Spring 2010 Class Schedule (ARC)



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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, Jan 16-May 19
T         01:30PM-04:35PM LEC R.Salladarre         ARC MAIN Rm 481          26741 
Textbook
M         06:00PM-09:05PM LEC S.Singer             ARC MAIN Rm 483          22427 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, Jan 16-May 19
M         04:00PM-05:20PM LEC J.Cooke              ARC MAIN Rm 507          25387 
Textbook
W         04:00PM-05:20PM LEC J.Cooke              ARC MAIN Rm 507          25087 Textbook


HM 110    Management and Supervision in 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: The role of management in supervision including profiles of effective management styles, supervision and leadership is covered. Current theories of management and supervision of service industry are introduced.

Schedule: Full Term, Jan 16-May 19
T         01:45PM-03:25PM LEC B.Knirk              ARC MAIN Rm 483          27387 
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, Jan 16-May 19
T         03:30PM-05:10PM LEC T.Bruce              ARC MAIN Rm 483          22437 
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, Jan 16-May 19
T         09:00AM-10:40AM LEC R.Salladarre         ARC MAIN Rm 506          22435 
Textbook
Th        12:00PM-01:40PM LEC R.Salladarre         ARC MAIN Rm 483          25515 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, Jan 16-May 19
T         12:00PM-01:40PM LEC W.Scott              ARC MAIN Rm 483          25285 
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, Jan 16-May 19
Th        12:00PM-12:50PM LEC R.O'Brien            ARC MAIN Rm 507          23253 
Textbook
Th        01:00PM-04:50PM LAB R.O'Brien             TBA TBA                   
TBA       TBA             LAB R.O'Brien             TBA TBA                   
2.4 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 165    Regional American Cuisine    3 Units

Prerequisite: None
Advisory: HM 100, 310, and 315.
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of ingredients and culinary techniques used in the preparation of foods from a variety of North American cuisines, including New England, Floribian, Cajun, Californian, Midwestern, Southern, Pacific Northwestern, and others. Topics include the foods indigenous to the regions and the influences of early settlers. The laboratory component includes skills development, production and the use of equipment specific to those individual areas.

Schedule: Full Term, Jan 16-May 19
Sa        09:00AM-10:40AM LEC R.O'Brien            ARC MAIN Rm 507          27389 
Textbook
Sa        10:50AM-01:55PM LAB R.O'Brien            ARC MAIN Rm 507            


HM 180    Garde Manger    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: 36 hours LEC ; 54 hours LAB
Description: This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics covered include hors d'oeuvre, canapés, salads, brining, pickling, curing, and smoking. It also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, patés, galantines and sausages.

Schedule: Full Term, Jan 16-May 19
Th        05:00PM-06:40PM LEC R.Salladarre         ARC MAIN Rm 507          27393 
Textbook
Th        06:50PM-09:55PM LAB R.Salladarre         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, Jan 16-May 19
M         09:00AM-12:05PM LEC T.Urkofsky           ARC MAIN Rm 506          22423 
Textbook
T         12:00PM-03:05PM LEC R.O'Brien            ARC MAIN Rm 506          25511 Textbook
W         06:00PM-09:05PM LEC R.O'Brien            ARC MAIN Rm 483          24899 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, Jan 16-May 19
Th        05:10PM-08:15PM LEC S.Singer             ARC MAIN Rm 483          26743 
Textbook
T         07:00PM-10:05PM LEC T.Bruce              ARC MAIN Rm 483          22429 Textbook


HM 315    Food Theory and Preparation    4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of â¿¿Câ¿¿ or better; OR ESLR 320 and ESLW 320 with a grade of â¿¿Câ¿¿ 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, Jan 16-May 19
MW        12:00PM-12:50PM LEC B.Knirk              ARC MAIN Rm 507          23237 
Textbook
MW        12:55PM-04:00PM LAB B.Knirk              ARC MAIN Rm 507            
F         08:00AM-09:50AM LEC B.Knirk              ARC MAIN Rm 507          23241 Textbook
F         10:00AM-04:50PM LAB B.Knirk              ARC MAIN Rm 507            
MW        05:40PM-06:30PM LEC R.Salladarre         ARC MAIN Rm 507          23245 Textbook
MW        06:40PM-09:45PM LAB R.Salladarre         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, Jan 16-Mar 15
MW        07:30AM-08:35AM LEC J.Parks              ARC MAIN Rm 507          25113 
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          25117 Textbook
TTh       08:30AM-11:35AM LAB J.Parks              ARC MAIN Rm 507            
FSa       05:00PM-05:50PM LEC T.Urkofsky           ARC MAIN Rm 507          27039 Textbook
FSa       06:00PM-09:05PM LAB T.Urkofsky           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, Mar 16-May 13
MW        07:30AM-08:35AM LEC J.Parks              ARC MAIN Rm 507          23257 
Textbook
MW        08:45AM-11:50AM LAB J.Parks              ARC MAIN Rm 507            
TTh       07:30AM-08:35AM LEC J.Parks              ARC MAIN Rm 507          24905 Textbook
TTh       08:45AM-11:50AM LAB J.Parks              ARC MAIN Rm 507            
FSa       05:00PM-06:05PM LEC J.Parks              ARC MAIN Rm 507          27043 Textbook
FSa       06:15PM-09:30PM LAB J.Parks              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, Jan 16-May 19
T         05:30PM-07:10PM LEC T.Urkofsky           ARC MAIN Rm 507          23273 
Textbook
T         07:20PM-10:10PM 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, Jan 16-May 19
T         05:15PM-06:55PM LEC T.Bruce              ARC MAIN Rm 483          22433 
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, Jan 16-May 19
T         12:00PM-01:40PM LEC T.Urkofsky           ARC MAIN Rm 507          23249 
Textbook
T         01:50PM-04:40PM 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 Café two days a week.

Schedule: Full Term, Jan 16-May 19
W         08:30AM-10:10AM LEC B.Knirk              ARC MAIN Rm 506          22441 
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 Café 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 Café two days a week.

Schedule: Full Term, Jan 16-May 19
M         02:15PM-05:20PM LEC T.Urkofsky           ARC MAIN Rm 506          22439 
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, Jan 16-May 19
M         05:30PM-06:35PM LEC B.Knirk              ARC MAIN Rm 506          23271 
Textbook

Spring 2010 Class Schedule

Updated: May 17, 2010