Culinary Arts/Hotel Restaurant Management Courses

HOT 110 (3-0-3)

Math for Food Service Records

This course emphasizes math principles used in the culinary profession. It is the basis for understanding and using math to prepare food in cooking and solve problems in culinary management. Topics include basic math skills, identifying the dividend, place value, weights and measures, percentages, recipe conversions, recipe yields, baker’s percentage; portion control, item costing, metric measurements, and ordering of food and beverage.
Note: Course previously offered as HOT 131 

HOT 111 (2-2-3)

Food Preparation I

This course introduces students to the basic principles of food preparation. The topics covered include the theory and history of classical and modern culinary arts, the organization of the classical and modern kitchen brigades, and a basic understanding of environmental sustainability. Students gain actual experience in the preparation of stocks, soups, sauces, vegetables, salads, sandwiches, potatoes, and farinaceous grains. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are strictly enforced. Students are required to have a department approved chef’s uniform and a knife set to participate in class.

HOT 112 (2-2-3)

Food Preparation II

This course introduces students to the more advanced techniques of food preparation. The topics covered include pasta, meat, poultry, and seafood preparation as well as breakfast cookery. The principles of healthy and traditional techniques are utilized. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are strictly enforced. Students are required to have a department approved chef’s uniform and a knife set to participate in class. 
PR: HOT 111

HOT 114 (3-0-3)

Food Administration and Menu Planning

This course presents the role of the menu in any food service operation. The course focuses on factors used in the hospitality industry to determine the selling price of food and beverage in relation to their initial food cost. Particular attention is directed to the importance of the menu in a successful food service operation. Topics covered include menu-rating criteria, truth-in-menu, sales mix, food costing, menu pricing, menu layout guidelines and design, demographic studies, and descriptive terminology.

HOT 116 (3-0-3)

Lodging Management and Operations

Lodging Management and Operations is designed to afford the student with a detailed look into the important role that housekeeping plays in effective hotels and resorts. The course covers how to efficiently care for guestrooms and public spaces; purchasing; safe storage of wares, amenities and chemicals; and procedures to ensure a comfortable and pleasant guest experience. Particular attention is given to identifying various cleaning chemicals and equipment used in the housekeeping department and evaluating their effectiveness. Instruction is provided in the proper use of the chemicals and equipment required to maintain guest and public spaces. The course covers retention to staff. 
Fall only

HOT 117 (3-0-3)

Food and Beverage Control 

This course presents methods and procedures that promote the profitability and solvency of a hospitality business. It details the flow of goods including inventory, forecasting, purchasing specifications, purchasing, receiving, storing, inventory control, and issuing of food and beverages. Emphasis is placed on recognizing, calculating and exploring cost control procedures. These control procedures include menu pricing; calculating food, beverage and labor cost percentages; interpreting the results; and preparing and examining food and beverage financial statements to assist in understanding the solvency of a hospitality business. Note: This course satisfies the SUNY General Education Critical Thinking and Reasoning category only for the Culinary Arts A.O.S. program. 
PR: Students enrolled in the Culinary Arts A.O.S. and Assistant Chef Certificate programs are required to successfully complete HOT 110 Math for Food Service Records. Students in all other HCAT programs are required to successfully complete MAT 123 or higher. 

HOT 119 (2-2-3)

Elements of Baking

This course introduces basic principles of baking including formula procedures, measurements, properties of baking ingredients, and the function and proper use of equipment. Students gain actual experience in the preparation of breads, rolls, pies, cookies, quick breads, cakes, and icings. The course emphasizes the basic techniques and procedures of baking as well as evaluating the quality and properties of baked goods. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a School of Hotel, Culinary Arts, and Tourism approved culinary knife kit and uniform to participate in class. Note: This course satisfies the SUNY General Education Natural Sciences & Scientific Reasoning category only for the Culinary Arts A.O.S. program.

HOT 125 (2-3-3)

Cakes and Cake Decorating

This course provides students with instruction and hands-on practice in the production and decoration of cakes using commercial baking techniques. A variety of cake mixing methods are taught. Decorating instruction begins with letters, borders, and simple flowers, and progresses to the decorating and assembly of a tiered wedding or special occasion cake. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are enforced. Students are required to have a School of Hotel, Culinary Arts, and Tourism approved culinary knife kit and uniform, pastry bags, and piping tips. 
PR: HOT 119

HOT 135 (1-0-1)

Sanitation Techniques for Food Service

This course emphasizes the importance of proper sanitation techniques in the food service industry. Special emphasis will be placed upon proper food handling techniques. Topics covered will be HACCP, food-borne illness, proper cooking, handling and storage of food, the knowledge of correct temperatures to prevent food contamination and safe personal hygiene for food handlers. Successful completion of a test will result in a food service sanitation procedures certification awarded by the Educational Foundation of the National Restaurant Association.

HOT 217 (3-0-3)

Front Office Management

This course examines hotel front office practices and procedures, including the reservation process, the structure of the hotel industry, guest services, rate structure, the revenue cycle, and the utilization of technology. Industry vocabulary/jargon is studied.

HOT 218 (3-0-3)

Human Resources Management in the Hospitality and Food Industry

This course explores the basic management responsibilities in the hotel, restaurant and food industries. Special emphasis is placed on human relations, labor laws, motivation, delegation of authority, and the knowledge and skills necessary to effectively use and coordinate human resources. It explores typical supervisory problems and solutions. The course discusses the implementation of strategies, plans and programs required to attract, orient, train, develop, reward and retain the best people to meet organizational goals and operational objectives.

HOT 220 (3-0-3)

Wines of the World

This course concentrates on the basics of wine appreciation. Topics include deciphering and analyzing wine labels and using this information in wine purchasing. Activities include researching food and wine pairing for compatibility. Other activities include testing and comparing wines of Europe and South and North America, including, but not limited to, wines from France, Chile, Canada, California, and New York. Students with a medical condition or with religious beliefs that prevent them from consuming alcohol, may, after receiving approval from the Dean of Hotel, Culinary Arts & Tourism, substitute another HOT or TAT course in place of HOT 220.

HOT 225 (2-3-3)

Commercial Baking I

This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students will acquire the manual skills and product knowledge necessary to produce and market a range of products. The student rotation is done through seven production stations and one sales/packaging position to operate the College’s Pane e Dolci bakery. The production stations are: quick breads, yeasted bread, rich dough breakfast items, laminated breakfast pastry, cookies and candy, tarts and pies, and cheesecake and cakes. Emphasis is placed on scratch baking, but students also work with mixes, bases, and frozen dough products. Sanitary practices and compliance with the laws and ordinances of the NYS Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 119 
Fall only

HOT 226 (2-3-3)

Commercial Baking II

The emphasis of this course will be on the production of a wide range of baked goods. Students will gain experience in puff pastry, eclair paste, breads and rolls, flatbreads, bagels, doughnuts, tarts, and petit fours sec as they bake for the College’s Pane e Dolci Bakery. A rotation through all stations in the bake shop will ensure that students gain production experience in all these areas as well as practical experience in sales and marketing. The course emphasizes merchandising and sales, ingredient function, and baking chemistry through lectures and bakery visitations. Sanitary practices and compliance with the laws and ordinances of the NYS Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 225 or HOT 110 and HOT 119 
Spring only

HOT 233 (3-0-3)

Basic Principles of Nutrition

This course will provide an introduction to the basic principles of nutrition as they pertain to the food service industry. The central focus is on the relationship of food intake to the physical and mental well-being of the guest. Topics covered include: what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional value. 

HOT 238 (3-2-3)

Dining Room Management and Operations

Students gain experience in basic restaurant procedures and tableside preparation. Studying under the super- vision of a managing instructor, students participate in the operation of an a la carte restaurant. Students are rotated in the following job positions: manager, assistant manager, reservation manager, service staff, cashier and dishroom operations manager. Emphasis is placed upon proper American a la carte service techniques. Students are required to have a professional wait person’s uniform to participate in class. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced.

HOT 250 (0-0-9)

Disney Co-Operative

The Disney Co-Operative internship uses a directed working and learning experience to expand knowledge of successful organizational practices. This co-op is designed to meet a participant’s need for an integrated experiential program that provides transferable knowledge and skills to all participants. Students must complete a minimum of 405 hours at Walt Disney World during the co-op. Grading is on a Pass/Fail basis NOTE: The student is responsible for making the necessary transportation arrangements to Walt Disney World 
PR: 2.0 GPA and Permission of Division

HOT 251 (2-3-3)

Quantitative Foods

This course prepares students to create meals for groups that hold their banquets on campus as well as the preparation and plating of a complete banquet menu from American and ethnic cuisines. It also emphasizes quantity and quality as well as proper plating techniques. Planned menus include appetizers, salads, entrees, and desserts. The course allows students to be assigned specific stations by the student chef. It further highlights the proper use of kitchen equipment and a time element to complete individual banquets according to the menu items and guest requirements. The course stresses sanitary practices and compliance with laws and ordinances of the Department of Health. 
PR: HOT 111 or consent of the Division Dean

HOT 253 (2-3-3)

Banquet Management and Operations

This course emphasizes the application of banquet and catering principles. This course allows students to actively participate in the management and service of actual banquets in a public setting. This course introduces students to the relevant knowledge, concepts and techniques involved in American banquet service. Russian, French and other forms of buffet service are also introduced. The importance of coordination between back- and front-of-the-house personnel, equipment operation and maintenance, including dishwashing operations, and inventory control are also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are stressed and enforced. Students are required to have a professional waitperson’s uniform to participate in banquets. The time to complete an individual banquet will vary according to menu and guest requirements.

HOT 255 (2-3-3)

Garde Manger

This course introduces the basic principles of Garde Manger for hotel, restaurant, and industrial food catering establishments. It provides experience crafting and serving a variety of charcuterie, hors d’oeuvres and canapés, decorative centerpieces and fruit carvings, and cheeses. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are enforced. Students are required to have a School of Hotel, Culinary Arts, and Tourism approved culinary knife kit and uniform. 
PR: HOT 111

HOT 256 (2-3-3)

Advanced Garde Manger and Meat Cutting

This course presents the discipline of garde manger and meat cutting. The class builds upon the knowledge of charcuterie and preserved meat and vegetable products learned in HOT 255 to produce products for commercial production. The class introduces commercial meat fabrication utilizing commercial cuts from whole carcasses according to the guidelines established in the NAMPS Meat Buyers Guide for use in the College’s commercial dining facilities. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 255 
Spring only

HOT 257 (2-4-4)

Classical Cuisine I

This course is conducted in a fully equipped, modern, professional kitchen. Full course a la carte menus are produced according to the seasonal availability of fresh foodstuffs in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressure of line cooking. Menus for this course are composed of continental dishes and American regional cuisine. This course offers cooking stations of the traditional kitchen system where students function as chef, sous chef, saucier, rotisseur, and tournant. This courses focuses on preparing and cooking the food for the College’s restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. A professional chef’s uniform is required to participate in the class. 
PR: HOT 112 or consent of the division 
Fall only

HOT 258 (2-4-4)

Classical Cuisine II

In this course, students prepare and cook food for the college’s restaurant, which is open to the public. Students are assigned to a fully equipped, modern, professional kitchen. Full course a la carte menus are produced according to seasonal availability of fresh ingredients in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressures of line cooking. Menus for this course are composed of more elaborate continental dishes and international cuisine. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tourant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. To participate in class, students are required to have a professional chef’s uniform and knife kit approved by The School of Hotel, Culinary Arts and Tourism. Note: This course satisfies the SUNY General Education Communication category only for the Culinary Arts A.O.S. program. 
PR: HOT 112 or consent of the Department 

HOT 259 (2-3-3)

Regional American Baking and Pastry

This course introduces the basic theory, techniques and recipes of classical pastry making. Students will produce regional desserts, pastries, and breads from across the United States to be served in the Casola dining room and the Pane e Dolci bake shop. A variety of decorating techniques will be taught and utilized to finish the cakes and pastries. Proper use of baking tools and equipment is also covered. Sanitary practices and compliance with the laws and ordinances of the NYS Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 119 
Fall only

HOT 260 (2-3-3)

International Baking and Pastry

This course provides students with the opportunity to expand and refine their baking skills and builds upon the methods learned in previous baking classes. The course covers the production of breads and desserts to be served in the Casola dining room and the Pane e Dolci bake shop. The emphasis is on European baking, though baked goods from other parts of the world may be included as well. Techniques in cake decorating, chocolate work, and sugar boiling are also covered. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 259 or permission from the School of Hotel, Culinary Arts, & Tourism dean 
Spring only

HOT 268 (2-3-3)

Modern Culinary Trends and Techniques

This course presents a variety of modern culinary- industry trends and techniques. It covers the role of the five senses, the four basic tastes (salty, sweet, sour, and bitter), seasonings, texture, temperature, and balance. The course requires students to taste and to evaluate a range of ingredients found in the contemporary professional kitchen and discover ingredients and flavors from Asian and African menus. Modern techniques and equipment found in today’s professional kitchens will be used. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in class. 
PR: HOT 112 
Spring only

HOT 269 (2-3-3)

Culinary Competition

Students will learn the skills sets essential for culinary competition including time management, sense of urgency, and multitasking. This course utilizes the guidelines set by the American Culinary Federation for hot and cold food competitions. Students will compete in an American Culinary Federation sanctioned culinary competition during the semester. Students will be required to do class work outside the normal course schedule to prepare for and participate in two competitions during the semester. Sanitary practice and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef’s uniform to participate in this class. 
PR: HOT 255 or Consent of Instructor

HOT 275 (3-0-3)

Marketing for the Hospitality Profession

This course concentrates on marketing a hospitality based business. The focus is on the development of a marketing plan for an existing business. It will cover the areas of marketing including publicity, sales, advertising, managing customer information, both consumer and organizational buying behaviors, and the impact of social media on marketing for a hospitality based business.

HOT 276 (3-0-3)

Meetings and Convention Management

This course provides an introduction to the convention, group-meeting and trade-show industry. Emphasis is placed on identifying the various convention, group-meeting and trade-show markets and their unique requirements. It includes an exploration of promotional activities, negotiations, sales, contracts and convention services, as well as various career paths within the industry.

HOT 277 (3-0-3)

Planning and Development of Tourism

This course explores the basics of tourism planning and development. Topics include protecting environmental and cultural assets; minimizing cultural shock between host and guest; enhancing, rather than detracting from, local ways of life; and guaranteeing future populations the ability to enjoy the experience of travel. The course emphasizes an understanding of tourism development as it relates to economics, business, ecology, and government.

HOT 291 (3-0-3)

Computers for the Hospitality Industry

This course introduces students to fundamental computer concepts and application programs that may be utilized in the hospitality industry. Topics include computer components, use of operating systems to manage files and applications such as word processing, spreadsheets, presentation graphics, data base management, and Internet use. Specialized hospitality software is discussed and demonstrated for various segments of the hospitality industry.