Course Search Results

• HTMT 163: Desserts

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HTMT 164: Intro:Hlthy Mediterranean Cook

  1.00 Credits

  University of South Carolina-Columbia

  
  Basic elements of the traditional Mediterranean diet, cooking techniques, and how to cook and eat to stay fit and healthy.
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• HTMT 165: Introduction to Cooking

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HTMT 166: Simply French

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, French cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HTMT 167: Simply Italian

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of classical Italian dishes, including sauteing, frying, and braising, basic food safety, and new techniques to create personalized dishes.
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• HTMT 168: Tailgating 101

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of classic tailgating dishes, including grilling, frying, and braising, basic food safety, and new techniques to create personalized dishes.
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• HTMT 169: ServSafe Sanitation

  1.00 Credits

  University of South Carolina-Columbia

  
  Food safety and sanitation in a commercial kitchen operation. FS: 12/04/2019.
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• HTMT 190: Topics: Culinary Arts

  1.00 Credits

  University of South Carolina-Columbia

  
  Special topics within the culinary discipline designed to give students a hands-on approach to learning special techniques, cooking styles and preparation, and practical application used in the foodservice industry. Content varies by title. May be repeated.
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• HTMT 228: Cost Controls in Hosp. Indus.

  3.00 Credits

  University of South Carolina-Columbia

  
  This course is designed to give students a thorough understanding of the numerous ways hospitality managers can control costs. This does not mean just cutting costs but includes operational and budgetary policies which lead to intended results. Some of these planned procedures include forecasting, financial analysis, budgeting, storage, and purchasing. FS: 06/07/2023.
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• HTMT 230: Hospitality Management

  3.00 Credits

  University of South Carolina-Columbia

  
  Tools available to management and their utilization in the hospitality industry.
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