Course Number: CHEF 1264 (2 Credit Hours)
Offered at ECC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (20 Ext.)
Offered at ECC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (20 Ext.)
Course Number: CHEF 1301 (3 Credit Hours)
Offered at ECC
Course Description: A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Basic Food Preparation
This is a WECM Course Number.Course Description: A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. (2 Lec., 4 Lab.)
Course Number: CHEF 1302 (3 Credit Hours)
Offered at ECC
Prerequisite Recommended: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Principles of Healthy Cuisine
This is a WECM Course Number.Prerequisite Recommended: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: CHEF 1305 (3 Credit Hours)
Offered at ECC
Course Description: A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. This course must be completed with a grade of “C” or better. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Sanitation and Safety
This is a WECM Course Number.Course Description: A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. This course must be completed with a grade of “C” or better. (3 Lec., 1 Lab.)
Course Number: CHEF 1310 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Garde Manger
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: CHEF 1364 (3 Credit Hours)
Offered at ECC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Offered at ECC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Course Number: CHEF 1441 (4 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Offered at ECC
Course Title: American Regional Cuisine
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Course Number: CHEF 1445 (4 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Offered at ECC
Course Title: International Cuisine
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Course Number: CHEF 2302 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Saucier
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: CHEF 2331 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Advanced Food Preparation
This is a WECM Course Number.Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: CHEF 2341 (3 Credit Hours)
Offered at ECC
Prerequisite Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Advanced Culinary Competition
This is a WECM Course Number.Prerequisite Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: CHEF 2364 (3 Credit Hours)
Offered at ECC
Prerequisite Recommended: CHEF 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Offered at ECC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Prerequisite Recommended: CHEF 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Course Number: HAMG 1242 (2 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1342. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (2 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Guest Room Management
This is a WECM Course Number.Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1342. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (2 Lec.)
Course Number: HAMG 1313 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation. (3 Lec., 1 Lab.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Front Office Management
This is a WECM Course Number.Course Description: Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation. (3 Lec., 1 Lab.)
Course Number: HAMG 1317 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: The study of the recreation and entertainment industry. Emphasizes sporting and entertainment venues, tourism attractions, and other public and private sector special events. (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Recreational Services
This is a WECM Course Number.Course Description: The study of the recreation and entertainment industry. Emphasizes sporting and entertainment venues, tourism attractions, and other public and private sector special events. (3 Lec.)
Course Number: HAMG 1321 (3 Credit Hours)
Offered at ECC, RLC
Course Description: Introduction to the elements of the hospitality industry. This course is offered at El Centro College in the Food and Hospitality Institute to students pursuing knowledge in the Culinary Arts industry and at Richland College in the Travel and Tourism Management program to students pursuing knowledge in hotel/lodging operations. (3 Lec., 1 Lab.)
Offered at ECC, RLC
Course Title: Introduction to Hospitality Industry
This is a WECM Course Number.Course Description: Introduction to the elements of the hospitality industry. This course is offered at El Centro College in the Food and Hospitality Institute to students pursuing knowledge in the Culinary Arts industry and at Richland College in the Travel and Tourism Management program to students pursuing knowledge in hotel/lodging operations. (3 Lec., 1 Lab.)
Course Number: HAMG 1324 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: Principles and procedures of human resource management in the hospitality industry (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Hospitality Human Resources Management
This is a WECM Course Number.Course Description: Principles and procedures of human resource management in the hospitality industry (3 Lec.)
Course Number: HAMG 1340 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.
Course Description: A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. (3 Lec.)
Course not offered this year at any colleges of DCCCD.
Course Title: Hospitality Legal Issues
This is a WECM Course Number.Course Description: A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. (3 Lec.)
Course Number: HAMG 1342 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1242. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (3 Lec., 1 Lab.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Guest Room Management
This is a WECM Course Number.Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1242. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (3 Lec., 1 Lab.)
Course Number: HAMG 2301 (3 Credit Hours)
Offered at ECC
Course Description: An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Principles of Food And Beverage Operations
This is a WECM Course Number.Course Description: An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. (3 Lec., 1 Lab.)
Course Number: HAMG 2302 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: Overview of the issues surrounding the need for security and loss prevention in the hospitality industry. (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Hospitality Security and Loss Prevention
This is a WECM Course Number.Course Description: Overview of the issues surrounding the need for security and loss prevention in the hospitality industry. (3 Lec.)
Course Number: HAMG 2305 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Hospitality Management and Leadership
This is a WECM Course Number.Course Description: An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. (3 Lec.)
Course Number: HAMG 2307 (3 Credit Hours)
Offered at ECC, RLC
Prerequisite Recommended: CHEF 1301 or PSTR 1301 or TRVM 1300 with a "C" or better.
Course Description: Identification of the core principles of marketing and sales and their impact on the hospitality industry. (3 Lec.)
Offered at ECC, RLC
Course Title: Hospitality Marketing and Sales
This is a WECM Course Number.Prerequisite Recommended: CHEF 1301 or PSTR 1301 or TRVM 1300 with a "C" or better.
Course Description: Identification of the core principles of marketing and sales and their impact on the hospitality industry. (3 Lec.)
Course Number: HAMG 2330 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Prerequisite Recommended: TRVM 2301 and/or HAMG 2301.
Course Description: An application of the essential components of successful convention and meeting planning. (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Convention and Group Management and Services
This is a WECM Course Number.Prerequisite Recommended: TRVM 2301 and/or HAMG 2301.
Course Description: An application of the essential components of successful convention and meeting planning. (3 Lec.)
Course Number: HAMG 2337 (3 Credit Hours)
This course is not currently offered by El Centro College.
Offered at RLC
Course Description: Identification of hospitality building systems and facilities; to include sustainability and risk management. (3 Lec.)
This course is not currently offered by El Centro College.
Offered at RLC
Course Title: Hospitality Facilities Management
This is a WECM Course Number.Course Description: Identification of hospitality building systems and facilities; to include sustainability and risk management. (3 Lec.)
Course Number: IFWA 1318 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Nutrition for the Food Service Professional
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.)
Course Number: PSTR 1191 (1 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
Offered at ECC
Course Title: Special Topics in Baker/Pastry Chef
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
Course Number: PSTR 1206 (2 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (1 Lec., 3 Lab.)
Offered at ECC
Course Title: Cake Decorating I
This is a WECM Course Number.Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (1 Lec., 3 Lab.)
Course Number: PSTR 1291 (2 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
Offered at ECC
Course Title: Special Topics in Baker/Pastry Chef
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
Course Number: PSTR 1301 (3 Credit Hours)
Offered at ECC
Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge and use of baking techniques and equipment. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Fundamentals of Baking
This is a WECM Course Number.Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge and use of baking techniques and equipment. (2 Lec., 4 Lab.)
Course Number: PSTR 1305 (3 Credit Hours)
Offered at ECC
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Breads and Rolls
This is a WECM Course Number.Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (2 Lec., 4 Lab.)
Course Number: PSTR 1310 (3 Credit Hours)
Offered at ECC
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Pies, Tarts, Teacakes and Cookies
This is a WECM Course Number.Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: PSTR 1312 (3 Credit Hours)
Offered at ECC
Prerequisite Recommended: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Laminated Dough, Pate a Choux, and Donuts
This is a WECM Course Number.Prerequisite Recommended: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: PSTR 1343 (3 Credit Hours)
Offered at ECC
Prerequisite Recommended: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Bakery Operations and Management
This is a WECM Course Number.Prerequisite Recommended: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. (3 Lec., 1 Lab.)
Course Number: PSTR 1364 (3 Credit Hours)
Offered at ECC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Offered at ECC
Course Title: Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Course Number: PSTR 1391 (3 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Special Topics in Baker/Pastry Chef
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Course Number: PSTR 1442 (4 Credit Hours)
Offered at ECC
Prerequisite Required: PSTR 1305 with a "C" or better.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Offered at ECC
Course Title: Quantity Bakeshop Production
This is a WECM Course Number.Prerequisite Required: PSTR 1305 with a "C" or better.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
Course Number: PSTR 2207 (2 Credit Hours)
Offered at ECC
Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
Offered at ECC
Course Title: Cake Decorating II
This is a WECM Course Number.Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
Course Number: PSTR 2330 (3 Credit Hours)
Offered at ECC
Prerequisite Required: PSTR 1305 with a grade of "C" or better.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Advanced Pastry Competition
This is a WECM Course Number.Prerequisite Required: PSTR 1305 with a grade of "C" or better.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course Number: PSTR 2331 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1305 with a grade of "C" or better.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Advanced Pastry Shop
This is a WECM Course Number.Prerequisite Required: CHEF 1305 with a grade of "C" or better.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)
Course Number: PSTR 2364 (3 Credit Hours)
Offered at ECC
Prerequisite Required: PSTR 1364 with a "C" or better.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Offered at ECC
Course Title: Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.Prerequisite Required: PSTR 1364 with a "C" or better.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Course Number: RSTO 1191 (1 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
Offered at ECC
Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
Course Number: RSTO 1291 (2 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
Offered at ECC
Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
Course Number: RSTO 1301 (3 Credit Hours)
Offered at ECC
Course Description: A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Beverage Management
This is a WECM Course Number.Course Description: A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (3 Lec., 1 Lab.)
Course Number: RSTO 1304 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 7 Lab.)
Offered at ECC
Course Title: Dining Room Service
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 7 Lab.)
Course Number: RSTO 1306 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Facilities Layout and Design
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. (3 Lec., 1 Lab.)
Course Number: RSTO 1313 (3 Credit Hours)
Offered at ECC
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Hospitality Supervision
This is a WECM Course Number.Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (3 Lec., 1 Lab.)
Course Number: RSTO 1319 (3 Credit Hours)
Offered at ECC
Course Description: A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Student must be 21 on first class day. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Viticulture and Enology
This is a WECM Course Number.Course Description: A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Student must be 21 on first class day. (3 Lec., 1 Lab.)
Course Number: RSTO 1325 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Study of purchasing and inventory management of foods and other supplies include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Purchasing for Hospitality Operations
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Study of purchasing and inventory management of foods and other supplies include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (3 Lec., 1 Lab.)
Course Number: RSTO 1380 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
Offered at ECC
Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
Course Number: RSTO 1391 (3 Credit Hours)
Offered at ECC
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Offered at ECC
Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Course Number: RSTO 2280 (2 Credit Hours)
Offered at ECC
Prerequisite Recommended: RSTO 1380.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. (1 Lec., 10 Ext.)
Offered at ECC
Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.Prerequisite Recommended: RSTO 1380.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. (1 Lec., 10 Ext.)
Course Number: RSTO 2301 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 2331 with a grade of "C" or better.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Principles of Food and Beverage Controls
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a grade of "C" or better.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
Course Number: RSTO 2307 (3 Credit Hours)
Offered at ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)
Offered at ECC
Course Title: Catering
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)
Course Number: RSTO 2380 (3 Credit Hours)
Offered at ECC
Prerequisite Required: RSTO 1380 with a "C" or better.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 20 Ext.)
Offered at ECC
Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.Prerequisite Required: RSTO 1380 with a "C" or better.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 20 Ext.)
ACGM (Lower-Division Academic Course Guide Manual) Courses
WECM (Workforce Education Course Manual) Courses
Designated by the Texas Higher Education Coordinating Board for general academic transfer among community, state, and technical colleges in Texas; and state public four-year colleges and universities as freshman and sophomore general education courses.
WECM (Workforce Education Course Manual) Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
