Spring 2015 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, Jan 17-May 20
M         12:30PM-03:35PM LEC R.O'Brien            ARC MAIN FineArts 507    12056 
Textbook
T         01:00PM-04:05PM LEC R.O'Brien            ARC MAIN FineArts 507    10904 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, Jan 17-May 20
M         04:00PM-05:20PM LEC R.O'Brien            ARC MAIN FineArts 592    11746 
Textbook
T         12:30PM-01:50PM LEC R.Salladarre         ARC MAIN FineArts 592    11677 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, Jan 17-May 20
T         12:30PM-02:20PM LEC B.Knirk              ARC MAIN FineArts 505    12183 
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, Jan 17-May 20
T         03:00PM-04:50PM LEC T.Bruce              ARC MAIN FineArts 505    10907 
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, Jan 17-May 20
W         03:15PM-05:05PM LEC R.Salladarre         ARC MAIN FineArts 584    11780 
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, Jan 17-May 20
Th        12:00PM-12:50PM LEC R.O'Brien            ARC MAIN FineArts 584    11180 
Textbook
Th        01:00PM-04:50PM LAB R.O'Brien            ARC MAIN FineArts 592      
TBA       TBA             LAB R.O'Brien             TBA TBA                   
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 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 17-May 20
T         05:15PM-07:05PM LEC R.O'Brien            ARC MAIN FineArts 584    12184 
Textbook
T         07:15PM-10:25PM LAB R.O'Brien            ARC MAIN FineArts 592      


HM 180    Garde Manger    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: 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 include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.

Schedule: Full Term, Jan 17-May 20
Th        05:15PM-07:05PM LEC R.Salladarre         ARC MAIN FineArts 592    13240 
Textbook
Th        07:15PM-10:20PM LAB R.Salladarre         ARC MAIN FineArts 592      


HM 295    Independent Studies in Hospitality Management    1-3 Units

Prerequisite: None
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, Jan 17-May 20
TBA       TBA             LAB B.Knirk               TBA TBA                 19873 
Textbook


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 17-May 20
W         12:00PM-02:50PM LEC R.Salladarre         ARC MAIN FineArts 505    10903 
Textbook
Th        02:00PM-04:50PM LEC T.Urkofsky           ARC MAIN FineArts 505    11779 Textbook
M         06:00PM-09:05PM LEC T.Urkofsky           ARC MAIN FineArts 507    11626 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, Jan 17-May 20
T         07:00PM-10:05PM LEC T.Bruce              ARC MAIN FineArts 505    10905 
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, Jan 17-May 20
MW        12:30PM-01:20PM LEC B.Knirk              ARC MAIN FineArts 594    11172 
Textbook
MW        01:30PM-04:35PM LAB B.Knirk              ARC MAIN FineArts 594      
MT        08:00AM-08:50AM LEC B.Knirk              ARC MAIN FineArts 584    11174 Textbook
MT        09:00AM-12:05PM LAB B.Knirk              ARC MAIN FineArts 594      
MW        05:30PM-06:20PM LEC R.Salladarre         ARC MAIN FineArts 584    11176 Textbook
MW        06:30PM-09:35PM LAB R.Salladarre         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, Jan 17-Mar 16
WF        08:00AM-09:05AM LEC J.Parks              ARC MAIN FineArts 507    11682 
Textbook
WF        09:15AM-12:20PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       08:00AM-08:50AM LEC J.Parks              ARC MAIN FineArts 507    13242 Textbook
TTh       09:00AM-12:05PM LAB J.Parks              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, Mar 17-May 14
WF        08:00AM-09:05AM LEC J.Parks              ARC MAIN FineArts 507    11182 
Textbook
WF        09:15AM-12:20PM LAB J.Parks              ARC MAIN FineArts 583      
TTh       08:00AM-08:50AM LEC J.Parks              ARC MAIN FineArts 507    11629 Textbook
TTh       09:00AM-12:05PM LAB J.Parks              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, Jan 17-May 20
T         05:00PM-06:50PM LEC T.Urkofsky           ARC MAIN FineArts 507    13244 
Textbook
T         07:00PM-09:50PM 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, Jan 17-May 20
T         05:00PM-06:50PM LEC T.Bruce              ARC MAIN FineArts 505    10906 
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, Jan 17-May 20
W         02:00PM-03:50PM LEC T.Urkofsky           ARC MAIN FineArts 592    11178 
Textbook
W         04:00PM-07:05PM 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, Jan 17-May 20
W         08:00AM-09:50AM LEC B.Knirk              ARC MAIN FineArts 580    10909 
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, Jan 17-May 20
M         02:00PM-04:05PM LEC J.Parks              ARC MAIN FineArts 505    13254 
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, Jan 17-May 20
M         02:00PM-05:05PM LEC T.Urkofsky           ARC MAIN FineArts 584    10908 
Textbook


HM 495    Indepedent 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, Jan 17-May 20
TBA       TBA             LAB B.Knirk               TBA TBA                 19842 
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.
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. 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 and culinary arts. 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 required forms which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. Appropriate level learning objectives are established by the student and the employer. During the semester, the student is required to attend weekly orientations 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. The weekly orientation is required for first time participants; returning participants are not required to attend the orientation but are required to meet with the instructor as needed to complete all program forms and assignments. Work Experience may be taken for a total of 16 units when there are new or expanded learning objectives.

Schedule: Full Term, Jan 17-May 20
M         05:15PM-06:20PM LAB B.Knirk              ARC MAIN FineArts 505    11185 
Textbook

Spring 2015 Class Schedule

Updated: October 29, 2014