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Course Criteria
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3.00 Credits
This course focuses on the cuisines of the world. Students will research diverse countries and regions and cook from recipes that represent a variety of cultures, native foods, seasonings and flavors.
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3.00 Credits
This is a laboratory course to follow HOSP 106 Food Laboratory I for registered Chef Apprentices. It focuses on proper roasting, grilling, poaching, sautéing and braising of meats, seafood, and poultry with appropriate sauces. Classical preparation of consommé, bisque, and cream soups as well as starch and vegetable preparation are presented. Plated desserts are covered, too. Students will research and develop recipes and prepare and serve four-course menus in the required amount of time.
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3.00 Credits
A laboratory course including preparation and presentation of cold food items commonly produced in a garde manger station. Students will prepare garnishes, appetizers, salads, sandwiches, marinades, relishes, cold sauces and forcemeat items. Course introduces ice carving. Buffet presentation, including platters, bowls and plates, and culinary show guidelines and practices are covered.
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3.00 Credits
This class covers the fundamentals of baking and functions of ingredients for production of baked goods and dessert specialties. Proper use and care of equipment, as well as principles of safety and sanitation are emphasized.
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4.00 Credits
This is a capstone laboratory course in which application of foodservice management will occur in a simulated restaurant. Students will plan menus, prepare food items, and serve the public to gain experience in various managerial positions in the front and back of the house. A grade of “C” or higher is required for graduation.
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3.00 Credits
This course studies the role of sports nutrition in establishing, promoting and maintaining, optimal health for enhanced performance throughout the life cycle. The science of food nutrients, bioenergetics, and current recommendation specific to human performance are also included in this course.
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5.00 Credits
This course applies supervisory skills and quality management principles to the hospitality/tourism industry and includes the study of organization structures, performance standards, employee selection and retention processes, orientation and training programs, employee appraisal and performance improvement, and quality improvement techniques. A grade of “C” or higher is required for graduation.
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3.00 Credits
This course covers the principles of menu planning for a variety of foodservice operations. It includes merchandising techniques, layout and design, and pricing strategies. Consideration is given to food selection; nutritional requirements; food, labor, and other costs; equipment utilization, and computer application.
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3.00 Credits
This course studies the role of nutrition in promoting good health. The composition and functions of foods, and a variety of nutrition concerns and restrictions are incorporated into the course. Principles of menu planning for a variety of events are reviewed. Course includes factors that impact menu item selection, merchandising techniques, layout and design and pricing strategies. Consideration is given to nutritional requirements, food, labor and other factors in menu design. (Does not replace HOSP 225)
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3.00 Credits
Students will acquire knowledge and develop competency skills in the preparation and artistic presentation of savory mousses, terrines, pates, galantines, and ballotines. The standards used in this regard are those specified in the Garde Manger section of the Training Log of the National Apprenticeship Training Program for Cooks, published by the American Culinary Federation (ACF).
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