Hospitality
10 courses · Porterville College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
HOSP P050 Culinary Principles
- Units
- 3
- Hours
- Total lecture 36 hours, total lab 54 hours
Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. C-ID 160 X
HOSP P100 Hospitality Management
- Units
- 3
- Hours
- Total lecture 54 hours
- Transfers to
- CSU
- C-ID
- HOSP 100
Overview of structure and financial performances of the hospitality industry; food and lodging, resorts, tourism enterprises, attractions, and related operations. Focus on orientation to customer service, cultural/economic trends and career opportunities.
HOSP P110 Sanitation and Safety
- Units
- 3
- Hours
- Total lecture 54 hours
- Transfers to
- CSU
- C-ID
- HOSP 110
Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through the flow of food and HACCP management. Also includes the study of worker safety.
HOSP P120 Hospitality Cost Control
- Units
- 3
- Hours
- Total lecture 54 hours
- Transfers to
- CSU
- C-ID
- HOSP 120
Analyzing and managing: food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem-solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
HOSP P130 Introduction to Food and Beverage Management
- Units
- 3
- Hours
- Total lecture 54 hours
- Prerequisite
- HOSP P100.
- Transfers to
- CSU
- C-ID
- HOSP 130
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor, and service techniques.
HOSP P140 Introduction to Hotel Management
- Units
- 3
- Hours
- Total lecture 54 hours
- Transfers to
- CSU
- C-ID
- HOSP 140
An introduction to the operating system and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management, and information systems. By providing an overview of the lodging industry, this course will introduce such topics as hotel classifications, accommodations, front and back office operations, logistics, accounting, the food and beverage division, hotel engineering, and the many employment opportunities available in the various sectors of the business.
HOSP P150 Hospitality Law
- Units
- 3
- Hours
- Total lecture 54 hours
- Prerequisite
- HOSP P100.
- Transfers to
- CSU
- C-ID
- HOSP 150
Explore the Legal Relationship and Considerations of Hotel, Restaurant, Travel and Tourism Operations. Since laws covering the innkeeper restaurateur are very different than most other businesses, this course not only covers the legal ramifications of dealing with patrons, it covers the relationship and responsibilities between employers and employees. The rapidly developing area of casino/resort law is also covered. By using a preventive approach, this course can keep the legal considerations of hotel and restaurant operations from becoming expensive problems.
HOSP P160 Culinary Production/Operation
- Units
- 3
- Hours
- Total lecture 36 hours, 54 laboratory hours
- Transfers to
- CSU
- C-ID
- HOSP 160
Through a combination of lecture and lab sessions, you will be introduced to fundamental culinary principles, techniques, and operations. Hands-on cooking, tasting, and evaluating approaches are used to teach students professional cooking techniques. Emphasis is placed on understanding how ingredients and cooking techniques affect product outcomes. The class will examine product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations.
HOSP P200 Beverage Management
- Units
- 1.5
- Hours
- Total lecture 18 hours; total laboratory 27 hours
- Transfers to
- CSU
This course is a study of beverage service in the hospitality industry, and covers the history, sources, production, uses, marketing, control, and legislation pertaining to alcoholic and non-alcoholic beverages. Bartending skills, mixology, tasting and beverage service in hands-on setting are studied. Food and beverage pairing are explored. This course prepares students for TIPS and ServSafe Alcohol certification examinations.
HOSP P210 Introduction to Wines, Beers, and Spirits
- Units
- 2.5
- Hours
- Total lecture 36 hours, laboratory 27 hours
- Transfers to
- CSU
This course is an introduction to the history, sources and methods of wine, beer, and spirit production. Climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation and sales and service techniques are incorporated in all facets of alcoholic beverages. Students must be at least 21 years of age.