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 emphasizes basic cooking techniques such as sautéing, roasting, poaching, braising and frying.

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, cookie dough and product finishing techniques.

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 Roasting skills are enhanced. The concepts of mise en place, timelines, plate presentation and teamwork are introduced and stressed. Students will work up to producing four course meals.

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 proper use and handling of various chocolates used in baking and decorating are introduced. Dessert plating and presentation are emphasized. Students must pass a practical exam.

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 presentation and teamwork are stressed. Timing and organizational skills are emphasized.

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 introduced to the history, menu terminology, cooking techniques, ingredients and presentations unique to Classical French Cuisine. Timing, organization, mise en place and plate presentations are stressed.

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, costing templates, and financial documents.

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 cuisines. Through lectures, research, demonstrations, and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients, and presentation unique to their countries of origin. Timing, organization, mise en place, and plate presentations are stressed.

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 are introduced. Students must pass a written and practical exam.

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 a planning tool but also as source of operational information and a merchandising method for reaching customers. It also defines the basic principles of purchasing food, equipment, and supplies.

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 National Restaurant Managerial 30 hour ServSafe class and certification exam

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.

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.

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 Design. The course covers the components of a business plan as well as the production of a professional portfolio. Related competencies are reviewed as necessary for completion of the plan.

The final section of this plan will be based on the students learning and achievements while enrolled at Nossi. This will include pictures and journals from various classes.

Success Strategies is a course in goal setting, techniques of note and test taking, problem solving skills, time management and critical thinking skill development. The course is designed to help each student improve his learning skills. In addition, students will acquire skills necessary to succeed as commercial artists. Life enhancing principles are also a major aspect of this course.

This course is offered on ground with an online component.

Students will examine common uses of mathematics in everyday life. This course will also focus upon mathematical applications involving choice, voting systems, routing and networks, probability, project scheduling and descriptive, and inferential statistics.

This English class will include intensive grammar review as well as writing assignments to complete a portfolio. Illustrations are encouraged to enhance the writing and the portfolio (these can add points to the grade). A resume and a cover letter are a separate part of the writing. A research paper is required and must have the correct documentation and analysis format. Professional presentation of final portfolio is required for completion of this course.