HM at American River College
Hospitality Management
HM 100Calculations in Foodservice OccupationsHM 101Introductory Culinary SkillsHM 110Management and Supervision in the Hospitality IndustryHM 115Advertising and Sales in Food ServiceHM 120Beverage OperationHM 150CateringHM 155Mediterranean CuisineHM 165Regional American CuisineHM 180Garde MangerHM 290Competitive Culinary TrainingHM 295Independent Studies in Hospitality ManagementHM 297Internship in Hospitality ManagementHM 299Experimental Offering in Hospitality ManagementHM 300Introduction to Hospitality - Becoming a ChefHM 310Sanitation, Safety and EquipmentHM 315Food Theory and PreparationHM 320Breads and Yeast DoughsHM 325Components of Baking and PastryHM 326Intermediate Baking Retail Bakery ProductsHM 328Intermediate Baking American and European CakesHM 330Advanced Baking and PastryHM 340Cost Control in the Food Service IndustryHM 360Professional CookingHM 370Dining Room ManagementHM 375Bakery Management and ProductionHM 380Restaurant Management and ProductionHM 494Topics in Hospitality ManagementHM 495Independent Studies in Hospitality ManagementHM 498Work Experience in Hospitality ManagementHM 499Experimental Offering in Hospitality Management