Fall 2016 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 20-Dec 15
M         08:30AM-11:35AM LEC R.O'Brien            ARC MAIN FineArts 507    10018 
Textbook
T         02:00PM-05:05PM LEC J.Parks              ARC MAIN FineArts 507    11071 Textbook


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 20-Dec 15
T         12:00PM-01:20PM LEC R.O'Brien            ARC MAIN FineArts 592    10864 
Textbook
W         12:00PM-01:20PM LEC R.O'Brien            ARC MAIN FineArts 594    10790 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 20-Dec 15
T         12:30PM-02:20PM LEC B.Knirk              ARC MAIN FineArts 505    10020 
Textbook


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 20-Dec 15
W         03:15PM-05:05PM LEC TBA                  ARC MAIN FineArts 505    10023 
Textbook


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 20-Dec 15
T         02:30PM-04:20PM LEC B.Knirk              ARC MAIN FineArts 505    10022 
Textbook


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 20-Dec 15
Th        12:30PM-01:20PM LEC R.O'Brien            ARC MAIN FineArts 584    10296 
Textbook
Th        01:30PM-04:20PM LAB R.O'Brien            ARC MAIN FineArts 592      
TBA       TBA             LAB R.O'Brien             TBA TBA                   
3.3 TBA Lab hours per week will be met by attending Friday, 11:00AM-03:00PM or Saturday, 02:00PM-05:00PM in Room 506B.


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 20-Dec 15
T         05:15PM-07:05PM LEC R.O'Brien            ARC MAIN FineArts 507    11337 
Textbook
T         07:15PM-10:20PM LAB R.O'Brien            ARC 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 20-Dec 15
M         12:30PM-03:35PM LEC B.Knirk              ARC MAIN FineArts 507    11230 
Textbook
Th        12:30PM-03:35PM LEC J.Parks              ARC MAIN FineArts 505    10914 Textbook
M         06:00PM-09:05PM LEC T.Urkofsky           ARC MAIN FineArts 505    10734 Textbook


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 20-Dec 15
W         12:00PM-03:05PM LEC D.Silva              ARC MAIN FineArts 505    11857 
Textbook
T         07:00PM-10:05PM LEC S.Singer             ARC MAIN FineArts 505    10019 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 20-Dec 15
MT        07:45AM-08:35AM LEC B.Knirk              ARC MAIN FineArts 594    10290 
Textbook
MT        08:45AM-11:50AM LAB B.Knirk              ARC MAIN FineArts 594      
WTh       07:45AM-08:35AM LEC D.Silva              ARC MAIN FineArts 594    19866 Textbook
WTh       08:45AM-11:50AM LAB D.Silva              ARC MAIN FineArts 594      
MW        01:30PM-02:20PM LEC R.O'Brien            ARC MAIN FineArts 594    10288 Textbook
MW        02:30PM-05:35PM LAB R.O'Brien            ARC MAIN FineArts 594      
TTh       01:30PM-02:20PM LEC D.Silva              ARC MAIN FineArts 594    10292 Textbook
TTh       02:30PM-05:35PM LAB D.Silva              ARC 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 20-Oct 12
WF        08:00AM-09:05AM LEC J.Parks              ARC MAIN FineArts 507    10798 
Textbook
WF        09:15AM-12:20PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       08:00AM-09:05AM LEC J.Parks              ARC MAIN FineArts 507    10800 Textbook
TTh       09:15AM-12:20PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       12:30PM-01:35PM LEC T.Urkofsky           ARC MAIN FineArts 583    11485 Textbook
TTh       01:45PM-04:50PM LAB T.Urkofsky           ARC 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 13-Dec 09
WF        08:00AM-09:05AM LEC J.Parks              ARC MAIN FineArts 583    10298 
Textbook
WF        09:10AM-12:15PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       08:00AM-08:50AM LEC J.Parks              ARC MAIN FineArts 507    10735 Textbook
TTh       09:00AM-12:05PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       12:30PM-01:20PM LEC T.Urkofsky           ARC MAIN FineArts 583    11962 Textbook
TTh       01:30PM-04:35PM LAB T.Urkofsky           ARC 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 20-Dec 15
T         05:00PM-06:50PM LEC T.Urkofsky           ARC MAIN FineArts 583    10301 
Textbook
T         07:00PM-10:05PM LAB T.Urkofsky           ARC 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 20-Dec 15
T         05:00PM-06:50PM LEC S.Singer             ARC MAIN FineArts 505    10021 
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 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 20-Dec 15
W         01:00PM-02:50PM LEC T.Urkofsky           ARC MAIN FineArts 584    10294 
Textbook
W         03:00PM-06:05PM LAB T.Urkofsky           ARC 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 20-Dec 15
W         08:00AM-09:50AM LEC B.Knirk              ARC MAIN FineArts 580    10025 
Textbook


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 20-Dec 15
M         02:00PM-03:50PM LEC J.Parks              ARC MAIN FineArts 514    12086 
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 20-Dec 15
M         02:00PM-05:05PM LEC T.Urkofsky           ARC MAIN FineArts 584    10024 
Textbook


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 20-Dec 15
M         05:15PM-06:05PM LAB B.Knirk               TBA TBA                 11936 
Textbook

Fall 2016 Class Schedule

Updated: July 25, 2016