• HPRM 2006: Professional Development

  1.00 Credits

  University of Memphis

  
  Conducting a self-assessment; development of a resume and self promotion materials; presentation skills; social skills needed to obtain and retain career position; corporate communication skills.
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• HPRM 2007: Resort Management

  1.00 Credits

  University of Memphis

  
  Currents events and trends in the resort and tourism industry; impact of external publics on resort industry; identifying resort management decision-making tools.
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• HPRM 2011: Hosp Ind Managerial Acct

  3.00 Credits

  University of Memphis

  
  Presentation, interpretation, and analysis of internal and external hospitality financial reports affecting management decisions using Uniform Systems of Accounting. PREREQUISITE: HPRM 1050.
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• HPRM 2012: Introduction to Culinary Arts

  3.00 Credits

  University of Memphis

  
  This course will provide the student with a cursory understanding of fundamental culinary theory and techniques, buy exposing the student to the basic principles of culinary arts. The primary goal of this class is to acquire the culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry.
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• HPRM 2013: Interm. Culinary Techniques

  3.00 Credits

  University of Memphis

  
  This course will provide the student with a cursory understanding of some of the more intermediate culinary theories and techniques. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, meat and seafood identification and fabrication, dry heat cooking methods, moist heat cooking methods and combination cooking methods. The course also provides an overview of types and anatomy of poultry, meat and seafood, vegetables and fruits, pastas, legumes, and rice, and a review of the various cooking methods used in professional kitchens. For Students in Certificate Program Only. PREREQUISITE: HPRM 2012
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• HPRM 2014: Culinary Lead & Prof

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an understanding of the unique topics faced while managing and supervising the human resources in the hospitality industry and to provide students with a detailed picture of how successful companies manage human resources in order to compete effectively in a dynamic, global environment. For Students in Certificate Program Only – PREREQUISITE: HPRM 2012
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• HPRM 2015: A la Carte & Rest Service

  3.00 Credits

  University of Memphis

  
  This course will provide the student with hands on experience in a real-world restaurant environment. Each student will experience all aspects of working in a restaurant and performing a la carte dining service. Various topics are covered, including table service, wine, coffee and tea service, cooking at the various stations in the kitchen, including hot line, cold line, prep, and others. The student will be responsible for producing high quality meals under the direction of the instructor and serving the public. For Students in Certificate Program Only – PREREQUISITE: HPRM 2012
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• HPRM 2016: Essentials of Pastry & Baking

  3.00 Credits

  University of Memphis

  
  This course will provide the student with a cursory understanding of introductory theory and techniques of the baking and pastry arts. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced will include baking mise en place; yeast breads; pastry doughs and batters; custards, creams and mousses; fillings, frostings, and dessert sauces; and plated desserts. PREREQUISITE: HPRM 2012
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• HPRM 2017: Food Composition & Sanitation

  3.00 Credits

  University of Memphis

  
  This course will provide the student with a cursory understanding basic food composition and food safety and sanitation. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Topics include fundamentals in nutrition and food, developing and marketing healthy recipes and menus, and nutrition’s relationship to health and life span. It will also cover topics in kitchen safety and sanitation, such as foodborne illnesses, pathogens, contamination, storage, proper cooking, and other subjects. PREREQUISITE: HPRM 2012
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• HPRM 2018: Introduction to Garde Manger

  3.00 Credits

  University of Memphis

  
  This course will provide the student with a cursory understanding of introductory theory and techniques of Garde Manger – the art of the cold kitchen. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced may include cold sauces and soups, salads and sandwiches; cured and smoked foods, sausage, terrines, pâtés, galantines, and roulades; cheese, appetizers and Hors d’oeuvres; and condiments, crackers, and pickles. PREREQUISITE: HPRM 2012
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