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Course Criteria
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3.00 Credits
This course address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoré, petit fours and petit fours sec, ganaches, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate plastique, preparation of truffles, pastilage and marzipan, short doughs, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high-tech, novelle creations.
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3.00 Credits
This course presents a systematic approach to front office procedures, detailing the flow of business through a hotel beginning with the reservation process and ending with billing and collection procedures within the context of the overall operation of a hotel. Students will examine front office management, the process of handling complaints and concerns regarding hotel safety and security. Students will become involved in the processes for forecasting future business, sales, and rate structure of the hotel as well as methods for budgeting hotel finances for success.
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3.00 Credits
This course introduces the fundamentals of housekeeping operations. Emphasis is placed on employee development, management skills, OSHA standards and property maintenance and up-keep. Budgeting, cost controls, proper staffing and planning a fiscal budget are also emphasized in this course.
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3.00 Credits
An introduction to basic biology and chemistry that contribute to the success of modern food production. Emphasis will be given to the science behind the manufacturing of food products from basic microbiology in fermentation to future contributions of genetic engineering. In addition, the student will learn the rationale behind food spoilage, good quality control, and sanitary methodology in food production environments.
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3.00 Credits
This course provides instruction in the fundamentals of catering; including the business of supplying food, goods, and organized service for public and private functions. Subjects to be covered include staffing, equipment, transportation, contracting, special arrangements, beverage service and menu planning. Students will practice techniques of setting up banquets and buffets. Students are required to plan, budget, cost, test recipes and formats, plan décor, service and entertainment for catered events.
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3.00 Credits
This course will introduce the student to the fundamentals of wedding cake production. It will engage the student in elementary, handmade production of various styles of products including stacked and separated tiered cakes. In addition, this course will review and expand upon decorating techniques covered in HOSP 208. It further engages the student in decorative techniques of select cakes. The student will apply the basic principles of sanitation and safety in the foodservice operation. Student will apply the fundamentals of baking science to the preparation of a variety of wedding cakes, icings, and fillings.
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3.00 Credits
This course will build on the fundamentals of wedding cake production acquired in Wedding Cake Production I. It will engage the student in advanced, handmade production of various styles of advanced decorating techniques including rolled fondant, gumpaste decorations, and pastillage and piping techniques. Successful completion of this class should provide the student with sufficient skills to acquire and excel in a job as an advanced wedding cake decorator.
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3.00 Credits
This course will build on the fundamentals mastered in Classical Pastries and Advanced Decorating and Candies. The class will focus on developing plated desserts that are appropriate for restaurant and hotel menus. Themes include: balancing a dessert menu with flavors, textures, temperatures and visual appeal, seasonality of ingredients. Emphasis will be placed on creative plate presentation and artistry. The class will look at the production restrictions that may be present under different shop conditions. It will take into account challenges presented by staffing, facility and service volume. The salon portion of the class will give an overview of competitive pastry work based on ACF student standards. Final project will be an intra-class, team, salon competition.
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3.00 Credits
In this course, the student will learn about and practice merchandising techniques with an emphasis on the baking and pasty field. The majority of a student¿s time will be spent in all pertinent phases of retail bakeshop operation or in the field observing merchandising in action.
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3.00 Credits
An in-depth examination of the meetings and conventions industry, this class will focus on the operational aspects of the various industry segments and the intra-industry interactions of each. The course will provide an in-depth study and application of the techniques used for successful meetings, conventions and expositions. The text used is one of the main components used to study for the Certified Meeting Professional (CMP) examination ¿ the highest level of expertise in meetings management. Class activity will help prepare the student for the CMP examination.
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