lab weekly)

CMGT-250 Cake Decorating and Candy Making
3 Credits

This course is designed to advance the student’s knowledge of various fine decorating techniques. Emphasis will be placed on perfection of decorating style and presentation. Basic sugar and chocolate candy making techniques will be explored. Prerequisite: CMGT-135. (2 hours lecture, 3 hours lab weekly)


hcc catalogue '11-'12


Accounting - ACCT
Aging Services - AGNG
American Sign Language - AMSL
Anthropology - ANTH
Arabic - ARAB 
Art - ARTT 
Astronomy - ASTR
Bioinformatics - BFMT 
Biology - BIOL 
Biomechanical Engineering - BMET
Business - BMGT 
Cardiovascular Technology - CARD
Chemistry - CHEM 
Chinese - CHNS 
Cisco - CSCO 
Computer-Aided Design - CADD
Computer Forensics - CFOR 
Computer Systems - CMSY 
Conflict Resolution - CRES
Construction Management - CNST 
Cooperative Education - COOP
Criminal Justice - CRIM 
Culinary Management - CMGT 
Dance - DANC
Dental Hygiene - DHYG 
Diagnostic Medical
Sonography - DMSU

Economics - ECON 
Education - EDUC 
Electronics - ELEC 
Emergency Medical Technician/
Paramedic - EMSP
 
Engineering -ENES 
English- ENGL 
Entrepreneurship - ENTR 
Environmental Science - ENST
Exercise Science - EXSC 
Farsi - FARS
Film - FILM 
Financial PLanning- FNPL 
Fine Arts - FINE 
French - FREN 
Geography - GEOG 
Geology - GEOL 
German - GERM 
Greek - GREK 
Health Care - HEAL 
Health Education - HEED 
Hebrew - HBRW
Hindi - HNDI
History - HIST 
Horticulture - HORT 
Hospitality Management - HMGT
Human Development - HMDV 
Human Services - HUMS 
Humanities - HUMN
Interior Design - INDS
Italian - ITAL 
Japanese - JPNS
Korean - KORE 
Life Fitness - LFIT 
Mathematics - MATH 
Medical Laboratory
Technician - MLTS

Meteorology - METO 
Microsoft - MSFT 
Music - MUSC 
Nursing - NURS 
Nutrition - NUTR
Office Technology - OFFI 
Philosophy - PHIL 
Photonics - PHOT
Physical Therapist
Assistant - PTAP
 
Physics - PHYS 
Political Science - POLI 
Portuguese - PORT
Psychology - PSYC 
Public Health - PUBH
Radiologic Technology - RADT
Retailing - RETL 
Russian - RUSS 
Social Work - SOWK
Sociology - SOCI 
Spanish - SPAN 
Speech - SPCH 
Telecommunications - TELE
Television and Radio - TVRD
Theatre - THET 
Turkish - TURK
Wireless Communications - WCOM
Women's Studies - WMST