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.
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.
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.
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.
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.
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.
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.
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 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 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.