Courses

This course will celebrate the culinary styles, restaurants, and chefs who are in current industry focus. This class also examines historical menus and methodology. The style, substance, and quality will be explored and studied. During the hands–on production students will be exposed to historical and contemporary production, products and cooking methods. This course includes the […]

This course prepares future food service managers by giving a clear picture of the important role menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because high-quality menu development is crucial to the success of any foodservice operation, not only as

This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, pates, terrines, cured meat, fish as well as basic charcuterie items while focusing on the total utilization of product and sanitation. Reception foods and buffet arrangements

This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of The Middle East, Caribbean cuisine, Mexico, South America, India, Southeast Asia, China, and Japanese cuisine. Importance is placed on ingredients, flavor profiles, preparations, and techniques representative of these

This course is a collaborative exploration of basic principles of purchasing food, equipment, and supplies. Primary focus is on cost control through menu engineering and menu mix. Planning and costing recipes, supplier selection, and the ordering, receiving, storing and issuing process are covered extensively. Students will learn essential Excel skills necessary to create standardized recipes,

This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve and evaluate traditional, regional dishes of Europe, Africa, and the Mediterranean. Importance is placed on ingredients, flavor profiles, preparations and techniques representative of these cuisines. Through lectures, research, demonstrations and hands-on cooking, students are

This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills is accentuated. American Cuisine explores the use of native ingredients in the preparation of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate

This course is a combination of lecture, theory, demonstration, and production for pastry techniques use in a commercial kitchen. Students learn a variety of doughs, batters, fillings and glazes with an emphasis on formulas and accuracy. Instruction regarding the preparation of cakes and icings, roll-in dough, pastry cream, mousse, laminated doughs and finishing techniques, plus

This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills, protein fabrication, sauces and multitasking is accentuated. Advanced Culinary Techniques explores the use of ingredients in the preparation of traditional and contemporary cuisine. Sautéing, Grilling, Braising and

Students are introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Through lectures, demonstrations, production, tasting and testing, students Learn Biscuit Method, Creaming Method, Muffin Method, yeast-raised dough mixing methods, pie dough, quick dough,