The Colorado Mountain College Aspen Campus is pleased to announce its new Culinary + Hospitality Program, offering four class options for the Fall Semester. Classes include Introduction to Hospitality, Nutrition for Hospitality Professionals, Introduction to Sanitation + Production, and Purchasing + Menu Planning. Check out the class details and registration information below.
INTRODUCTION TO HOSPITALITY
Mondays | 9/9 – 12/9 | 5:00 – 8:05 PM
Introduces learners to careers and the organization and structure of the hospitality industry including: hotels, restaurants, non-commercial food service, travel and tourism, conventions and meetings, clubs, and other food service entities. Topics include exploring career opportunities, understanding the world of hotels and restaurants, food service organizational structures, an introduction to the meetings industry, and analyzing the size and scope of the noncommercial foods segment.
NUTRITION FOR HOSPITALITY PROFESSIONALS
Mondays | 8/26 – 12/9 | 6:00 – 8:50 PM
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.
INTRODUCTION TO SANITATION + PRODUCTION
Friday + Saturday | 9/6 – 9/7 | 9:00 AM – 4:50 PM
Monday, Tuesday + Wednesday | 9/9 – 10/9 | 9 – 11:50 AM
Students will learn the basics of sanitation and safe food handling, resulting in ServSafe Certification from the National Restaurant Association if they pass a national exam with a score of 75% or higher. They will also be introduced to the
principles of food production as practiced in commercial kitchens. Skills included are use of weights and measures, recipe conversion, basic knife cuts and fundamental principles of classical cuisine.
PURCHASING + MENU PLANNING
Wednesdays | 8/28 – 12/11 | 1:00 – 3:50 PM
Introduces the world of food service purchasing. The course initially provides the learner with an overview of the purchasing cycle and describes how to place and receive orders following procedures defined in the marketplace. The course describes the impact of innovative packaging processing on foods, describes the effect technology has on the present food service menu, and discusses concepts that impact the future.
Like what you see? Apply Online or call 970.925.7740 to register now!