HCM: Hospitality, Culinary Arts, and Management

Browse Courses in the Course Catalog

The courses listed below are part of Hawkeye's course catalog. The course cost is subject to change, and the listing does not confirm that the course is currently available. To see currently available courses and sections, visit the course search.

If you plan to transfer courses back to your current college or university, make sure the courses you want to take at Hawkeye will transfer. To confirm, meet with your advisor at your current school or, if you're attending the University of Northern Iowa, University of Iowa, or Iowa State University, visit www.TransferinIowa.org.

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HCM-205 Dinner and Front of the House

3 credits—This is a capstone, project-driven course where all of the students will complete the entire planning process and execution of a formal dinner event.

Lecture Hours: 16 Lab Hours: 64

Course Type: Technical

2025–2026 Course Cost: $802.00

HCM-240 Menu Planning and Design

2 credits—This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. The course will also examine the kitchen design, and facility layout.

Lecture Hours: 32

Course Type: Technical

2025–2026 Course Cost: $468.00

HCM-242 Event Planning and Customer Service

2 credits—This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Student will engage in a hands on learning experience of dealing with real life customers and planning events such as company parties, graduations, and wedding receptions.

Lecture Hours: 32

Course Type: Technical

2025–2026 Course Cost: $468.00

HCM-249 A la Carte Cooking Lab

4 credits—A la Carte Cooking Lab introduces students to line cooking skills for fine dining as well as time budgeting and management. Students work in stations which include salads, broiler, sauté, expeditor, and preparation. Students plan and prepare upscale theme menus. (0/12)

Lecture Hours: 16 Lab Hours: 96

Course Type: Technical

2025–2026 Course Cost: $1,236.00

HCM-251 Purchasing, Receiving, and Inventory

2 credits—Studies principles in purchasing, receiving, issuing and inventory management. Emphasizes cost management techniques. Students practice skills in a clinical lab experience supervised by the purchasing manager.

Lecture Hours: 16 Lab Hours: 32

Prerequisite(s): Minimum grade of C- in MAT-772. Minimum grade of D- in HCM-309.

Course Type: Technical

2025–2026 Course Cost: $468.00

HCM-309 Hospitality Safety and Sanitation

3 credits—This course studies basic principles of bacteriology, food borne illness, sanitation, workplace safety, personal hygiene, food security, health regulations and inspections. Emphasis is placed on the importance of sanitary equipment and facilities, and pest control. This course includes instruction in preparation for ServSafe Certification and completion of exam.

Lecture Hours: 48

Course Type: Technical

2025–2026 Course Cost: $812.00

HCM-336 Event Planning and Customer Service 1

3 credits—This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Student will engage in a hands on learning experience of dealing with real life customers and planning events.

Lecture Hours: 16 Lab Hours: 64

Course Type: Technical

2025–2026 Course Cost: $827.00

HCM-341 Catering and Banqueting

2 credits—This course reinforces skills specific to banquet and catering preparation and service. Emphasis is on quality, quantity, setup, timing, service, event planning, and execution of catering and banquet techniques.

Lab Hours: 64

Course Type: Technical

2025–2026 Course Cost: $618.00

HCM-593 Restaurant Management

4 credits—Principles of modern restaurant and food service management is studied. Preparation for effective management through studies in purchasing, storage, inventory, food service equipment, menu design, marketing, and food service operations are stressed. Introduces the principles of modern restaurant and food service management: purchasing, storing, inventory, food service equipment, menu design, restaurant design and food service operations.

Lecture Hours: 48 Lab Hours: 32

Course Type: Technical

2025–2026 Course Cost: $986.00

HCM-605 Hotel Administration

2 credits—A management course that introduces the student to advanced studies of property management, catering, sales, legal aspects, security and maintenance of all departments of the hotel.

Lecture Hours: 32

Course Type: Technical

2025–2026 Course Cost: $468.00

HCM-608 Introduction to Hospitality

3 credits—Introduction to the food service, lodging, and tourism components of the hospitality industry. Background information, current issues, resume writing, and future challenges in various segments of the industry.

Lecture Hours: 48

Course Type: Technical

2025–2026 Course Cost: $802.00

HCM-905 Hospitality Internship

3 credits—This course will provide students with an opportunity to gain hands on experience in the hospitality industry. This course can be taken for 3–5 credit hours.

Can be taken for up to 5 credit hours.

Co-op Hours: 192

Prerequisite(s): Minimum grade of C- in HCM-608 and HCM-605.

Course Type: Technical

2025–2026 Course Cost: $702.00