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History |
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HIS 127 - Women in American History Credit Hours: 3
Studies the role of women and attitudes toward women in American society from colonial times to the present.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Only
Prerequisites: Placement in ENG 111 or placement in co-requisites ENG 111 and EDE 11 .
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HIS 141 - African-American History I Credit Hours: 3
Surveys the history of black Americans from their African origins to the present.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
Prerequisites: Placement in ENG 111 or placement in Co-requisites ENG 111 and EDE 11 .
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HIS 142 - African-American History II Credit Hours: 3
Surveys the history of black Americans from their African origins to the present.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
Prerequisites: Placement in ENG 111 or placement in Co-requisites ENG 111 and EDE 11 .
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HIS 203 - History of African Civilization Credit Hours: 3
Examines major social, economic, political, and religious developments from earliest times to the present.
Lecture Hours: Lecture 3 hours per week.
Prerequisites: Placement in ENG 111 or placement in Co-requisites ENG 111 and EDE 11 .
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HIS 253 - History of Asian Civilizations I Credit Hours: 3
Surveys the civilizations of Asia (China, Japan, Korea, India and Southeast Asia # Thailand, Laos, Cambodia, and Vietnam) from prehistory to the sixteenth century. Part I of II.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
Prerequisites: Placement in ENG 111 or placement in co-requisites ENG 111 and EDE 11 .
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HIS 254 - History of Asian Civilizations II Credit Hours: 3
Surveys the civilizations of Asia (China, Japan, Korea, India, and Southeast Asia, Thailand, Laos, Cambodia, and Vietnam) from the sixteenth century to the present. Part II of II.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Only
Prerequisites: Placement in ENG 111 or placement in co-requisites ENG 111 and EDE 11 .
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HIS 267 - The Second World War Credit Hours: 3
Examines causes and consequences of the Second World War. Includes the rise of totalitarianism, American neutrality, military developments, the home fronts, diplomacy, and the decision to use the atomic bomb.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Summer Only
Prerequisites: Placement in ENG 111 or placement in Co-requisites ENG 111 and EDE 11 .
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HIS 269 - Civil War and Reconstruction Credit Hours: 3
Studies factors that led to the division between the states. Examines the war, the home fronts, and the era of Reconstruction.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: Placement in ENG 111 or Placement in Co-requisites ENG 111 or EDE 11 .
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HIS 281 - History of Virginia I Credit Hours: 3
Examines the cultural, political, and economic history of the Commonwealth from its beginning to the present. Part I of II. HIS 281 and HIS 282 do not have to be taken in sequence.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall summer
Prerequisites: Placement in ENG 111 or placement in co-requisites ENG 111 and EDE 11 .
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HIS 282 - History of Virginia II Credit Hours: 3
Examines the cultural, political, and economic history of the Commonwealth from its beginning to the present. Part II of II. HIS 281 and HIS 282 do not have to be taken in sequence.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Summer
Prerequisites: Placement in ENG 111 or placement in Co-requisites ENG 111 and ENF 3.
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Horticulture |
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HRT 106 - Practical Horticulture Credit Hours: 1
Provides practical experience in landscape construction equipment operations and maintenance.
Recitation and Laboratory Hours: Laboratory 2 hours per week.
Semester(s) Offered: Fall Spring Summer
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HRT 110 - Principles of Horticulture Credit Hours: 3
Introduces concepts of plant growth and development. Covers horticultural practices, crops, and environmental factors affecting plant growth.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
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HRT 115 - Plant Propagation Credit Hours: 3
Teaches principles and practices of plant propagation. Examines commercial and home practices. Provides experience in techniques using seed-spores, cuttings, grafting, budding, layering, and division.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
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HRT 119 - Irrigation Systems for Turf and Ornamentals Credit Hours: 3
Explains why, when, and how irrigation systems are used by the grounds management industry. Includes component selection, system design, installation, operation, and maintenance.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 120 - History of Garden Design Credit Hours: 3
Studies the development of gardens as they chronicle the development of civilization. Introduces the periods, in both Europe and North America, beginning with settlement, on through industrial development, land and space utilization, to current environmental concerns. Explores physical and cultural influences on garden design and utilization.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRT 121 - Greenhouse Crop Production I Credit Hours: 3
Examines commercial practices related to production of floriculture crops. Considers production requirements, environmental control and management, and cultural techniques.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Spring Only
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HRT 122 - Greenhouse Crop Production II Credit Hours: 3
Continues commercial practices related to production of floriculture crops. Considers production requirements, environmental control and management, and cultural techniques.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
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HRT 125 - Chemicals in Horticulture Credit Hours: 3
Emphasizes basic chemical principles and their application to horticulture. Introduces principles of inorganic and organic chemicals. Studies chemical activities of insecticides, fungicides, herbicides, fertilizers, and growth regulators. Provides students an opportunity to test for their Commercial Pesticide Applicators License, administered by VDACS, at the end of the course.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Spring Only
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HRT 126 - Home Landscaping Credit Hours: 3
Studies current approaches to improving home landscapes. Emphasizes planning, proper implementation, and landscape maintenance.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRT 127 - Horticultural Botany Credit Hours: 3
Studies taxonomy, anatomy, morphology, physiology, and genetics of plants as applied to identification, propagation, and culture.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Spring
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HRT 130 - Introduction to Sustainable Farming Credit Hours: 3
Familiarizes students, through lecture and demonstration, with small-scale food production by gardening. Covers the basics of composting and organic vegetable gardening using biointensive methods.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
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HRT 134 - Four Season Food Production Credit Hours: 3
Familiarizes students with organic small-scale food production through lecture and demonstration. Includes seed saving, cover crops, and gardening planning.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
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HRT 135 - Training for Commercial Pesticide Application Credit Hours: 3
Introduces students to the principles and practices for safe pesticide usage as required by law in the state of Virginia. Prepares students for the official tests administered by VDACS (Virginia Department of Agriculture and Consumer Services).
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
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HRT 150 - Theory of Landscape Design Credit Hours: 3
Presents the theoretical aspects of landscape planning and design. Uses theory to analyze and solve design problems.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRT 190 - Coordinated Internship in Horticulture Credit Hours: 1
Supervises on-the-job training in selected business, industrial, or service firms in the horticulture industry coordinated by the college.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
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HRT 195 - Topics in Horticulture: Hydroponics Credit Hours: 3
Introduces the student to the topic of water and nutrient relationships as they relate to soilless media for plant production. Examines plant/water relationships and optimum nutrition.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: FALL ONLY
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HRT 201 - Landscape Plants I Credit Hours: 3
Studies landscape use of plants. Considers ornamental value, growth habit, identification, and limitations. Part I of II.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
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HRT 202 - Landscape Plants II Credit Hours: 3
Studies landscape use of plants. Considers ornamental value, growth habit, identification, and limitations. Part II of II.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Spring Only
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HRT 205 - Soils Credit Hours: 3
Teaches theoretical and practical aspects of soils and other growing media. Examines media components, chemical and physical properties, and soil organisms. Discusses management and conservation.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
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HRT 226 - Greenhouse Management Credit Hours: 3
Discusses the theoretical and applied practices of managing a greenhouse facility. Emphasizes greenhouse construction and design, environmental control, energy conservation, and related topics.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 227 - Professional Landscape Management Credit Hours: 3
Focuses on basic practices and techniques involving landscape management. Includes development of a year-round management calendar and preparation of bid and contract proposals.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 231 - Planting Design I Credit Hours: 3
Applies landscape theory and principles of drawing to the planning of residential and small-scale commercial landscape designs.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 232 - Planting Design II Credit Hours: 3
Applies landscape theory and principles of drawing to the planning of large-scale commercial landscape designs.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Spring
Prerequisites: HRT 231 or equivalent.
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HRT 235 - Landscape Drawing Credit Hours: 3
Teaches students the use of drafting equipment. Emphasizes drawing techniques and use of media. Includes hard line and free-style landscape drawing.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 238 - Growing for Market Credit Hours: 3
Focuses on development of a marketing plan for sustainable farm items offered for sale to the public, retail, and wholesale. Includes hands-on experience in double-digging, planting, crop testing, and utilization of compost.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
Prerequisites: HRT 130 or permission of instructor.
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HRT 239 - Complete Diet Farming Credit Hours: 3
Considers sustainable farming methods by which food can be grown for personal or family consumption, emphasizing high nutritional yield in relatively small areas. Focuses on the development of a garden plan that includes vegetable and root crops and grains used for food and composting.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Only
Prerequisites: HRT 130 or permission of instructor.
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HRT 249 - Perennial Plants Credit Hours: 3
Considers the perennial plants used in the landscape. Includes site selection and evaluation for perennial culture, perennial plant selection, perennial culture under various environmental conditions, taxonomic identification, and control of insects and diseases.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Summer Only
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HRT 259 - Arboriculture Credit Hours: 3
Studies the techniques of tree care. Covers surgery, pruning, insect and disease recognition and control, fertilization, cabling, and lightning rod installation.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 260 - Introduction to Floral Design Credit Hours: 3
Teaches skills required for the composition of basic table arrangements. Includes the history of design styles, identification of flowers and greens, identification and use of equipment, and conditioning and handling of flowers.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Spring Summer
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HRT 266 - Advanced Floral Design Credit Hours: 3
Teaches skills required for composition of traditional floral designs and contemporary floral designs. Includes wedding, funeral, and special occasion designs and the use of exotic florals to create arrangement styles, such as Japanese, European, and Williamsburg.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRT 260 .
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HRT 268 - Advanced Floral Design Applications Credit Hours: 3
Teaches skills required for the composition of large floral arrangements. Includes wedding, funeral, and special occasion designs for the home as well as public areas. Includes use of dried and silk flowers for special occasions.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
Prerequisites: HRT 260 - Introduction to Floral Design (or equivalent).
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HRT 269 - Professional Turf Care Credit Hours: 3
Covers turf grass identification, selection, culture, propagation, and pest control. Surveys commercial turf care operations and use of common equipment.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall Only
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HRT 275 - Landscape Construction and Maintenance Credit Hours: 3
Examines practical applications of commercial landscape construction techniques and materials used. Covers construction planting and maintenance.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
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HRT 285 - Management of a Horticultural Business Credit Hours: 3
Studies the business and selling practices which relate to wholesale and retail horticultural businesses, including garden centers, greenhouses, nurseries, and flower shops. Examines planning and layout, suppliers, merchandising, maintenance, and display of horticultural items. Accounting and bookkeeping requirements, personnel management and hiring practices will also be examined.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Spring Only
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HRT 290 - Coordinated Internship in Horticulture Credit Hours: 2
Provides students an opportunity for on-the-job training in selected business, industrial, or service firms coordinated by the college for a total of 160 contact hours, regardless of the length of the term. Student commitment is 160 hours regardless of the semester enrolled.
Recitation and Laboratory Hours: Laboratory 10 hours per week (if a 16-week term).
Semester(s) Offered: Fall Spring Summer
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HRT 295 - Topics in Horticulture: Sports Turf Management Credit Hours: 3
Addresses the scientific principles for the establishment and maintenance of intensely managed turf grass for golf courses and athletic fields. Topics include seeding, sprigging, sodding, irrigation, fertilization, weed identification and control, insect identification and control, fungus identification and control, drainage, and mowing. Also covers critical tasks for constructing recreational turf grass facilities.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Check Availability
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HRT 295 - Topics in Horticulture: Sustainable Landscape Design Credit Hours: 3
Will expose students to the concept of Sustainable Landscape Design as presented by the Sustainable Sites Initiative. The Sustainable Sites Initiative is a partnership with the American Society of Landscape Architecture (ASLA), the Lady Bird Johnson Wildflower Center, and the United State Botanical Garden in conjunction with a diverse group of stakeholder organizations to establish and encourage sustainable practices in landscape design, construction, operations, and maintenance. The Sustainable Sites Initiative is the peak national dialogue on sustainable site design issues. It provides a strong foundation for understanding the requirements, as related to site design for LEED certification. Students will utilize the on-line publication, Sustainable Sites Initiative, and also become familiar with well-recognized, significant examples of sustainable landscape design through visual case studies.
Lecture Hours: Lecture 3 hours.
Semester(s) Offered: Check Availability
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Hospitality Management |
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HRI 106 - Principles of Culinary Arts I Credit Hours: 3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Lecture Hours: 2 hours.
Recitation and Laboratory Hours: 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: The Culinary Arts AAS degree requires that students have the following competencies: (1) Competency in Introductory Algebra MDE 10 as demonstrated through placement or by satisfactorily completing MDE 10 , and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.
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HRI 106 - Principles of Culinary Arts II Credit Hours: 3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Lecture Hours: 2 hours.
Recitation and Laboratory Hours: 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: The Culinary Arts AAS degree requires that students have the following competencies: (1) Competency in Introductory Algebra MDE 10 as demonstrated through placement or by satisfactorily completing MDE 10 , and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.
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HRI 115 - Food Service Managers Sanitation Certification Credit Hours: 1
Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association, and the student’s name is entered in the Foundation Registry.)
Lecture Hours: Lecture 1 hour per week.
Semester(s) Offered: Fall Spring Summer
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HRI 119 - Applied Nutrition for Food Service Credit Hours: 2
Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. A laboratory co-requisite (HRI 122 ) may be required as identified by the college.
Lecture Hours: Lecture 2 hours per week.
Semester(s) Offered: Spring Only
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HRI 122 - Applied Nutrition for Food Service Laboratory Credit Hours: 1
Provides students an opportunity to apply the concepts and develop the skill sets taught in HRI 119 . Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: HRI 106 or equivalent.
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HRI 128 - Principles of Baking Credit Hours: 3
Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Spring
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HRI 134 - Food and Beverage Service Management Credit Hours: 3
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management, and point-of-sale technology systems.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
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HRI 136 - Storeroom Operations and Inventory Management Laboratory Credit Hours: 1
Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Corequisites: HRI 115 .
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HRI 145 - Garde Manger Credit Hours: 3
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Lecture Hours: Lecture: 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 218 .
Corequisites: HRI 220 .
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HRI 159 - Introduction to Hospitality Industry Computer Systems Credit Hours: 3
Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity, and enhance customer service in the hospitality industry.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Fall summer
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HRI 190 - Coordinated Internship in Culinary Arts Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: Program head approval is required for enrollment in this course.
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HRI 190 - Coordinated Internship in Culinary Arts Credit Hours: 1
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 190 - Coordinated Internship in Culinary Management Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: Program head approval is required for enrollment in this course.
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HRI 190 - Coordinated Internship in Culinary Management Credit Hours: 1
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 190 - Coordinated Internship in Pastry Arts Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: Program head approval is required for enrollment in this course.
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HRI 190 - Coordinated Internship in Pastry Arts Credit Hours: 1
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 195 - Topics in Hospitality Management: Applied Nutrition for Food Service Laboratory Credit Hours: 1
Provides students an opportunity to apply the concepts and develop the skill sets taught in HRI 119 . Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 106 or HRI 128 .
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HRI 195 - Topics in Hospitality Management: Storeroom Operations and Inventory Management Credit Hours: 1
Explores the flow of goods in a foodservice establishments through laboratory activities, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Recitation and Laboratory Hours: Laboratory 5 hours per week.
Semester(s) Offered: Fall Spring Summer
Corequisites: HRI 115 or HRI 158.
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HRI 199 - Independent Study: Executive Housekeeping Credit Hours: 3
Studies the housekeeping department with emphasis on organization, staffing and scheduling, staff development, work methods improvements, equipment, cleaning materials and cleaning procedures; maintenance and refurbishing; room design and safety engineering.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRI 199 - Independent Study: Fundamentals of Quality for the Hospitality Industry Credit Hours: 3
Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer’s perspective.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRI 199 - Independent Study: Introduction to Hospitality Ownership Credit Hours: 3
Presents growth, development, present status, and trends of the food and lodging industry. Includes special problems of operating small- and medium-sized establishments. Introduces credit and accounting procedures, management of staff, marketing, advertising, security, personal attitudes, qualifications, and ethics.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
Prerequisites: ACC 115 and HRI 235 .
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HRI 199 - Supervised Study: Principles of Hospitality Management Credit Hours: 3
Presents basic understanding of the hospitality industry by tracing the industry’s growth and development, reviewing the organization and management of lodging, food, and beverage operations; and focusing on industry opportunities and future trends
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
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HRI 199 - Supervised Study: Sanitation and Safety Credit Hours: 3
Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state, and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Check Availability
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HRI 205 - Fundamentals of Wine Credit Hours: 3
Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine and decisions relative to the use of wine in the hospitality and food service industry.
Lecture Hours: Lecture 3 hours per week.
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HRI 206 - International Cuisine Credit Hours: 3
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. Total 5 hours per week.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 145 and HRI 220 .
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HRI 207 - American Regional Cuisine Credit Hours: 3
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 145 and HRI 220 .
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HRI 218 - Fruit, Vegetable, and Starch Preparation Credit Hours: 3
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 106 .
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HRI 219 - Stock, Soup, and Sauce Preparation Credit Hours: 3
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 106 .
Corequisites: HRI 218 .
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HRI 220 - Meat, Seafood, and Poultry Preparation Credit Hours: 3
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Students will produce various garnishes, accompaniments, sauces, and accessories to produce a plated dish.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Only
Prerequisites: HRI 219 .
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HRI 224 - Recipe and Menu Management Credit Hours: 3
Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin.
Lecture Hours: Lecture 3 hour per week.
Semester(s) Offered: Spring Only
Prerequisites: HRI 159 (or equivalent) and HRI 251 .
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HRI 226 - Leadership and Kitchen Management Credit Hours: 2
Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.
Lecture Hours: Lecture 2 hours per week.
Semester(s) Offered: Summer Only
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HRI 235 - Marketing of Hospitality Services Credit Hours: 3
Studies principles and practices of marketing the services of the hotel and restaurant industry. Emphasizes the marketing concept with applications leading to customer satisfaction. Reviews methods of external and internal stimulation of sales. May include practical sales/marketing exercise and computer applications.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Only
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HRI 237 - Current Issues and Environmental Responsibilities in the Hospitality Industry Credit Hours: 1
Studies aspects of the evolving hospitality industry, including the collective impact of environmental stewardship and sustainability, local sourcing of products and ingredients, greening of hospitality businesses, cost-benefit analyses of sustainability decisions, and ethical questions related to these topics. Environmental Sustainability Designation: Course content related to the study of sustainable development.
Lecture Hours: Lecture 1 hour per week.
Semester(s) Offered: Summer Only
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HRI 241 - Supervision in the Hospitality Industry Credit Hours: 3
Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
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HRI 242 - Training and Development for the Hospitality Industry Credit Hours: 3
Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall summer
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HRI 251 - Food and Beverage Cost Control I Credit Hours: 3
Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales, and service, which result in achievement of an operation’s profit potential. Emphasizes both manual and computerized approaches.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
Prerequisites: MTH 130 .
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HRI 255 - Human Resources Management and Training for Hospitality and Tourism Credit Hours: 3
Prepares the students for interviewing, training, and developing employees. Covers management skills (technical, human, and conceptual) and leadership. Covers the establishment and use of effective training and evaluative tools to improve productivity. Emphasizes staff and customer relations.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Spring Only
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HRI 257 - Catering Management Credit Hours: 3
Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales, and supervision.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
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HRI 270 - Strategic Lodging Management Credit Hours: 3
Presents lodging management principles, focusing on strategic planning as the foundation for operational effectiveness. Synthesizes management practices, which can be used by entry-level, mid-level, and executive management.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 154 and ACC 117 or equivalent.
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HRI 275 - Hospitality Law Credit Hours: 3
Studies legal principles governing hospitality operations. Includes applications of common law and statutory decisions, discussion of legal theory, and regulations governing management of hospitality enterprises.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Only
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HRI 281 - Artisan Breads Credit Hours: 3
Provides an integrated study of both classical and modern bread baking methods. Focuses on craft baking using simple ingredients to create superior products.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 115 .
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HRI 284 - Specialty, Spa, and Plated Desserts Credit Hours: 3
Provides an integrated study of specialty, spa, and plated desserts, which possess enhanced value through artistic presentation.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Only
Prerequisites: HRI 128 .
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HRI 285 - Chocolate and Sugar Arts Credit Hours: 3
Focuses on the study of chocolate and sugar as used by the pastry artist to create candies, confections, and showpieces.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 280.
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HRI 286 - Wedding and Specialty Cakes Credit Hours: 3
Provides an integrated study of wedding and specialty cakes.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Spring Only
Prerequisites: HRI 280 and HRI 285 .
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HRI 287 - Contemporary Culinary Artistry and Innovation Credit Hours: 2
Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
Lecture Hours: Lecture 1 hour.
Recitation and Laboratory Hours: Laboratory 2 hours.
Semester(s) Offered: Summer Only
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HRI 288 - Health-conscious Baking Credit Hours: 3
Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.
Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Only
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HRI 290 - Coordinated Internship in Culinary Arts Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 290 - Coordinated Internship in Culinary Management Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 290 - Coordinated Internship in Hospitality Management Credit Hours: 3
Provides supervised on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
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HRI 290 - Coordinated Internship in Pastry Arts Credit Hours: 3
Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.
Recitation and Laboratory Hours: Laboratory 15 hours per week.
Semester(s) Offered: Fall Spring Summer
Prerequisites: program head approval.
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HRI 298 - Seminar and Project in Hospitality Management Credit Hours: 3
Requires completion of a project or research report related to the student’s occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field. Involves field research and observation, independent research, and development of a context for assimilating hospitality management principles.
Lecture Hours: Lecture 3 hours per week.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 235 and HRI 255 .
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HRI 299 - Supervised Study: Capstone Study in Culinary Arts Credit Hours: 3
Assigns problems for independent study incorporating previous instruction and supervised by the instructor. Provides the student and instructor an opportunity to work together to identify the critical areas of need in the student’s repertoire. An individualized plan will be developed to address the student’s weaknesses and to lead progressively to a group demonstration of critical skills. Individual assessment constitutes the majority of this course. Lab, lecture, research, and out-of-class projects will be utilized.
Recitation and Laboratory Hours: Laboratory 15 hours.
Semester(s) Offered: Fall Spring Summer
Prerequisites: HRI 206 , HRI 207 , HRI 251 .
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HRI 299 - Supervised Study: Capstone Study in Culinary Management Credit Hours: 3
Assigns problems for independent study incorporating previous instruction and supervised by the instructor. Provides the student and instructor an opportunity to work together to identify the critical areas of need in the student’s repertoire. An individualized plan will be developed to address the student’s weaknesses and to lead progressively to a group demonstration of critical skills. Individual assessment constitutes the majority of this course. Lab, lecture, research, and out-of-class projects will be utilized.
Recitation and Laboratory Hours: Laboratory 15 hours.
Semester(s) Offered: Fall Spring Summer
Prerequisites: HRI 275 , HRI 235 , HRI 251 .
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