Nutrition studies the basic principles that apply to health, emphasizing nutrients and their relationships with the body.

Sanitation provides knowledge of sanitary techniques in food service preparation, and uses a Hazard Analysis of Critical Control Points (HACCP) to develop a self-inspection system. Successful completion results in certification from the National Restaurant Association.

Food Preparation I reviews fundamentals of food preparation and their relationship to preparation techniques and quality. The course also covers basic math for recipe conversions and food cost.

Food Preparation II develops menus with costs and prices for a specific market segment, introduces staffing requirements, and studies individual work stations in addition to the kitchen as a single unit.

Baking is a production-oriented course designed to sharpen baking skills for all kitchen personnel. It covers breads, pies, cookies, pastry creams, frozen desserts and souffles, which are served in the campus restaurant.

Pastry emphasizes the finer points of the bake shop, including the preparation and serving of French pastries, marzipan and special occasion cakes.

Garde Manger introduces cold food preparation, including salads, dressings, canapes, tea sandwiches, cold soups, pates, galantines, and basic charcuterie.

A Garde Manger Web Quest is now available.

International Cuisine researches cuisines of the world and carefully presents them for authenticity. Various cultures are displayed in the restaurant through special food presentations.

Planning Food Service Systems covers work methods, space and equipment arrangement for the kitchen, and the development of specific plans for various industry segments and markets

Introduction to Dining Room Management & Beverage Service teaches the basics of managing a dining room. It includes scheduling, station assignment, tip reporting and cash handling as well as table setting, banquet set-up, table side service, and an overview of distilled spirits.

Applied Hospitality teaches students to manage and work in the campus dining room, and is taken concurrently with Introduction to Dining Room Management & Beverage Service.

Culinary Arts Practicum provides supervised work experience providing hands-on training at various stations in the kitchen of area eating establishments.

Cost Control, Menu Planning, and Purchasing thoroughly covers the controls necessary in culinary operations. This will include the procedures and routines associated with food and beverage control, labor control, and control of other expenses. Emphasis will also be placed on the controls of purchasing, receiving and storeroom management. Particular attention will be paid to the menu and the importance it has to the overall strategy of the culinary operation.

SUPPORT COURSES

Composition

Technical Writing & Communication

Math for Behavioral Sciences

Computer Applications

Human Communications

General Psychology