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Course Criteria
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5.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
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5.00 Credits
Provides a continued application of principles from Baking I with expanded principles and skills reflecting the American Culinary Federation Educational Institute pastry apprentice training objectives. Provides training for those aspiring to become pastry chefs, as well as training for cooks and kitchen chefs. Topics include: Breads, pies, tarts, cake decorating, plated desserts for restaurants, traditional and contemporary torts, Mousse, creams, chocolate, ice creams and sorbets, Introduction to Decorative sugar and chocolate work. Laboratory demonstrations and student production of products parallel class lecture.
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4.00 Credits
Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating/styling, safety and sanitation, and production of quantity food. Laboratory practice is provided.
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3.00 Credits
Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work.
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5.00 Credits
Emphasizes basic garde manager utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salads, dressings, and relishes; sandwiches; pates and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work
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5.00 Credits
Student will become familiar with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decision, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry.
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3.00 Credits
Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work.
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5.00 Credits
Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine, trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstration and student experimentation parallel class work.
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12.00 Credits
Provides students with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include: restaurant management/on-off premise catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity.
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5.00 Credits
Emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include: menu selection, layout and design, on/off premise catering, entrepreneurship, and small business management. Laboratory demonstrations and student experimentation parallel class work.
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