2020 - 2021 Catalog
Course Descriptions for Hospitality and Tourism

Course Number: CHEF 1264 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training

This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (20 Ext.)

Course Number: CHEF 1301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Basic Food Preparation

This is a WECM Course Number.
Course Description: A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: CHEF 1302 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Principles of Healthy Cuisine

This is a WECM Course Number.
Prerequisite Recommended: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

Course Number: CHEF 1305 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Sanitation and Safety

This is a WECM Course Number.
Course Description: A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. This course must be completed with a grade of “C” or better. Licensing/Certification Agency: National Restaurant Association Education Foundation. (3 Lec., 1 Lab.)

Course Number: CHEF 1310 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Garde Manger

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: CHEF 1364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training

This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)

Course Number: CHEF 1441 (4 Credit Hours)
Listed by Campus(es): ECC

Course Title: American Regional Cuisine

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 6 Lab.)

Course Number: CHEF 1445 (4 Credit Hours)
Listed by Campus(es): ECC

Course Title: International Cuisine

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 6 Lab.)

Course Number: CHEF 2302 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Saucier

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: CHEF 2331 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Advanced Food Preparation

This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: CHEF 2341 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Advanced Culinary Competition

This is a WECM Course Number.
Prerequisite Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

Course Number: CHEF 2364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training

This is a WECM Course Number.
Prerequisite Recommended: CHEF 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)

Course Number: HAMG 1242 (2 Credit Hours)
Listed by Campus(es): RLC

Course Title: Guest Room Management

This is a WECM Course Number.
Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1342. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (2 Lec.)

Course Number: HAMG 1313 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Front Office Management

This is a WECM Course Number.
Course Description: Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation. (3 Lec., 1 Lab.)

Course Number: HAMG 1317 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Recreational Services

This is a WECM Course Number.
Course Description: The study of the recreation and entertainment industry. Emphasizes sporting and entertainment venues, tourism attractions, and other public and private sector special events. (3 Lec.)

Course Number: HAMG 1321 (3 Credit Hours)
Listed by Campus(es): ECC, RLC

Course Title: Introduction to Hospitality Industry

This is a WECM Course Number.
Course Description: Introduction to the elements of the hospitality industry. This course is offered at El Centro College in the Food and Hospitality Institute to students pursuing knowledge in the Culinary Arts industry and at Richland College in the Travel and Tourism Management program to students pursuing knowledge in hotel/lodging operations. (3 Lec., 1 Lab.)

Course Number: HAMG 1324 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Hospitality Human Resources Management

This is a WECM Course Number.
Course Description: Principles and procedures of human resource management in the hospitality industry (3 Lec.)

Course Number: HAMG 1342 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Guest Room Management

This is a WECM Course Number.
Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. This course is cross-listed as HAMG 1242. The student may register for either HAMG 1242 or HAMG 1342 but may receive credit for only one of the two. (3 Lec., 1 Lab.)

Course Number: HAMG 2301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Principles of Food And Beverage Operations

This is a WECM Course Number.
Course Description: An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. (3 Lec., 1 Lab.)

Course Number: HAMG 2302 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Hospitality Security and Loss Prevention

This is a WECM Course Number.
Course Description: Overview of the issues surrounding the need for security and loss prevention in the hospitality industry. (3 Lec.)

Course Number: HAMG 2305 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Hospitality Management and Leadership

This is a WECM Course Number.
Course Description: An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. (3 Lec.)

Course Number: HAMG 2307 (3 Credit Hours)
Listed by Campus(es): ECC, RLC

Course Title: Hospitality Marketing and Sales

This is a WECM Course Number.
Prerequisite Recommended: CHEF 1301 or PSTR 1301 or TRVM 1300 with a "C" or better.
Course Description: Identification of the core principles of marketing and sales and their impact on the hospitality industry. (3 Lec.)

Course Number: HAMG 2330 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Convention and Group Management and Services

This is a WECM Course Number.
Course Description: An application of the essential components of successful convention and meeting planning. (3 Lec.)

Course Number: HAMG 2337 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Hospitality Facilities Management

This is a WECM Course Number.
Course Description: Identification of hospitality building systems and facilities; to include sustainability and risk management. (3 Lec.)

Course Number: IFWA 1318 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Nutrition for the Food Service Professional

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 or PSTR 2331 with a "C" or better.
Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: PSTR 1206 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: Cake Decorating I

This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (1 Lec., 3 Lab.)

Course Number: PSTR 1301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Fundamentals of Baking

This is a WECM Course Number.
Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge and use of baking techniques and equipment. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: PSTR 1305 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Breads and Rolls

This is a WECM Course Number.
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (2 Lec., 4 Lab.)

Course Number: PSTR 1310 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Pies, Tarts, Teacakes and Cookies

This is a WECM Course Number.
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

Course Number: PSTR 1312 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Laminated Dough, Pate a Choux, and Donuts

This is a WECM Course Number.
Prerequisite Recommended: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

Course Number: PSTR 1343 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Bakery Operations and Management

This is a WECM Course Number.
Prerequisite Recommended: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: PSTR 1364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef

This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)

Course Number: PSTR 1391 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Baker/Pastry Chef

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)

Course Number: PSTR 1442 (4 Credit Hours)
Listed by Campus(es): ECC

Course Title: Quantity Bakeshop Production

This is a WECM Course Number.
Prerequisite Required: PSTR 1305 with a "C" or better.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 6 Lab.)

Course Number: PSTR 2207 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: Cake Decorating II

This is a WECM Course Number.
Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)

Course Number: PSTR 2330 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Advanced Pastry Competition

This is a WECM Course Number.
Prerequisite Required: PSTR 1305 with a grade of "C" or better.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: PSTR 2331 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Advanced Pastry Shop

This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a grade of "C" or better.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)

Course Number: PSTR 2364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef

This is a WECM Course Number.
Prerequisite Required: PSTR 1364 with a "C" or better.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)

Course Number: RSTO 1191 (1 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)

Course Number: RSTO 1291 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)

Course Number: RSTO 1301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Beverage Management

This is a WECM Course Number.
Course Description: A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: RSTO 1304 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Dining Room Service

This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute. (1 Lec., 7 Lab.)

Course Number: RSTO 1306 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Facilities Layout and Design

This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: RSTO 1313 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Hospitality Supervision

This is a WECM Course Number.
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: RSTO 1325 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Purchasing for Hospitality Operations

This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Study of purchasing and inventory management of foods and other supplies include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education. (3 Lec., 1 Lab.)

Course Number: RSTO 1380 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager

This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)

Course Number: RSTO 1391 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Food and Beverage/Restaurant Operations Manager

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course is cross-listed as RSTO 1491. The student may register for either RSTO 1391 or RSTO 1491 but may receive credit for only one of the two. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)

Course Number: RSTO 2301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Principles of Food and Beverage Controls

This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a grade of "C" or better.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)

Course Number: RSTO 2307 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Catering

This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Licensing/Certification Agency: American Culinary Arts Educational Institute. (3 Lec., 1 Lab.)

Course Number: RSTO 2380 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager

This is a WECM Course Number.
Prerequisite Required: RSTO 1380 with a "C" or better.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 20 Ext.)

Course Number: TRVM 1117 (1 Credit Hours)
Listed by Campus(es): RLC

Course Title: Cruises

This is a WECM Course Number.
Course Description: Current issues and trends related to the cruise industry. Includes a discussion of the many types of cruise lines and the reasons for the popularity of this mode of travel. (2 Lab.)

Course Number: TRVM 1191 (1 Credit Hours)
Listed by Campus(es): RLC

Course Title: Special Topics in Travel and Tourism

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec.)

Course Number: TRVM 1201 (2 Credit Hours)
Listed by Campus(es): RLC

Course Title: Customer Sales and Service

This is a WECM Course Number.
Course Description: Practical information and techniques to create excellent customer sales and service unique to the travel public. (2 Lec.)

Course Number: TRVM 1280 (2 Credit Hours)
Listed by Campus(es): RLC

Course Title: Cooperative Education-Tourism and Travel Services Management

This is a WECM Course Number.
Prerequisite Recommended: Student must complete two TRVM Classes.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 10 Ext.)

Course Number: TRVM 1291 (2 Credit Hours)
Listed by Campus(es): RLC

Course Title: Special Topics in Travel and Tourism

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 2 Lab.)

Course Number: TRVM 1300 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Introduction to Travel and Tourism

This is a WECM Course Number.
Course Description: An overview of the travel and tourism industry. Emphasis on travel careers and the impact of tourism on society. (3 Lec.)

Course Number: TRVM 1302 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Home-Based Travel Business

This is a WECM Course Number.
Course Description: Establishing a home based travel business. (3 Lec.)

Course Number: TRVM 1308 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Travel Destinations I - Western Hemisphere

This is a WECM Course Number.
Course Description: Study of countries located in the Western Hemisphere including Canada, United States, Latin America, South America, and the Caribbean Islands. Emphasis on the culture, customs, seasonal attractions, climate, physical features, language, currency, political conditions, and how they affect both the business and leisure traveler. (3 Lec.)

Course Number: TRVM 1323 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Group Tour Operations

This is a WECM Course Number.
Course Description: A study of the role of the group planner, selling to groups, and planning itineraries, including components of a tour package, tour costing, advertising, and promotion, group dynamics, and tour guide qualifications. (3 Lec.)

Course Number: TRVM 1325 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Introduction to Exposition and Trade Show Management

This is a WECM Course Number.
Course Description: A broad-based introduction to the principles and skills required for the management of expositions. Examination of the fundamental business philosophy of expositions and their position in the marketplace. An overview of the major issues in exposition management including needs assessment, budget strategies, site selection, floor plan development, contractor relationships, sales and marketing and related management issues. (2 Lec., 2 Lab.)

Course Number: TRVM 1327 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Special Events Design

This is a WECM Course Number.
Course Description: The development of a special event from the conceptual stage through completion. Emphasis on industry terminology, factors to consider when planning a special event, and contingency plans. (3 Lec.)

Course Number: TRVM 1331 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Introduction to Hospitality Industry

This is a WECM Course Number.
Course Description: An exploration of the hospitality/lodging industry with emphasis on its history and development with relationships between hotel/lodging and suppliers. Explain the elements of the hospitality industry including food and beverage, housing, reservations, and convention services. Define the responsibilities of key executives and interpret a hotel organizational chart. (3 Lec.)

Course Number: TRVM 1341 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Travel Destinations II - Eastern Hemisphere

This is a WECM Course Number.
Course Description: Study of countries located in the Eastern Hemisphere including Europe, Asia, Africa, Middle East, Australia, and New Zealand. Emphasis on the culture, customs, climate, physical features, language, currency, and political conditions and how they affect both the business and leisure traveler. (3 Lec.)

Course Number: TRVM 1345 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Travel and Tourism Sales and Marketing Techniques

This is a WECM Course Number.
Course Description: A study of marketing, sales techniques, promotions, and advertising theories as applied to the travel and tourism industry. Coverage of the marketing mix in travel, market segmentation, market planning, and the use of advertising and other communication techniques. Emphasis on buyer motivation, telephone sales techniques, profitable travel counseling, and the use of promotional material in selling travel. (3 Lec.)

Course Number: TRVM 1391 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Special Topics in Travel and Tourism

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (3 Lec.)

Course Number: TRVM 2300 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Applied Industry Software Products

This is a WECM Course Number.
Prerequisite Recommended: TRVM 2301, POFI 1301, or demonstrated competence in meeting planning and Microsoft office software.
Course Description: Overview of software products used to assist the industry professional in the fields of travel and tourism, meetings and hospitality. (2 Lec., 2 Lab.)

Course Number: TRVM 2301 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Introduction to Convention/Meeting Management

This is a WECM Course Number.
Course Description: Overview of the meetings and conventions industry and the various aspects and skills involved in planning and managing meetings and conventions. Emphasis on types of meetings, meeting markets, industry suppliers, budget and program planning, site selection and contract negotiations, registration and housing, food and beverage requirements, functions and meeting room setup, and audiovisual requirements. (3 Lec.)

Course Number: TRVM 2331 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Convention and Exposition Law and Ethics

This is a WECM Course Number.
Prerequisite Recommended: TRVM 2301 or TRVM 1300 or demonstrated competence in meeting planning or travel management.
Course Description: Application of general legal principles and statutory requirements to meetings, conventions and trade shows. Emphasis on ethical considerations to problems faced by meeting planners, hotels, and convention centers in the negotiation and implementation of agreements for meetings and similar events. (3 Lec.)

Course Number: TRVM 2333 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Applied Convention/Meetings Management

This is a WECM Course Number.
Prerequisite Recommended: TRVM 2301 or demonstrated basic knowledge in meeting planning.
Course Description: Practical application of meetings and exposition skills through a case study or participation in a conference/meeting. Includes integration of meeting planning tools that compare and discriminate between key areas of program development and convention objectives. (3 Lec.)

Course Number: TRVM 2341 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: International Convention/Meeting Management

This is a WECM Course Number.
Prerequisite Recommended: TRVM 2301 or TRVM 1341 or demonstrated basic knowledge in meeting planning.
Course Description: Apply the principles of convention/meeting management in an international setting. Compare the differences in planning a domestic versus an international meeting; including contract negotiation, foreign currency, customs and laws, exposition, marketing, shipping, languages, cultures, and how foreign policy affects the meeting planning process. Identify resources to assist planner in development of an international meeting. (3 Lec.)

Course Number: TRVM 2355 (3 Credit Hours)
Listed by Campus(es): RLC

Course Title: Exposition and Trade Show Operations

This is a WECM Course Number.
Prerequisite Recommended: TRVM 1325.
Course Description: A discussion of management of the specific problems of trade shows and exhibitions, including design, construction, and regulation. Includes logistics for planning events such as crowd control, special effects, lighting, decorations and audio. (3 Lec.)

Course Number: TRVM 2480 (4 Credit Hours)
Listed by Campus(es): RLC

Course Title: Cooperative Education - Tourism and Travel Services Management

This is a WECM Course Number.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 21 Ext.)