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HIST 4288 - West Africa/Diaspora ** Credit Hours: (3)
Description: West Africans from 15th century to present; Trans-Atlantic Slave Trade and African Diaspora in the Americas; economic and social history of period through study of primary documents, film, music.
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HIST 4289 - African Women’s History Credit Hours: (3)
Description: Women of African continent from human origins to present; major epochs in African history; diversity of continent; theoretical issues related to gender through study of primary documents, fiction, film.
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HIST 4292 - Modern China 1800-Present ** Credit Hours: (3)
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HIST 4294 - Modern Japan 1800-Present ** Credit Hours: (3)
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HIST 4299 - Topics in Global History Credit Hours: 3
Description: This course examines a subject in global history selected by the instructor. Can be repeated twice for up to six credits
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HIST 4324 - History and Archaeology Credit Hours: (3)
Description: History and Archaeology in general ask the same kinds of questions about humanity but use different methods to answer those questions. For many ancient cultures, archaeology is the primary way that information is collected and provides the data from which history is written. In order to understand the relationship between these two disciplines and the narratives created by each, this class will introduce students of history to the history and practice of archaeology and how data is used in modern fieldwork. We will cover the basic concepts and contributions of sciences that go into archaeological investigation (like geology, botany, zoology, osteology). We can use these archaeological methodologies to augment traditional historical text-based inquiries, and also to investigate the history of non-textual cultures. An interdisciplinary approach or at least an awareness of material culture investigations and its possibilities will help history students find new ways to approach historical questions.
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HIST 4325 - Bronze Age Aegean Credit Hours: (3)
Description: Builders of labyrinths, bull-jumpers, monster-slayers, and semi-divine warriors, this course examines the rise and fall of Bronze Age Aegean societies and the aftermath of their collapse. Beginning at the start of the Bronze Age c. 3000 BCE and continuing through the end of the Greek Dark Age c. 750 BCE, the course explores political, social, and religious structures in Minoan, Mycenaean, and Dark Age Greek culture. It employs mythic texts, epic poetry, monumental architecture, and wide-ranging material culture to explore both the lived history of these period and the historical memory of the Bronze Age.
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HIST 4326 - Imperial Egypt Credit Hours: (3)
Description: The New Kingdom era (1550-1100 BCE) transformed pharaonic Egypt and its relations with the outside world. During this imperial age, warrior pharaohs forged an empire stretching from Sudan in Africa to Syria and the borders of Turkey. Intensive military, diplomatic, economic, and cultural interactions with other civilizations transformed Egyptian society and culture. With new military technologies like the horse drawn chariot and composite bow, Egypt became a military superpower. An influx of foreign peoples brought religious, cultural, and economic change to the land along the Nile. We will explore the major historical issues and problems of this age, and the methodologies used by Egyptologists to reconstruct the history of this civilization.
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HIST 4327 - Life and Death in Ancient Egypt Credit Hours: (3)
Description: Traversing the realms of the living and the dead, this course focuses on what it was like for the ancient Egyptians to live, grow old, die, and be born again in this complex and fascinating society. Surveys ancient Egyptian political, social, and religious structure as they relate to daily life. Explores topics of gender, identity, family structure, social hierarchy, labor, slavery, poverty, death, and burial in the Pharaonic period c. 3000 to 323 BCE.
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HIST 4329 - Imperial Rome Credit Hours: (3)
Description: This course examines the history and culture of Ancient Rome’s imperial age from the fall of the Republic to the 4th century after Christ (49 BCE – 400 CE). Augustus and his successors established a new imperial system centered on the rule of one man. Roman culture was highly urbanized with complex social structures. Topics include sexuality and family life, slavery, urban life, gladiators and spectacles and the rise of Christianity.
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HIST 4330 - Topics in Ancient History Credit Hours: (3)
Description: This course examines a subject in ancient history selected by the instructor. Can be repeated twice for up to six credits.
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HIST 4331 - After Empire: Rome in the Dark Ages Credit Hours: (3)
Description: This course investigates how Rome’s physical plant developed in the centuries after the end of Rome’s Mediterranean hegemony. It also explores the afterlife of the idea of Rome, as locus of law and justice, symbol of empire and universal rule, and focus of religious devotion. ‘Rome After Empire’ seeks to understand the nature of the dialectic between an increasingly desolate, then Christian topography, and the mystique that Rome had, especially far from its walls, throughout the Middle Ages.
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HIST 4361 - History of Byzantine Empire ** Credit Hours: (3)
Description: Byzantine or East Roman Empire from 330 to 1453 and its influence on Slavic, Turkic, and Islamic peoples.
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HIST 4380 - Renaissance and Reformation Europe, 1400-1650 Credit Hours: (3)
Description: Exploration of the European Renaissance and Reformation, including civic and Christian humanism; republicanism and despotism; the print revolution; the creation of new Protestant churches and the reform of the Roman Catholic Church; and the Reformation’s impact on the development of early modern states and societies. NOTE: Only one of HIST 4380 and HIST 3880 may be used to satisfy degree requirements.
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HIST 4381 - The Enlightenment, 1650-1815 Credit Hours: (3)
Description: The Enlightenment has been described as a “revolution of the mind” and also as a “crisis of the mind,” a century when Europeans’ understanding of themselves, their societies, and their place in the world was irrevocably transformed. In this course we will consider the nature of this intellectual and cultural revolution. Did Enlightenment thinkers invent modern political freedom or lay the groundwork for new forms of colonial oppression, slavery, and political terror? Did the Enlightenment justify empire or critique it? What role did religion and religious thought play in the Enlightenment? What was the relationship between the Enlightenment and the revolutions that convulsed the British, French, and Spanish empires at the end of the eighteenth century?
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HIST 4386 - Intro to Museums Credit Hours: (3)
Description: Overview of museums and the museum field, including history, development, philosophy, function and current and future trends in museums. May not be repeated for credit. Cross listing: (Same as ARTH 4386 ).
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HIST 4391 - Omnivore’s Past: A Global History of Food Credit Hours: (3)
Description: This course introduces advanced students to the history of food. Instead of following a chronological thread, it examines the subject of food on different scales, from the microbial to the continental, and from various modes of historical inquiry, including anthropological, economic, and gendered lenses. Omnivore’s Past also creates fresh perspectives on familiar topics (the stuff you eat) by drawing insightful parallels from around the globe—it shows linkages between cannibalism and dieting, anorexia and religious power, mundane cookbooks and the formation of a nation. In short, this class explores methodological approaches to the discipline of history through food.
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HIST 4399 - Topics in European History Credit Hours: (3)
Description: This course examines a subject in European history selected by the instructor. Can be repeated twice for up to six credits.
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HIST 4440 - French Revolution Credit Hours: (3)
Description: In-depth study of the origins, course, and outcome of the French Revolution (1789-1815). Topics include the Enlightenment and the decline of the Old Regime; the causes of the Revolution; democratization and radicalization; counter-revolution and dictatorship; the Napoleonic Wars; and the Revolution’s place in the historiography and history of the modern world.
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HIST 4620 - Early North America to 1754 Credit Hours: (3)
Description: This course introduces students to the political, economic, and social processes that shaped early North America prior to the era of revolutions. Students will examine European colonizers, Native Americans, and enslaved and free people of African descent, focusing on how they interacted and influenced each other, and how geography, demography, and disease shaped their lives, creating a “new world” for all. Students in this course will consider how power was shaped by ecology, technology, gender, and race and how the struggle for power resulted in conflicts among different groups of European colonists, Native people and colonists, and between colonists and various European crowns.
Throughout this course, students will read, think, and write critically about the materials presented, and engage in discussions with their peers as they develop an awareness of the wide range of experiences and the diversity of viewpoints encompassed in the term “colonial America.” Successful completion of this course will give students a deeper understanding of the unique role that the American colonial experiences has had in shaping both the United States and the modern world.
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HIST 4630 - North American Revolutions, 1754-1815 Credit Hours: (3)
Description: This course introduces the political, economic, and social causes and outcomes of conflicts in North America from 1754-1815, learning what was revolutionary about the age of revolutions. Students will examine what it meant to be an American and a British subject and consider the motivations of a wide range of participants, including Native Americans, enslaved and free African Americans, and the fifth of the population who remained with Britain as Loyalists. The other great movements of the Age of Revolutions, notably the French, Haitian, and Latin American Revolutions will place the American Revolution in larger context.
Throughout this course, students will read relevant primary and secondary sources, think about what these sources tell us about life in the 18th and early 19th centuries, write critical evaluations of the material presented, and discuss their assumptions, conclusions, and concerns about this era of revolution and republicanism as a topic of historical inquiry. As students complete this course, they will develop an awareness of the wide range of experiences and the diversity of viewpoints represented.
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HIST 4640 - New Nations, 1815-1850 Credit Hours: (3)
Description: This course covers US History, 1815 through 1850, and introduces students to the political, economic, and social processes involved in state formation in North America. Students will examine the relationship between nation-states and citizenship, with an emphasis on often-competing American identities. This course will cover important historical themes that include revolutions in market, transportation, and technology; the growth of the institution of slavery; shifting political factions and popular dissent; and contests for power and resources, notably Indian Removal.
Throughout this course, students will engage with relevant primary and secondary sources and think about what these sources tell us about life in the first half of 19th century, a time that was rapidly changing and conflict-ridden. In this course, students will write critical evaluations of the material presented, and discuss your assumptions, conclusions, and concerns of study as you develop an awareness of the wide range of experiences and the diversity of viewpoints represented.
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HIST 4680 - Emr Modern America 1877-1914 Credit Hours: (3)
Description: United States from end of Reconstruction to outbreak of World War I.
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HIST 4701 - U S 1914 to World War II Credit Hours: (3)
Description: United States from outbreak of World War I to World War II.
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HIST 4702 - U S Since W War II ** Credit Hours: (3)
Description: The United States from World War II to present.
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HIST 4801 - Black Memphis Credit Hours: (3)
Description: This course will focus on the social and cultural, political, and economic roles of African Americans in Memphis from the early nineteenth century through the early twenty-first century. The course will place Memphis in the context of state, regional and national events, and will explore issues of race, class and gender both within African American communities and between African Americans and other populations in the city. We will first explore the early migrations of African Americans into Tennessee and into Memphis/Shelby County, the lifestyles of enslaved and free African Americans in the area; the impact of Civil War emancipations and migrations on social, political, and economic life in Memphis; African American communities that developed in the late nineteenth and early twentieth century; the impact of Progressivism on the city’s black communities; the Civil Rights and Black Freedom movements in the city, and racial dynamics in contemporary Memphis.
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HIST 4823 - American Labor History Credit Hours: (3)
Description: Historical development of labor movement in United States; emphasis on social, economic, and political trends related to labor movement.
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HIST 4824 - Business History Credit Hours: (3)
Description: Historical development of business in the United States; attention to social, economic, and political trends related to American business communities.
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HIST 4831 - History American Family ** Credit Hours: (3)
Description: Analysis of changes in family size and structure and relationships between family and society from colonial times to present.
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HIST 4851 - History of Women in America ** Credit Hours: (3)
Description: History of women from discovery of America to present. [G]
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HIST 4853 - African American Women Credit Hours: (3)
Description: Social, political, economic, cultural history of African American women from the sixteenth century to the present.
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HIST 4861 - Parks/People/Public Policy Credit Hours: (3)
Description: Comparative study of history and administration of public land areas in the United States, and of American conservation.
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HIST 4863 - History/Childhood in America ** Credit Hours: (3)
Description: Historical consideration of children and childhood in American society from early 17th century to present.
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HIST 4871 - U S Urban History Credit Hours: (3)
Description: Development of American cities, including formation of local social, economic, and political institutions, and impact of urbanization on United States.
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HIST 4899 - Topics in African American History Credit Hours: (3)
Description: This course examines a subject in African American history selected by the instructor. Can be repeated twice for up to six credits. Cross listing: HIST 6899 proposed new graduate course. 6000 level version of 4000
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HIST 4900 - Topics in Women’s/Gender History Credit Hours: (3)
Description: This course examines a subject in women’s/gender history selected by the instructor. Can be repeated twice for up to six credits.
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HIST 4996 - Honors Thesis Credit Hours: (3)
Description: Under direction of faculty member, and with approval of Honors Committee, student writes thesis based on research in primary and/or secondary sources. PREREQUISITE: admission to Honors Program.
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HIST 4999 - The Historian’s Craft Credit Hours: (3)
Description: A synthetic examination of the nature of historical inquiry as practiced by the discipline of history, including historical interpretation and controversy, analyses of historical sources, historical research and writing and integration of the various subfields of the discipline of history. PREREQUISITE: 21 hours in history.
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Hospitality and Resort Management |
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HPRM 1050 - Business of Hospitality Credit Hours: (3)
Description: (2010). Varied aspects of lodging, food service, clubs, cruise lines, natural attractions, man-made attraction, transportation, intrastructure; retail businesses; sports; special events and activities; outfitters, tour operators, travel management; destination marketing organizations.
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HPRM 2003 - Special Events Credit Hours: (1)
Description: Introduction to special events management and potential careers in this field. Hands on experience with special events while partnering with destination management company to work with planning and operations in multifaceted special events area.
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HPRM 2004 - Distinguished Speakers Credit Hours: (1)
Description: Series of lectures from high ranking professionals from the hospitality industry in areas of lodging, food service and tourism.
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HPRM 2006 - Professional Development Credit Hours: (1)
Description: 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 Credit Hours: (1)
Description: 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 Credit Hours: (3)
Description: 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 - Intro to Culinary Arts Credit Hours: (3)
Description: This course will provide the student with a cursory understanding of fundamental culinary theory and techniques by 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 - Intermediate Culinary Techniques Credit Hours: (3)
Description: 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2014 - Culinary Leadership & Professionalism Credit Hours: (3)
Description: 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2015 - A la Carte & Restaurant Service Credit Hours: (3)
Description: 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2016 - Essentials of Pastry & Baking Credit Hours: (3)
Description: 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2017 - Food Composition & Sanitation Credit Hours: (3)
Description: This course will provide the student with a cursory understanding of 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2018 - Intro to Garde Manger Credit Hours: (3)
Description: 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. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2019 - Culinary Internship Credit Hours: (2)
Description: Work-based learning course that enables students to develop practical skills, relate theory to practice and to gain a sound base of industrial experience by working, on a paid or voluntary basis, for an organization within the hospitality and tourism industry; develops practical competencies to assist in progressing toward a career in the hospitality industry. Students are expected to submit weekly reports and a final report as a requirement for this course. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012
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HPRM 2030 - Foundations of Professional Development Credit Hours: (3)
Description: The Professional Development course is designed to improve the ability of students to describe their accomplishments and sell their ideas in situations like professional networking, company meetings, and job interviews. Emphasis is placed on workplace integration of both verbal and written communications. Students will learn to create a professional résumé, build a personal brand, and develop potential career plans that require them to research career options and potential employers in their chosen fields. This course is a pre-requisite for HPRM 2031 (Exploring Hospitality Careers).
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HPRM 2031 - Exploring Hospitality Careers Credit Hours: (3)
Description: The course builds on skills gained in the pre-requisite, HPRM 2030 (Foundations of Professional Development), and is designed to assist students with exploring careers and developing skills necessary to make meaningful career decisions and being successful at the workplace. The critical factors to consider before selecting a suitable career and being effective at work will be discussed. The student will become familiar with the core competencies required in the hospitality industry by completing the National Restaurant Association Educational Foundation (NRAEF) ManageFirst® Human Resources Management & Supervision program. PREREQUISITE: HPRM 2030 PREREQUISITE or COREQUISITE: Prerequisite HPRM 2030
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HPRM 2056 - Restaurant Serv Mgmt Lab Credit Hours: (2)
Description: Lab to go with HPRM 3070 .
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HPRM 2111 - Intr/Hospitality Indstry Exper Credit Hours: (1)
Description: Introduction to internship requirement and development of job search skills. PREREQUISITE: HPRM 1050 or permission of instructor.
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HPRM 2751-2760 - Special Topics in Hospitality and Resort Management Credit Hours: (3)
Description: Current topics in hospitality management. May be repeated for credit with change in topic.
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HPRM 2900 - Intermed ELC in Hospitalty Mgm Credit Hours: (1)
Description: Experiential learning credit (ELC) through a formal evaluation process.
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HPRM 2999 - Purchase/Hospitality Industry Credit Hours: (1)
Description: Purchasing in commercial restaurants, hotels, food service, contract food service, institutional food service, catering, quick service.
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HPRM 3010 - Hospitality/Resort Colloquium Credit Hours: (1)
Description: Introduction to hospitality and resort industry; presentations and discussions by major industry professionals; students submission of a synopsis of each speaker’s major points. PREREQUISITE: junior-level standing.
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HPRM 3011 - Spanish for the Hospitality Industry Credit Hours: (3)
Description: This course provides students with the tools to become more confident, effective and service-oriented employees in the food service industry. The curriculum is designed to empower readers with the communication and cross-cultural leadership skills necessary to be successful working in an organization with a diverse staff. Industry specific vocabulary, key cultural differences, and team building tips help students learn to provide their guests with excellent service. Students will explore the makeup of the hospitality industry in various Spanish-speaking regions, as well as identify and discuss several current trends affecting said regions. PREREQUISITE: SPAN 2020 or equivalent
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HPRM 3012 - Culinary Theory & Skills Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of primary culinary theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including 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 3013 - Advanced Culinary Skills Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of primary culinary theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including 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 PREREQUISITE: HPRM 2012
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HPRM 3014 - Pastry & Baking Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of primary baking and pastry theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including baking, yeast breads, pastry doughs and batters, custards, creams and mousses, fillings, frostings, dessert sauces, plated desserts and more.
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HPRM 3015 - Food Analysis Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of food composition and analysis. The primary goal of this class is to acquire the culinary skills needed for success in a career in the food service profession. Topics include fundamentals in nutrition and food, developing and marketing healthy recipes and menus, and nutrition’s relationship to health and life span
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HPRM 3016 - Garde Manger Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of the theory and techniques of Garde Manger – the art of the cold kitchen. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including 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. A key component is the total utilization of product culminating in a Grand Buffet. PREREQUISITE: HPRM 2012
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HPRM 3017 - Culinary Procurement & Purchasing Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of the complex and critical world of purchasing and Procurement of food items, supplies, and equipment, from selecting venders to writing specification sheets to the final purchase and delivery and through the life of the product. Study of purchasing and inventory management of foods and other supplies to 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. PREREQUISITE: HPRM 2012
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HPRM 3018 - International Cuisine Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of the theory and techniques of International Cuisine. From Central and South America to the exotic far East, this course will explore the cuisines of the various regions throughout the world, emphasizing the culture and the history of the region to understand the evolution of flavors within the food philosophies, and aid the learner in understanding the complex and wildly diverse world of International cuisine. PREREQUISITE: HPRM 2012
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HPRM 3021 - Artisan Breads and Pastries Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of the skills and techniques of artisan breads and pastries production. Products covered include commercially yeasted breads, rolls, savory quick breads, petit fours, puff pastry, phyllo dough, pate choux, and many others. Properties and characteristics of ingredients, the baker’s percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, and baking methodology. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. PREREQUISITE: HPRM 2012
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HPRM 3022 - Plated Desserts Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of the elements and principles of design as they relate to plated desserts. Topics include plate composition, portioning, flavor pairings, textures, temperatures, eye appeal, balance, color harmony and plate decorating/painting techniques such as stenciling and chocolate striping. Upon completion, students should be able to demonstrate competence in combining a variety of dessert components enhanced with plate decorating techniques. No PREREQUISITE: HPRM 2012
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HPRM 3023 - Chocolate and Confections Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of advanced pralines, bon bons, truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, pate de fruit, and other confections using commercial production and finishing techniques. In addition, the course content includes aspects of planning, artistic design, preparation and arrangement of small showpieces made from chocolate, poured sugar, pulled sugar, blown sugar and pastillage. No PREREQUISITE: HPRM 2012
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HPRM 3024 - Contemporary Cakes Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of cakes that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production. No PREREQUISITE: HPRM 2012
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HPRM 3050 - Food/Beverage Controls Credit Hours: (3)
Description: Fundamentals of food, beverage and labor control through menu planning, engineering and cost analysis. PREREQUISITE: HPRM 1050 , HPRM 2011 , HPRM 3070 .
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HPRM 3060 - Food & Bev. Production Theory Credit Hours: (1)
Description: Roles and standard operating procedures used for food and beverage operations in lodging settings. Emphasis on food preparation techniques, basic purchasing procedures, kitchen and dining equipment, product identification and guest services styles and standards used in various lodging operations. COREQUISITE: HPRM 3061
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HPRM 3061 - Food and Beverage Production Lab Credit Hours: (1)
Description: This is a laboratory-based course designed to provide students with an understanding of quantity food production principles and techniques. Students in this class apply foundational cooking skills production skills in the actual operation of a restaurant facility.
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HPRM 3062 - Restaurant Management Service Lab Credit Hours: (1) Former: HPRM 2052
Description: This is a laboratory-based course designed to provide students with an understanding of front-of-the-house (FOH) restaurant service principles and techniques. Students in this class apply organizational and management skills in the actual operation of the Kemmons Wilson Culinary Institute restaurant facility. In addition to online lectures and information, students participate in a laboratory session on respective lab session days between 11:30 AM and1:00 PM.
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HPRM 3070 - Food Production and Service Credit Hours: (4)
Description: Theory, application and understanding of safe food production methods and terminology; culinary hand tools and equipment operation including knife usage; principles and applied fundamentals of property service techniques and beverage handling. PREREQUISITE: HPRM 1050 .
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HPRM 3130 - Hospitality Law Ethics & Risk Credit Hours: (3)
Description: Laws and regulations applicable to the ownership and operation of inns, hotels, motels, resorts, restaurants, bars, and other hospitality businesses; laws and regulations that influence business and management decisions in the hospitality industry; ethical issues involved in managing hospitality operations.
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HPRM 3315 - Hospitality Human Resource Mgmt Credit Hours: (3)
Description: Acquisition, utilization, and retention of human resources in hospitality industry; human resource planning, job analysis, recruitment, selection, orientation, training, development, motivation, associate relations, performance appraisal, legal issues.
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HPRM 3320 - Hospitality Financial Mgmt Credit Hours: (3)
Description: Fundamental principles and concepts of revenue management including capacity management, duration control, revenue forecasting, discounting, displacement analysis, rate management, and dynamic pricing. PREREQUISITE: HPRM 2011 , HPRM 3330 .
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HPRM 3330 - Managing Hotel and Resort Operations Credit Hours: (2) Former: HPRM 2330
Description: This course focuses on the management of critical resources essential for running hotel and resort operations in an effective and efficient manner. The basic principles of operating a lodging facility, which includes accounting, housekeeping, engineering, front desk, food and beverages, and guest services functions will be explained.
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HPRM 3331 - Lodging Management Lab Credit Hours: (1) Former: HPRM 2331
Description: The overall aim of the practicum course is to enable students to develop a practical understanding of the basic principles and procedures underlying the primary areas of lodging operations. The working environment practicum rotation experiences will be held at The Holiday Inn Hotel at the University.
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HPRM 3600 - Entertainment Management Credit Hours: (3)
Description: Fundamental standards, techniques, practices of club, cruise, gaming, theme park, special events management. PREREQUISITE: HPRM 1050 .
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HPRM 3650 - Comm & Rec Food Serv Mgmt Credit Hours: (3)
Description: This course focuses on all the general facets of the commercial foodservice industry including: a brief history of the development of hospitality and professional foodservice; various types and styles of commercial foodservice operations such as amusement, stadiums, corporate, military, etc.; employment opportunities in commercial foodservice; professional development and certifications; and the benefits of professional networking.
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HPRM 3680 - Intro to Wine & Spirits Credit Hours: (3)
Description: The application of the management principles and procedures related to the sale and service of alcohol and specialty beverages served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry. Permit Required. Must be over 21 years to register for this class.
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HPRM 3700 - Reel Food: Culinary in Movies Credit Hours: (3)
Description: To examine Food as a central theme in film, the role that food plays in the story, the lives of the characters, and how food is used both as an element of expression and as a transforming agent. Students will have the opportunity to recreate the dishes in each film and heighten their technical skills and dexterity and explore the intricacies of each cuisine and discipline.
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HPRM 3730 - Culinary Science Credit Hours: 3
Description: This course explores the science that lies behind the new frontier in taste and how it supports the culinary arts. It leads to an understanding of the importance of science in cooking and helps students and discover the tools and technologies used by culinary industry leaders. Focus is also given to the transformation of food ingredients and the sensory phenomena associated with eating, demonstrating how cooking methods with applied science may produce improved results in texture and flavor. $60 per credit hour course fee required. PREREQUISITE: HPRM 2012 - Intro to Culinary Arts; HPRM 3013 - Advanced Culinary Skills
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HPRM 3800 - Sustainability in Hospitality and Sport Management Credit Hours: 3
Description: Sustainability is a challenge for society and the global community. This course explains the theoretical background and analysis of sustainability issues. Students will discuss specific issues, such as a sustainable food supply, water conservation, energy alternatives, renewable tourism resources, green construction, and corporate and social responsibilities. no PREREQUISITE: None COREQUISITE: None PREREQUISITE or COREQUISITE: None Standard Letter Cross listing: N/A
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HPRM 3810 - Food Safety & Sanitation in Hospitality Credit Hours: (3)
Description: Introduction to sanitation in public health as related to the food service industry, including potential hazards that may occur in the operation and production of food.
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HPRM 3911 - Pre-Intern & Prof Development Credit Hours: (3)
Description: Focus on the requirements and process for applying and successfully completing an internship program at Kemmons Wilson School of Hospitality and Resort Management. Students will also learn about professionalism and resume writing skills. Prerequisite for HPRM 4911 .
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HPRM 4000 - Culinary Tourism Credit Hours: (3)
Description: Theory and principals of food tourism, experiential food travels, and leisure food related activities. The course will focus on food as heritage through an analysis of culinary tourism, food in urban settings, the culture of restaurants, celebrity chefs and the influences of social media/television. This class will examine the role that food plays in shaping: destinations and personal identities, ethnic affiliations in a global world, and the revitalization of local and global communities. Through readings assignments and local travels students will explore how “food traditions” and “local food” are maintained and transformed over time and space, creating a culinary identity.
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HPRM 4007 - Resort and Timeshare Mgmt Credit Hours: (3)
Description: Overview of dynamic resort and distinctive lodging industry; differences in core lodging competencies between resorts and traditional hotels, such as accounting and human resources.
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HPRM 4012 - Senior Culinary Design Credit Hours: (3)
Description: This course will provide the student with an opportunity to put it all together. Using their skills from menu development, costing, ordering, preparing, cooking, serving, managing, and follow through, the students finish strong with a Capstone event or dinner as the culmination of their journey. NOTE: Registration by Permit Only
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HPRM 4020 - Foundations of Project Management for the Hospitality Industry Credit Hours: (3)
Description: This course is intended to cover most of the fundamental aspects of modern Project Management, both managerial and technical, as well as to give the students direct experience in implementing appropriate tools and techniques specific to the hospitality industry. By the end of this course, students should have a mastery of the basic theory and practice of Project Management, as described by the core knowledge modules (KMs). No PREREQUISITE: Students must have completed at least 60 credit hours.
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HPRM 4021 - Banquet and Catering Management Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of Quantity food production as applied to a catering setting. Students will design, plan, setup, prepare and serve various banquet and catering functions during the semester utilizing skills learned in previous courses. No PREREQUISITE: HPRM 2012
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HPRM 4022 - Special Events Management Capstone Credit Hours: (3)
Description: This course will provide the student with an in-depth understanding of what it takes to pull-off a major event like a festival, a wedding, a gala event, and others. We hope to introduce you to the many facets of managing an event - from marketing and ticketing, to operations and evaluation. You’ll learn the importance of planning, budgeting, and customer service. Through instruction, observation, and analysis you’ll probe, dissect, and draw conclusions about “what works” in event management. The principles and concepts you learn will be transferable to many of the “productions” you might be responsible for as an event manager for a venue, an artist, or an event caterer. As a capstone class, this course will culminate in the planning, organizing, and execution of a major special event. No PREREQUISITE: By Permit Only
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HPRM 4101 - HPRM 4101 Field Experience in Hospitality and Resort Management Credit Hours: (1-12)
Description: HPRM 4101 credit may range from 1-12 credit hours, but requires permission from the Dean and submission of the below Information Form. Students can be approved and register for HPRM 4101 credit until the Friday of the first week of the upcoming semester. Permit Required. Repeatable up to 12 hours.
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HPRM 4111 - Prof Development/Hospitality Credit Hours: (1)
Description: Fundamental of resume preparation, interviewing styles and strategies, and business etiquette through professional development workshops and presentations from successful hospitality professionals. PREREQUISITE: HPRM 1050 , HPRM 2111 , senior standing in HPRM.
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HPRM 4301 - Event Management for HPRM Credit Hours: (3)
Description: This course is designed so that students will be able to demonstrate knowledge of the management competencies necessary for the successful planning, implementing and operation of multiple types of events. The course discusses the theoretical basis for the management processes surrounding multiple types of events as well as the different roles of the organizations and people involved in the business that comprise the event industry. The complexity of the event industry along with career opportunities are introduced and discussed. The course will predominately focus on events in the area of hospitality. PREREQUISITE: Students must have completed 60 hours of coursework.
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HPRM 4302 - International Events Credit Hours: (3)
Description: This course will provide an overview of the considerations when planning events that are held outside of the United States or that attract a large number of participants from outside the United States. We will explore each of the major sectors of international events including: destination assessment, currency exchange, language and cultural considerations, preparing for travel abroad, and safety/risk assessment. The course will review the roles of organizations and individuals involved in the businesses that comprise this industry.
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