HM 100    Calculations in Foodservice Occupations    3 Units

Prerequisite: None.
Advisory: MATH 25; or placement through the assessment process.
Hours: 54 hours LEC
Description: This course is a study of mathematical principles in the context of commercial food production. Topics include recipe conversion and yields, production baking formulas, weights and measures, product yield tests, and recipe and food cost analysis.

Schedule: Full Term, Aug 23-Dec 18
M            08:30AM-11:35AM   LEC   R.Salladarre         ARC MAIN Rm 506      20494
T            02:00PM-05:05PM   LEC   R.Salladarre         ARC MAIN Rm 481      23473
M            06:00PM-09:05PM   LEC   S.Singer             ARC MAIN Rm 483      22895

HM 101    Introductory Culinary Skills    1.5 Units

Prerequisite: None
Hours: 27 hours LEC
Description: This introductory course is designed to provide the foundation for all entry level food preparation courses. It focuses extensively on the development of job skills, equipment utilization, weights, measurements, knife speed and accuracy, as well as kitchen product identification.

Schedule: Full Term, Aug 23-Dec 18
Th           04:00PM-05:20PM   LEC   J.Cooke              ARC MAIN Rm 507      22505
M            04:00PM-05:20PM   LEC   J.Cooke              ARC MAIN Rm 507      22419
W            04:00PM-05:20PM   LEC   J.Cooke              ARC MAIN Rm 507      22206

HM 110    Management and Supervision in the Hospitality Industry    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: The role of management in supervision including profiles of effective management styles, supervision and leadership is covered. Current theories of management and supervision of service industry are introduced.

Schedule: Full Term, Aug 23-Dec 18
T            11:30AM-01:10PM   LEC   B.Knirk              ARC MAIN Rm 506      20496
M            07:45AM-09:50AM   LEC   B.Knirk              ARC MAIN Rm 582      25764

HM 115    Advertising and Sales in Food Service    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course is an introductory presentation of principles involved in advertising for food service establishments. Topics covered include menu planning, design and pricing, marketing plans, market information systems, consumer behavior and internal and external promotions.

Schedule: Full Term, Aug 23-Dec 18
T            03:00PM-04:40PM   LEC   T.Bruce              ARC MAIN Rm 483      20499

HM 120    Beverage Operation    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include: beverage composition, production methods and regions, quality, characteristics, uses in drinks and food, beverage service; wine analysis, service and pairing with food; government regulations and licenses. Field trips are included.

Schedule: Full Term, Aug 23-Dec 18
M            12:00PM-02:05PM   LEC   R.Salladarre         ARC MAIN Rm 506      20498
T            06:00PM-07:40PM   LEC   TBA                  ARC MAIN Rm 506      22506

HM 125    Legal Aspects of the Hospitality Industry    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course provides an explanation of legal aspects of the food service industry. Topics include government regulations, patron safety and rights; liability issues for food, alcohol, property and ownership protection; employee issues of fair hire and termination and forms of business organization.

Schedule: Full Term, Aug 23-Dec 18
T            12:30PM-02:10PM   LEC   W.Scott              ARC MAIN Rm 483      22350

HM 150    Catering    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 18 hours LEC ; 108 hours LAB
Description: This course covers the business and culinary aspects of catering. Topics include starting a catering business, laws, licenses, taxes, insurance and contracts. Also included are interviewing clients and organizing catered menus and events; pricing menus and services; staffing, equipping, and transporting catered services; culinary techniques; and weddings and receptions. Off-campus catering events are required.

Schedule: Full Term, Aug 23-Dec 18
W            08:00AM-08:50AM   LEC   R.O'Brien            ARC MAIN Rm 507      20988
W            09:00AM-11:50AM   LAB   R.O'Brien            ARC MAIN Rm 507      
TBA          TBA               LAB   R.O'Brien             TBA TBA             

HM 155    Mediterranean Cuisine    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: HM 100 and 310.
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, North Africa and regional focuses within these areas. The laboratory component includes skills development, production and the use of equipment specific to preparation of Mediterranean foods.

Schedule: Full Term, Aug 23-Dec 18
T            05:00PM-06:40PM   LEC   R.O'Brien            ARC MAIN Rm 507      24089
T            06:50PM-09:20PM   LAB   R.O'Brien            ARC MAIN Rm 507      
TBA          TBA               LAB   R.O'Brien             TBA TBA             

HM 300    Becoming a Chef    3 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers the history of the culinary profession, explores the numerous avenues of opportunity, and studies the advantages of continuing education in the field. It also covers the backgrounds and approaches of successful chefs and restaurateurs. Field trips are be required, and provide exposure to different types of kitchens, industry food shows, and/or markets.

Schedule: Full Term, Aug 23-Dec 18
T            08:00AM-11:05AM   LEC   T.Urkofsky           ARC MAIN Rm 506      20492
F            09:00AM-12:05PM   LEC   R.Salladarre         ARC MAIN Rm 483      23475
W            01:30PM-04:35PM   LEC   R.O'Brien            ARC MAIN Rm 483      22504
M            06:30PM-09:35PM   LEC   T.Urkofsky           ARC MAIN Rm 506      22058

HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None
Advisory: MATH 204, ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers all phases of food sanitation; cause, control and investigation of illnesses caused by food contamination; sanitary practices in food preparation, proper dishwashing procedures; sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures; garbage and refuse disposal. The course includes general safety precautions, including elementary first aid; maintenance and operation of appropriate food service equipment; and elements of kitchen planning and types of equipment used.

Schedule: Full Term, Aug 23-Dec 18
Th           05:00PM-08:05PM   LEC   S.Singer             ARC MAIN Rm 483      23474
T            07:00PM-10:05PM   LEC   T.Bruce              ARC MAIN Rm 483      20495

HM 315    Food Theory and Preparation    4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 36 hours LEC ; 108 hours LAB
Description: This course is a comprehensive study of basic principles of food science and theory and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation is included. Emphasis is on basic cooking skills, theory application, product and quality identification.

Schedule: Full Term, Aug 23-Dec 18
MW           12:00PM-12:50PM   LEC   B.Knirk              ARC MAIN Rm 507      20980
MW           12:55PM-04:00PM   LAB   B.Knirk              ARC MAIN Rm 507      
F            08:00AM-09:50AM   LEC   R.O'Brien            ARC MAIN Rm 507      20982
F            10:00AM-04:50PM   LAB   R.O'Brien            ARC MAIN Rm 507      
MW           05:30PM-06:20PM   LEC   R.Salladarre         ARC MAIN Rm 507      20984
MW           06:25PM-09:30PM   LAB   R.Salladarre         ARC MAIN Rm 507      
Sa           08:00AM-09:50AM   LEC   D.Silva              ARC MAIN Rm 507      23277
Sa           10:00AM-04:45PM   LAB   D.Silva              ARC MAIN Rm 507      

HM 320    Breads, Yeast Doughs and Pastry    2 Units

Prerequisite: None.
Corequisite: HM 315
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers theory and principles of doughs, yeast and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. Topics include croissant, puff dough, and pate-a-choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Eight Week - First, Aug 23-Oct 17
TTh          12:00PM-01:05PM   LEC   J.Parks              ARC MAIN Rm 507      22225
TTh          01:15PM-03:55PM   LAB   J.Parks              ARC MAIN Rm 507      
TTh          08:00AM-08:50AM   LEC   J.Parks              ARC MAIN Rm 507      22227
TTh          09:00AM-11:50AM   LAB   J.Parks              ARC MAIN Rm 507      
TBA          TBA               LAB   J.Parks               TBA TBA             

Schedule: Eight Week - Second, Oct 18-Dec 12
FSa          05:00PM-05:50PM   LEC   J.Parks              ARC MAIN Rm 507      23949
FSa          06:00PM-09:10PM   LAB   J.Parks              ARC MAIN Rm 507      

HM 325    Fine Baking and Pastry (European)    2 Units

Prerequisite: HM 320 with a grade of "C" or better.
Advisory: MATH 25, ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers the theory and principles of fine baking and pastry with emphasis on the European tradition. Concentration is on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Eight Week - Second, Oct 18-Dec 12
TTh          12:00PM-01:05PM   LEC   J.Parks              ARC MAIN Rm 507      20990
TTh          01:15PM-03:55PM   LAB   J.Parks              ARC MAIN Rm 507      
TBA          TBA               LAB   TBA                   TBA TBA             
TTh          08:00AM-09:05AM   LEC   J.Parks              ARC MAIN Rm 507      22061
TTh          09:15AM-11:55AM   LAB   J.Parks              ARC MAIN Rm 507      
TBA          TBA               LAB   TBA                   TBA TBA             

HM 330    Advanced Baking and Pastry    3 Units

Prerequisite: HM 310, 320, and 325 with grades of "C" or better.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts and wedding cakes. Lecture emphasizes advanced baking science; laboratory hours are spent in commercial production. Products include European style breads, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work. Emphasis is placed on production of high quality products and professional presentation. Field trips to professional bakeries are required.

Schedule: Eight Week - First, Aug 23-Oct 17
FSa          05:00PM-05:50PM   LEC   T.Urkofsky           ARC MAIN Rm 507      25760
FSa          06:00PM-09:55PM   LAB   T.Urkofsky           ARC MAIN Rm 507      
TBA          TBA               LAB   T.Urkofsky            TBA TBA             

Schedule: Full Term, Aug 23-Dec 18
M            08:00AM-09:40AM   LEC   TBA                  ARC MAIN Rm 507      21005
M            09:50AM-12:00PM   LAB   T.Urkofsky           ARC MAIN Rm 507      
TBA          TBA               LAB   T.Urkofsky            TBA TBA             

HM 340    Cost Control in the Food Service Industry    2 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course covers accounting and cost control principles in the foodservice industry. It includes the use of accounting techniques to analyze food and labor cost control, business operations, budgeting, financing, and profit and loss statements.

Schedule: Full Term, Aug 23-Dec 18
T            05:00PM-06:40PM   LEC   T.Bruce              ARC MAIN Rm 483      20497

HM 360    Professional Cooking    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: HM 100 and 310.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of intermediate culinary techniques, production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development and time management in the commercial kitchen.

Schedule: Full Term, Aug 23-Dec 18
Th           06:00PM-07:40PM   LEC   T.Urkofsky           ARC MAIN Rm 507      20986
Th           07:50PM-10:20PM   LAB   T.Urkofsky           ARC MAIN Rm 507      
TBA          TBA               LAB   T.Urkofsky            TBA TBA             

HM 370    Dining Room Management    2 Units

Prerequisite: HM 100 and 310 with grades of "C" or better.
Corequisite: HM 498, to include a minimum of 8 hours per week of work experience in the operation of the front of the house for The Oak Cafe at American River College.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course focuses on restaurant management with emphasis on service and the dining room. Topics include the historical view of service, quality and exceeding expectations, methods of service, management of service operations and personnel, internal and external marketing, and daily reports and controls. Work experience component allows for hands-on experience running the dining room of the Oak Café two days a week.

Schedule: Full Term, Aug 23-Dec 18
W            08:00AM-09:40AM   LEC   B.Knirk              ARC MAIN Rm 506      20501

HM 380    Restaurant Management and Production    3 Units

Prerequisite: HM 100, 310, 315, 320, 325, and 360 with grades of "C" or better.
Corequisite: HM 498 (to include a minimum of 16 hours per week of work experience in the commercial kitchen of The Oak Café American River College, or other site as assigned-effectively and efficiently producing food for the campus restaurant, campus catering or other commercial use).
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course focuses on restaurant management with emphasis on the kitchen. It includes the study of successful restaurant concepts, food styles and ethnic influences, production methods and standards, menu design, including specific purchasing and cost control, application of sanitation and safety standards, employee scheduling, motivation and supervision, and product marketing. Students practice concepts in the work experience portion of the class as they work in the Oak Café two days a week.

Schedule: Full Term, Aug 23-Dec 18
M            02:15PM-05:20PM   LEC   T.Urkofsky           ARC MAIN Rm 506      20500

HM 498    Work Experience in Hospitality Management    1-4 Units

Prerequisite: None
Corequisite: Maintain a minimum of 7 units.
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 18 hours LEC ; 225 hours LAB
Description: This course is a cooperative effort between the college and hospitality employers in the community. Discussion topics include performance based objectives, resume writing, interviewing and career planning. May be taken 4 times for credit up to 12 units.

Schedule: Full Term, Aug 23-Dec 18
M            05:20PM-06:25PM   LEC   B.Knirk              ARC MAIN Rm 506      21003
TBA          TBA               LAB   B.Knirk               TBA TBA             
TBA          TBA               LAB   J.Parks               TBA TBA