Chef Apprenticeship

Introduction to Tourism and Hospitality

HRIM100

A discussion of the economics and nature of the industry, its problems and opportunities; growth trends; technological changes; planning, including location, design, selection of materials, equipment, supplies, financing, essential forms, and procedures.

3 credits
Prerequisite: None
Corequisite: None

Sanitation and Safety (Certification Course)

HRIM105

Governmental standards of Food Safety and Sanitation with emerging issues are reviewed. Students who complete the course successfully receive an industry recognized food safety certificate.

3 credits
Prerequisite: None
Corequisite: None

Basic Food Preparation and Management

HRIM120

After completing this course, the student should be able to demonstrate knowledge of basic food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and sanitation, food preparation techniques, terminology, use and care of equipment, food costing, and standardized recipes.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies, or
Corequisite: HRIM105

Advanced Food Preparation and Management

HRIM121

After completing this course, the student should be able to demonstrate a knowledge of advanced food preparation and management techniques used for commercial and institutional food operations. The course covers cost implementation, meat and seafood fabrication, and group dynamic quantity food preparation techniques.

3 credits
Prerequisite: HRIM120 or permission of the Department of Business Studies
Corequisite: None

Baking and Decorating - Techniques and Procedures

HRIM130

This course includes cake and dessert decorating and baking, involving the preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Students are taught the care of equipment and safety and sanitation in conformance with health laws. The skills can also be used at home.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Buffet Planning and Preparation Basic

HRIM131

After completing this course, the student should be able to demonstrate a knowledge of basic Garde Manger. Topics will be charcuterie techniques, aspics, galantines, pates, mousses, and terrines, buffet preparation, and food arrangement will be demonstrated with group projects. Buffet arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Buffet Planning and Preparation/Advanced

HRIM132

This course covers advanced Garde Manager techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, e.g., ice, tallow, ice sculptures, pastillage, marzipan, and fondant. Modeling chocolate and confectionery (edible) food display are explored. Table arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: HRIM131 or permission of the Department of Business Studies
Corequisite: None

International Pastries

HRIM133
EXPERIMENTAL

This course builds on Baking and Decorating-Techniques and Procedures, and is a companion course to Baking II-Advanced Techniques. Students will learn techniques to create European style cakes and pastries. Hands on instruction in the creation of Danish, Italian, French, and other international desserts and pastries. Introduces skills for home or bakeries.

3 credits
Prerequisite: HRIM105 and HRIM130; or permission of the Department of Business Studies
Corequisite: None

Ice Cream and Frozen Desserts

HRIM134
EXPERIMENTAL

This course covers the preparation of frozen desserts. Students will learn the techniques used in the production of ice cream, sorbet, and frozen desserts, including frozen mousses, bombes, and frozen souffl�s.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Baking II - Advanced Techniques

HRIM135
EXPERIMENTAL

This course continues HRIM130, covering advanced techniques in pastry, baking, and dessert presentation, including plated desserts, wedding cakes, puff pastry, custards, mousses, and garnishes, with safe and sanitary handling of equipment and supplies. Emphasizes production of high quality, handcrafted desserts for retail, and commercial bakeries and personal baking.

3 credits
Prerequisite: HRIM105 and HRIM130; or permission of the Department of Business Studies
Corequisite: None

Modern Plated Desserts

HRIM136
EXPERIMENTAL

Students will develop the ability to combine tastes, textures, and shapes to produce modern plated desserts. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces and garnishes, and to use these components to create finished plated desserts that are both delicious and visually striking.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Wedding Cake Assembly and Decoration

HRIM137
EXPERIMENTAL

A course in the basic and advanced techniques of wedding cake designs, assembly, and construction. The areas of study include stacked and tiered cakes, decorating with butter cream, fresh flowers, and rolled fondant.

1 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies
Corequisite: None

Culinary Arts Practicum

HRIM140

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.

2 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Corequisite: None

2 credits
Prerequisite: HRIM130 or permission of the Department of Business Studies
Corequisite: None