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  • HP 150: Culinary Arts I

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Culinary Arts I covers basic cooking techniques—such as roasting, braising, saute poaching, grilling, and broiling. Students prepare products such as soups, stocks, savory items, entrees, sauces (both hot and cold), vegetables, and starches. Students also learn basic knife and sanitation skills.
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  • HP 155: Culinary Arts II

    3.00 Credits
    Monroe College-New Rochelle

    3 credits Advanced Cooking is a practical and theoretical examination of taste, cooking techniques, ingredients, and flavoring techniques. Building upon previous cooking courses, students research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. PREREQUISITE: HP-150.
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  • HP 160: Baking And Pastry Arts I

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course will explore the fundamental and theoretical aspects of baking, nomenclature, ingredients, techniques, equipment, -portion control, production procedures, and weights and measures. Practical production work done by students includes a variety of breads with lean and rich dough as well as quick breads. Emphasis is placed on bread preparation for the dining room service, and skill development of essential techniques.
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  • HP 161: Artisan Bread Baking

    3.00 Credits
    Monroe College-New Rochelle

    3 credits In this class the student will apply the basic bread baking techniques learned in Baking I and take them to the next level. An artisan bread baker is a craftsperson who is trained to the highest understanding of the ingredients and techniques used to create bread. We will deconstruct the process in order to fully understand each step in bread baking. With this understanding we will experiment with manipulating the bread in order to manipulate the end product. Focus will be on advanced techniques of leavening, shaping and baking. This will be a production class; on the first day of class we will make the dough while on the second day we will shape and bake the breads. The breads that we produce will be available for use in other classes as well as potentially, for sale to the public. PREREQUISITE: HP-165HP-165
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  • HP 165: Baking And Pastry Arts II

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course is designed to integrate training in baking and pastry arts with academic studies and field experience using fundamental baking techniques, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building upon previous baking and pastry classes, students research recipes, produce them for consumption, evaluate them, and apply a cost analysis upon them. Short papers, a detailed project, menu development, and service will be a part of this course. PREREQUISITE: HP-160
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  • HP 201: Technology For Hospitality

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course is a survey study of the technological tools utilized in managing the various departments within a hospitality enterprise. Students examine the systems used in room inventory management, guest accounting, property management interfaces, food & beverage applications, sales and catering and hospitality accounting. PREREQUISITES: HP-102
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  • HP 210: Purchasing For Hospitality

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course presents the purchasing methods widely utilized by hotels, restaurants and institutions. Emphasis will be given to vendor selection, specifications and grades in order to assure the quality of meats, vegetables, fruit, poultry, seafood, dairy, and groceries. The course surveys current purchasing and market trends, the effects of government regulations and they influence the market place and the ethical issues surrounding the function of purchasing. PREREQUISITE: HP-110
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  • HP 215: Customer Service For Hospitality And Culinary Managers

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course uses theory learned in hospitality and culinary courses in order to solve problems with a focus on customer service. The purpose of the course is to better prepare the student to make crucial management decisions with guest satisfaction as the main goal. The course is delivered in case format through which student will be challenged to develop an efficient and appropriate means of finding a solution. By analyzing and understanding the causes and effects of a number of real, critical incidents, students will be better able to effectively deal with similar situations when they face them in the workplace. PREREQUISITE: HP-101
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  • HP 225: Dining Room Management

    3.00 Credits
    Monroe College-New Rochelle

    3 credits Students will learn the principles of fine service and hospitality for restaurants, hotels banquets and catered events. The course will emphasize customer service, basic table settings, buffet service, and wine and beverage service. Students will understand the fundamentals of making reservations, point of sale systems, taking customers orders, and communication with the kitchen and bar. Students will learn seating and table arrangements, traffic flow and event timing. Several different styles of service will be demonstrated and practiced enabling students to provide as well as manage superior dining service. PREREQUISITE: HP-110
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  • HP 230: Culinary Arts III

    3.00 Credits
    Monroe College-New Rochelle

    3 credits This course serves to bring together all of the aspects learned in Culinary I and II. The purpose of the course is to prepare the student to enter the production phase of kitchen operations. New variations on the students' basic skills will be introduced including a la minute cooking, finishing sauces, utilizing multiple pans to compose dishes and so on. Expectations for skill levels will be very high. Production menus will include amuse bouche, soups, appetizers, entrees, sauces, vegetables and starches. Plate production will be emphasized in the a la carte kitchen as well as the banquet setting. Students will be responsible for al set-up and production of a given station that will rotate with each class. These positions and stations include sous chef, roast, grill, sauté, poach, soup, vegetables and starch, salad/garde manger and steward. During the semester, students will be given the opportunity to serve meals to administration, faculty and staff. PREREQUISITE: HP-155
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