Hospitality Careers Courses
- HOS 111 Intro. to Hospitality Industry
- HOS 115 Management of Food & Bev. Serv
- HOS 116 Principles of Tourism
- HOS 120 Applied Food Service Sanitation
- HOS 130 Hospitality Sanitation & Safety
- HOS 131 Food & Beverage Cost Controls
- HOS 151 Purchasing for Hospitality Operations
- HOS 161 Intro to Food Preparation
- HOS 191 Culinary Arts Practicum I
- HOS 192 Culinary Arts Practicum II
- HOS 193 Culinary Arts Practicum III
- HOS 198 Coop Internship - Hotel/Rest I
- HOS 199 Independent Study Hospitality Managem I
- HOS 211 Basic Quantity Food Preparation
- HOS 220 Menu Planning/Costing/Design
- HOS 225 Culinary Arts I
- HOS 226 Culinary Arts II
- HOS 227 Culinary Arts III
- HOS 228 Culinary Arts IV
- HOS 231 Hospitality Marketing Management
- HOS 235 Baking and Pastry Arts I Procedures
- HOS 236 Baking and Pastry Arts II
- HOS 241 Hospitality Management Technique
- HOS 251 Hotel Management
- HOS 261 Casino Management
- HOS 294 Culinary Arts Practicum IV
- HOS 295 Culinary Arts Practicum V
- HOS 296 Culinary Arts Practicum VI
- HOS 298 Coop Internship-Hotel/Rest II
- HOS 299 Independent Study Hospitality Manage. II
HOS 111 Intro. to Hospitality Industry
Credits: 3.00This course is designed to introduce the students to a variety of career opportunities within the lodging and food service industries. Each segment is discussed in terms of its growth potential, trends, unique characteristics, and management responsibilities. Field trips are taken to hotels and restaurants, including those independently owned, and chains. Corequisite: HOS 115 for Hotel and Restaurant Management AAS students only (not for Chef Apprenticeship AAS Students).
HOS 115 Management of Food & Bev. Serv
Credits: 3.00This course is designed to give the student an introduction to the basic management controls for a full-service dining room offering food and beverages. Included are food and beverage service techniques, dining room personnel control procedures, and cash and charge accounts. Also, the student will be required to serve at several dinners prepared by the Food Production class. Co-requisite: HOS 111
HOS 116 Principles of Tourism
Credits: 3.00This course introduces the basic concepts and applications in tourism. A broad variety of relevant topics explores the world146s most rapidly growing industry. The economic, political, and social forces that affect individual travelers, communities, and nations will be discussed. The past, present, and future trends of tourism will be emphasized. Class trips will be taken to local tourism-related organizations. Prerequisites: Students must have successfully completed or tested out of: MAT 011, REA 017, REA 018, ESL 011 and ENG 011
HOS 120 Applied Food Service Sanitation
Credits: 1.00This course provides a comprehensive training program in food service sanitation practices. SERVSAFE (the only program recognized by the National Restaurant Association) certification is achieved upon successful completion of the course. The course is restricted to HOS majors only. Prerequisite: HOS 198 or permission of instructor. Note: Must be taken during the first 2 semesters.
HOS 130 Hospitality Sanitation & Safety
Credits: 3.00This course provides a comprehensive training program in food service sanitation practices. SERVSAFE (the only program recognized by the National Restaurant Association and required by Montgomery County) certification is achieved upon successful completion of the certification examination. In addition, students learn basic safety techniques, equipment assembly and cleaning, and basic knife skills. The course is restricted to hospitality majors only. Prerequisite: HOS 198 or as a corequisite. Must be taken in the first year.
HOS 131 Food & Beverage Cost Controls
Credits: 3.00This course is designed to provide the student with an introduction to the basic forms and procedures used to control the purchasing, receiving, storing, issuing, preparation, and sale of foods and beverages in a commercial food service establishment. Prerequisite: ACC 110 or permission of the instructor.
HOS 151 Purchasing for Hospitality Operations
Credits: 3.00This course is designed to give the students a background in basic techniques and procedures in quantity food purchasing. Included in the course are grades and standards of food as well as techniques related to controlling, storing, issuing, preparing, and accounting for foodstuffs used in the food service industry. Field trips are taken to various suppliers.
HOS 161 Intro to Food Preparation
Credits: 3.00This course is designed to provide the student with an introduction to the basic food preparation techniques, terminology, safety concerns and regulations, equipment handling, the fundamentals of weighing and measuring, and the basic food science concepts.
HOS 191 Culinary Arts Practicum I
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship training under the supervision of an approved employer and faculty member. This is the first semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of a food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: Permission of Instructor or Coordinator.
HOS 192 Culinary Arts Practicum II
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship training under the supervision of an approved employer and faculty member. This is the second semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of a food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: HOS 191 and permission of instructor or Coordinator.
HOS 193 Culinary Arts Practicum III
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship training under the supervision of an approved employer and faculty member. This is the third semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of a food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: HOS 192 and permission of Instructor or Coordinator.
HOS 198 Coop Internship - Hotel/Rest I
Credits: 3.00This is a work-experience course in which the student is required to work a minimum of 225 hours in a college-approved commercial kitchen. Note: To be taken during the first or second semester of attendance at MCCC.
HOS 199 Independent Study Hospitality Managem I
Credits: 3.00This course provides an opportunity for a student to work closely with a faculty member in a specialty area of Hospitality Management, including Chef Apprenticeship. The study plan must be developed by the supervising faculty member in collaboration with the student, and approved by the Division Dean. Prerequisite: Permission of instructor or Coordinator.
HOS 211 Basic Quantity Food Preparation
Credits: 4.00This course is designed to introduce students to basic safety principles and quantity food preparation techniques. Several meals are prepared during the semester and sold to the public. Fall Semester only. Prerequisite: HOS 115 and HOS 198 or permission of instructor.
HOS 220 Menu Planning/Costing/Design
Credits: 3.00This course is designed to teach the student the importance of the menu as the single controlling document in hospitality operations. Topics include menu design and development, government regulations, pricing, menu management. Upon successful completion of the course and certification examination, students earn the ProMgnt. Certificate through the National Restaurant Association Educational Foundation. Prerequisites: HOS 111, ACC 110, and HOS 198, or permission of instructor
HOS 225 Culinary Arts I
Credits: 3.00Students will be introduced to the use and care of professional food service equipment, basic knife skills, basic cooking methods, weighing and measuring, culinary terminology and applying kitchen sanitation and safety. Students will practice hands-on development of these skills in a professional kitchen. Prerequisites: HOS 111 and HOS 130 (or permission of program coordinator).
HOS 226 Culinary Arts II
Credits: 3.00Students will practice and apply the skills and techniques learned in HOS 225 - Culinary Arts I, to the production of soups and compound sauces, meat and seafood fabrication, food preparation for commercial foodservice, portioning, plating and garnishing. Students will practice hands-on development of these skills in a professional kitchen. Prerequisites: HOS 225 (or permission of program coordinator).
HOS 227 Culinary Arts III
Credits: 3.00Students will further develop the skills and techniques learned in HOS 226 - Culinary Arts II, with emphasis on volume cooking, planting, plate presentation, and garnishing. Prerequisites: HOS 226 (or permission of program coordinator)
HOS 228 Culinary Arts IV
Credits: 3.00Students will learn to prepare Classical and International Cuisines, including American, French, Italian, Latin and Asian foods. Students will practice hands-on development of these skills in professional kitchen. Prerequisites: HOS 227 (or permission of program coordinator).
HOS 231 Hospitality Marketing Management
Credits: 3.00This course is designed to provide the student with an under- standing of the basic marketing concepts as they apply to the hospitality industry. Emphasis is placed on the concept of the five P's of marketing--people, product, package, price, and promotion. Prerequisite: HOS 111 and HOS 115 or permission of instructor.
HOS 235 Baking and Pastry Arts I Procedures
Credits: 3.00Students are introduced to the principles of baking, and to the skills and techniques needed for production of baked goods and pastries for commercial food service. Topics include planning, selecting ingredients, scaling, mixing, baking, assembling, and decorating. Students will practice hands-on development of these skills in a professional kitchen. Prerequisite: HOS 225 - Culinary Arts I (or permission of program coordinator).
HOS 236 Baking and Pastry Arts II
Credits: 3.00This course will build on skills learned in HOS 235 - Baking and Pastry Arts I, with an emphasis on advanced bread production, classical pastries, production of restaurant desserts, and plate presentation. Students will practice hands-on development of these skills in a professional kitchen. Prerequisites: HOS 235 (or permission of program coordinator).
HOS 241 Hospitality Management Technique
Credits: 3.00This course is designed to provide the student with an introduction to the basic personnel management functions in the operation of a food service or lodging operation. Included are personnel recruitment, selection, orientation, training, and development. Should be taken in final semester. Spring Semester only. Prerequisite: HOS 211 or permission of instructor.
HOS 251 Hotel Management
Credits: 3.00This course is designed to provide the students with an introduction to the basic control procedures and management responsibilities for the Front Office Department and the House- keeping Department of a commercial hotel. Prerequisite: HOS 111 and HOS 115 or permission of instructor.
HOS 261 Casino Management
Credits: 3.00This course provides students with an overview of casino management. The casino/gaming entertainment industry will be examined through its history, games and physical operations. The social and legal implications of the casino/gaming entertainment industry will be discussed. Prerequisites: Students must have successfully completed or tested out of: MAT 011, REA 017, REA 018, ESL 011 and ENG 011 plus completed HOS 111, HOS 116, and HOS 231 or permission of the instructor.
HOS 294 Culinary Arts Practicum IV
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship training under the supervision of an approved employer and faculty member. This is the fourth semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of a food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: HOS 193 and permission of Instructor or Coordinator.
HOS 295 Culinary Arts Practicum V
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship under the supervision of an approved employer and faculty member. This is the fifth semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: HOS 294 and permission of Instructor or Coordinator.
HOS 296 Culinary Arts Practicum VI
Credits: 2.00This practicum requires 1000 hours of on-the-job paid apprenticeship training under the supervision of an approved employer and faculty member. This is the final semester of a six semester practicum sequence required to achieve the Journeyperson Cook's certification by the Department of Labor and Industry, Pennsylvania Apprenticeship and Training Council. Students will apply knowledge and skills acquired in their related coursework toward building experience and training in widely diverse areas of a food service operation. While the Practicum will usually require work through the summer, students may register for Practicum courses in fall and spring semesters only. Prerequisite: HOS 295 and permission of Instructor or Coordinator.
HOS 298 Coop Internship-Hotel/Rest II
Credits: 3.00This is a continuation of Hospitality Management Practicum I in which the student is required to work an additional minimum of 225 hours in a college-approved hospitality situation in the student's area of specialization i.e. front of the house, back of the house, dining room, accounting, etc. Prerequisite: HOS 198 or permission of instructor.
HOS 299 Independent Study Hospitality Manage. II
Credits: 3.00This course provides an opportunity for a student to work closely with a faculty member in an advanced specialty area of Hospitality Management, including Chef Apprenticeship. The study plan must be developed by the supervising faculty member in collaboration with the student, and approved by the Division Dean. Prerequisite: HOS 199 and permission of Instructor or Coordinator.
