Liberal Arts and Science - Manchester Community College ...

COURSES
HIS* 284: South Africa
(formerly HIST 284)
This course will analyze the history of South Africa from pre-Colonial times
through the end of Apartheid and the establishment of majority rule in 1994.
South Africa’s history offers a unique look at European colonialism in Africa and
the implementation of legislative racism from the 1940s on. Analyzing South
Africa’s mineral revolution of the mid-nineteenth century allows the studying of
labor migration and its impact on traditional African societies, their traditions,
norms, and mores. (O) 3 credits
Hospitality Management
HSP* 100: Introduction to the Hospitality Industry
(formerly HOSP 111)
A survey course encompassing three major areas of the Hospitality Industry:
the foodservice industry including restaurants, institutions, clubs, and schools;
the hotel-motel industry, including travel and tourism; and hospitality management
theories, styles, and laws. Career opportunities are emphasized in each
area. (Fa,Sp) 3 credits
HSP* 101: Principles of Food Preparation
(formerly HOSP 101: Basic Foods Preparation)
Introduces techniques and procedures required to prepare basic foods in
a hands-on kitchen laboratory environment. Emphasis is placed on use of
equipment, identification of a standard quality product, and the importance of
methods by which to develop sanitary working habits. Class: 1 hour per week.
Laboratory: 3 1/2 hours per week. Prerequisite: eligibility for MAT* 095 or MAT*
075 taken concurrently. (Fa,Sp) 3 credits
HSP* 103: Basic Baking and Pastry Arts
(formerly HOSP 115)
An introduction to baking and pastry with intensive hands-on laboratory training
in a quantity food environment. This course concentrates on the production
and quality control of baked goods. Laboratory classes emphasize basic ingredients
and production techniques for breads, rolls, batters, cookies, pies,
basic cakes, and decorations. Class: 1 hour per week. Laboratory: 3 hours and
30 minutes per week. Prerequisite: eligibility for MAT* 095 or MAT* 075 taken
concurrently. (Fa,Sp) 3 credits
HSP* 104: Decorative Work and Display Pieces
(Formerly HOSP 120)
A laboratory course in the principles, techniques and materials of sculpture
(ice, tallow, salt dough etc.) for buffet presentation and culinary salon artistic
competitions and shows. The course includes theory and practice of artistic
culinary design principles. (O) 1 credit
HSP* 105: Cake Decorating
(formerly HOSP 105)
The class introduces students to the fundamentals and necessary skills needed
for commercial cake decorating. Class: 1 hour per week. Laboratory: 3 hours
per week. (Fa,Sp) 2 credits
HSP* 108: Sanitation and Safety
(formerly HOSP 112)
A study of sanitation and safety problems encountered in the foodservice
industry, and controls and solutions to those problems. Moral, legal and economic
aspects of food protection problems and solutions are discussed. The
National Restaurant Association’s Applied Foodservice Sanitation Certification
Exam will be offered during this course. Prerequisite: eligibility for ENG* 101.
(Fa,Sp) 3 credits
134
HSP* 109: Food Safety Certification
(formerly HOSP 106)
The course will cover the basics of food safety. It will prepare students to sit
for a nationally recognized food safety certification exam. This exam meets the
mandatory food safety certification requirement for the state of Connecticut.
Class: 1 hour per week. (Fa,Sp) 1 credit
HSP* 112: Advanced Food Preparation
(formerly HOSP 102: Regional American Cuisine)
Full-course regional American menus are prepared in quantity. Students experience
various responsibilities in the dining room and kitchen areas. Emphasis
is on preparation or recipes, purchase orders, requisitions and income and
expense summaries. Class: 1 hour per week. Laboratory: 5 hours and 30
minutes per week. Prerequisite: C- or better in HSP* 101. (Fa,Sp) 4 credits
HSP* 115: Food Store Systems
(formerly HOSP 125: Introduction to Food Store Systems)
An introduction to the food store business with a focus on structure, department
identification and function, department interdependence, personnel, the
role of management, marketing and merchandising, and future direction. (O)
3 credits
HSP* 117: Beverage Management
(formerly HOSP 202: Introduction to Beverage Management)
A study of the history, manufacture and sale of wines, brewed beverages and
distilled spirits. Special emphasis is given to responsible use of these products
through Training for Intervention Procedures by Servers of Alcohol (TIPS), a
nationally recognized certification program. Legal and social issues involving
alcohol are also explained. (Fa) 3 credits
HSP* 152: Introduction to Casino Management
(formerly HOSP 171: Introduction to Casino Hotel Management)
Casino/gaming operations are structured and managed differently from other
hotel operations. This course discusses the management structure of casinos;
the rules and regulations that affect day-to-day operations; government
restrictions; pari-mutuel wagering; marketing strategies; legislation concerning
the size and types of games permitted; and international casino and gaming
trends. (O) 3 credits
HSP* 201: International Foods
(formerly HOSP 217)
Full-course, ethnic menus are planned, prepared and served by student teams.
Emphasis is on organization, showmanship and supervision. Students will
provide both oral and written reports on the menu presentations including food
and labor costs, product and production analysis, and menu presentation and
delivery. Class: 1 hour per week. Laboratory: 5 1/2 hours per week. Prerequisite:
C- or better in HSP* 112. (Fa,Sp) 4 credits
HSP* 205: Advanced Cake Decorating
(formerly HOSP 205)
An advanced course in methods of cake decorating. Students will learn to work
in advanced sugar and decorating mediums. (O) 2 credits
HSP* 210: Buffet Catering
(formerly HOSP 210: Buffet Catering and Garde Manger)
Students experience artistic production such as ice carving, platter presentation
and garnishing while participating in on-campus community service catered
functions. Class: 1 hour per week. Laboratory: 5.5 hours per week. Prerequisite:
C- or better in HSP* 112. (Fa,Sp) 4 credits
Next Semester Offered Designations: Fa = Fall, O = Occasional, Sp = Spring, Su = Summer