International Cuisines, Regional American Cuisines, and Practicum
International Cuisines and American Cuisines involves the focus on cooking for the customer’s health. Students explore vegetarian, low fat, and other diets, as well as modified traditional diets. Students learn […]
Charcuterie, Buffet Production, and Design
Charcuterie, Buffet Production, and Design expands on Garde Manger and develops its relationship with forced and cured meats. Students organize, plan, and produce a variety of themed buffets. They also […]
Baking Fundamentals, Breakfast Cookery, and Hot Food Plating
Baking Fundamentals, Breakfast Cookery, and Hot Food Plating covers quick breads, yeast breads, and baking fundamentals which will be covered at an introductory level. Students will also become familiar with […]
Advanced Showpieces, Cakes, Plated Desserts, and Practicum
In Advanced Showpiece, Cakes, Plated Desserts, and Practicum, the semester begins with students focusing on the creation of edible centerpieces utilizing pastillage, pulled, blown, and poured sugar. Some of the centerpiece techniques are then […]
Artisan Breads, Buffets, Petit Fours, and Confections
For Artisan Breads, Buffets, Petit Fours, and Confections, the fall semester begins with students learning advanced level skills in the art of creating artisan breads. Following the focus on breads, […]
Baking Fundamentals, Introduction to Cakes, and Plated Desserts
The baking fundamentals section of this course covers quick and yeast breads at an introductory level. After which, students prepare a variety of pastry items, including cookies, pies, tarts, phyllo, […]
Culinary Foundations and Food Preparation Techniques
Culinary Foundations and Food Preparation Techniques provides students with the essential knowledge of kitchen equipment, knife skills, and basic principles of food preparation. Students prepare various meats, vegetables, and starches, […]
Food and Beverage Operations
In Food and Beverage Operations, students learn how food-service professionals create and deliver guest-driven service, enhance value and build guest loyalty, and continuously improve the process of providing excellent service.
Baking and Pastry Arts Co-op
Degree candidates in the Baking and Pastry Arts curriculum are required to complete three-hundred hours of on-the-job experience for which they are paid by their respective employers. The students are required […]
Product Purchasing and Marketing
In Product Purchasing and Marketing, students learn about purchasing specifications, and marketing techniques that enhance sales and profits. They also learn the essentials for operating a successful catering business. (POI)
Food Service Management
Food Service Management studies key financial issues in cost control within the food-service environment. The course covers payroll, taxes, scheduling, labor forecasting, production lists, inventory procedures, food costing and control, […]
Menu Analysis and Restaurant Design
Menu Analysis and Restaurant Design explains the importance of a menu in relationship to costs, pricing, creativity, and guest satisfaction. Students design a floor plan for a restaurant using computer […]
