Hotel-Restaurant-Inst Mgmt (HRI) at Rappahannock Community College
Distance Learning
Time of Day
Term
- HRI 95 - Topics In
- Provides an opportunity to explore topical areas of interest to or needed by students.May be used also for special honors courses. May be repeated for credit. Variable hours.
1-5 credits - HRI 98 - Seminar and Project
- Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.May be repeated for credit. Variable hours.
1-5 credits - HRI 99 - Supervised Study
- Assigns problems for independent study incorporating previous instruction and supervised by the instructor.May be repeated for credit. Variable hours.
1-5 credits - HRI 101 - Hotel-Restaurant Organization and Management I
- Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part I of II.Lecture 3 hours per week.
3 credits - HRI 102 - Hotel-Restaurant Organization and Management II
- Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part II of II.Lecture 3 hours per week.
3 credits - HRI 106 - Principles of Culinary Arts I-II
- Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.
3 credits - HRI 115 - Food Service Managers Sanitation Certification
- Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student's name is entered in the Foundation Registry.)Lecture 1 hour per week.
1 credits - HRI 119 - Applied Nutrition for Food Service
- Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.Lecture 2-3 hours. Total 2-3 hours per week.
A laboratory co-requisite (HRI 122) may be required as identified by the college.2-3 credits - HRI 122 - Applied Nutrition for Food Service Laboratory
- Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.Laboratory 3-5 hours. Total 3-5 hours per week.
1 credits - HRI 128 - Principles of Baking
- Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 134 - Food and Beverage Service Management
- Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems.Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.
3 credits - HRI 138 - Commercial Food Production Management
- Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower.Lecture 3 hours per week.
3 credits - HRI 140 - Fundamentals of Quality for the Hospitality Industry
- Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer's perspective.Lecture 3 hours per week.
3 credits - HRI 145 - Garde Manger
- Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 154 - Principles of Hospitality Management
- Presents basic understanding of the hospitality industry by tracing the industry's growth and development, reviewing the organization and management of lodging, food, and beverage operations, and focusing on industry opportunities and future trends.Lecture 3 hours per week.
3 credits - HRI 190 - Coordinated Internship
- Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits - HRI 195 - Topics In
- Provides an opportunity to explore topical areas of interest to or needed by students.May be used also for special honors courses. May be repeated for credit. Variable hours.
1-5 credits - HRI 199 - Supervised Study
- Assigns problems for independent study incorporating previous instruction and supervised by the instructor.May be repeated for credit. Variable hours.
1-5 credits - HRI 206 - International Cuisine
- Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 207 - American Regional Cuisine
- Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 218 - Fruit, Vegetable, and Starch Preparation
- Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 219 - Stock, Soup, and Sauce Preparation
- Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 225 - Menu Planning and Dining Room Service
- Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations.Lecture 3 hours per week.
3 credits - HRI 235 - Marketing of Hospitality Services
- Studies principles and practices of marketing the services of the hotel and restaurant industry. Emphasizes the marketing concept with applications leading to customer satisfaction. Reviews methods of external and internal stimulation of sales. May include a practical sales/marketing exercise and computer applications.Lecture 3 hours per week.
3 credits - HRI 251 - Food and Beverage Cost Control I
- Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales and service which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches. Part I of II.Lecture 3 hours per week.
3 credits - HRI 255 - Human Res. Mgmt, and Trng. for Hospi. and Tourism
- Prepares the students for interviewing, training and developing employees. Covers management skills (technical, human, and conceptual) and leadership. Covers the establishment and use of effective training and evaluative tools to improve productivity. Emphasizes staff and customer relations.Lecture 3 hours per week.
3 credits - HRI 256 - Principles and Applications of Catering
- Analyzes and compares the principles of on-premise and off- premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating.Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
Prerequisite: divisional approval.2-3 credits - HRI 257 - Catering Management
- Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales and supervision.Lecture 3 hours per week.
3 credits - HRI 275 - Hospitality Law
- Studies legal principles governing hospitality operations. Includes applications of common law and statutory decisions, discussion of legal theory, and regulations governing management of hospitality enterprise.Lecture 3 hours per week.
3 credits - HRI 281 - Artisan Breads
- Provides an integrated study of both classical and modern baking methods. Focuses on craft baking using simple ingredients to create superior products.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 282 - European Tortes and Cakes
- Provides an integrated study of European tortes and cakes.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 280.3 credits - HRI 283 - Custards and Cremes
- Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 280.3 credits - HRI 288 - Health-Conscious Baking
- Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
