Fall 2017 Class Schedule (ARC)



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HM 100    Calculations in Foodservice Occupations    3 Units

Prerequisite: None.
Advisory: MATH 25 or 41; 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 19-Dec 14

MW09:30AM-10:50AMLECR.O'BrienARC MAIN FineArts 50710016Textbook
Th12:30PM-03:40PMLECJ.ParksARC MAIN FineArts 50711013Textbook

HM 101    Introductory Culinary Skills    1.5 Units

Prerequisite: None.
Hours: 27 hours LEC
Description: This course introduces the foundational skills required for all entry-level food preparation courses. Topics include the development of job skills, equipment utilization, weights, measurements, knife cut identification, speed and accuracy, as well as kitchen product identification and utilization.

Schedule: Full Term, Aug 19-Dec 14

M12:00PM-01:20PMLECR.O'BrienARC MAIN FineArts 59210823Textbook
W12:00PM-01:20PMLECR.O'BrienARC MAIN FineArts 59210756Textbook

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 19-Dec 14

T12:00PM-01:50PMLECB.KnirkARC MAIN FineArts 58410018Textbook

HM 115    Advertising and Sales in Food Service    2 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340
Hours: 36 hours LEC
Description: This course introduces 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 19-Dec 14

T02:00PM-03:50PMLECB.KnirkARC MAIN FineArts 58410021Textbook

HM 120    Beverage Operation    2 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
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 non-alcoholic beverages, spirits, beer, and wine, including their production methods and regions, quality and characteristics. Beverage service, wine analysis, service and pairing with food are also covered, as are government regulations, licenses and product costing. Field trips may be required.

Schedule: Full Term, Aug 19-Dec 14

W03:30PM-05:20PMLECB.KnirkARC MAIN FineArts 50710020Textbook

HM 150    Catering    3 Units

Prerequisite: HM 315 with a grade of "C" or better
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340
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; event design, menu development, pricing, staffing, equipping, and transporting catered services. On and off-campus catering events are required. A portion of this course may be offered in a TBA component of 6-20 hours which may include setting tables, preparing, and serving food for catered events.

Schedule: Full Term, Aug 19-Dec 14

Th12:30PM-01:20PMLECR.O'BrienARC MAIN FineArts 58410283Textbook
Th01:30PM-04:20PMLABR.O'BrienARC MAIN FineArts 592
TBATBALABR.O'Brien TBA TBA
3.3 TBA Lab hours per week will be met by attending additional scheduled catering events at various times throughout the semester.


HM 155    Mediterranean Cuisine    3 Units

Prerequisite: HM 315 with a grade of "C" or better; AND HM 310 (Sanitation, Safety, and Equipment) with a grade of "C" or better OR a CA Foodhandler's Card.
Advisory: HM 100
Hours: 36 hours LEC ; 54 hours LAB
Description: This course provides an in-depth look at the ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, and North Africa, and regional focuses within these areas. The laboratory component includes skills development, production, and the use of equipment specific to the preparation of Mediterranean foods.

Schedule: Full Term, Aug 19-Dec 14

T12:00PM-01:50PMLECR.O'BrienARC MAIN FineArts 50711256Textbook
T02:00PM-05:05PMLABR.O'BrienARC MAIN FineArts 592

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 19-Dec 14

M12:00PM-03:10PMLECB.KnirkARC MAIN FineArts 50711159Textbook
T08:00AM-11:10AMLECD.SilvaARC MAIN FineArts 58410872Textbook
M06:00PM-09:10PMLECT.UrkofskyARC MAIN FineArts 50710704Textbook

HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers all phases of food sanitation, including the cause, control and investigation of illness related to food contamination. Sanitary practices in food preparation; proper dishwashing procedures, sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures and garbage and refuse disposal. This course includes general safety precautions, maintenance and operation of appropriate food service equipment, along with elements of kitchen planning and types of equipment used. Successful completion of this course results in Servsafe certification.

Schedule: Full Term, Aug 19-Dec 14

W12:00PM-03:10PMLECD.SilvaARC MAIN FineArts 50711716Textbook
T07:00PM-10:10PMLECS.SingerARC MAIN FineArts 58410017Textbook

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 19-Dec 14

MT07:45AM-08:35AMLECB.KnirkARC MAIN FineArts 50510277Textbook
MT08:45AM-11:50AMLABB.KnirkARC MAIN FineArts 594
WTh07:45AM-08:35AMLECD.SilvaARC MAIN FineArts 58413295Textbook
WTh08:45AM-11:50AMLABD.SilvaARC MAIN FineArts 594
MW01:30PM-02:20PMLECR.O'BrienARC MAIN FineArts 51410275Textbook
MW02:30PM-05:35PMLABR.O'BrienARC MAIN FineArts 594
TTh01:30PM-02:20PMLECD.SilvaARC MAIN FineArts 51410279Textbook
TTh02:30PM-05:40PMLABD.SilvaARC MAIN FineArts 594

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 19-Oct 11

WF08:00AM-09:05AMLECJ.ParksARC MAIN FineArts 50710764Textbook
WF09:15AM-12:20PMLABJ.ParksARC MAIN FineArts 583
TTh08:00AM-09:05AMLECJ.ParksARC MAIN FineArts 50710766Textbook
TTh09:15AM-12:20PMLABJ.ParksARC MAIN FineArts 583
TTh12:30PM-01:35PMLECT.UrkofskyARC MAIN Arts & Sci 11111388Textbook
TTh01:45PM-04:50PMLABT.UrkofskyARC MAIN FineArts 583

HM 325    Fine Baking and Pastry (European)    2 Units

Prerequisite: HM 320 with a grade of "C" or better
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
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. It focuses on on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts. This course is intended for students interested in commercial application in restaurants, bakeries and other food service facilities.

Schedule: Eight Week - Second, Oct 12-Dec 08

WF08:00AM-09:05AMLECJ.ParksARC MAIN FineArts 50710285Textbook
WF09:15AM-12:20PMLABJ.ParksARC MAIN FineArts 583
TTh08:00AM-08:50AMLECJ.ParksARC MAIN FineArts 50710705Textbook
TTh09:00AM-12:10PMLABJ.ParksARC MAIN FineArts 583
TTh12:30PM-01:20PMLECT.UrkofskyARC MAIN FineArts 51411804Textbook
TTh01:30PM-04:40PMLABT.UrkofskyARC MAIN FineArts 583

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 19-Dec 14

T05:00PM-06:50PMLECT.UrkofskyARC MAIN FineArts 58310288Textbook
T07:00PM-10:10PMLABT.UrkofskyARC MAIN FineArts 583

HM 340    Cost Control in the Food Service Industry    2 Units

Prerequisite: HM 100 with a grade of "C" or better
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course covers accounting and cost control principles in the food service 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 19-Dec 14

T05:00PM-06:50PMLECS.SingerARC MAIN FineArts 58410019Textbook

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 covers intermediate and advanced culinary techniques. It includes 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 19-Dec 14

W01:00PM-02:50PMLECT.UrkofskyARC MAIN FineArts 58410281Textbook
W03:00PM-06:10PMLABT.UrkofskyARC MAIN FineArts 592

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 eight hours per week of work experience in the operation of the front of the house for The Oak Café 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 guest expectations, methods of service, management of service operations and personnel, internal and external marketing, and daily reports and controls. The work experience component allows for hands-on experience running the dining room of the Oak Café two days a week.

Schedule: Full Term, Aug 19-Dec 14

W08:00AM-09:50AMLECB.KnirkARC MAIN FineArts 58010023Textbook

HM 375    Bakery Management and Production    2 Units

Prerequisite: HM 310, 315, and 325 with grades of "C" or better
Corequisite: HM 498
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course focuses on bakery production, merchandising and management for a professional bakery/cafe outlet. Topics include production techniques, recipe development, customer service, advertising and promotion, menu planning, costing, production and staff scheduling. Work experience takes place in the Oak Cafe Bakery two days a week.

Schedule: Full Term, Aug 19-Dec 14

W03:00PM-04:50PMLECJ.ParksARC MAIN FineArts 58411922Textbook

HM 380    Restaurant Management and Production    3 Units

Prerequisite: HM 100, 310, 315, 320, 325, and 360 with grades of "C" or better
Corequisite: Concurrent enrollment in HM 498 (to include a minimum of 16 hours per week of work experience in the commercial kitchen of The Oak Café American River).
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course provides an in-depth look at 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. These concepts are emphasized in the work experience corequisite. Field trips may be required.

Schedule: Full Term, Aug 19-Dec 14

M02:00PM-05:10PMLECT.UrkofskyARC MAIN FineArts 58410022Textbook

HM 495    Independent Studies in Hospitality Management    1-3 Units

Prerequisite: None
Course Transferable to CSU
Hours: 162 hours LAB
Description: Independent Study is an opportunity for the student to extend classroom experience in this subject, while working independently of a formal classroom situation. Independent study is an extension of work offered in a specific class in the college catalog. To be eligible for independent study, students must have completed the basic regular catalog course at American River College. They must also discuss the study with a professor in this subject and secure approval. Only one independent study for each catalog course will be allowed.

Schedule: Full Term, Aug 19-Dec 14

TBATBALABB.Knirk TBA TBA20579Textbook
TBATBALABB.Knirk TBA TBA20580Textbook
TBATBALABB.Knirk TBA TBA20583Textbook

HM 498    Work Experience in Hospitality Management    1-4 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
General Education: AA/AS Area III(b)
Enrollment Limitation: Students must be in a paid or unpaid internship, volunteer position, or job related to hospitality management with a cooperating site supervisor. Students are advised to consult with the Hospitality Management Department faculty to review specific certificate and degree work experience requirements.
Course Transferable to CSU
Hours: 300 hours LAB
Description: This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within the field of hospitality management. It is designed for students interested in work experience and/or internships in transfer-level degree occupational programs. Course content includes understanding the application of education to the workforce, completion of Title 5 required forms which document the student's progress and hours spent at the work site, and developing workplace skills and competencies. During the semester, the student is required to attend a weekly orientation and 75 hours of related paid work experience, or 60 hours of unpaid work experience for one unit. An additional 75 or 60 hours of related work experience is required for each additional unit. First-time participants are required to attend a weekly orientation and a final meeting. Returning participants are required to attend the first class meeting, a mid-semester meeting, and a final meeting and may meet individually with the instructor as needed to complete a work site observation and all program forms, receive updates, and assignments. Students may take up to 16 units total across all Work Experience course offerings. This course may be taken up to four times when there are new or expanded learning objectives. Only one Work Experience course may be taken per semester.

Schedule: Full Term, Aug 19-Dec 14

M05:15PM-06:05PMLABB.KnirkARC MAIN FineArts 58411783Textbook
F12:30PM-01:20PMLABJ.ParksARC MAIN FineArts 50720127Textbook

Fall 2017 Class Schedule

Updated: December 18, 2017