DACC Catalog - Dona Ana Community College - New Mexico State ...

100 Doña Ana Community CollegeHNDS—Human Nutrition and Food ScienceHNDS 163. Nutrition for Health3 cr.Nutrition principles and applications to food choices that support health; psychological,economic, and cultural implications of food choices. Open to majors andnonmajors.HNDS 251. Human Nutrition3 cr.Principles of normal nutrition. Relation of nutrition to health. Course contains greateramounts of chemistry and biology than HNDS 163. Open to nonmajors.HOST—Hospitality and TourismHOST 155. Special Topics1–3 cr.Specific subjects to be announced in the Schedule of Classes.HOST 201. Introduction to Hospitality Industry3 cr.Overview of hospitality industry; organization and operation of lodging, food andbeverage, and travel and tourism segments; focus on career opportunities and futuretrends of hospitality industry.HOST 202. Front Office Operations3 cr.Hotel/motel front office procedures detailing flow of business, beginning with reservationsand extending to the night audit process.HOST 203. Hospitality Operations Cost Control3 cr.Management of Food & Beverage facilities using cost control techniques. Functionaltraining in menu analysis and development with all phases of product flow through aFood & Beverage organization explored.HOST 204. Promotion of Hospitality Services3 cr.Organization of hotel marketing functions; developing a marketing plan to sell thevaried services of the hotel/motel property.HOST 205. Housekeeping, Maintenance, and Security3 cr.Function of housekeeping departments, including personnel, sanitation, maintenance,and materials. A survey of security procedures to include guest protection andinternal security of hotel/motel assets.HOST 206. Travel and Tourism Operations3 cr.Transportation, wholesale and retail operations, attractions, the traveler, tourism development,and operational characteristics of tourism business.HOST 207. Customer Service for the Hospitality Industry3 cr.Concepts of service and the customer, integrating the need for service quality, and thecontinuing efforts to maximize returns for the operation. Classic service styles as wellas more modern service techniques are covered. Students gain in-depth managerialknowledge, planning skills, and hands-on techniques for consistently delivering qualityand service in a variety of operations.HOST 208. Hospitality Supervision3 cr.Strategies for directing, leading, managing change and resolving conflict. Preparesstudents to meet expectations of management, guests, employees, and governmentalagencies.HOST 209. Managerial Accounting for Hospitality3 cr.Prepares students to make effective business decisions based on financial report information;forecasting, budgeting, cost analysis. Prerequisite: BOT 120 or ACCT 252.HOST 210. Banquet Operations3 cr.Banquet operations, including computer coordination, planning, set up, service, andcompletion.HOST 211. Food Production Principles3 cr. (2+2P)Introduction to kitchen design, workflow, and commercial equipment. Techniques,methods, and application of basic food production principles. Practical experiencein cooking processes.HOST 212. Advanced Food Production3 cr. (2+2P)Selection and use of ingredients. Demonstrations of classical and modern cooking,preparation techniques, and garde-manger functions. Recipe design and analysis.Prerequisite: HOST 211.HOST 213. Professional Baking Operations3 cr. (2+2P)Fundamentals of baking, including leavened and yeast productions, breads, cakes,pastries, and cookies. Exposure to commercial equipment and processes. Introductionto commercial alternatives to scratch-preparation methods.HOST 214. Purchasing and Kitchen Management3 cr.Technical purchasing concepts, product selection, and specifications. Safety and sanitationas they relate to food service establishments. Prepares student for work withHACCP programs. Prerequisite: HOST 203.HOST 216. Event, Conference and Convention Operations3 cr.The ability to successfully plan, organize, arrange, and execute special events is criticalto the success of many hospitality organizations. This course gives the student agrounding in the skills necessary to achieve success in this area. A variety of eventsare discussed and the similarities and differences with conferences and conventionsare explored. Students are taught to organize and plan events of varying type anddurations. Sales, logistics, and organizing skills are emphasized.HOST 218. Advanced Baking Techniques3 cr. (2+2P)Advanced techniques of the pastry chef are explored and developed. Students areexposed to classical forms and techniques. Modern methods of preparing traditionalpastry and baked goods will be introduced. Prerequisite: HOST 213.HOST 219. Safety, Security and Sanitation in Hospitality Operations 3 cr.It is the responsibility of the manager to provide appropriate security, sanitation, andsafety precautions in hospitality operations. Preparation for internal and external disastersis an important task for the Hospitality Manager. This course uses the NationalRestaurant Association ServSafe ® training material.HOST 220. Experiential Travel3 cr.Course provides an opportunity for students to plan, prepare for and experience travelto destinations they might not otherwise have visited. Students experience local cultureand peoples. Prerequisite: HOST 201 or consent of instructor.HOST 221. Cooperative Experience3 cr.Student employed in approved work site; supervised and rated by employer and instructor.Each credit requires specified number of hours of on-the-job work experience.Consent of instructor required. Graded: S/U. Restricted to HOST majors.HOST 223. Travel Agency Principles3 cr.Travel agents are called upon to exhibit broad knowledge about many different tourismproducts. This course prepares students to undertake the challenging job of anagent in a travel agency.HOST 224. Travel Agency Booking & Operations3 cr.Course trains students to use the common electronic booking software that is foundin travel agencies. Familiarization with operational procedures of travel agencies.Prerequisite: HOST 223.HOST 225. Introductory Cake Decorating1 cr.Introduction to the professional cake decorating techniques used by pastry chefs.Basic skills of piping a variety of icings into different patterns are taught.HOST 226. Intermediate Cake Decorating1 cr.Introduction to more advanced professional cake decorating techniques used by pastrychefs. Fondant work and more complex decorating schemes are taught. Prerequisite:HOST 225.HOST 227. Chocolate Work1 cr.Introduction to working with chocolate utilizing a variety of methods. Tempering,forming, molding, and other professional techniques will be taught.HOST 228. Wedding Cake Design and Construction1 cr.Basic skills in designing wedding (or other specialty event) cakes. Includes shaping,icing selection, decorating scheme, presentation, transportation, and remote set up.HOST 230. Wedding Events Management3 cr.This course will address various issues that could potentially arise in the preparationand management of a wedding or related event. All aspects of planning and attentionto details that will ensure that students are prepared to provide services as a professionalwedding planner.HOST 239. Introduction to Hotel Management3 cr.This course covers basic management functions in hotels, resorts, boutique hotels, bedand-breakfastestablishments, and other lodging operations. All aspects of the operationare covered, including guest management, operations, and sales and marketing.HOST 255. Special Topics3 cr.Specific subjects to be announced in the Schedule of Classes.HOST 266. Group Travel Systems3 cr.The course provides students with the basic skills necessary for developing and packagingtours and itineraries for large and small groups. Methods of marketing the specializedtour packages are explored.HOST 268. Regional Tour Operations3 cr.Inbound tourists depend on regional tour operators to develop, market, operateand lead tours and activities. The specific skills for receptive tour operators, step-onguides, business agents and tour developers are explored and taught.HOST 290. Hospitality Service Capstone3 cr.Refines skills and validates courses the student has taken in hospitality program Businesssimulations, case studies and projects used to test and improve hospitality business practices.Prerequisites: HOST 201, 203, 207, 208, 209, 221. Restricted to HOST majors.