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Course Criteria
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3.00 Credits
This course teaches students to identify the different types of catering, the different markets and marketing of catering, client relations, and meal functions, beverage functions, room selection and setup, production and service planning, client services, staffing and financial controls and reports. Understanding Insurance and Legal Issues.
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3.00 Credits
This course teaches students the ability to select, handle, and care for knifes. They will learn the essentials knowledge for proper knife handling and care, including: Specialty Knives, edges types, cutting surfaces, Safe Knife handling and storage. Sharpening/Honing, Sanitation(cleaning and sanitizing knives). Students will learn to maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including, Vegetable Cuts-long, diced, shaped, and decorative. Students will learn meat, fish and poultry fabrication.
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3.00 Credits
This course presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is place on conformance and sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene , and baking supplies and equipment. Prepare doughnuts, fritters, yeast dough's and prepare and decorate cakes in accordance with ACFEI. Laboratory demonstrations and student experimentation parallel class work.
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3.00 Credits
This course will introduce the fundamentals of menu design and layout with emphasis on the applications of menu mix, inventory efficiency, seasonality, and merchandising for foodservice operations. Students will acquire the skills necessary for the design and planning of the menu and its relationship to the facilities
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3.00 Credits
Prerequisite: Must be taken in the last semester of study. Students in this course develop a business plan that outlines the acquisition of a foodservice operation. Students analyze demographics, location, marketing and financial requirements and examine restaurant concepts in case studies. In this course, students will take menu driven Concepts and derive a business plan that outlines the acquisition of a food service property by analyzing demographics, location, marketing and financial requirements for such a venture and its overall feasibility in the marketplace. Trends, lifestyle shifts and psychographic analysis will addressed while analyzing successful restaurant concepts via case studies. The capstone project culminates in a complete business plan ready for market entry.
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3.00 Credits
Emphasizes practical experience utilizing fundamental dining room service principles. Topics include: international dining service, laws, dining service functions, preparation and set up, cafeteria, buffet service, table side service, and merchandising. Laboratory practice parallels class work. Interpret laws relating to the sale of food, beverages and other financial responsibilities. Determine proper procedures used to serve both alcoholic and non-alcoholic beverages. Identify position of employees in the "front of the house." Describe the duties of each employee. Demonstrate skill in working in the dining room. Students learn how to provide effective and professional customer service. Students study actual hospitality cases and developing solutions to common customer service problems.
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3.00 Credits
This course will introduce basic pantry/garde manger principles, utilization, preparation and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship garde manger, garnishing, and presentation training objectives. Topics include: pantry/garde manger functions, basic garnitures, buffet presentations, cold sandwiches, salad and dressings, molds, garnishes, and cold hors d'oeuvres.
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3.00 Credits
This course will introduce students to the experience of preparing and cooking for restaurant service. Students will given assignments and will rotate through restaurant stations throughout the semester. Students are expected to incorporate and apply at a higher level all previously learned competencies in sanitation, handling and storage of products and food preparation. Students will continue to develop skills such as fish fabrication and more advance cooking techniques.
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3.00 Credits
This course will introduce students to the theory of planning menus, product ordering, preparing and cooking meals for restaurant service. Students will add their knowledge from prerequisite courses, methods such as grilling, sautéing, pan frying and poaching 'a la minute: Students will continue to learn more advanced cooking techniques and product identification.
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3.00 Credits
The purpose of this course is to teach basic cooking skills, understanding or recipes and theory of cooking methods to be used in quantity food production. Students learn scientific principles of quantity cooking, cooking method as applied to recipe specifications, appropriate trade terminology, and basic theory of cooking.
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