Spring 2010 Class Schedule (ARC)
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These schedules have been recently updated and contain information not
found in the printed schedules.
HM 100 Calculations in Foodservice Occupations 3 Units
Schedule: Full Term, Jan 16-May 19 HM 101 Introductory Culinary Skills 1.5 Units
Schedule: Full Term, Jan 16-May 19 HM 110 Management and Supervision in the Hospitality Industry 2 Units
Schedule: Full Term, Jan 16-May 19 HM 115 Advertising and Sales in Food Service 2 Units
Schedule: Full Term, Jan 16-May 19 HM 120 Beverage Operation 2 Units
Schedule: Full Term, Jan 16-May 19 HM 125 Legal Aspects of the Hospitality Industry 2 Units
Schedule: Full Term, Jan 16-May 19 HM 150 Catering 3 Units
Schedule: Full Term, Jan 16-May 19 HM 165 Regional American Cuisine 3 Units
Schedule: Full Term, Jan 16-May 19 HM 180 Garde Manger 3 Units
Schedule: Full Term, Jan 16-May 19 HM 300 Becoming a Chef 3 Units
Schedule: Full Term, Jan 16-May 19 HM 310 Sanitation, Safety and Equipment 3 Units
Schedule: Full Term, Jan 16-May 19 HM 315 Food Theory and Preparation 4 Units
Schedule: Full Term, Jan 16-May 19 HM 320 Breads, Yeast Doughs and Pastry 2 Units
Schedule: Eight Week - First, Jan 16-Mar 15 HM 325 Fine Baking and Pastry (European) 2 Units
Schedule: Eight Week - Second, Mar 16-May 13 HM 330 Advanced Baking and Pastry 3 Units
Schedule: Full Term, Jan 16-May 19 HM 340 Cost Control in the Food Service Industry 2 Units
Schedule: Full Term, Jan 16-May 19 HM 360 Professional Cooking 3 Units
Schedule: Full Term, Jan 16-May 19 HM 370 Dining Room Management 2 Units
Schedule: Full Term, Jan 16-May 19 HM 380 Restaurant Management and Production 3 Units
Schedule: Full Term, Jan 16-May 19 HM 498 Work Experience in Hospitality Management 1-4 Units
Schedule: Full Term, Jan 16-May 19
Updated: November 20, 2009
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.
T 01:30PM-04:35PM LEC R.Salladarre ARC MAIN Rm 481 26741
M 06:00PM-09:05PM LEC S.Singer ARC MAIN Rm 483 22427
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.
M 04:00PM-05:20PM LEC J.Cooke ARC MAIN Rm 507 25387
W 04:00PM-05:20PM LEC J.Cooke ARC MAIN Rm 507 25087
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.
T 01:45PM-03:25PM LEC B.Knirk ARC MAIN Rm 483 27387
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.
T 03:30PM-05:10PM LEC T.Bruce ARC MAIN Rm 483 22437
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.
T 09:00AM-11:05AM LEC R.Salladarre ARC MAIN Rm 506 22435
Th 12:00PM-01:40PM LEC R.Salladarre ARC MAIN Rm 483 25515
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.
T 12:00PM-01:40PM LEC W.Scott ARC MAIN Rm 483 25285
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.
Th 12:00PM-12:50PM LEC R.O'Brien ARC MAIN Rm 507 23253
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.
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.
Sa 09:00AM-10:40AM LEC R.O'Brien ARC MAIN Rm 507 27389
Sa 10:50AM-01:55PM LAB R.O'Brien ARC MAIN Rm 507
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.
Th 05:00PM-06:40PM LEC R.Salladarre ARC MAIN Rm 507 27393
Th 06:50PM-09:55PM LAB R.Salladarre ARC MAIN Rm 507
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.
M 09:00AM-12:05PM LEC T.Urkofsky ARC MAIN Rm 506 22423
T 12:00PM-03:05PM LEC R.O'Brien ARC MAIN Rm 506 25511
W 06:00PM-09:05PM LEC R.O'Brien ARC MAIN Rm 483 24899
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.
Th 05:10PM-08:15PM LEC S.Singer ARC MAIN Rm 483 26743
T 07:00PM-10:05PM LEC T.Bruce ARC MAIN Rm 483 22429
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.
MW 12:00PM-12:50PM LEC B.Knirk ARC MAIN Rm 507 23237
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
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
MW 06:40PM-09:45PM LAB R.Salladarre ARC MAIN Rm 507
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.
MW 07:30AM-08:35AM LEC J.Parks ARC MAIN Rm 507 25113
MW 08:45AM-11:50AM LAB J.Parks ARC MAIN Rm 507
TTh 07:30AM-08:35AM LEC J.Parks ARC MAIN Rm 507 25117
TTh 08:45AM-11:50AM LAB J.Parks ARC MAIN Rm 507
FSa 05:00PM-06:05PM LEC T.Urkofsky ARC MAIN Rm 507 27039
FSa 06:15PM-09:25PM LAB T.Urkofsky ARC MAIN Rm 507
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.
MW 07:30AM-08:35AM LEC J.Parks ARC MAIN Rm 507 23257
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
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
FSa 06:15PM-09:30PM LAB J.Parks ARC MAIN Rm 507
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.
T 05:30PM-07:10PM LEC T.Urkofsky ARC MAIN Rm 507 23273
T 07:20PM-10:10PM LAB T.Urkofsky ARC MAIN Rm 507
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.
T 05:15PM-06:55PM LEC T.Bruce ARC MAIN Rm 483 22433
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.
T 12:00PM-01:40PM LEC T.Urkofsky ARC MAIN Rm 507 23249
T 01:50PM-04:40PM LAB T.Urkofsky ARC MAIN Rm 507
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.
W 08:30AM-10:10AM LEC B.Knirk ARC MAIN Rm 506 22441
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.
M 02:15PM-05:20PM LEC T.Urkofsky ARC MAIN Rm 506 22439
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.
M 05:30PM-06:35PM LEC B.Knirk ARC MAIN Rm 506 23271