Hospitality, Culinary and Tourism Management (HCTM)

HCTM-100 2 Units Sanitation and Safety

36 hours lecture; 36 hours total

This class provides students with the basic principles of food safety and sanitation as they apply to food service operations. Includes instruction on federal, state, and local sanitation regulations; personal hygiene; HACCP protocol; microbiology; preventing foodborne illnesses through flow of food systems; development and management of a comprehensive cleaning and sanitizing program; and basic concepts of workplace safety. Also includes training on responsible alcohol service. National Restaurant Association ServSafe Test will be given as a course assessment and certification may be received with a passing score. Cross-listed with HOSP-100.

Transfers to CSU only

HCTM-110 3 Units Culinary Production and Operations For Hospitality Professionals

36 hours lecture; 54 hours lab; 90 hours total

Corequisites: Concurrent enrollment in HCTM-100 or a current ServSafe Manager Certification.

Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. Cross-listed with HOSP-110.

Transfers to CSU only

HCTM-111 3 Units Introduction to Baking & Pastry

36 hours lecture; 54 hours lab; 90 hours total

Prerequisite: Completion of HCTM-100 with a minimum grade of C.

Recommended Preparation: Completion of HCTM-110 with a minimum grade of C.

This course is designed to introduce students to the fundamental principles of baking procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.

Transfers to CSU only

HCTM-112 3 Units Garde Manger

36 hours lecture; 54 hours lab; 90 hours total

Prerequisite: Completion of HCTM-110 with a minimum grade of C.

This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.

Transfers to CSU only

HCTM-120 3 Units Introduction to Hospitality Management

54 hours lecture; 54 hours total

A beginning course presenting an overview of the hospitality industry with all its segments. This overview will include lodging, restaurants, food and beverage, tourism and recreation, and other operational areas of the hospitality industry.

Transfers to CSU only

HCTM-121 3 Units Hospitality Cost Control

54 hours lecture; 54 hours total

Recommended Preparation: Completion of HCTM-120 with a minimum grade of C.

Analyzing and managing: food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.

Transfers to CSU only

HCTM-122 3 Units Principles of Hotel Administration

54 hours lecture; 54 hours total

Principles of Hotel Administration will provide a history and structure of the lodging industry. Students will be introduced to the fundamentals of managing and effectively supervising lodging and hotel operations.

Transfers to CSU only

HCTM-124 3 Units Hospitality Law

54 hours lecture; 54 hours total

Prerequisite: Completion of HCTM-120 with a minimum grade of C.

This course will provide industry-specific legal fundamentals to students and practicing professionals in the hospitality, travel, and tourism industries. This course will focus on developing the critical skills needed to anticipate and reduce potential liability in hospitality establishments.

Transfers to CSU only

HCTM-125 3 Units Food, Beverage & Restaurant Management

54 hours lecture; 54 hours total

This course offers instruction, core competencies, and support activities for students who desire to become professionals in preparing to begin or advance their careers in the restaurant, hospitality, and foodservice industries.

Transfers to CSU only

HCTM-126 3 Units Culture and Cuisine

54 hours lecture; 54 hours total

This course explores cuisines with a focus on the geographic, historic, cultural, religious, and economic influences that shape food availability and consumption. Students will examine how diversity shapes cultural food patterns. Additionally, this course will examine women's contribution to the culinary world.

Transfers to CSU only

HCTM-200 0.5 Units Introduction to Luxury Service

9 hours lecture; 9 hours total

This course is guided by the benchmark standards for luxury service in The Napa Valley. The course is designed to provide students with awareness of the luxury service industry in The Napa Valley. This course will introduce the Luxury Hospitality Standards used by hotels in The Napa Valley. Students who successfully complete this course will be eligible to receive industry certification.

Transfers to CSU only

HCTM-201 0.5 Units Luxury Service Standards

9 hours lecture; 9 hours total

Prerequisites or Corequisites: Previous completion of or concurrent enrollment in HCTM-200 is required.

This course is a complimentary course to Introduction to Luxury Service. In this course students will focus on various areas of the hotel, and their respective luxury standards. These standards are the benchmark for luxury hotels and resorts in The Napa Valley. Students who successfully complete this course will be eligible to receive industry certification.

Transfers to CSU only