2023-24 Academic Courses
Culinary Arts (CULA)
This course provides a thorough understanding of sanitation as it relates to the production, service, and management of a food service facility. It covers microorganisms, food borne illness, their causes and preventions, and food service workers' responsibilities in maintaining safety and public health. This class meets the necessary requirements of the National Restaurant Association's ServSafe Sanitation Certification. (Fall Semester)
Course Outcomes
- Have a working understanding of food service sanitation, including the Hazard Analysis Critical Control Point (HACCP) system and be able to set up or adapt a seven-point HACCP system to any type of food service operation.
- Identify and discuss the main types of food contamination, identify foods most likely to be contaminated and recognize how foods become contaminated.
- Discuss how bacteria reproduce and grow, discuss the factors needed for bacterial growth and be able to discuss how to prevent and inhibit such reproduction and growth.
- Describe the link between personal hygiene and food borne illness and be able to set up basic standards for personal hygiene.
- Set up and employ proper purchasing, receiving and storage standards and procedures.
- Describe a well-designed restaurant, including attention to, among others, equipment selection, lighting, ventilation, and cleanability.
- Supervise cleaning and sanitizing of a food service operation, train employees to handle cleaning supplies and organize and monitor a cleaning program.
- Set-up an integrated pest management program.
- Understand the roles of federal, state, and local regulatory agencies.
This is an introduction to the fundamental concepts, skills, and techniques in basic cookery. Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces. Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. (Fall Semester)
Course Outcomes
- Understand and demonstrate professional behavior.
- Apply sanitation and safety procedures throughout the culinary kitchen.
- Understand the basic concepts of cooking.
- Apply basic culinary techniques as they apply to recipes.
- Demonstrate safe application when operating powered equipment authorized for use in the lab environment.
- Properly use the various culinary cutlery.
- Apply the principles of mise en place in recipe preparations.
- Prepare and store all food products.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the fall semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. This course may be repeated for a total of two credits. Student's receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Fall Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Understand apply the traditions and customs associated with entertaining.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the spring semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. (Spring Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Understand apply the traditions and customs associated with entertaining.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course integrates the fundamental skills developed in CULA 110 with more advanced protein cookery techniques, including production and presentation of full plates and concentration on development of flavor. Topics consist of poultry, meats, fish, shellfish, meats, charcuterie and fundamental butchery/fabrication techniques in sub-primal cuts. (Spring Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Demonstrate an increase in:speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
- Write and convert recipes.
- Develop production schedule for lab assignments.
- Understand and apply savory culinary terminology and basic cookery methods learned in Fundamentals of Cooking to more advanced preparations of Fundamentals of Protein Cookery.
- Develop complexity and balance in seasoning, flavoring and plating as it applies to all aspects of production and presentation.
- Fabricate domestic and wild species of fish, shellfish, fowl and sub-primal cuts of meats.
- Fillet round and flat fish.
- Synthesize information given in demonstration, lecture, and daily production to form classic and unique dishes involved in the preparation of the following: fish, shellfish, meats and charcuterie.
- Complete practical cooking exam that combines Fundamentals of Cooking and Protein Cookery.
This course provides practical work experience in managing large catered events for both on and off-premise college sanctioned events during the summer semester. Students are provided with an opportunity to expand their knowledge and skills in culinary, baking, pastry, and management. (Summer Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling in large volume format events.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Write large volume format production schedules for assigned station preparation.
- Apply technical service skills to front of the house assignments.
- Read and follow operational banquet event orders in both culinary and service capacities.
- Complete service equipment requisitions.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course examines the influences and ingredients that create the unique character of selected world cuisines. Students prepare, taste, serve, and evaluate traditional regional dishes of Spain, Middle East, Turkey, Greece, Africa and India. Emphasis is on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Fall Semester)
Course Outcomes
- Identify and apply the specific techniques, ingredients and spices unique to the various World Cuisines.
- Discuss the impact the different World Cuisines have in the development of culture on food and food preparations in the United States and other regions of the world.
- Identify and list the basic cooking method applied in each of the dishes.
- Describe the importance of the following as they relate to the concept of the different World Cuisine Tradition Seasonality of foods Nutrition Modernization Presentation.
This course celebrates the culinary styles, restaurants, restaurateurs, and chefs who are in the current industry spotlight. Their style, substance, and quality are discussed and examined. During the hands-on production aspect of the course, students are exposed to specialty produce and products. (Fall Semester)
Course Outcomes
- Demonstrate planning, timing, and preparation of a complete meal, including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence.
- Apply contemporary cooking techniques.
- Define the fundamentals of contemporary cuisine.
- Understand and demonstrate professional behavior.
- Apply sanitation and safety procedures throughout the culinary kitchen.
- Apply intermediate culinary techniques.
- Apply the principles of mise en place in recipe preparations.
A comprehensive review of food and beverage service in various outlets, this course will address the principles and procedures of operating successfully in a food and/or beverage facility. Students will also be provided with information and tools to help them understand and apply strategies for improving guest relations, inter-relationships between front and back of house staff, and developing labor and revenue control systems. (Fall Semester)
Course Outcomes
- Describe the importance of the menu to a food service operation.
- List and describe typical dining service staff positions, and distinguish among the most common styles of dining room service.
- Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
- Describe sanitation, safety, security, health, and legal issues that food service managers must handle successfully.
- Explain how food service managers develop and manage labor and revenue control systems.
- Explain how banquets and catered events are booked and planned, and describe how managers and staff members provide service for these events.
- Thoroughly discuss the importance of Server Appearance, Menu Product Knowledge and Dining Room Mise en Place.
- Explore the operational and marketing impact of a Service Culture.
This course integrates techniques and theory learned throughout the first and/or second semesters of study with practical work experience in the Chef's Table, an on-campus food service operation.Students benefit from this experience by gaining confidence with their skills in menu planning, food production, and service.Additionally, this experience will give students critical practical experience with a live audience before entering the workforce. (Spring Semester)
Course Outcomes
- Apply knowledge and techniques learned in culinary, baking/pastry, and service courses in the rotation through the brigade stations (appetizers, entre, dessert, baked goods, food and beverage service).
- Interpret and adhere to quality standards as they relate to all stages of production and service in higher end dining.
- Research recipes and make appropriate mathematical conversions.
- Demonstrate increased speed and accuracy in preparation and assembly of plates and plate presentation, communication, and efficient service.
- Use safe and sanitary practices throughout production.
- Collaborate with a team in the creation of menu, plating, facility, and table design.
- Coordinate inter-relationship and work flow between service team and production line.
- Perform service with an emphasis on guest satisfaction, recognizing guest needs, potential problems, and handling of grievances.
This course introduces skills, organization, equipment and responsibilities of the "cold kitchen." Students are introduced to and prepare cold hors d'oeuvres, sandwiches, and salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are presented. (Fall Semester)
Course Outcomes
- List, discuss, describe and demonstrate basic preparation of forcemeats such as pates, galantines, terrines, and sausages which meet quality standards.
- Construct, describe and demonstrate traditional and modern plate, table, and buffet presentations with relation to Garde Manger.
- Prepare various appetizers, canaps, and hors d' oeuvres which employ basic culinary principles, concepts, and quality standards.
- Prepare various sandwiches, salads, salad dressings, and marinades which employ basic culinary principles, concepts, and quality standards.
- List, discuss, and describe basic concepts of buffet menus, costs, and merchandizing of profitable display foods.
The course provides hands-on opportunity to identify a variety of foods, complete proper receiving, handling and storage of food, and understand the importance of managing food prior to production. (Fall Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Apply safe food handling standards in the receiving, transfer, storage and rotation of food.
- Identify a variety of food products including dry goods, fresh produce, meats and seafood, and frozen food.
- Verify quality standards in receiving food.
- Be aware of the cost of food products.
- Properly read and understand the difference in purchase requisitions, purchase orders and delivery receipts.
- Properly receive a delivery completing receiving log and process a food return or credit as necessary.
- Employ FIFO storage rotation principles.
- Read and issue food requisitions.
This course is a combination of lecture, demonstration, and hands on production to introduce baking and pastry techniques. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in dough's, pie dough's, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. (Fall Semester)
Course Outcomes
- Use appropriate terminology used in baking and pastry.
- Apply good sanitation practices when preparing pastries.
- Identify equipment and utensils used in baking and discuss proper use and care.
- Select ingredients with care to produce highquality baked goods.
- Demonstrate proper scaling and measurement techniques.
- Calculate formulas based on baker's percentages.
- Prepare quick breads such as biscuits, scones, muffins.
- Apply the factors that control the development of gluten and explain the changes that take place in a dough or batter as it bakes.
- Prepare yeast breads, cookies, pies and tarts, and plated desserts.
- Prepared laminated dough and choux paste.
- Prepare a variety of fillings and toppings for pastries and baked goods.
This course integrates the fundamental baking skills taught in CULA 165 with advanced techniques. Ingredient characteristics, behavior, and pairings are built upon by examining products and techniques that require multiple ingredient components. Increased attention is also given to sanitation, efficient scaling and measuring, and production schedules. (Spring Semester)
Course Outcomes
- Apply food service sanitation principles.
- Increase speed and efficiency in scaling, terminology, tool selection, portioning, and problem solving.
- Produce wedding cakes and dessert tortes, artisan breads, pastries produced with laminated yeast doughs (Danish and croissant); chocolate and sugar by producing candies and showpieces.
- Create accurate production schedules and apply them to projects.
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting. Students focus on food preparation and timing to prepare for restaurant and hotel employment. This course may be repeated for a total of three credits. Students receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Spring Semester)
Course Outcomes
- Work each of the stations in the traditional or modern brigade systems as they pertain to the a la carte restaurant.
- Demonstrate the proper communications techniques and skills to effectively work as a team in an a la carte restaurant environment and/or catering event.
- Monitor cleanliness and sanitation standards required for a professional food service operation.
- List and explain the various forms and styles of menus and how each applies to the various classifications of foodservice establishments.
- Explain guest expectations, and needs. The most important aspect of the restaurant business is customer service.
This course introduces students to the basic elements of nutrition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the principles of nutrient needs throughout the life cycle to menu planning and food production. (Summer Semester)
Course Outcomes
- Identify factors that influence food selection.
- Discuss the current USDA MyPlate dietary guidelines and recommendations, and adpat recipes accordingly.
- Define the characteristics, functions, and best sources of each of the major nutrients.
- Name the primary functions and best sources of each of the major vitamins and minerals.
- Describe the process of human digestion, absorption, and metabolism.
- Calculate energy needs based upon basal metabolic rate and exercise expenditure.
- Demonstrate cooking techniques and storage principals for maximum retention of nutrients.
- Suggest ingredients and methods to develop flavor using healthier options.
- Categorize food into exchange groups and plan menus.
- Summarize the process for developing and evaluating healthy menu items.
- Illustrate methods of food service operator can use to gauge customer needs and desires.
- Explain how nutrition labeling laws regulate nutrient content or health claims on restaurant menus.
- Explore common food allergies and determine appropriate substitutions.
- Examine contemporary nutritional issues concerning forms of vegetarianism, diets for specific health issues (i.e. cardiovascular disease, hypothyroidism, obesity, diabetes, pregnancy, children/adolescent and elderly meal options, religious dietary laws, and strategies/theories that appear to support weight maintenance.
Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, training and other costs associated with labor. (Spring Semester)
Course Outcomes
- Perform basic culinary math functions using MS Excel.
- Discuss purchasing and its value in the food service industry.
- Understand and discuss the importance of purchasing (business) ethics in the food service industry.
- Identify the steps of successful purchasing.
- Calculate food and beverage percentages.
- Calculate labor costs and percentages.
- Cost standard recipes.
- Determine the selling price of a menu.
- Describe the various approaches to pricing.
- Discuss the relationship of food and labor costs and apply them to a financial statement.
- Discuss job descriptions, job specifications and organization charts and explain why they are important.
- List industry acceptable costofsales adjustments.
- Define the terms yield, production loss and standard yield.
- Explain how yield percentage is used to calculate cost per servable pound.
- Understand and apply quantitative concepts and reasoning using numerical data.
This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Throughout the semester, students will examine and analyze various models and learn how changes to the menu can markedly increase/decrease sales, create interest, meet individual tastes and nutritional needs, and be used as an important sales and marketing tool. (Summer Semester)
Course Outcomes
- Define food service terms related to menus.
- Identify elements of the marketing environment.
- List factors that impact menu item selection (internal and external).
- Outline factors that influence food item selection by customers.
- Provide nutritional information to customers.
- Create descriptions of items following established truth-in-menu guidelines.
- Use preparation and cooking methods that preserve nutrients in quality cooking.
- Recognize and accommodate various types of diets and nutritional needs.
- Describe the purpose of the menu and its characteristics, what it communicates to the consumer, and how the menu is used when creating marketing and sales strategies.
- Explain the principals of menu layout and design and their influence on the psychology of customer purchases.
- Compare, contrast, and outline a variety of pricing methods used by food service organizations.
- Plan menus for various types of dining, such as a la carte, cycle, ethnic, banquet, and buffet.
- Clarify the relationship of gross profit margin and profitability to pricing menu items.
- Evaluate menus for success and make appropriate decisions about changing menus based on information provided by their popularity index, contribution margin, and sales mix analysis.
- Discuss and locate menu planning resources (internet, professional, and vendors).
A continuation of CULA 148, this course addresses the function of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in supervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermentation, distinguishing wines by grape and/or fruit, origin/growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing internal control systems. (Fall Semester)
Course Outcomes
- Identify various types of foodservice operations, factors affecting growth, recent trends within the industry, and the challenges that they face in the future.
- Classify food services systems and apply various theories and strategies for managing/supervising and motivating your staff and improving productivity.
- Use basic accounting procedures for creating a financial plan or budget, forecasting or projecting sales, and cost controls.
- Understand the principles of marketing and their value to the foodservice industry.
- Define classifications of alcoholic beverages and differentiate between distillation and fermentation.
- Discuss the primary legal concerns in regards to alcohol service and describe the nature and growth of third party liability laws and their effect on bar and beverage operators today.
- Explain functions and responsibilities of beverage managers in many models of foodservice operation, including choosing purveyors, staffing concerns, merchandising, and establishing purchasing and product controls.
This course integrates fundamental skills in culinary and supervisory competencies and applies them to real life applications. (Fall Semester)
Course Outcomes
- Demonstrate improvement in: speed; equipment and hand tools selection; standard weights and measures knowledge; product identification; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; commercial kitchen safety; work space organization and mise en place.
- Supervise all kitchen sanitary food handling standards.
- Apply savory culinary terminology and advanced cookery methods to event production.
- Write and convert recipes.
- Develop production schedule for kitchen brigade assignments.
- Apply interpersonal skills and team-building exercises in heart of the house.
- Oversee fellow students utilizing hospitality supervision skills.
This course integrates fundamental skills in service and supervisory competencies and applies them to real life applications. (Spring Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Demonstrate an increase in: speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
- Understand and apply guest service standards in supervising front of the house.
- Employ savory culinary terminology and advanced cookery comprehension to service sales techniques.
- Participate in event and menu development.
- Develop beverage program recipes and promotions employing responsible alcohol service.
- Write banquet event orders.
- Develop production schedule for front of the house event assignments.
- Develop staffing guidelines and shift assignments.
- Apply interpersonal skills and team-building exercises in front of the house event service.
- Apply leadership skills in fostering a guest-centric culture.
- Develop emotional intelligence in exercising enlightened hospitality service approach.
This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. (Spring Semester)
Course Outcomes
- Apply different traditional fermentation methods; to include - sour levain starters, poolish starters, and pate fermente to produce a variety of artisan breads meeting quality standards.
- Analyze the components of the bread dough at its various stages, and evaluate the finished product.
- Demonstrate hands-on skills to form and mold breads/rolls to quality standards and production deadlines.
- Identify a variety of flours and describe their different uses.
- Produce a variety of Artisan, International and American traditional breads meeting quality standards and production deadlines.
Students are introduced to the fundamental concepts, skills, and techniques of chocolates and confections. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Lectures and demonstrations teach chocolate tempering and candy production. (Spring Semester)
Course Outcomes
- Describe the Chocolate Process: method for making chocolate.
- Prepare various types of chocolate confections using mediums such as fruit, liquor, and spices.
- Identify types of chocolate and work with chocolate, including tempering, molding, and carving.
- Prepare and use marzipan to produce various figurines and praline applications.
- Cook sugar to different stages: soft caramels, peanut brittle, hard candies.
- Maintain accuracy using the Bakers Balance Scale and appropriate liquid measures.
- Develop and sustain production skills such as, multi-tasking abilities, mise en place, etc.
- Prepare items that are of commercial quality and presentable to the general public.
An introduction to the fundamental concepts, skills and techniques of European cakes and tortes. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to pastry. Lectures and demonstrations teach cake mixing methods, filling, and techniques on finishing classical tortes with various ingredients such as marzipan, ganache and glazes. (Spring Semester)
Course Outcomes
- Produce and assemble assorted classical and contemporary cakes and tortes which meet quality standards.
- Discuss and demonstrate correct mixing methods for a variety of buttercreams, icings, fondants, glazes and meringues.
- Demonstrate proficiency in piping various icings.
- Describe and demonstrate correct procedures for icing/finishing cakes and tortes, including a variety of specific decorating techniques.
- List and discuss qualities and standards for classical and contemporary cakes and tortes.
This is an exploration of the techniques of plated desserts for a la carte serviceand banquets.Students are introduced to creams, custards, puddings, and related sauces. Students prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Students also prepare a variety of desserts, including crpes, cobblers, souffls, ice creams, and sorbets. Emphasis is on the proper use of chocolates, decorating techniques, and traditional and modern plate, table, and buffet presentations. (Fall Semester)
Course Outcomes
- Describe classic as well as current trends and techniques in pastry production.
- Prepare a variety of various pastry skills, which employ principles, concepts and high quality standards for platted desserts.
- Describe foods, preparation methods and styles associated with specific baking methods and techniques.
- List, define and discuss contemporary topics in the bakeshop.
An introduction to the fundamental concepts, skills, techniques and theories of construction associated with wedding cakes. Lectures and demonstrations will introducefondant, various buttercreams, gum paste, and decorating techniques to produce a variety of specialty-decorated cakes. (Fall Semester)
Course Outcomes
- Pipe borders and produce edible flowers.
- Temper chocolate stencils and cutouts.
- Apply the various styles and finishing techniques used in making cakes for buffets, competition and weddings.
- Create specialty display cakes to be used for in-house special functions and for retail outlet.
- Design and create wedding cakes using various finishing methods, such as buttercream, rolled fondant and ganache.
Students are introduced to the fundamental concepts, skills, and techniques that apply when creating centerpieceswith chocolate, sugar, and pastillage. (Fall Semester)
Course Outcomes
- Create centerpieces in poured and blown sugar and pastillage.
- Demonstrate and describe the basics of building competition centerpieces.
- Create chocolate centerpieces with the ability to temper chocolate.
Students apply baking and pastry skills in a real and practical hospitality environment focusing on skills required for the successful operation of a foodservice facility. Students focus on baking and pastry items in preparation to prepare for bakery, patisserie, restaurant and/or hotel employment. This course may be repeated for a total of six credits. Students receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
Course Outcomes
- Demonstrate the proper communications techniques and skills to effectively work as a team in a caf/bakery environment.
- Develop and implement creative daily baked items.
- Determine menu prices based upon accurate plate costs.
- Demonstrate and achieve total utilization in food production.
- Purchase and maintain a par inventory based upon the menu used in a caf/bakery.
- Monitor cleanliness and sanitation standards required for a professional food service operation.
- Build upon the basic baking and pastry skills by practice and repetition.
- List and explain the various forms of baking and pastry items.
- Demonstrate and explain guest expectations, and needs based on customer service.
This course stresses the importance of personal assessment, self-expression, and individual outcomes. Weekly assessments include creativity, skill strengths, and competency values. This course is taken in the student's final semester and includes the graduate practical culinary examination and portfolio review. (Spring Semester)
Course Outcomes
- Compose a marketable resume and cover letter.
- Develop a personal job search plan.
- Summarize the conditions that must exist in a supportive, successful organization.
- Identify effective communication and motivational techniques to create a positive work climate.
- Complete a professional portfolio to be presented at portfolio review.
- Assess the culinary skill at graduate practical culinary examination.