2004-2005 COLLEGE CATALOG - Luzerne County Community ...

to beverage and wine service. Students will also learn the basics of table side food
preparation.
HRM 211-Layout of Food Service Equipment 3 Sem.-Hrs.
Principles involved in preliminary planning, concept development, design and
layout for foodservice operations in hotels, chains, restaurants and institutions.
Workstation arrangement and equipment.
HRM 213-Beverage Operations 3 Sem.-Hrs.
Covers the history of wine and spirits. Focus of fermentation processes, and brand
specifications. Lectures also include purchasing, storage, planning and operation of a
beverage department, merchandising, mechanical controls and bar design.
HRM 215-Marketing for the Hospitality Industry 3 Sem.-Hrs.
Study of the theory and techniques of marketing including research of possible
customs and competition. Merchandising, promotional tools and the other forms
of advertising are also studied. Sales tools and selling techniques are stressed.
HRM 217-Meat Analysis 3 Sem.-Hrs.
Study of standards and quality factors, with training in the grading of meats to
the specifications of the U.S.D.A. The study of proper meats and their nutritious
uses.
HRM 228-Managerial Financial Analysis and Planning 3 Sem.-Hrs.
Essentials of food and beverage control from both the operational and accountability
standpoints, including environment, profit planning and forecasting, budgeting.
Prerequisite: MAT 103.
HRM 260-Hotel-Restaurant Work Experience Practicum 0 Sem.-Hrs.
Five hundred clock hours of practical experience in the hospitality or related industries.
A notarized work report is required of each student at the end of each semester
and summer term. Cost of notarization will be the responsibility of the student.
Please contact the Department Chairperson to obtain proper documentation.
PAS 101-Introduction to Pastry Arts/Breads 3 Lec, 2 Lab, 4 Sem.-Hrs.
This course is designed with lecture-theory, demonstration and hands on practical
experience in mind. This course will help the student understand the principles
of baking, the baking process, and the production and marketing of such
products. The students will also be instructed in safe operation of machines, ovens,
and other bakery equipment. We also will be using basic computer skills to access
information, communicate with class and to create baking presentations.
PAS 102-The Art of Pastry 3 Lec, 2 Lab, 4 Sem.-Hrs.
The focus of this course will be on the basics and principles of pastry and the
varieties that can be produced when the methodologies are understood. The
lecture-demonstration method will emphasize the theory, and history of pastry,
as well as a demonstration of each pastry. Demonstrations will include mixing
methods, shaping, handling, glazing, cooling and storing of pastries covered.
Safe operation of machines, ovens, and other equipment will be explained and
followed. At the end of each class products will be evaluated for flavor, appearance
and mouth feel.
PAS 103-Basic Cakes & Cake Decoration 3 Lec, 2 Lab, 4 Sem.-Hrs.
The focus of this course will be on the basics of cake production, cake assembly,
and cake decoration. The hands-on approach will emphasize the theory, ingredients,
and methodologies of cake baking and decorating. Demonstrations will include
mixing methods, baking, assembly, and icing. Safe operation of machines,
ovens, knives, and other equipment will be explained and followed. At the end of
each class the products will be evaluated for taste and appearance.
284