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Course Criteria
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1.50 Credits
1.5 credits This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consist of different combinations of basic batters, fillings, glazes, and icings all about 21? 2 inches in size. Students will produce them using several assembly and finishing methods to include shells, layered pastries, piped freeform, shaped free-form, and shaped and molded pastries.
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3.00 Credits
An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines and spirits in a restaurant setting. Students also may participate in a restaurant-based wine and food tasting plus a field trip to a local winery.
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3.00 Credits
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-ofsale systems, cash handling, beginning merchandising, table skills, and dining room preparation—all in the college’s Wine SpectatorGreystone Restaurant.
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3.00 Credits
A review and applications of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course, which will be held in the Wine Spectator Greystone Restaurant, will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, assuring high-quality service to all customers, and managing service.
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3.00 Credits
Students will take a written essay examination which will be evaluated for organization, content, style, mechanics, and grammar. “C” levelcompetency is required to receive a grade of Pass for this exam. (High Pass/Pass/Fail grading)
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