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 + Innovation 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 + Innovation
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: HOSP106, CULN120, CULN121 or permission of the Department of Business + Innovation
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: HOSP106 CULN120, CULN121 or permission of the Department of Business + Innovation
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 + Innovation
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 + Innovation
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 + Innovation
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 credits
Prerequisite: HOSP106 or permission of the Department of Business + Innovation
Corequisite: None
Ice Cream and Frozen Desserts
CULN138
This course covers the preparation and presentation of frozen desserts. Students learn the principles and techniques necessary for the production of ice cream, gelato, sorbet, frozen mousses and souffles, and appropriate sauces and garnishes. This kitchen laboratory course focuses on developing the knowledge and skills required for the profitable production and presentation of ice cream, sorbet and frozen desserts, garnishes and sauces. These skills may be utilized by the hospitality worker/manager who desires to upgrade or broaden their knowledge. At the same time, the nature of this course lends itself to satisfying the needs of students who wish to take the course for self-fulfillment and an advanced knowledge of frozen desserts, along with sauces and garnishes that may be used in presenting them. Lab fees apply.
2 credits
Prerequisite: None
Wedding Cake Assembly and Decoration
CULN139
Students learn techniques of wedding cake design, assembly, and construction. Areas of study include choice of number and size of cake tiers; construction of stacked and tiered cakes, buttercream and fondant decoration; the use of fresh and hand-made edible flowers; and production planning, safe storage and delivery of wedding cakes. This kitchen laboratory course focuses on the development of the knowledge and skills required to assemble, decorate and deliver wedding cakes. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment. Lab fees apply.
2 credits
Prerequisite: 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
CULN151
This course covers the fundamentals of baking bread and rolls. Students develop knowledge of ingredients and techniques necessary to produce sandwich breads, basic free-form loaves and flat breads, rolls, and quick breads. This kitchen laboratory course focuses on the development of the foundational knowledge and skills required to produce raised breads and rolls. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for basic bread baking skills. Lab fees apply
2 credits
Prerequisite: None
Bread Fabrication - Advanced
CULN152
This course covers advanced topics in bread baking. Students develop knowledge of ingredients and techniques necessary to work with pre-ferments, natural starters, and specialty ingredients to produce a variety of specialty and artisanal breads. This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to create specialty and artisanal yeast raised breads and rolls. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced bread baking skills. Lab fees apply
2 credits
Prerequisite: CULN151 (C or better) or permission from the Department of Business + Innovation
Chocolate - Essential Skills
CULN156
This course covers the history, production and preparation of chocolate. Students learn tempering techniques, and create chocolate decorations, garnishes and confections. Desserts and pastries using chocolate as the primary ingredient are prepared. A kitchen laboratory course, which focuses on the development of the knowledge and skills required to produce chocolate and chocolate confections. These competencies can be utilized by the hospitality worker/manager who desires to upgrade or broaden their knowledge. At the same time, the nature of this course lends itself to satisfying the needs of those students whose primary reason for taking the course are self-fulfillment and a desire for an advanced understanding of chocolate and chocolate confections. Lab fees apply.
2 credits
Prerequisite: CULN130 or permission of the Department of Business + Innovation
Advanced Baking: Pastry
CULN160
This course covers advanced topics in pastry making. Students develop knowledge and skills necessary to produce a variety of pastry doughs, custards, sauces, meringues and mousses and use these components to create pastries and plated desserts meeting professional standards for taste and appearance. This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to create upscale pastries and plated desserts. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced pastry baking skills. Lab fees apply.
2 credits
Prerequisite: CULN130 (C or better) or permission from the Department of Business + Innovation
Advanced Baking: Cakes
CULN165
This course covers advanced topics in baking, assembling and decorating cakes and tortes. Topics covered include cake mixing methods, fillings and finishing coats, torting and assembly of layer cakes, piping and writing on cakes, and specialty decorations in fondant, marzipan and modelling chocolate. This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to bake, assemble and decorate cakes and tortes. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced skills in baking and decorating cakes. Lab fees apply.
2 credits
Prerequisite: CULN130 (C or better) or permission from the Department of Business + Innovation
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 + Innovation
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 + Innovation
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
Safety and Sanitation
HOSP106
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 can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.
2 credits
Prerequisite: 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 + Innovation
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 + Innovation
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 + Innovation
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