52271

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.

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

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 on the history, techniques, ingredients,
and current trends of French cuisine, and demonstration of techniques for production.

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

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

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

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.

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.

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.