HCM
HCM Coursesacross Iowa Community Colleges
77 sections · 54courses · 3 colleges · Fall 2026 · Updated today
70 In-Person7 Online
HCM Availability Snapshot
How hcm sections are being offered across 3 colleges in Iowa this term (77 sections total).
When sections meet
- Morning (before noon)32
- Afternoon (noon–5 PM)30
- Evening (5 PM and after)1
- Asynchronous / TBA14
Start dates & instructors
Sections begin on 14 distinct dates, 15 late-start.
Taught by 24 distinct instructors across the state.
All HCM courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| HCM 100 | Sanitation and Safety | 2 | 6 | 2 | 5 In-Person1 Online |
| HCM 109 | Kitchen Essentials | 1.5 | 2 | 1 | 2 In-Person |
| HCM 113 | Culinary Baking | 1 | 1 | 1 | 1 In-Person |
| HCM 116 | Fundamentals of Baking | 3 | 2 | 1 | 2 In-Person |
| HCM 117 | Bakery Basics | 3 | 1 | 1 | 1 In-Person |
| HCM 138 | Food Fundamentals | 3 | 2 | 1 | 2 In-Person |
| HCM 140 | Fabrication | 3 | 1 | 1 | 1 In-Person |
| HCM 147 | Culinary Techniques | 1.5 | 2 | 1 | 2 In-Person |
| HCM 156 | Intermediate Food Prep | 3 | 1 | 1 | 1 In-Person |
| HCM 161 | Stocks and Sauces | 1.5 | 1 | 1 | 1 In-Person |
| HCM 172 | International Cuisine Lab | 3 | 1 | 1 | 1 In-Person |
| HCM 173 | International Cuisine | 2 | 1 | 1 | 1 In-Person |
| HCM 180 | Food Fundamentals | 2 | 4 | 1 | 4 In-Person |
| HCM 182 | Intermediate Baking | 3 | 1 | 1 | 1 In-Person |
| HCM 186 | Culinary Foundations I | 3 | 1 | 1 | 1 In-Person |
| HCM 191 | Quantity Food Prod I Lab | 4 | 1 | 1 | 1 In-Person |
| HCM 207 | Menu Planning | 1.5 | 1 | 1 | 1 In-Person |
| HCM 212 | Industry Management | 3 | 1 | 1 | 1 In-Person |
| HCM 213 | Service Management (Lab) | 4 | 1 | 1 | 1 In-Person |
| HCM 230 | Nutrition/Wellness | 3 | 1 | 1 | 1 Online |
| HCM 231 | Nutrition | 2 | 3 | 1 | 1 In-Person2 Online |
| HCM 251 | Purchasing, Recvg & Inventory | 2 | 2 | 1 | 2 In-Person |
| HCM 260 | Hospitality Math | 3 | 2 | 1 | 2 In-Person |
| HCM 265 | Mathematics for Hospitality | 3 | 1 | 1 | 1 In-Person |
| HCM 269 | Garde Manger (lab/lec) | 1.5 | 1 | 1 | 1 In-Person |
| HCM 279 | Hospitality Accounting | 3 | 1 | 1 | 1 Online |
| HCM 301 | Beverage Control | 3 | 1 | 1 | 1 In-Person |
| HCM 310 | Hospitality Law | 3 | 1 | 1 | 1 Online |
| HCM 321 | Intro to Hospitality Industry | 1 | 1 | 1 | 1 In-Person |
| HCM 322 | Breads and Pastries | 3 | 1 | 1 | 1 In-Person |
| HCM 323 | Cakes and Chocolates | 3 | 1 | 1 | 1 In-Person |
| HCM 329 | Advanced Garde Manger | 3 | 1 | 1 | 1 In-Person |
| HCM 330 | Hospitality Personnel Mgmt | 3 | 2 | 2 | 1 In-Person1 Online |
| HCM 342 | Hosp Events & Catering (BOH) | 3 | 1 | 1 | 1 In-Person |
| HCM 344 | Basic Food Preparation | 3 | 5 | 1 | 5 In-Person |
| HCM 349 | Advanced Baking and Pastry | 2 | 1 | 1 | 1 In-Person |
| HCM 353 | Menu and Profit Engineering | 3 | 1 | 1 | 1 In-Person |
| HCM 354 | Service Techniques | 2 | 1 | 1 | 1 In-Person |
| HCM 356 | Beverage Fundamentals | 3 | 1 | 1 | 1 In-Person |
| HCM 357 | Cake Decorating | 3 | 1 | 1 | 1 In-Person |
| HCM 359 | Applied Culinary Skills | 4 | 2 | 1 | 2 In-Person |
| HCM 381 | International Cuisine | 4.5 | 1 | 1 | 1 In-Person |
| HCM 502 | Culinary Practicum II | 3 | 1 | 1 | 1 In-Person |
| HCM 504 | Culinary Practicum IV | 3 | 1 | 1 | 1 In-Person |
| HCM 505 | Culinary Practicum V | 3 | 1 | 1 | 1 In-Person |
| HCM 507 | Culinary Practicum VII | 3 | 1 | 1 | 1 In-Person |
| HCM 530 | Culinary Capstone | 1 | 2 | 2 | 2 In-Person |
| HCM 599 | Engineering & Risk Management | 1 | 1 | 1 | 1 In-Person |
| HCM 600 | Intro to Lodging Operations | 2 | 1 | 1 | 1 In-Person |
| HCM 601 | Housekeeping/Environ Services | 3 | 1 | 1 | 1 In-Person |
| HCM 616 | Hospitality Professionalism | 1 | 1 | 1 | 1 In-Person |
| HCM 932 | Internship | 1 | 1 | 1 | 1 In-Person |
| HCM 934 | Internship Seminar II | 2 | 1 | 1 | 1 In-Person |
| HCM 935 | Internship II | 1 | 1 | 1 | 1 In-Person |
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