Hotel-Restaurant-Inst Mgmt (HRI) at Reynolds Community College
Distance Learning
Time of Day
Term
- 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 110 - Applied Mathematics for the Food Service Industry
- Examines comprehensive mathematical skills necessary for various careers in the food service industry. Includes conversions, scaling, yield percent's, purchasing and portioning, recipe costing, and kitchen ratios.Lecture 1 hour. 1 hour per week.
1 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 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 136 - Storeroom Operations and Inventory Management Laboratory
- Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.Laboratory 5 hours. Total 5 hours per week.
1 credits - HRI 159 - Introduction to Hospitality Industry Computer Systems
- Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity and enhance customer service in the hospitality industry.Lecture 2 -3 hours. Laboratory 2 hours. Total 4 -5 hours per week.
3-4 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 197 - Cooperative Education
- Supervises in on-the-job training for pay in approved business, industrial and service firms, coordinated by the college's cooperative education office. Is applicable to all occupational- technical curricula at the discretion of the college.Credit/work ratio not to exceed 1:5 hours. 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 220 - Meat, Seafood and Poultry Preparation
- Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 226 - Leadership and Kitchen Management
- Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.Lecture 2-3 hours per week.
2-3 credits - HRI 237 - Current Issues & Environmental Responsibilities in the Hospitality Industry
- Studies aspects of the evolving hospitality industry, including the collective impact of environmental stewardship and sustainability, local sourcing of products and ingredients, greening of hospitality businesses, cost-benefit analyses of sustainability decisions, and ethical questions related to these topics. Environmental Sustainability Designation: Course content related to the study of sustainable development.Lecture 1-2 hours. Total 1-2 hours per week.
1-2 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 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 285 - Chocolate and Sugar Arts
- Focuses on an integrated study of chocolate and sugar as used by the pastry artist to create candies, confections and showpieces.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits - HRI 290 - 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 299 - 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
