In your second semester (spring), each course lasts 15 days, with lab classes meeting for five hours per day and lecture classes meeting for two hours per day.
Fabricate, prepare, and present beef and veal cuts using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Identification, inspection, and grading and preparation of sauces, vegetables, and farinaceous products reviewed.
Fabricate, prepare, and present poultry, game, and fowl using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Identification, inspection, grading, and preparation of sauces, vegetables, and farinaceous products reviewed. This course includes new methods and techniques used to prepare nutritionally balanced, tasteful, eye appealing, and practical recipes.
Expands on the fundamentals and principles of baking. Covers bakery sanitation and production. Emphasis placed on laminated doughs, cake types, mixing methods, cake decorating and finishing techniques, custards, creams, pies and tarts, and more advanced pastry production.
Fabricate, prepare, and present pork, lamb and game, using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Review of identification, inspection, grading, and preparation of sauces, vegetables, and farinaceous products.
This course is designed to build upon competencies developed in Introduction to Computers (COMP1000) with direct relationship to the hospitality industry. Students will be introduced to basic financial accounting concepts, principles, and practices. Topics include managing cash at the operation; managing payables and receivables; the accounting cycle; exploring costs; preparing an operating budget; preparing and interpreting financial forecasts and profit and loss statements using spreadsheet software; controlling costs; analyzing menu costs and check averages; and creating, pricing, and nutritionally analyzing recipes via culinary specific software. Integrated throughout will be discussion of ethical issues and considerations.
Introduction to the purchasing process. Emphasis on purchasing method, buying, receiving, and writing specifications. Storeroom procedures, including sanitation, receiving, and issuing, are also covered.
Comprehensive look at wines and spirits and their impact on today’s restaurants through lecture, tasting, and independent research. Students gain the necessary knowledge to understand as well as appreciate the use and service of alcoholic beverages in the food service industry.
Learn the importance of effective leadership, good management, organization, and planning. Also covered: Creating and building a team, problem solving, and disciplinary strategies.
Overview of the principles, practices, and methods common to most restaurants, including starting a business from the ground up. Also includes types and characteristics of restaurants and their owners; concept, location and design; restaurant marketing and business plans; financing/leasing; legal and tax matters; budgeting and controlling costs; and advertising.
The student will acquire the skills necessary for the development and planning of the menu and its relationship to facility design. The student will plan a food service facility, understand and develop specifications of equipment, and identify staffing and cost control measures
This course is designed to prepare the student with the job seeking skills required to obtain employment in the culinary and food service industry. Emphasis will be placed on goal setting, cover letter and resume writing, interviewing techniques, and developing a total marketing package. Industry chefs and human resource personnel will deliver presentations and interview students for prospective externships
Students acquire skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
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