Middlesex County CollegeHotel, Restaurant & Institution Management

Advisement

- See an HRI advisor for a personalized program of study

INFORMATION SHEET

The following information will provide students in the Culinary Arts Certificate Program, Dietetic Technology Program and the Hotel, Restaurant and Institution Management Program with options in : Hotel/Motel Management, Restaurant/Foodservice Management, and Culinary Arts Management with course availability information and details about each program of study.

This is not a substitute for an advisor. The Faculty and Staff of the HRI Department encourage you to seek academic advisement when planning your classes each semester.

(x) = course is offered that semester

FALL

SPRING

SUMMER
Course Code and Name

Day

Evening

Day

Evening

Day

Evening
HRI101, Intro to HRI

x

  

x1

x1

    
HRI103, Principles of Food Selection and Preparation

x

x

x



x
HRI105 Basic Nutrition  

x

        
HRI107, Baking Fundamentals

x2

          
HRI108, Quantity Food Production  

x

x

  

x
HRI109, Professional Culinary Techniques    

x6

      
HRI110 Supervisory Development in the Lodging and Foodservice Industry    

x

x1

    
HRI111, Food Prep Practicum        

x

x5
HRI114, Garde Manger    

x2

      
HRI115 Foodservice Operations       x

x1

    
HRI201, Hotel-Motel Front Office Operations

x

x1

        
HRI202, Facilities Layout and Design    

x

x1

    
HRI203, Volume Food Management and Prod.

x

  

x

x3

    
HRI204, Seminar and Cooperative Work Exp.  

x

  

x

  

x
HRI205, Food and Beverage Controls & Purchasing  

x

x

   x1    
HRI206, Merchandising for the Hospitality Industry

x

x1

        
HRI208, Environmental Sanitation in FS Operations

x

  

x

x

    
HRI210, Nutrition in Modified Diets      

x

    
HRI213, Health Facilities Foodservice Mgt.  

x

        
HRI215, Beverage Management

x

x1

        
HRI216, Hospitality Property Management    

x

x1

    
HRI217, Supervisory Housekeeping

x

x1

        
HRI218, Nutrition Throughout the Life Span  

x

        
HRI220, Training Development of Hosp. Mgt.  

x4

  

x4

    
HRI250, Hospitality Law  

x4

  

x4

    
DTC101, Introduction to Dietetic Technology  

x

        
DTC102, Orientation to Dietary Services      

x

    
DTC208, Supervised Field Experience I    

x

      
DTC209, Supervised Field Experience II

x

          
DTC210, Supervised Field Experience III    

x

      
DTC220, Seminar in Dietetic Technology    

x

      

1 Check with an advisor to see if this course is being offered in the day or evening.
2 HRI107 and HRI114 are offered Monday from 4:00 p.m. until 10:00 p.m.
3 HRI203 is offered occasionally in the Spring on a Saturday from 8:00 a.m. until 3:25 p.m. Check with an advisor.
4 These courses are offered occasionally. Check with an advisor.
5Hours by arrangement with site.
6 HRI 109 - Is offered twice a week for seven weeks.

IMPORTANT: Course offerings are subject to change. The information provided does not include developmental courses if needed. Please check the college catalog course descriptions for Prerequisites and Corequisites for courses.

HRI Department Home

SOME HELPFUL HINTS:

FOODS LABS
HRI103, HRI107, HRI108, HRI109, HRI114 and HRI203 - requires mandatory attendance at the first laboratory session.
HRI107 and HRI114 require uniforms at the first laboratory session.

DUAL OPTIONS:
The AAS degree in Hotel, Restaurant and Institution Management offers three options:

If you want to take more than one option (the Dual Option) you must complete all requirements for graduation plus:

Hotel/Motel Management
(3 courses + HRI Elective)
HRI201 HRI216  HRI217  +  HRI Elective

Restaurant/Foodservice Management
(3 courses + HRI Elective)
HRI202 HRI205  HRI215 + HRI Elective

Culinary Arts Management
(5 courses + HRI Elective)
HRI107  HRI109  HRI111  HRI114  HRI115  +  HRI Elective

Course Descriptions Link

Students who want to take the Culinary Arts Certificate of Achievement Program and graduate with an AAS in Hotel, Restaurant and Institution Management with an option in Restaurant/Foodservice Management must complete all courses in the Culinary Arts Certificate Program plus HRI110, HRI215, ACC108 and other courses outside the HRI department. The students do not need to take: HRI101, HRI202, HRI206 and an HRI Elective.

What is an HRI Elective?
Students take an additional HRI course, not specified in their course of study, as long as they meet the prerequisites. For example: a student with the Hotel/Motel Management option could take the following courses to fulfill the HRI Elective: HRI105, HRI115, HRI202, HRI 204, HRI205, HRI 213, HRI215, HRI220, or HRI250.  Course Descriptions Link

Dietetic Technology Students:
All students must meet with the Program Director or the Department Chairperson before registering.
Students must select the same section of DTC101 and HRI105 in the Fall semester.

Are There Transfer Opportunities?
There are many opportunities to transfer to four year schools in both the hospitality and dietetics programs. Check with an advisor on up-to-date information on articulation agreements. In some cases, scholarship money is available to students maintaining a certain GPA.  
Transfer Page Link

Department Home

Last page update- 04/09/08