2001-2002 - Cochise College

HAD 226 FOOD SERVICE SPECIAL.TY: G A RDE-MANGER II (2) Prerequlslte(s): HAD 2 2 5, This course IS a conllnuatJon of HAD 225 It In­cludes rev!eW 01 the garde-manger department, asPiC and chaud-Iroid, garde-manger depart­ment production, purchasmg and procurement o f specially products, various force meats, din­ner and theme buffets, ice carvings. plate presentations. c heeses. cured and smoked prOducts. and charcutene 1 hour lecture~ 3 hours laboratoryHAD 2 3 5 H OSPITAliTY LAW (3)Prerequislte{s) HAD 100 and HAD 120.Common law and Its application to the hospital­Ity mdustry , Including basic contracts.administrative law and government regulationsand legal concerns resulting Irom the innkeeperguestrelationship and the establlshmE'tnt andoperat!on o f a place of publiC accommodationThe Impacl of the legal 8rMrOnment and processon Ihe day 10 day aspects Of the hospitality Industry,Including preventative measures to limitor eliminate liability and IIllgaHon.3 hours lectureHAD 240 C OMMERCIAL. FOODPREPARATION THEORY (3)PrereqUISlta(S): HAD 10 7.A course outlining the basic Plnclples of foodselection end purchase. storage, menu planning.preparation. serVice, kitchen organization andsanitation In commerciallood preparation,3 hours lecture,HAD 24'· ADVANCED C OMMERCIAL.FOOD P REPARATION AND LAB (4)Prerequlslte(s): HAO 240,BaSIC pnnClples, procedures, operations andtechmques in quantJty commercIal food preparationand serVICe, including planning, storage.cooking eqUipment, sanitation and service2 hours lecture; 8 h ours laboratoryHAD 242 DINING SERVIC EMANAGEMENT (1)Prerequlslle(s) HAD 107,This course Includes the concepts of dining roomoperations and the duties of a table server (ncludescreative selling. basic etiquette and styleso f service. electrOniC service, teamwork, baSICSo f generic and varietal WInes. wine and food a f­fInities, bar serVice, sanitation and safety, andreview /performance appraisals The coursed oes not include mrxology or wine tasting1 hour lectureHAD 2~O HOSPITAliTY FINANCIAL.M ANAGEMENT (3)PrerequiSlte(s): BUS 201A study of financial statement analySIS, management0 1 assets. ratio analySIS, analyticallechnlques and investment deciSIon making asthey apply to the hospitality Industry.3 hours lecture, 2 hours laboratory.HAD 270· HOSPITAliTYAUTOMATION (3)Prerequlslte(s)' HAD 210An exploratIOn and applicatIon of computer technOlogyto fronl desk operations, IncludingreservaIJons, guest accounllng and manager'sreports3 hours lecture229