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

Course Descriptions


CMGT-100   Culinary Basics
1 Credit

This course introduces the student to the field of culinary arts. Students will learn basic fundamen- tals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an over view of the history of and careers within the culinary arts profession. Prerequisite: HMGT-111. (1 hour weekly)

CMGT-110   Culinary Supervision
2 Credits

The culinary super vision course is designed for individuals pursuing a career within the culinary arts field. The course is designed to blend cu- linary theory with management principles and basic super visory skills. Students will learn such topics as basic kitchen management, planning and organization skills, making personnel deci- sions, 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 presenta- tion. Topics covered in the course include the
preparation of fruits and vegetables, canapés and hors d’oeur ves, 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. Prerequisites:  CMGT-100 and HMGT-120. (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 equip- ment associated with baking and develop differ- ent types of breads, pastries, and pastry related showpieces.  Prerequisite:  CMGT-100. (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 uti- lize demonstrations and group participation ex- ercises 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 cook- ing 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-
220 or CMGT-230. (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  ac- ceptable 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 foodser vice trends. Demonstrations and group participation  exercises will supple- ment 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. Stu- dents  will prepare  breads  using  ingredients and preparation methods indigenous to that geographical  region.  The  course will utilize demonstrations and group participation exer- cises 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
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 culinar y 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 
Biomedical 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 
First-Year Experience - FYEX
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 
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 
Television and Radio - TVRD
Theatre - THET 
Turkish - TURK
Women's Studies - WMST