Courses

The focus of this course is on creating a print publication from cover to cover. With an emphasis on hierarchy, grid, page sequence, and spreads, the publication integrates images, color, texture, and typography relative to the subject of the publication. The pace of the course is fast and designed to simulate a working environment, while […]

The role of communication design in creating comprehensive corporate identity systems is the focus of this course. An analysis of corporate objectives and practical applications will be the basis for developing a structured corporate identity system, including logo design, color, symbols, and branding. Other business collateral may also apply (stationery, business cards, signage, packaging, and

By concentrating on layout composition and grid systems, this course will utilize design principles and problem-solving skills developed in prior fundamental and mid-level graphic design courses. With an emphasis on design process, students will explore various means of hierarchy and visual wayfinding. Students use critical thinking in the application of type and other design elements

Through competencies established with work from Cost Control, Menu and Restaurant operations, and Catering Management students will develop a portfolio-business plan for a foodservice operation. The project will include these areas: Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes, Menu and Facilities

Students observe and participate in the supervisory operation of a successful foodservice business. They apply their professional skills to gain experience in order to enter and become successful in the foodservice business. Emphasis is placed on developing hospitality and culinary practical and management skills. This course is offered on ground with an online component.

The course includes an in-depth analysis of all components of the catering profession including management, legal aspects, getting started in business, catering contracts, menu planning, beverage service, catering equipment, catering logistics, personnel, marketing, pricing, sanitation and safety practices, purchasing, accessory services, weddings, theme events and accounting and control practices. This course is offered on ground

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