Phase
I. Introduction to Hospitality Management -
Gisslen Textbook
Chapter
Topic
1,
2, 4
Orientation
to the Food Service Industry • Basic Cooking
Principles
Tools and Equipment
5,
6, 7
The
Recipe: Its Structure and Its Use • The
Menu, Mise en Place
Phase
II. Sanitation and Safety -
Loken Textbook
Chapter
Topic
1,
2, 3, 4, 5
Identifying
Potential Food Safety Hazards • Identifying
Critical Control Points
Establishing Control Procedures • Establishing
Monitoring Procedures
Establishing Corrective Action
6,
7, 8, 9
Record
Keeping Procedures • Verification Procedures
Foodborne Illness • Employee Training
Phase
III. Applied Cooking -
Gisslen Textbook
Chapter
Topic
8,
9, 10, 11
Stocks
and Sauces • Soups • Understanding
Meats • Cooking Meats
12,
13, 14, 15
Understanding
Poultry • Cooking Poultry
Understanding Fish and Shellfish • Cooking Fish
and Shellfish
16,
17, 18, 19, 20
Understanding
Vegetables • Cooking Vegetables • Potatoes
and Other Starches Salads and Salad Dressings • Sandwiches
and Hors d'Oeuvres
21,
22, 23,
Breakfast
Preparation • Dairy Products, and Coffee
and Tea
Food Presentation and Garnish • Recipes from
International Cuisine
Phase
IV. Lodging Management -
Stutts Textbook
Chapter
Topic
1,
2, 3, 4, 5
Lodging
Industry • Organizational Structure
Front Office • Housekeeping • Loss Prevention
6,
10, 11, 12
Marketing,
Sales, F&B • Engineering • Human
Resources
Resort Themed Lodging • Lodging Trends • The
General Manager
Phase
V. Introduction to Catering -
Catering Management - Scanlon Textbook
Chapter
Topic
1,
2, 3, 4
The
Catering World: Types of Catering • The
Caterer and the Client
Establishing the Right Kind of • Catering for
You • Choosing Your Client
5,
6, 7, 8, 9, 10, 11
The
Seven Functions of Catering • Planning
- The Basic Management Function
Operations - Execution of Tasks • Organizing
the Event • Equipment • Service and Dining etiquette
Phase
VI. Field Experience
Chapter
Topic
Practicum
Experience
Positional
Rotation • Training
Practicum
Experience
On Premise Catering • Training
N/A
Final
Examinations and Student Projects
Textbooks
Professional
Cooking - 6th ed., Wayne
Gisslen, John Wiley and Sons, New York
2007
Catering Management - 3rd ed., - Nancy Scanlon, John Wiley and Sons, New York, 2007
The
HACCP Food Safety Manual -
1st ed, Joan Loken, John Wiley and
Sons, New York 1995
Hotel and
Lodging Management: An Introduction -
Alan T. Stutts, John Wiley and Sons,
New York 2006
Uniforms
2 Golf Shirts
2 Tee Shirts
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