Syllabus Information |
Fall 2014
Apr 29,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| HRTM 100 - Introduction to Culinary and Hospitality |
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Associated Term:
Fall 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Define hospitality and the philosophy of the hospitality industry. 2. Trace the growth and development of the culinary arts, hospitality management and tourism industry. 3. Identify the segments of the culinary arts, hospitality management and tourism industry and describe how they interrelate. 4. Describe the various cuisines and contributions of leading culinarians. 5. Identify the various cuisines and contributions of leading culinarians. 6. Identify professional organizations within the field; explain the purposes and benefits. 7. Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc. 8. Understand math, reading, and speaking skills necessary to be successful in the industry. 9. Discuss/evaluate industry trends as they relate to career opportunities and the future of the food industry. 10. Understand the physical, emotional and mental demands that this industry requires. 11. Judge whether the culinary or hospitality profession suits their tastes and career interests. 12. Discuss the attributes of a professional chef. 13. Demonstrate service skills that provide exceptional customer service. 14. Discuss social, economical, and seasonal reasons for menu selections. 15. Understand sustainable standard operating procedures for the industry. 16. Demonstrate basic food safety and sanitation principles followed in the industry. 17. Understand the concept and importance of the Farm to Table relationship. Required Materials: Technical Requirements: |
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