| Artisan Bread |
CUL 117 |
- Demonstrate steps to opening an artisan bakery
- Differentiate flours
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Baking and Pastry |
CUL 105 |
- Demonstrate techniques to apply visual appeal to plated desserts.
- List and describe the stages of the baking process.
|
Baking and Pastry II |
CUL 106 |
- Prepare and evaluate a variety of pastries.
- Describe and demonstrate the mixing methods for various categories of cakes.
|
Culinary Work Experience |
CUL 91 |
- Demonstrate opening procedures for a restaurant.
- Apply cost control solutions for restaurant issues.
|
Dining Room Service Management |
CUL 114 |
- Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- Identify food safety and sanitation practices within a food service establishment.
|
Event Planning and Catering |
HRM 62 |
- Students will be able to meet with prospective clients and plan all elements of a special event.
- Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
|
Exploring Beverages |
CUL 111 |
- Outline the grape growing and wine production process, including regions.
- Relate the basics of food and wine pairing.
|
Food Safety and Sanitation |
HRM 52 |
- Determine the presence of foodborne-illness outbreak.
- Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
|
Hospitality Purchasing and Procurement |
HRM 72 |
- Distinguish ethical purchasing practices in distribution systems.
- Explain the appropriate purchasing, procurement, and selection function of food, beverage, and equipment in hospitality.
|
Management of Hospitality Personnel and Operations |
HRM 56 |
- Identify leadership styles and recognize successful motivational techniques.
- Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
|
Menu Planning |
HRM 61 |
- Calculate the recipe cost of an entire menu.
- Analyze the popularity and profitability of a menu.
|
Professional Cooking Foundations |
CUL 101 |
- Identify the traits of a professional chef.
- Apply culinary math formulas to complete recipe scaling and costing
|
Professional Cooking I |
CUL 102 |
- Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
- Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
|
Restaurant Cost Control |
HRM 57 |
- Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
- Analyze the operational and cost control performance of a restaurant.
|
Restaurant Operations |
CUL 115 |
- Create a schedule for lunch service with a labor budget.
- Create and implement a customer loyalty program.
|
Specialty Cakes |
CUL 118 |
- Create a specialty cake
- Demonstrate accuracy in following baking formulas.
|
World Baking |
CUL 116 |
- Produce Regional Recipe Packet
- Create a region specific dessert menu
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