BAK 1301. Baking I
This course is an introduction to the theory and technique of baking and pastry arts. Included will be basic concepts, units of measure, tools and materials, techniques and formulas. Discussions/demonstrations will cover basic baking to advanced techniques. Breads, sweet doughs, choux paste, pies, mousses, etc. will be covered. (1 lecture hour/2 lab hours/88 contact hours).
BAK 1302. Basic Pastry Techniques
This course covers the fundamentals of pies, cobblers, crisps, quick breads, doughs, fillings and creams. Students practice mixing, and production methods. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Baking I or permission of instructor.
BAK 1303. Cakes & Cake Decoration
Students learn fundamental cake theory including all mixing methods. Students will produce a variety of cakes and learn basic decorating techniques. (1 lecture hour/2 lab hours/88 contact hours)
BAK 1304. Baking II
Students will learn classical and modern plating techniques. Organization will be stressed, and students will experience mass pastry production. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Baking I or permission of instructor.
BAK 1305. Candies & Chocolates
This course will teach students all aspects of chocolate work including tempering, molding and shaping chocolate. (1 lecture hour/2 lab hours/88 contact hours)
BAK 1306. Artisan Breads, Yeast Breads, Flatbreads, Crackers & Rolls
Students learn artisan bread making techniques, including mixing, shaping and baking. Students will gain a fuller understanding of yeast baking. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Baking I or permission of instructor.
BAK 1307. Centerpiece Cake Production
Showcase cakes will be taught, building on earlier cake knowledge. Advanced design methods are explored. Students will have a final project that includes one centerpiece cake. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Cakes & Cake Decorations or permission of instructor.
BAK 2301. Baking Science
This course gives students an understanding of the science of baking and the different reactions that take place based on the ingredients, temperatures and equipment in relation to the final production of the products. Prerequisite: BAK 1301. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)
BAK 2302. Advanced Pastry Techniques
This course covers the advanced methods used in baking and pastry, filled and assembled, cake and torte, Bavarians, individual pastries, soufflé and décor and French pastries. Prerequisites: CUL 1302, BAK 1301, BAK 1302, and BAK 1304. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)
BAK 2303. Advanced Wedding Cake Production
This course engages the student in advanced, handmade production of roll fondant, gum paste decorating, and pastillage, marzipan, isomalt and pipe techniques. Successful completion of this course will provide the student with necessary skills to acquire and excel in a job as an advanced wedding cake baker/decorator. Prerequisites: BAK 1301, BAK 1303, BAK 1304, and BAK 1307. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)
CUL 1301. Applied Foodservice Sanitation
This course presents safety and sanitation in the foodservice workplace, custom designed for the culinary professional. It meets the requirements set forth by the American Culinary Federation for 30 Continuing Education Hours. (3 lecture hours/45 contact hours).
CUL 1302. Food Production I
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing, and vegetable, potato, grain and pasta cookery. (1 lecture hour/2 lab hours/88 contact hours).
CUL 1303. Food Production II
This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students will also gain an intermediate knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of poultry, beef and pork.
(1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 1304. Stocks, Sauces & Soups
This course is an introduction to the basic stocks and sauces, and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop their skill as a classical chef. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 1305. Garde Manger
An introduction to three main areas of the cold kitchen: reception foods; plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets. (1 lecture hour/2 lab hours/88 contact hours) Prerequisite Food Production I or permission of instructor.
CUL 2302. Food Production III
This course will review basic cooking methods and techniques and strengthen the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. During this course you will gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students will also gain an advanced knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of game, fish, shellfish, lamb, and veal. Vegetarian and healthy cooking will be covered along with identification of the components of an entrée and plate presentation. Advanced soups and sauces will also be covered. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I & II or permission of instructor.
CUL 2303. Meat & Seafood
This course is an introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchen. This course also covers an introduction of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment, and commonly used and underutilized species of fish. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 2304. Banquets & Catering
This course will teach students how to cook for large groups. Students will learn organizational skills for translation of recipes to large scale events such as wine dinners, wedding receptions and rehearsals, graduation parties and other events. Buffet style service including sanitation, presentation, and proper flow of food will be covered. Plated dinners for 150 and more will be taught. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 2305. Food Production IV
Students will demonstrate their practical knowledge through rotating stations in our culinary kitchen. Students will plan, cook and plate meals. This course incorporates experimentation and knowledge of food science. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I, II & II or permission of instructor.
CUL 2306. American Regional Cuisine
This course will examine the regional trends. Northwestern, Southern, Central, Coastal, and Eastern American foods will be explored, while the interconnection between cookery and immigration patterns will be taught. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 2307. Healthy Foods/Nutrition
This course discusses the contemporary issues facing our country including food insecurity, obesity and the diabetes crisis, and discusses the role chefs can play in creating a healthy food culture. Specific diets are discussed, and students examine the role a chef could assume in school cafeterias and hospital settings. (3 lecture hour/45 contact hours)
CUL 2308. Breakfast Cookery
This course is an introduction to the basic skills necessary to prepare breakfast in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
CUL 2309. Culinary Competitions
This course will be open to students who have completed 3 semesters, and pass a practical skills test. This course will prepare students for culinary competitions at the regional and national level and will include one regional competition with The American Culinary Federation. (1 lecture hour/2 lab hours/88 contact hours). Prerequisites Food I & II, Baking I or permission of instructor.
CUL 2310. International Cuisine
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the Middle East, Spain, France, and Eastern Europe. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Food Production I or permission of instructor.
HOS 1301. Introduction to Hospitality
This course will introduce the student to the broad world of hospitality and tourism and to the topics which will begin to prepare them for managerial careers in these fields. This course will introduce the following seven primary areas: Introduction/Overview, Historical Foundations, Food and Beverage, Lodging, Hospitality Management, Travel and Tourism, and Future Perspectives. (3 lecture hours/45 contact hours)
HOS 1302. Product ID & Quantity Food Purchasing
Students will learn to identify and evaluate foodservice products. Emphasis will be placed on the selection and specification requirements for purchasing the major types of foods, beverages and non-food items. Principles of product identification, proper receiving methods, storing, issuing of inventory items and inventory control will be covered. (3 lecture hours/45 contact hours). Prerequisite Food Production I or permission of instructor.
HOS 2301. Menu Design & Strategy
This is a comprehensive course teaching the fundamentals of menu planning including industrial, institutional, and commercial operations, chef’s menus, banquets, restaurant, wine and spirits, special occasions, pre-fixe, ethnic, children’s, dietary and nutritional menus for all meal periods. Students will also gain an understanding of menu planning based on equipment needs, station strategy, skill level of employees and concept in conjunction with the characteristics of menus for commercial use. This course is also designed to allow the students to effectively be able to write and cost out standard recipes to use as a tool in controlling food cost and menu pricing. Merchandising and advertising to a target market will also be covered. (3 lecture hours/45 contact hours). Prerequisite Food Production I or permission of instructor.
HOS 2302. The Restaurant Industry
This course will provide students with the opportunity to plan, organize, staff, direct and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing and productivity. This course will discuss sexual harassment in the workplace, legal issues, staffing and proper training. It will integrate material taught in other classes and result in a culminating assignment developed by each student. (3 lecture hours/45 contact hours)
HOS 2303. Wine Studies
Viticultural history and enology will be discussed. Students will learn of the major wine making regions including American, French, Italian, Argentinean, Chilean, Australian and New Zealand. Wine tasting and evaluation labs will be part of this course. Students will learn varietal characteristics, sensory evaluation, and wine making techniques. Must be 21 years old to enroll in this course. (1 lecture hour/2 lab hours/88 contact hours)
HOS 2304. Dining Room Operations
Students learn front and back of the house operation in an environment that mimics the professional kitchen. Speed, consistency, communication, organization, and team-work are emphasized. Students are cycled through fifteen stations: prep, pantry, pastry, soup, fish, sauté, grill, vegetable, expediter, stewarding, server, host, bartender, busser, and dishwasher. (1 lecture hour/2 lab hours/88 contact hours). Prerequisite Intro. to Hospitality, Restaurant Industry or permission of instructor.
HOS 2305. Professional Food Writing
This course examines the genre of food magazines, newspapers and books with the aim of producing professional culinary food writers. Rhetorical analysis of a variety of food writing will be taught, and students will produce one essay of sufficient quality to submit to a leading magazine. (3 lecture hours/45 contact hours). Prerequisite Intro. to Hospitality, The Restaurant Industry, Menu Design and Strategy, Food I & II or permission of instructor.
HOS 2306. Practicum
Students will be placed in sponsor houses to gain practical experience in various aspects of the industry. Student goals and evaluation of performance will be a cooperative effort between sponsor house and a supervising faculty member. (3 practicum hours/115 contact hours). Permission of instructor required.
HOS 2307. Intermediate Wine and Spirits Studies
The Intermediate Wine Studies will provide the students who have little or no previous knowledge of the broad range of wines and spirits. The student will be given a sound level of knowledge to underpin job skills and competences, in the customer service and sales functions to the hospitality industries. Upon completion of this study the student will be able to demonstrate an understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principle grape varieties and regions, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits and provide information and advice on the correct storage and service of wines and sprits.
Wine tasting and evaluation labs will be part of this course. Students will learn intermediate studies of varietals characteristics, sensory evaluation, and winemaking techniques. Must be 21 years old to enroll in this course. This coursework will allow students the opportunity to pass and qualify for the Wine and Spirits Education Trust Intermediate Certificate recognized and respected world –wide in the hospitality trade and perquisite for Advanced Wine Studies. (1-lecture hour/2 lab hours/88 contact hours) Prerequisite Wine Studies or permission of instructor.
HOS 2308. Advanced Wine and Spirits Studies
The Advanced Wine and Spirits Studies will provide students with core knowledge of the wide range of wines and spirits around the world equipping them with supervisory capacity and confidence to make informed decisions in a wide variety of trade situations. Upon completion the student will be able to describe the principle wines and spirits of the world and give information on the key factors for style, quality and overall value. This will allow students the information to advise management and make informed selections and knowledge of wines and spirits as well as confidence in the contribution and development of wine lists and beverage lists. This study will give an in-depth product knowledge edge required to allow for advanced job skills and competencies in the retail and hospitality sectors. Not only will students gain advanced skills in wine and spirit knowledge but understand the professional contribution to a safe and responsible trade environment for wines and spirits.
Wine tasting and evaluation labs will be part of this course. Must be 21 years old to enroll in this course. This coursework will allow students the opportunity to pass and qualify for the Wine and Sprits Education Trust Advanced Certificate recognized respected world –wide in the hospitality trade and prerequisite for Diploma Study and Master of Wine Study. Prerequisite Wines Studies and Intermediate Wine and Spirits Studies or permission of instructor.
HOS 2309. Lodging Operations
This introduction to the hotel business covers detailed study of different departments within hotel properties including the development and classification of hotel establishments; front office; hotel and rooms division operations; food and beverage operations; engineering; security; sales and marketing; night auditing; and human resources and culture. (3 lecture hours/45 contact hours).
HOS 2310. Fundamentals of Tourism
In addition to an overview of tourism, economic development planning at the local, regional and national level will be covered. The class will examine various activities that constitute tourism, including recreation and leisure, the gaming industry, and meetings, conventions and expositions all in context of meeting the diverse needs of travelers. (3 lecture hours/45 contact hours).
HOS 2311. Hospitality Marketing and Sales
This course will pay special attention to convention sales and management, travel-related services, and the role of marketing in the hospitality industry. Current and future trends and the effects on the local and regional economy will be examined. (3 lecture hours/45 contact hours).
HOS 2312. Hospitality Facilities
This course will cover the fundamentals of facilities planning, management, and maintenance for all segments of the hospitality/tourism industry. Typical layout and design principles will be examined as well as workflow, planning for the future, funding options, and franchises. (3 lecture hours/45 contact hours).
HOS 2313. Food & Beverage Management
This introduction to food and beverage management examines culinary arts, restaurant and lodging business development. Selection, storage and service of food and beverages will be covered. Special emphasis will be placed on beverage controls, pricing, history, social and legal concerns, and merchandising. (3 lecture hours/45 contact hours).
HOS 2314. Resort Management
This course will focus on the historical development of resort properties. Planning, development, financial investment management and marketing that deal with the unique nature of the resort business will be covered. Associated services of resorts such as marinas, spas, time-sharing, and the increasing cost of energy and transportation are examined.
TECH 2101. Work Based Instruction (Capstone)
This capstone course will provide the student with practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Program faculty will work with the employer in providing relevant work experiences and in evaluating the student’s performance. Variable credit hours (1 to 14). Prerequisites: 2.0 GPA or consent of program instructor and dean.
SPAN 1300. Spanish for the Workplace I*
Designed for professionals who work with Spanish-speaking people on their jobs, and/or who would like to possess the basic vocabulary and sentence structure needed to communicate simple sentences (3 lecture hours/45 contact hours).
*NOTE: This is an elective course and will not meet any fine arts requirement for any certificate, degree or program of study.