May 19, 2024  
2021-2022 College Catalog 
    
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2021-2022 College Catalog [ARCHIVED CATALOG]

Courses

 

Hospitality Management and Culinary Arts
  

  • HMRM 1000 - Introduction to HMRM

    1 credit(s)
    Provides a general overview of requirements of the Hospitality Management and Culinary Arts Department. Introduces students to the hazards associated with working in the hospitality industry. Safety practices will be taught for both the front and back of the house. Basic fundamentals of responsible alcohol service will be covered.
    Contact Hours: Class- 15 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1100 - Sustainability in Hospitality

    1 credit(s)
    Designed to explore methods to manage operations in a sustainable way within the hospitality and restaurant industry. Describes the components of sustainable programs.
    Contact Hours: Class- 15 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1150 - Customer Service

    3 credit(s)
    This course covers the techniques used to deliver exceptional customer service. Students will learn the personality attributes and attitudes necessary for success in the service industry.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1200 - Elements of Event Planning

    3 credit(s)
    This course covers the basic principles of planning events. Students will explore the processes involved in event planning. Introduces students to the types of events that occur in the industry, including social, business, educational and community events.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1210 - Kitchen Essentials

    3 credit(s)
    Students will be taught common kitchen terminology, basic product identification, knife, tools and equipment functions. Introduction to culinary math conversions, weights and measurements. Fundamental principles will be combined with practical skill exercises that will give students skills to build on for future culinary classes.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1240 - Safety & Sanitation

    2 credit(s)
    Focus will be on sanitation and safety standards set by the regulatory authority. Emphasis on food safety, personal hygiene and facility maintenance procedures. Students apply these basic principles in the culinary kitchen.
    Contact Hours: Class- 30 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1250 - Orientation to Hospitality & Tourism

    3 credit(s)
    Introductory course that provides an overview of the hospitality and tourism industry. Exploration of jobs and development of preliminary career goals. Coursework is enhanced by industry guest speakers and industry visits.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1300 - Menu Planning & Design

    3 credit(s)
    Types of menus, layout and design, menu pricing, and computer programs available to develop menus are the focus of this course. Menus will be analyzed for profitability and effectiveness.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1310 - Culinary Concepts

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1210 - Kitchen Essentials 
    This course continues to build on the principles, techniques, and culinary theory learned in Kitchen Essentials HMRM 1210. Discussion topics include basic cooking methods and food/menu trends. Focus will be on mise en place and preparing the students to execute basic cooking skills efficiently as they apply to different stations in the kitchen and dining room.
    Contact Hours: Class- 30 Practical Lab- 45 Clinical- 0 Internship- 0
  

  • HMRM 1330 - Dining Room Service

    2 credit(s)
    This course will focus on proper skills and customer interaction in the dining room. Students will learn to obtain specific reports and discuss how they will be used in controlling costs and profitability. Practical skills for effective food and beverage service will be taught. Attention will also be on exceptional customer service. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 68 Clinical- 0 Internship- 0
  

  • HMRM 1390 - Conventions & Group Business

    3 credit(s)
    Focuses on the largest sector of the hotel industry’s group business. Sales and management of the conventions, workshops and business meetings are explored through in-depth study and cases from the industry.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1400 - Travel & Tourism

    3 credit(s)
    Students will learn about travel trends, travel sectors, and their economic impact on destination and travel through areas, as well as local, state and global environments. A portion of this class will focus on Nebraska Tourism.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 1460 - Principles of Food Preparation

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1210 - Kitchen Essentials , HMRM 1240 - Safety & Sanitation  and HMRM 1310 - Culinary Concepts  
    Students will learn the proper use of basic ingredients and food preparation techniques while preparing simple soups, salads, and sandwiches and their components. In addition to scheduled class times, students will also participate in several night service.
    Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
  

  • HMRM 1540 - Bakeshop

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1210 - Kitchen Essentials , HMRM 1240 - Safety & Sanitation  and HMRM 1310 - Culinary Concepts 
    Students will learn the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
  

  • HMRM 1900 - Purchasing & Cost Controls

    3 credit(s)
    This course will cover basic business systems and controls used in the restaurant industry. Students will study principles of purchasing and receiving goods. The course will provide students with a wide range of knowledge and solutions needed to keep costs low and margins high.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2120 - Pastries

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1540 - Bakeshop 
    Students will expand on the skills learned in Bakeshop HMRM 1540. Advanced techniques will be used to produce classic desserts and pastries. Both sweet and savory bakery items will be taught. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
  

  • HMRM 2140 - Garde Manger

    2 credit(s)
    The following course must be taken before or at the same time: HMRM 1240 - Safety & Sanitation 
    This course is designed to develop the necessary skills for students to have knowledge of a cold kitchen. Classic garde manger techniques will be used to produce a variety of hors d’ oeuvres, vegetable and fruit displays, sausages and cheeses and ice carvings. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 68 Clinical- 0 Internship- 0
  

  • HMRM 2150 - Agri-Eco Tourism Opportunities

    1 credit(s)
    Introduction to eco-tourism including definition, practices, and principles. Exploration of the types of eco-tourism businesses that exist and their impact on tourism.
    Contact Hours: Class- 15 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2200 - Event Planning

    1 credit(s)
    The following course must be taken before or at the same time: HMRM 1200 - Elements of Event Planning 
    Students in this course learn how to plan details of an event and best practices for pre-event and promotions.
    Contact Hours: Class- 8 Practical Lab- 23 Clinical- 0 Internship- 0
  

  • HMRM 2240 - Entrees & Advanced Sauces

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1460 - Principles of Food Preparation 
    In this course, emphasis is put on meat identification and fabrication, appropriate vegetable and starch selections and accompaniments. Breakfast cookery and quantity food preparation will also be taught. Students will plan, execute and successfully serve Entrees with complementary side items. Time management, mise en place, and sanitation and safety will be reinforced during this course as well. Sauces that accompany each dish will be prepared. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
  

  • HMRM 2260 - International Cuisine

    2 credit(s)
    The following course must be taken before or at the same time: HMRM 1240 - Safety & Sanitation 
    Students will explore cooking methods and cultural influences on various cuisines from around the world. French, Italian, Asian and other ethnic and regional cuisines will be the focus. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 68 Clinical- 0 Internship- 0
  

  • HMRM 2280 - Confections & Decorating

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1240 - Safety & Sanitation 
    In this course, students will explore the art of assembly and decoration of both classic and modern cakes and desserts. Students will work with chocolate and sugar to produce confections as decoration, garnishes and show pieces.
    Contact Hours: Class- 30 Practical Lab- 45 Clinical- 0 Internship- 0
  

  • HMRM 2300 - Event Management

    1 credit(s)
    The following course must be taken before or at the same time: HMRM 1200 - Elements of Event Planning  
    In this course the student will acquire the practical “hands-on” training necessary for the success and execution of special events.
    Contact Hours: Class- 0 Practical Lab- 45 Clinical- 0 Internship- 0
  

  • HMRM 2330 - Dining Room Management

    2 credit(s)
    The following course must be taken before or at the same time: HMRM 1330 - Dining Room Service 
    Students will enhance their skills learned in Dining Room Service HMRM 1330. Emphasis will be placed on greeting and service of guests, dining room set-up and tear down, and service styles. Students will train other students on Point of Sale. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 0 Practical Lab- 90 Clinical- 0 Internship- 0
  

  • HMRM 2410 - Hospitality Law

    3 credit(s)
    This course offers an in-depth study of local, state and federal laws that govern the hospitality industry. Topics include disclaimer of liability, safe keeping facilities, guests’ rights, and personnel issues.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2550 - Advanced Bakeshop

    3 credit(s)
    The following course must be taken before or at the same time: HMRM 1540 - Bakeshop 
    This course will build on concepts learned in Bakeshop HMRM 1540 and will provide students with a thorough understanding of advanced baking techniques. Artisan breads and plated desserts will be produced. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
  

  • HMRM 2610 - Hospitality Sales & Marketing

    3 credit(s)
    This course covers the principles and concepts of marketing in the hospitality industry. Students will study and analyze customer behaviors and learn to make marketing decisions as they apply to customer satisfaction.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2650 - Hospitality Management

    3 credit(s)
    Students will gain an understanding of how to become an effective manager. The course focuses on effective employee management. Students will learn how hospitality management principles will be applied to real challenges facing industry managers. Human resource best practices and problem solving techniques learned in this course help move students into a managerial mindset.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2750 - Wine & Beverage Service

    3 credit(s)
    This course introduces the management and service of beverages served in hospitality operations. Wine pairings, terminology and basic applications that will help the students learn techniques to choose wines that pair the wine with the menu.  Purchasing, storing and serving of beverages will be covered.  Responsible alcohol service and training will be taught. In addition to scheduled class times, students will also participate in several night services.
    Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0
  

  • HMRM 2800 - Hospitality/Culinary Capstone

    2 credit(s)
    The following course must be taken before or at the same time: HMRM 2650 - Hospitality Management 
     
    Students in this course will gain valuable practical experience by operating and overseeing aspects of the kitchen and dining room.  Students will produce a presentation based on topics previously studied through their required courses.  A portfolio, resume, and cover letter will also be a focus of this class.  In addition to scheduled class meetings, students will schedule and complete practicum hours.
    Contact Hours: Class- 0 Practical Lab- 45 Clinical- 45 Internship- 0