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Course Criteria
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3.00 Credits
This course covers the fundamentals of baking and pastry arts, which include terminology, technology, equipment, measurement, and formula conversions. Different classical mixing methods along with standard recipe adherence principles, bakery sanitation, and product storage is discussed. Topics covered include the identification, production, and evaluation of quick breads, cookies, pies, pate a choux, yeast bread, cakes, and plated desserts. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course introduces the importance of management within the hospitality industry. Students will learn leadership styles, communication skills and proper management documents. Current management issues, stress management, professional ethics and labor laws are discussed to prepare students to become successful leaders within the hospitality industry. This course is subject to a course fee.
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1.00 Credits
This course is the introductory component of the Culinary Arts Institute practicum experience. Students are required to select a college approved practicum site, perform 30 hours of practical learning and provide documentation upon completion to the Culinary Resource Specialist or assigned Faculty. Students are required to maintain the standards of the Culinary Arts Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course will introduce students into the art of menu writing. Topics include menu layout, design, development, descriptions, government regulations, pricing, sales mix, and management. Students will analyze different types of menus based on concept, cost, design, and efficiency. This course is subject to a course fee.
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3.00 Credits
This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and preservation techniques found in various cultures, hors d'oeuvre and canapes, decorative centerpieces, cheese identification, additional cold food items and discussion and research of modern buffet displays. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of traditional dishes of cuisines throughout the continent of Europe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of traditional dishes of cuisines from around the globe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course introduces students to concept development and business plan writing. Students will complete a business plan and market analysis based on real life scenarios. Topics include forms of business ownership, concept development, menu analysis, inventory, staffing, marketing and financials. There will be research of food industry success and failure examples of restaurants and concepts. Profit and loss statements will also be taught and researched. This class is an accumulation of business foundations to succeed within the hospitality & food service industries. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of restaurant operations for culinary arts students. This hands on course will involve production for the public for the college's restaurant entities enforcing practical skills with public evaluation. Additionally students will learn and execute dining room service skills and will interact directly with retail guests. Students will be executing full menu production. Also, the etiquette of an open kitchen live learning lab will allow students to understand the mechanics of full production restaurant operations, from menu development to final turnout. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform and front of the house uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course is the second component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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