Chef Apprenticeship
Basic Food Preparation and Management
CULN120
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: Permission of the Department of Business Studies or
Corequisite: HOSP105
Advanced Food Preparation and Management
CULN121
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: CULN120 (C or better) or permission of the Department of Business Studies
Corequisite: None
International Cuisine
CULN122
EXPERIMENTAL
After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global (culinary) cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology.
3 credits
Prerequisite: HOSP105, CULN120, CULN121 or permission of the Department of Business Studies
Vegetarian Cuisine
CULN127
EXPERIMENTAL
In this course, students learn to prepare contemporary vegetarian (ovo-lacto, vegan, and raw foods) meat-free meals using a variety of vegetarian cooking principles, techniques and products. Vegetarian diet culture, a more in-depth artistic appreciation of food preparation techniques, as well as terminology are covered.
3 credits
Prerequisite: HOSP105, CULN120, CULN121 or permission of the Department of Business Studies
Baking and Decorating - Techniques and Procedures
CULN130
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: Permission of the Department of Business Studies
Buffet Planning and Preparation Basic
CULN131
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: Permission of the Department of Business Studies
Corequisite: None
Buffet Planning and Preparation/Advanced
CULN132
This course covers advanced Garde Manger techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, i.e., 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: CULN131 (C or better) or permission of the Department of Business Studies
International Pastries
CULN133
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: HOSP105 and CULN130; or permission of the Department of Business Studies
Corequisite: None
Ice Cream and Frozen Desserts
CULN134
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 soufflés.
1 credit
Prerequisite: HOSP105 or permission of the Department of Business Studies
Corequisite: None
Baking II - Advanced Techniques
CULN135
EXPERIMENTAL
This course continues CULN130, 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: HOSP105 and CULN130; or permission of the Department of Business Studies
Corequisite: None
Modern Plated Desserts
CULN136
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 credit
Prerequisite: HOSP105 or permission of the Department of Business Studies
Corequisite: None
Wedding Cake Assembly and Decoration
CULN137
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 credit
Prerequisite: HOSP105 or permission of the Department of Business Studies
Corequisite: None
Culinary Arts Practicum I
CULN140
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
Culinary Arts Practicum II
CULN141
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
Culinary Arts Practicum III
CULN142
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
Culinary Arts Practicum IV
CULN143
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
Culinary Arts Practicum V
CULN144
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
Culinary Arts Practicum VI
CULN145
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
Bread Fabrication - Basic
CULN150
EXPERIMENTAL
Students develop the knowledge and ability to produce handcrafted yeast raised breads. This course emphasizes the production of sourdough, lean, sponge-style, and other specialty breads. These skills can also be used at home.
2 credits
Prerequisite: CULN130 or permission of the Department of Business Studies
Corequisite: None
Chocolate - Essential Skills
CULN155
EXPERIMENTAL
A course about the history, production and preparation of chocolate. Students will learn tempering techniques, create chocolate decorations, garnishes and confections.
1 credit
Prerequisite: HOSP105 or permission of the Department
Corequisite: HRIM105
Food Purchasing/Techniques and Procedures
CULN202
In this course, students examine the principles and practices concerned with the purchase of food, beverages, supplies, and equipment for the hospitality industry. Specific topics include testing and evaluation techniques, and storeroom controls.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business Studies
Corequisite: None
Menu Planning/Costing/Design
CULN203
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business Studies
Corequisite: None
Independent Pastry I
CULN292
Students exhibit a working knowledge, both researched and portfolio submission, consisting of, but not limited to: petit fours, basic breads, puff pastry, two types of tortes-including a cheesecake, three-tier cake, and two desserts using either pate a choux, sweet yeast dough or pate sucree and one yeast-raised bread product.
3 credits
Prerequisite: Must be Chef/Pastry Apprenticeship Student
Pastry Independent Study II
CULN293
Students continue their work with fine pastries and breads which are publicly consumed at College events and at the annual Chef Graduation event. Included, but not limited to, are seven desserts (one frozen) and two artisan breads. Student work includes a printed portfolio and documented 45 hours of production time.
3 credits
Prerequisite:
Introduction to Hospitality Management
HOSP100
This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.
3 credits
Prerequisite: None
Corequisite: None
Sanitation and Safety (Certification Course)
HOSP105
This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for, and take an industry recognized food safety and sanitation certification test.
3 credits
Prerequisite: None
Corequisite: None
Hospitality Financial Management
HOSP110
In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business Studies
Corequisite: None
Conference and Meeting Planning
HOSP111
This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.
3 credits
Prerequisite: None
Corequisite: None
Customer Service
HOSP112
This course examines current trends in innovative customer service and guest experiences. Topics include Implementation strategies, acting on customer requests and complaints, practicing service skills, and learning to empower employees by understanding the entrepreneurial mindset of turning challenges into opportunities to create value for the customer.
3 credits
Prerequisite: None
Hotel and Lodging Operations Management
HOSP200
In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business Studies
Corequisite: None
Hospitality Internship
HOSP210
In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business Studies
Corequisite: None
Cooperative Education - Hospitality Management
HOSP280
In this course, students gain on-the-job experience in a field directly related to the student's academic preparation and career objectives. Periodic meetings between the program coordinator and student are held to review actual experience and observations in relation to the theories and skills learned academically.
3 credits
Prerequisite: Permission of the Business Studies Department
Corequisite: None