Courses (by Discipline)

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Hotel/Restaurant/Hospitality
	• HRM-101 Introduction to Hospitality Management
	• HRM-102 Food Protection and Safety
	• HRM-103 Professional Food Preparation Techniques
	• HRM-104 Front Office Operations
	• HRM-105 Culinary Nutrition
	• HRM-106 Menu Planning and Nutrition
	• HRM-107 Housekeeping
	• HRM-110 Introduction to Baking
	• HRM-112 Charcuterie and Butchering
	• HRM-113 Food History and Culture
	• HRM-129 Event Planning and Management I
	• HRM-130 Introduction to Wine, Beer and Spirits
	• HRM-132 Barista Fundamentals: Coffee and Teas
	• HRM-140 Special Topics in the Foodservice and Hospitality Industry
	• HRM-202 Quantity Food Production and Services
	• HRM-203 Beverage Management
	• HRM-205 Restaurant Service Management
	• HRM-206 Commercial Restaurant Operation
	• HRM-208 Confectionery Arts
	• HRM-209 Artisan Bread Production
	• HRM-210 Specialty Cakes
	• HRM-211 American Regional Cuisine
	• HRM-212 International Cuisine
	• HRM-213 Garde-Manger
	• HRM-219 Hospitality Law
	• HRM-220 Advanced Baking Techniques
	• HRM-223 Asian Cuisine
	• HRM-224 Hospitality Entrepreneurship
	• HRM-225 Purchasing and Cost Control
	• HRM-229 Event Planning and Management II
	• HRM-292 Co-Op Work Experience [Hotel/Restaurant/Hospitality]

Bergen Community College