Fall 2010 Class Schedule (ARC)



Back to Previous Page

HM 100    Calculations in Foodservice Occupations    3 Units

Prerequisite: None.
Advisory: MATH 25; or placement through the assessment process.
Hours: 54 hours LEC
Description: This course is a study of mathematical principles in the context of commercial food production. Topics include recipe conversion and yields, production baking formulas, weights and measures, product yield tests, and recipe and food cost analysis.

Schedule: Full Term, Aug 21-Dec 16
M         08:00AM-11:05AM LEC R.Salladarre         ARC MAIN Rm 506          10060 
Textbook
M         06:00PM-09:05PM LEC S.Singer             ARC MAIN Rm 483          13988 Textbook


HM 101    Introductory Culinary Skills    1.5 Units

Prerequisite: None
Hours: 27 hours LEC
Description: This introductory course is designed to provide the foundation for all entry level food preparation courses. It focuses extensively on the development of job skills, equipment utilization, weights, measurements, knife speed and accuracy, as well as kitchen product identification.

Schedule: Full Term, Aug 21-Dec 16
M         04:00PM-05:20PM LEC J.Cooke              ARC MAIN Rm 507          13240 
Textbook
W         04:00PM-05:20PM LEC J.Cooke              ARC MAIN Rm 507          12924 Textbook


HM 110    Management and Supervision in the Hospitality Industry    2 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of ⿿C⿿ or better; OR ESLR 320 and ESLW 320 with a grade of ⿿C⿿ or better
Hours: 36 hours LEC
Description: This course covers the effective management of human resources in the hospitality industry. Topics include the application of human resource techniques in planning, recruitment, selection, training, performance management, coaching, counseling, discipline, delegation, decision-making, and leadership.

Schedule: Full Term, Aug 21-Dec 16
T         11:15AM-12:55PM LEC B.Knirk              ARC MAIN Rm 506          10064 
Textbook


HM 115    Advertising and Sales in Food Service    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course is an introductory presentation of principles involved in advertising for food service establishments. Topics covered include menu planning, design and pricing, marketing plans, market information systems, consumer behavior and internal and external promotions.

Schedule: Full Term, Aug 21-Dec 16
T         03:00PM-04:40PM LEC T.Bruce              ARC MAIN Rm 483          10070 
Textbook


HM 120    Beverage Operation    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include: beverage composition, production methods and regions, quality, characteristics, uses in drinks and food, beverage service; wine analysis, service and pairing with food; government regulations and licenses. Field trips are included.

Schedule: Full Term, Aug 21-Dec 16
M         12:00PM-02:05PM LEC R.Salladarre         ARC MAIN Rm 506          10068 
Textbook
T         06:00PM-07:40PM LEC R.Salladarre         ARC MAIN Rm 506          13374 Textbook


HM 125    Legal Aspects of the Hospitality Industry    2 Units

Prerequisite: None
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 36 hours LEC
Description: This course provides an explanation of legal aspects of the food service industry. Topics include government regulations, patron safety and rights; liability issues for food, alcohol, property and ownership protection; employee issues of fair hire and termination and forms of business organization.

Schedule: Full Term, Aug 21-Dec 16
T         01:00PM-02:40PM LEC W.Scott              ARC MAIN Rm 483          13130 
Textbook


HM 150    Catering    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment.
Hours: 18 hours LEC ; 108 hours LAB
Description: This course covers the business and culinary aspects of catering. Topics include starting a catering business, laws, licenses, taxes, insurance and contracts. Also included are interviewing clients and organizing catered menus and events; pricing menus and services; staffing, equipping, and transporting catered services; culinary techniques; and weddings and receptions. Off-campus catering events are required.

Schedule: Full Term, Aug 21-Dec 16
Th        12:00PM-12:50PM LEC R.O'Brien            ARC MAIN Rm 507          10936 
Textbook
Th        01:00PM-03:50PM LAB R.O'Brien            ARC MAIN Rm 507            
TBA       TBA             LAB R.O'Brien             TBA TBA                   
3.3 hours per week TBA


HM 155    Mediterranean Cuisine    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: HM 100 and 310.
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, North Africa and regional focuses within these areas. The laboratory component includes skills development, production and the use of equipment specific to preparation of Mediterranean foods.

Schedule: Full Term, Aug 21-Dec 16
T         05:35PM-07:15PM LEC R.O'Brien            ARC MAIN Rm 507          15388 
Textbook
T         07:25PM-10:30PM LAB R.O'Brien            ARC MAIN Rm 507            


HM 300    Becoming a Chef    3 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers the history of the culinary profession, explores the numerous avenues of opportunity, and studies the advantages of continuing education in the field. It also covers the backgrounds and approaches of successful chefs and restaurateurs. Field trips are required and provide exposure to different types of kitchens, industry food shows, and/or markets.

Schedule: Full Term, Aug 21-Dec 16
T         08:00AM-11:05AM LEC T.Urkofsky           ARC MAIN Rm 506          10056 
Textbook
F         09:00AM-12:05PM LEC R.O'Brien            ARC MAIN Rm 483          14856 Textbook
W         01:30PM-04:35PM LEC R.Salladarre         ARC MAIN Rm 483          13372 Textbook
M         06:30PM-09:35PM LEC T.Urkofsky           ARC MAIN Rm 506          12684 Textbook


HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None
Advisory: MATH 204, ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers all phases of food sanitation; cause, control and investigation of illnesses caused by food contamination; sanitary practices in food preparation, proper dishwashing procedures; sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures; garbage and refuse disposal. The course includes general safety precautions, including elementary first aid; maintenance and operation of appropriate food service equipment; and elements of kitchen planning and types of equipment used.

Schedule: Full Term, Aug 21-Dec 16
Th        05:00PM-08:05PM LEC S.Singer             ARC MAIN Rm 483          14854 
Textbook
T         07:00PM-10:05PM LEC T.Bruce              ARC MAIN Rm 483          10062 Textbook


HM 315    Food Theory and Preparation    4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of ⿿C⿿ or better; OR ESLR 320 and ESLW 320 with a grade of ⿿C⿿ or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 36 hours LEC ; 108 hours LAB
Description: This course is a comprehensive study of basic principles of food science and theory and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation is included. Emphasis is on basic cooking skills, theory application, product and quality identification.

Schedule: Full Term, Aug 21-Dec 16
MW        12:00PM-12:50PM LEC B.Knirk              ARC MAIN Rm 507          10920 
Textbook
MW        12:55PM-04:00PM LAB B.Knirk              ARC MAIN Rm 507            
F         08:00AM-10:05AM LEC B.Knirk              ARC MAIN Rm 507          10924 Textbook
F         10:15AM-05:30PM LAB B.Knirk              ARC MAIN Rm 507            
MW        05:30PM-06:20PM LEC R.Salladarre         ARC MAIN Rm 507          10928 Textbook
MW        06:25PM-09:30PM LAB R.Salladarre         ARC MAIN Rm 507            
Sa        08:00AM-09:50AM LEC R.O'Brien            ARC MAIN Rm 507          14600 Textbook
Sa        10:00AM-04:45PM LAB R.O'Brien            ARC MAIN Rm 507            


HM 320    Breads, Yeast Doughs and Pastry    2 Units

Prerequisite: None.
Corequisite: HM 315
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers theory and principles of doughs, yeast and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. Topics include croissant, puff dough, and pate-a-choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Eight Week - First, Aug 21-Oct 15
MW        07:30AM-08:35AM LEC J.Parks              ARC MAIN Rm 507          12956 
Textbook
MW        08:45AM-11:50AM LAB J.Parks              ARC MAIN Rm 507            
TTh       07:30AM-08:20AM LEC J.Parks              ARC MAIN Rm 507          12960 Textbook
TTh       08:30AM-11:35AM LAB J.Parks              ARC MAIN Rm 507            
FSa       05:30PM-06:20PM LEC J.Parks              ARC MAIN Rm 507          16368 Textbook
FSa       06:30PM-09:35PM LAB J.Parks              ARC MAIN Rm 507            


HM 325    Fine Baking and Pastry (European)    2 Units

Prerequisite: HM 320 with a grade of "C" or better.
Advisory: MATH 25, ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers the theory and principles of fine baking and pastry with emphasis on the European tradition. Concentration is on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Eight Week - Second, Oct 16-Dec 10
MW        07:30AM-08:20AM LEC J.Parks              ARC MAIN Rm 507          10940 
Textbook
MW        08:30AM-11:35AM LAB J.Parks              ARC MAIN Rm 507            
TTh       07:30AM-08:35AM LEC J.Parks              ARC MAIN Rm 507          12686 Textbook
TTh       08:45AM-11:50AM LAB J.Parks              ARC MAIN Rm 507            
FSa       05:30PM-06:35PM LEC T.Urkofsky           ARC MAIN Rm 507          16372 Textbook
FSa       06:45PM-10:10PM LAB T.Urkofsky           ARC MAIN Rm 507            


HM 330    Advanced Baking and Pastry    3 Units

Prerequisite: HM 310, 320, and 325 with grades of "C" or better.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts and wedding cakes. Lecture emphasizes advanced baking science; laboratory hours are spent in commercial production. Products include European style breads, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work. Emphasis is placed on production of high quality products and professional presentation. Field trips to professional bakeries are required.

Schedule: Full Term, Aug 21-Dec 16
Th        05:30PM-07:10PM LEC T.Urkofsky           ARC MAIN Rm 507          10958 
Textbook
Th        07:20PM-10:25PM LAB T.Urkofsky           ARC MAIN Rm 507            


HM 340    Cost Control in the Food Service Industry    2 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course covers accounting and cost control principles in the foodservice industry. It includes the use of accounting techniques to analyze food and labor cost control, business operations, budgeting, financing, and profit and loss statements.

Schedule: Full Term, Aug 21-Dec 16
T         05:00PM-06:40PM LEC T.Bruce              ARC MAIN Rm 483          10066 
Textbook


HM 360    Professional Cooking    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: HM 100 and 310.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of intermediate culinary techniques, production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development and time management in the commercial kitchen.

Schedule: Full Term, Aug 21-Dec 16
T         12:00PM-01:40PM LEC T.Urkofsky           ARC MAIN Rm 507          10932 
Textbook
T         01:50PM-04:55PM LAB T.Urkofsky           ARC MAIN Rm 507            


HM 370    Dining Room Management    2 Units

Prerequisite: HM 100 and 310 with grades of "C" or better.
Corequisite: HM 498, to include a minimum of 8 hours per week of work experience in the operation of the front of the house for The Oak Cafe at American River College.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course focuses on restaurant management with emphasis on service and the dining room. Topics include the historical view of service, quality and exceeding expectations, methods of service, management of service operations and personnel, internal and external marketing, and daily reports and controls. Work experience component allows for hands-on experience running the dining room of the Oak Caf two days a week.

Schedule: Full Term, Aug 21-Dec 16
W         08:00AM-09:40AM LEC B.Knirk              ARC MAIN Rm 506          10074 
Textbook


HM 380    Restaurant Management and Production    3 Units

Prerequisite: HM 100, 310, 315, 320, 325, and 360 with grades of "C" or better.
Corequisite: HM 498 (to include a minimum of 16 hours per week of work experience in the commercial kitchen of The Oak Caf American River College, or other site as assigned-effectively and efficiently producing food for the campus restaurant, campus catering or other commercial use).
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course focuses on restaurant management with emphasis on the kitchen. It includes the study of successful restaurant concepts, food styles and ethnic influences, production methods and standards, menu design, including specific purchasing and cost control, application of sanitation and safety standards, employee scheduling, motivation and supervision, and product marketing. Students practice concepts in the work experience portion of the class as they work in the Oak Caf two days a week.

Schedule: Full Term, Aug 21-Dec 16
M         02:15PM-05:20PM LEC T.Urkofsky           ARC MAIN Rm 506          10072 
Textbook


HM 498    Work Experience in Hospitality Management    1-4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
General Education: AA/AS Area III(b)
Enrollment Limitation: Maintain a minimum of 7 units
Course Transferable to CSU
Hours: 18 hours LEC
Description: This course is a cooperative effort between the college and hospitality employers in the community. Discussion topics include performance based objectives, resume writing, interviewing and career planning. May be taken 4 times for credit up to 12 units.

Schedule: Full Term, Aug 21-Dec 16
M         05:20PM-06:25PM LEC B.Knirk              ARC MAIN Rm 506          10956 
Textbook

Fall 2010 Class Schedule

Updated: November 19, 2010