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TCI 227: Quantity Bakery Production
3.00 Credits
Southern New Hampshire University
This course is a production-based lab engaged in large quantity baking for the wholesale market that reinforces skills and competencies from TCI-113 and TCI-114. Students apply culinary math techniques to determine baking formulas for specific yields, and perform yield tests to insure accuracy and consistency of products. Finishing techniques and proper sanitary handling of finished goods will be emphasized. Lectures will reinforce proper procedures in mixing, make-up and baking methods. Students will be required to evaluate and critique each item prepared to enhance the quality, appearance and salability.
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TCI 230: Retail Baking
3.00 Credits
Southern New Hampshire University
This lab and service course provides students with the opportunity to produce and merchandise bakery products for sale to the public. Students will research, develop and produce products to augment the basic menu of the public coffee and pastry shop. Offered as needed.
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TCI 230 - Retail Baking
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TCI 233: Classical Baking/Plate Comp
3.00 Credits
Southern New Hampshire University
Students in this course will expand on the baking knowledge they attained in the previous two courses. Students will become more proficient in baking techniques through lectures, demonstrations and participation in baking labs. More emphasis is placed on classical terms, desserts, terminology, equipment and techniques. Particular emphasis is given to decorative projects. Offered once a year.
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TCI 233 - Classical Baking/Plate Comp
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TCI 235: American Regional Cuisine
3.00 Credits
Southern New Hampshire University
This course explores the historical implications of the development of regional American cuisines and their effects. Diverse ethnic backgrounds and regional availability and their roles in the development of truly American dishes are explored. Students will assemble and produce menus that encompass cuisine from a region's earliest beginnings to a variety of food that is prepared today. Offered once a year.
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TCI 237: Menu and Facilities Planning
3.00 Credits
Southern New Hampshire University
Since a menu is the focal point of any food service operation, proper menu planning is vital for success. This class is structured to give students a firm working knowledge of menu-writing techniques. Color, layout, design and merchandising tools as they pertain to different establishments are discussed. Students participate in actual menu design and facilities layout of a food service establishment based on specifications developed as part of a class project. Offered once a year.
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TCI 237 - Menu and Facilities Planning
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TCI 240: Advanced Pastry
3.00 Credits
Southern New Hampshire University
This practical lab course introduces students with an interest in baking to more advanced mediums used for decorative pastry items. Each class session begins with a discussion of a specific medium and the scientific principles governing its manipulation. Students are presented with a basic recipe and technique and are given lab time to develop their skills with each medium. Ways to incorporate the item of the day into a more elaborate showpiece also are taught. Offered as needed.
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TCI 240 - Advanced Pastry
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TCI 250: Dining Room Management
3.00 Credits
Southern New Hampshire University
This course will focus on the basic principles of supervising a food service operation. Management theories will be explored in the context of a changing service industry. Hiring, training, motivating, directing, delegating and solving problems as a chef-manager will be emphasized. Offered as needed.
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TCI 256: Food and Beverage Cost Control
3.00 Credits
Southern New Hampshire University
This course reviews the computational arithmetic skills required for accurate food service preparation, operation and management. The methods used to solve mathematical problems that relate to food service operations are stressed. Topics covered include operations with whole numbers, fractions, decimals, percents, weights and measures, recipe conversion, menu pricing, food cost, inventories, break-even analysis and financial statements. Use of a calculator is stressed. Offered once a year.
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TCI 256 - Food and Beverage Cost Control
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TCI 270: Visiting Chef
3.00 Credits
Southern New Hampshire University
This elective course offers students exposure to industry chefs who share their knowledge in a variety of culinary mediums.
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TCI 270 - Visiting Chef
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TCI 280: International Baking/Desserts
3.00 Credits
Southern New Hampshire University
No course description available.
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TCI 280 - International Baking/Desserts
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