Courses

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,

The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, and poultry are covered. The course

Interactive Design III advances students into the more sophisticated dimensions of responsive web design and interactive development. Building on the HTML5, CSS3, and Bootstrap foundation established in Interactive Design I and II, students are introduced to JavaScript and CSS Grid — expanding their capacity to design and build dynamic, fully responsive web experiences. The course

This course provides a comprehensive overview of the user experience design process, and is intended to familiarize students with the methods, concepts, and techniques necessary to make user experience design an integral part of developing information interfaces. The course provides students with an opportunity to acquire the resources, skills, and hands-on experience they need to

This course is primarily a shooting course. Students are expected to shoot hundreds of images improving their techniques and skill as they progress through the course. Some of the images students produce may be of portfolio quality. Additional topics include digital imaging, analyzing digital images, image capture with digital cameras and scanners, output devices, resolutions