Choosing Paths

Wine Appreciation
This course introduces students to terminology and principles used in the wine industry. Focus will be on names and characteristics of grape varietals, differences between Old World and New World wines, qualities and characteristics of Old World wines, and principles of wine and food pairing. In addition, students will cover a brief overview of other alcoholic beverages, including beer and distilled liquors. Many classes will include a tasting of four to eight wines so students may experience the flavors, bodies, and aromas that appear in different wines.

Catering
This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.

Presentation & Plate Design
This course focuses on traditional and contemporary plate and platter presentations as well as buffet presentations. Students will prepare to meet the exacting standards of the industry through competitions, both in-house and national. Domestic and international standards will be introduced as they apply to upper level chef positions.

American Regional Cuisine
This course introduces the production of American regional cuisine dishes through a focus on various cooking methods, food textures, flavor combinations, and plate presentations.

Culinary Skills Externship
This course provides students with the skills needed to succeed in a culinary environment. The student will have an opportunity to work in an actual restaurant setting. Working in an actual food service environment will afford a student the necessary skills for success.

Fundamentals of Baking
This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.

Pastry Arts
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses.

Nutrition and Menu Planning
This course provides the basics of nutrition and application of the basics in the food service industry. Topics include preparation methods, modification of recipes using alternative preparation methods and ingredient substitutions to lower fat and salt content, and application of the principles of Dietary Guidelines for Americans. Also included are seasonal menus with emphasis on diverse vegetarian dishes and low-fat, low-cholesterol entrees.

Dining Room Service
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.

International Cuisine
This course exposes students to the preparation of international dishes made in the traditional manner. French, Italian, Spanish, Greek, Asian, Slavic, German, and Portuguese cuisine will be covered. Emphasis is placed classroom production, cooking techniques, mise en place, and presentation.

Product Preservation Technology
This course introduces students to the growing field of packaging and preservation of food. Students will view preservation procedures both from the consumer's perspective, discussing pros and cons of using pre-prepared foods, and from the producer's perspective. Students will learn the technology and techniques for preparing irradiated, sous vide, cyrovac, frozen, freeze-dried, and oven-dried foods. In addition, students will gain hands-on experience using one or more of these techniques.

A la Carte Production
This course provides the students with the practical skills and knowledge to work in an a la carte production kitchen. Students will rotate through several kitchen stations to refine previously acquired cooking skills. Students will develop a menu and produce menu items. Students will design, produce, and serve a weekly menu around a specific theme.

Chocolate & Sugar Arts
This course introduces students to the art of working with chocolate and sugar. Topics include chocolate, tempering, cutting shapes, transfer sheets, display pieces, candies, and sugar doughs. Students will be exposed to the idea of sugar as art covering techniques in poured sugar, pulled sugar and spun sugar.

Purchasing and Receiving
This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry.

Hospitality Computer Applications
This course explores several computer applications that would assist a manager in the use of spreadsheets, computer ordering systems, menu layout and design. It also introduces the use of Internet materials and resources useful in the hospitality industry.

Culinary Theory
This course focuses on basic food service sanitation practices, discussion of selected topics On Cooking and Internet research of related culinary topics. Students will prepare for a nationally administered sanitation examination.

Introduction to Cooking Techniques
This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced.

Garde Manger
This course examines the advanced aspects of garde manger and includes hor d'oeuvres, sandwich presentation and the basics of ice carving.

Sauces, Soups & Stocks
This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.

Elements of Entrée Production
This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods.