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  • CFS 108: Table Service

    2.00 Credits
    North Shore Community College

    Table Service Pre: Communications and Mathematics Proficiencies Co: This five-week course deals with the smooth and efficient management of the dining room. On-site instruction is provided as students take part in all aspects of running a dining room, including customer relations, table settings, napkin folding, seating, billing, etc.
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  • CFS 110: Intro To Garde Manger

    2.00 Credits
    North Shore Community College

    Introduction to Garde Manger Pre: CFS101 Co: CFS102 All areas of the cold kitchen are explored in this introductory course. These include salads, oils and vinegars, cheeses, pates, cold sauces, aspic, chaud foid, garnishes, and cold buffet presentation.
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  • CFS 114: Food Safety & Sanitation

    3.00 Credits
    North Shore Community College

    Food Safety and Sanitation Pre: Communications and Mathematics Proficiencies Co: This course is designed to expose students to areas of importance in food safety and sanitation. Material covered will help the students in solving individual problems concerning sanitation and public health. The students will be prepared for the ServSafe certification exam given by the Educational Foundation of the National Restaurant Association. This course is approved for the USDA Food Technology Training Program.
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  • CFS 116: Banquet & Function Management

    2.00 Credits
    North Shore Community College

    Banquet and Function Management Pre: Communications and Mathematics Proficiencies Co: This five-week course will cover the operation of a banquet style facility. It includes hands-on operation in areas of dealing directly with the public, running a dining room smoothly, and merging kitchen and dining room operations into a pleasing whole.
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  • CFS 118: Stocks, Soups, & Sauces

    2.00 Credits
    North Shore Community College

    Stocks, Soups, & Sauces Pre: Communications Proficiency Co: CFS101, CFS102 This course focuses on the production of the basic building blocks used in the professional kitchen and their relationship to soups and sauces. Brown and white beef, veal, chicken, fish, and vegetable stocks are prepared from scratch. Various liaisons or thickening agents are covered as well as the classical and petite sauces and their uses as well as a variety of hot and cold soups made from the initial stocks. Fresh herbs and vegetables are introduced as flavor enhancers to finished products. Students will use a variety of large and small kitchen equipment and utensils. Sanitation principles and basic knife skills are emphasized, in addition to weights, measures, accurate yields, and portion control.
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  • CFS 134: Wine In The Food Industry

    1.00 Credits
    North Shore Community College

    Wine in the Food Industry Pre: Communications and Mathematics Proficiencies Co: This course will provide information about the wine producing regions of the world, the type of wine grapes grown in those regions and the wines produced from those grape varieties. In addition to table wines, the course will also cover the regions of the world that produce fortified wines. The importance of wines, both table and fortified, will be emphasized as a key component in the food industry. The cultural use of wines will be a topic for this course. Note: This is not a wine tasting class.
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  • CFS 202: Danish Croiss & Puff Pastry

    2.00 Credits
    North Shore Community College

    Danish, Croissant, Choux, and Puff Pastry Pre: CFS104 Co: This course covers methods of producing various laminate dough including puff pastry, croissant and Danish dough. Students will acquire skills in performing the mixing, rollout process and unit preparation of pastry such as figure eights, snails and cream horns. Specialized mixing techniques involved with producing choux pastry for eclairs and cream puffs are also included.
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  • CFS 204: Classical Baking

    2.00 Credits
    North Shore Community College

    Classical Baking Pre: CFS104 Co: CFS106 Students will incorporate a variety of base products to produce a finished, marketable product line such as cheesecakes, artisan breads and rolls, tortes, mini pastries and specialized cakes that can be used by restaurants, caterers and food service institutions. Many classical and traditional holiday/seasonal items will be produced in class.
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  • CFS 206: A La Carte Restaurant Oper

    2.00 Credits
    North Shore Community College

    A La Carte Restaurant Operations Pre: CFS102 Co: Students will run an a la carte restaurant operation that is open to the public. Each student will rotate through all stations, including sauteing, broiling, roasting, expediting, plating and cleaning.
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  • CFS 212: American Regional Cuisine

    2.00 Credits
    North Shore Community College

    American Regional Cuisine Pre: CFS102 Co: CFS118 The regional foods, techniques, and seasonings of the U.S.A. are explored. Regions covered include New England, the South, the Southwest, the American Heartland, California, the Pacific Northwest, and Hawaii. Specialty areas such as Pennsylvania Dutch Country, southern Florida's Caribbean connection, and New Orleans fall within these regions.
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