Below are the course descriptions for the current semester. Please follow the link below to search the JCCC open/closed class schedule. The prefix is "HMGT".

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Click on the course number for more information on the course and its requirements.

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HMGT 120

Food Service Sanitation (1 CR)

This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the National Food code and the National Restaurant Association. The successful completion of the Serv Safe Sanitation exam will result in a national sanitation certification. 1 hr. lecture/wk.

HMGT 121

Perspectives of Hospitality Management (3 CR)

This introductory course is designed to provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management. The identification of current events and trends will be included along with the evaluation of impact on the hospitality industry. This course also identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry. 3 hrs. lecture/wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $25 to $50.

HMGT 123

Professional Cooking I (3 CR)

Prerequisite or corequisite: HMGT 120

This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. 1 hr. lecture, 2.5 hrs. lab/wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $50 to $200.

HMGT 126

Food Management (4 CR)

Prerequisites: HMGT 123 and HGMT 230 and HMGT 277 and admission to the hospitality management program

This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service. The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing. 7 hrs./wk.

HMGT 128

Supervisory Management (3 CR)

This course contains the basic supervisory management skills, management styles, motivation with emphasis on human relations, delegation, training, evaluation and communication. In addition, the hiring and firing functions within FLSA guidelines will be covered. 3 hrs./wk.

HMGT 130

Hospitality Law (3 CR)

This course offers an overview of product and dram shop liability as well as of the various areas of federal and state legislation that regulate the hospitality industry. Emphasis will be on familiarizing the hospitality manager with ways to avoid costly and time-consuming lawsuits. A manager's or owner's legal rights and responsibilities also will be discussed. Upon successful completion of this course, the student should be able to recognize potential legal problems. 3 hrs./wk.

HMGT 132

Seminar in Housekeeping Operations (3 CR)

This course presents a systematic approach to managing housekeeping operations in the hospitality industry. The course will also include related health department and OSHA regulations. While enrolled in this class, a student must work a minimum of 15 hours a week in a lodging operation. The work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. This course is typically offered in the fall semester. 2 hrs./wk.

HMGT 145

Food Production Specialties (3 CR)

Prerequisite: HMGT 123

This course covers the fundamentals of convenience baking, hors d'oeuvre and cold kitchen preparation. It provides knowledge of and basic skills in the pastry kitchen, where the student can handle convenience products from the frozen or dried state and produce finished pies, cakes and dessert items. It provides further knowledge of and skill in the garde-manger kitchen, specifically making salads, cocktail hors d'oeuvres and cocktail sandwiches, as well as making economic purchases for gourmet food items. In addition, the student will learn how to make intermezzo ices, identify different types of cheese, and design and make a general plan for a buffet. 1 1/2 hrs. lecture, 2 hrs. lab/wk.

HMGT 150

Seminar: Food Service Sales and Marketing (3 CR)

This course includes detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising. In addition, development and quantifying the cost of a marketing plan by analyzing markets and developing a primary target market will be discussed. This course is a seminar course, and students are required to be employed 15 hours per week in a job related to the hospitality industry. 3 hrs. lecture, 15 hrs. internship/wk.

HMGT 165

Food Industry Compliance & Safety (3 CR)

Upon successful completion of this course, the student should be able to analyze and explain the basic legal compliance issues regarding food safety and the post-harvest handling of local food products. This course focuses on the legal compliance issues of market farming as well as the food safe handling principles necessary for an individual involved in market farming. It will provide students with practical methods of application involved with food safety and post-harvest marketing. 3 hrs. lecture/wk.

HMGT 167

Local Food Production (3 CR)

Upon successful completion of this course, the student should be able to analyze and explain the basic cooking methods, recipe conversion and professional food preparation and handling of local food products. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. It will provide students with practical methods of application involved with safe handling and production of post-harvest local food products. 2 hrs. lecture, 1.5 hrs. instructional lab/wk.

HMGT 203

Hotel Sales and Marketing (3 CR)

Prerequisites: HMGT 121 and admission to the hospitality management program

This course will focus on practical sales and marketing techniques for the hotel industry. It will cover a marketing plan and advertising campaign for a hotel, including identifying target markets, prospecting for sales leads and using sales techniques. This course is typically offered in the fall semester. 3 hrs. lecture/wk.

HMGT 207

Hospitality Human Resource Management (3 CR)

Prerequisite: HMGT 128

This course will examine hospitality human resources management from the global perspective as the rise of multinational hospitality corporations and a multicultural society place new requirements on managers with human resource responsibilities. Special emphasis will be placed on both the "soft skills" involved in counseling, interpersonal relations and different management theories, as well as the "hard skills" involved in the legislative aspects of managing people. This course will concentrate on how to manage managers. 3 hrs. lecture/wk.

HMGT 220

American Regional Cuisine (3 CR)

Prerequisite: HMGT 230

This course introduces the student to regional American cooking from nine regional culinary traditions and two specialty traditions within American cuisine. Students will study the cuisine of New England; the Mid-Atlantic states; the Deep South; Florida and the Caribbean; Cajun and Creole; the Central Plains and Rocky Mountain states; Tex-Mex and the American Southwest; California and Hawaii; the Pacific Northwest, as well as vegetarian cuisine and kosher dietary laws. Upon completion of this course, the student should be able to demonstrate skills in cooking and presenting classic American dishes in their traditional forms within a restaurant setting. 1 hr. lecture, 2.5 hrs. lab/wk.

HMGT 221

Design and Facilities Management (3 CR)

Prerequisites: HMGT 123 and HMGT 271

This course includes detailed information about food service design that covers layout, design and equipment specifications. In addition, facilities operations will be discussed regarding electrical, water and transportation systems; refrigeration; waste disposal; energy management; and HVAC. Preventive maintenance will be emphasized. 3 hrs./wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $25 to $100.

HMGT 223

Fundamentals of Baking (3 CR)

This course covers bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products. The class includes lecture and participation. 1 hr. lecture, 2.5 hrs. lab/wk.

HMGT 226

Garde Manger (3 CR)

Prerequisite: HMGT 230

This course is designed for the student to learn cold food production and charcuterie. The course will allow the student to develop fundamental principles of the cold kitchen and modernize traditional methods of salad preparation. 1 hr. lecture, 2.5 hrs. lab/wk.

HMGT 228

Advanced Hospitality Management (3 CR)

Prerequisite: department approval

This course includes detailed information about various components of menu planning, food service, supervision, design and beverage control. In addition, an understanding of the external factors affecting the hotel-restaurant industry will be discussed. Skills necessary to secure a position in management within the hospitality industry will be emphasized, and case studies and computer simulation (HOTS) will be used for critical thinking analysis. Business plans will be developed as part of the course project. 3 hrs./wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $25 to $50.

HMGT 230

Professional Cooking II (3 CR)

Prerequisites: HMGT 120 and HMGT 123

This is the second of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate advanced level skills in cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate advanced food service equipment used in commercial kitchens. This course consists of lecture, demonstration and participation in food preparation. 1 hr. lecture, 2.5 hrs. lab/wk.

HMGT 231

Advanced Food Preparation (4 CR)

Prerequisites: HMGT 230 and department approval

This course is designed to develop a student's advanced culinary skills in preparation of international cuisine commonly served in today's operations in Latin America, Europe, Asia, the Middle East, the Far East and the Pacific area. 4 hrs. lecture/wk.

HMGT 235

Seminar: Risk Management and Loss Prevention (3 CR)

This course explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection. It explores risk management and loss prevention issues and outlines OSHA regulations that apply to lodging properties. While enrolled in this class, a student must work a minimum of 15 hours a week in a lodging operation. The work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. This course is typically offered in the spring semester. 2 hrs lecture, 15 hrs. work/wk.

HMGT 240

Advanced Baking (4 CR)

Prerequisites: HMGT 123 and HMGT 223

This course covers the principles needed to enter the baking and pastry industry. The course provides knowledge of specialty ingredients and techniques needed to make tortes, finished desserts and a wedding cake. The student will be instructed in the making of these items through lecture and will prepare a variety of such items in lab. 4 hrs. lecture, lab/wk.

HMGT 248

Confectionery Arts (3 CR)

This course covers the design and production of artistic centerpieces made from confections. It provides knowledge of and basic skills in making decorative dining table centerpieces using food products such as cooled and pulled sugar syrup, isomalt, pastillage, marzipan and chocolate. The student will be instructed in the preparation of these ingredients and will construct center and showpieces after viewing demonstrations. 4.5 hrs. lecture, lab/wk.

HMGT 250

Introduction to Catering (3 CR)

This course includes detailed information about the different types of catered events within the hospitality industry. Topics covered include the importance of marketing, contract writing, food production, room arrangements and required personnel relative to specific catered events. 3 hrs. lecture/wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $5 to $25.

HMGT 256

Casino Management (3 CR)

This course is designed to familiarize students with the unique conditions and management challenges associated with a casino property. An overview of game operation and rules will serve as a foundation. Management controls will be emphasized including how to compute statistical data to assist management in operations. The course is not intended to be a training exercise. Casino marketing and ways to develop effective player rating systems will be analyzed. The history of the casino industry and regulatory environment will also be examined. The course is not intended to be a training exercise for those interested in learning to deal games. 3 hrs. lecture/wk.

HMGT 265

Front Office Management (3 CR)

This course provides a full understanding of the flow of business from the front office, beginning with the reservations process to checkout and settlement. It also includes the night audit and statistical analysis of rates and revenue management. This course is typically offered in the spring semester. 3 hrs./wk.

HMGT 268

Hospitality Managerial Accounting (3 CR)

Prerequisites: MATH 120 and HMGT 121 and HMGT 273

This course introduces the student to basic managerial accounting. This includes accounting concepts, processing data and the flow of financial information within a hospitality operation. The course provides a working knowledge of an income statement, balance sheet, statement of owner's equity and cash flows. 3 hrs. lecture/wk.

HMGT 271

Seminar in Hospitality Management: Purchasing (3 CR)

This course offers an overview of purchasing techniques and specification writing for commodities used in the hospitality industry. Emphasis will be on decision-making skills in the areas of quality, quantity, specifications and general value analysis. Two hours in class and a minimum of 15 hours a week are required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.

HMGT 273

Hospitality Cost Accounting (3 CR)

Prerequisites: MATH 120 or higher and HMGT 121

This course includes detailed information on how to prepare operation statements for a food service operator, including inventory and control systems. Areas of concentration will be food cost controls, labor cost controls, purchasing controls and profit production. The practice set will be used to reinforce control systems. 2 hrs./wk.

HMGT 275

Seminar in Hospitality Management: Internship (3 CR)

Prerequisite: Admission to the hospitality management program

This course provides industry experience for students in cooperating businesses, agencies and organizations. While enrolled in this course, a student must work a minimum of 320 hours in an approved position in the hospitality industry. By arrangement.

HMGT 277

Seminar in Hospitality Management: Menu Planning (3 CR)

Prerequisite: HMGT 123

This course provides the basic knowledge of menu design and planning. Students will learn the components of menu design and planning for each concept category. The course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. 2 hrs. lecture/wk.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $5 to $25.

HMGT 279

Beverage Control (3 CR)

This course covers the history of wines and their use and storage procedures. The students should gain an understanding of beverage control and how it is used in all types of operations. The course will also cover in-depth study of spirits, internal control systems and local/state alcoholic beverage control laws. 3 hrs./wk.

HMGT 281

Culinary Arts Practicum I (2 CR)

Prerequisite: Acceptance into the American Culinary Federation Chef Apprenticeship training program and hospitality management department approval

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.
Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $100 to $300.

HMGT 282

Culinary Arts Practicum II (2 CR)

Prerequisite: HMGT 281

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum I.

HMGT 285

Culinary Arts Practicum III (2 CR)

Prerequisite: HMGT 282

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum II.

HMGT 286

Culinary Arts Practicum IV (2 CR)

Prerequisite: HMGT 285

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum III.

HMGT 287

Culinary Arts Practicum V (2 CR)

Prerequisite: HMGT 286

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum IV.

HMGT 288

Culinary Arts Practicum VI (2 CR)

Prerequisites: HMGT 287 and department approval and hospitality management department approval

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum V.