Development of the skills necessary for an entry-level position in the baking and pastry industry. Topics include safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic baking skills. Students learn through a combination of lecture, demonstrations, and extensive hands-on practice.
An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.
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.
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.
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 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.
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.
Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modem styles of cuisine. Students will practice classical and modem cooking in a production lab environment (Industrial kitchen), employing all standard cooking techniques, producing a variety of entrees, starches, vegetables, sauces and a variety of foods from around the world.
Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modem styles of cuisine. Students will practice classical and modem cooking in a production lab environment (Industrial kitchen), employing all standard cooking techniques, producing a variety of entrees, starches, vegetables, sauces and a variety of foods from around the world.