Courses

Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.

Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.

Fundamentals of commercial food preparation for the hospitality industry. Concepts for handling professional kitchen tools and equipment, food sanitation, safety, kitchen mathematics and terminology. Theory of the preparation of various hot and cold savory dishes and various baked goods. This course is the lecture component for CAHS 10NL.

Fundamentals of commercial food preparation for the hospitality industry. Skills for handling professional kitchen tools and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, organizational skills, and kitchen mathematics and terminology. This course is the laboratory component for CAHS 10N.

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about purchasing specifications and ordering terms.

Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.

Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing.

Examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and other goods come from. Other topics include emerging purchasing technologies and external forces that affect the supply chain. Learn the skills needed to plan what, how much, when, from whom, and how much to pay for products and services in order to maintain a profitable business.

An overview of the legal system as it pertains to hotels, restaurants, bars, and private clubs with an emphasis on liability prevention particularly in the areas of employment, ADA and civil rights compliance, food service liability, responsible beverage service and the innkeeper/guest relationship.

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.

An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.

Comprehensive survey of operating system and components of a hotel-resort facility, including front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management. Describes management administration, concepts, principles, hotel operations as a major industry. Introduction to how revenue management, social media marketing, reputation management, Smith Travel Report and profit and loss statements show the success or failure of a hotel.

Examination of issues of sustainability in the hospitality industry. By looking through the lenses of environmental, social, and economic sustainability, students will gain an understanding of how business and personal decisions can impact the environment, their communities, and their establishments. Through lectures, readings, discussions, case studies, and their own research, students will learn how to make informed decisions that promote sustainability in their business.

An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.

Lecture and demonstration of the history, trends, and applications of sous vide cooking.

Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making.

Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.

An advanced culinary course including lecture on the history, techniques, ingredients,
and current trends of French cuisine, and demonstration of techniques for production.

An advanced culinary course including lecture and demonstration of the history,
techniques, ingredients, and current trends of Italian cuisine.

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.

A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in finished desserts.

Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.

Applied study of techniques for the production process for creating mousse-based desserts and "entremet" cakes. Emphasis on current trends, including use of seasonal and local produce.

Lecture and demonstration on wedding cake production including pricing, sizing, design considerations, techniques for assembly, and delivery. Preparation and use of sponge cakes, fillings, buttercreams, fondant, royal icing, decorations, and dummy cakes. Includes discussion on the history of wedding cakes.

Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal and local produce.

This class covers various flavor profiles, cooking techniques, ingredients, and equipment used to create dishes for vegetarian, vegan, gluten-free, allergen-free, and other special diets.

A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers.

An introduction to the history of wine, major wine regions and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions.

An introduction to the meetings, conventions and special events industry. Topics include types of meetings, conventions and events, the necessary steps needed to plan a successful meeting or event from site selection, budgeting, space usage, food and beverage, and security to wrap-up.

Through lectures and industry guest speakers this class explores the fundamentals of what it
takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include
components of a business plan, lease or purchase negotiations, design and build out of a space,
staffing, permits and licenses, how to plan for profitability and more.

This course covers the basics of beverage management for hotels, restaurants, and bars. Topics covered will include alcoholic and non-alcoholic beverage production methods and proper service, creation of beverage lists, costing, bar design and equipment, hiring, management, and the fundamentals of mixology.

Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.

Special occasion menu planning and preparation including food selection, food preparation, sanitation and safety, and use of specialized cooking equipment. Students prepare and serve complete menus for special occasions, family celebrations, and holidays. Students learn wine and food pairings and food presentation. Special occasion table setting and service also included.

Hands-on food preparation focusing on the cuisine of multiple cultures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of specialized equipment