Course Listings and Descriptions
Accounting and Budget Management
Advanced Baking Principles
Advanced Concepts in Nutrition
Advanced Cooking
Advanced Hospitality and Service Management
Advanced Pastry
Advanced Restaurant Cooking
Advanced Wine Studies
Baking and Pastry Skill Development
Baking Ingredients and Equipment Technology
Baking Techniques
Basic and Classical Cakes
Beverages and Customer Service
Beverage Management
Business Planning
Café Operations
Chocolates and Confections
Classical Banquet Cuisine
Composition and Communication
Computers in the Food Business
Confectionery Art and Special Occasion Cakes
Contemporary Cakes and Desserts
Controlling Costs and Purchasing Food
Cookies, Tarts, and Mignardises
Cuisines of Asia
Cuisines of the Americas
Cuisines of the Mediterranean
Culinary Skills for Bakers
Economics
Externship
Externship Prep Seminar I
Externship Prep Seminar II
Externsip Registration Seminar
Field Experience and Action Plan
Fifth-Semester Baking Practical Examination
Fifth-Semester Costing Examination
Fifth-Semester Culinary Practical Examination
Financial Management
Food and Culture
Food Ecology
Food Safety
French I, II, III, and IV
Garde Manger
Hearth Breads and Rolls
History and Cultures of Asia
History and Cultures of Europe
History and Cultures of the Americas
Human Resource Management
Independent Study
Individual and Production Pastries
Introduction to Catering, Hospitality and Service Management
Introduction to Gastronomy
Introduction to Interpersonal Communication
Introduction to Management
Introductory Hospitality and Service Management
Italian I, II, III, and IV
Italian Cuisine
Leadership and Ethics
Marketing and Promoting Food
Mathematics
Mathematics Fundamentals
Meat Identification and Fabrication
Menu Development
Nutrition
Nutritional Cooking
Organizational Behavior
Pastry Techniques
Principles of Design
Product Knowledge
Professional Food Writing
Psychology of Human Behavior
Quantity Food Production
Restaurant and Production Desserts
Restaurant Law
Restaurant Operations
Seafood Identification and Fabrication
Second-Semester Baking Practical Examination
Second-Semester Costing Examination
Second-Semester Culinary Practical Examination
Second-Semester Writing Examination
Senior Thesis: Baking and Pastry Arts
Senior Thesis: Culinary Arts
Skill Development I
Skill Development II
Skill Development III
Spanish I, II, III, and IV
Specialty Breads
Wine and Food Seminar
Wine Studies
Women in Leadership
Writing
Writing—ESL
Writing Fundamentals
Accounting and Budget Management
3 credits
This course provides an introduction to financial and managerial accounting. Students learn how to construct, interpret, and evaluate financial statements and other managerial reports. Focus will be placed on a variety of analytical tools and procedures used to measure the financial performance in the foodservice industry.
Advanced Baking Principles
3 credits
An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics to be covered include: preparation of common products with a variety of ingredients; diets such as vegan, diabetic, and gluten-free; nutritional labels; and preparation of desserts, breads, and cakes for persons with special dietary needs.
Advanced Concepts in Nutrition
3 credits
Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this Selected Topics elective course, students learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of normal digestion and metabolism on a cellular level. Diseases that are impacted by nutrition will also be discussed. This is a Level One Nutrition Course designed for the motivated student who wants a deeper understanding of nutrition beyond the culinary perspective and the information necessary to be an integral part of a foodservice team. (Offered based on schedule and availability.)
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.
Advanced Hospitality and Service Management
3 credits
A review of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course—held in the American Bounty Restaurant or the Escoffier Restaurant—will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, assuring high-quality service to all customers, and managing service.
This course is designed to integrate students' training in baking and pastry arts , academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on previous baking and pastry classes, students will research recipes, produce them for consumption, evaluate them, and cost them. Short papers, a detailed project, menu development, and service will be a part of this course.
Advanced Restaurant Cooking
3 credits
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college's American Bounty Restaurant or Escoffier Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering for production, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.
Advanced Wine Studies
3 credits
Students build upon the knowledge and competencies gained in Wine Studies. This elective course allows students to obtain more detailed information about grape varieties, grape-growing regions, and wine-producing nations of the world. Students will also enhance their base of knowledge about the wine industry so as to be more accomplished managers and leaders. The course will include a restaurant visit as the basis for a wine and food pairing essay, a case study analysis of a restaurant wine list chosen by each student, and a written critique of assigned readings addressing issues in the wine industry and wine culture. (Offered based on schedule and availability. Prerequisite of a "B-" or better grade in the Wine Studies course.)
Baking and Pastry Skill Development
3 credits
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
Baking Ingredients and Equipment Technology
1.5 credits
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered.
An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, sraight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.
Basic and Classical Cakes
3 credits
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.
This elective course incorporates theoretical and practical information about the organization of a beverage program within the overall operation of a hospitality business. Topics to be covered include the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also be presented. Emphasis will be placed on cost control measures for beverages, inventory, and sanitation laws and practices. Students will develop the skills to prepare and serve spirits, beer, coffee, and tea. (Offered based on schedule and availability.)
Beverages and Customer Service
3 credits
This course will provide an introduction to a wide variety of beverages, models of beverage service, processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to patrons of retail food and pastry establishments. Students will learn to pair beverages with food items and serve food and beverage items in an operating café, analyze sales and service, and promote retail sales.
This Independent Study course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will develop a business plan along standard lines, including information about products or services, staff, marketing, financing, operating budgets, location, and facilities. This is an independent project in which students work closely with the guidance of the instructor.
Experience the reality of producing and marketing products in the setting of an actual bakery café. Students prepare, display, and present savory items, and pastry products, and signature baked goods. In the Apple Pie Bakery Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction of a faculty member.
Chocolates and Confections
3 credits
This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja, sugar centers, and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment.
Classical Banquet Cuisine
3 credits
This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a new menu each day, following the principles and techniques associated with preparing and serving food to large groups, with emphasis placed on maintaining quality and contemporary appeal. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at an advanced level in preparation for later work in the public restaurants.
Composition and Communication
3 credits
This course continues to strengthen composition, rhetoric, and research skills through the analysis of literature. Particular attention is paid to communicating clearly and correctly, addressing specific audiences, building logical and persuasive arguments of increasing complexity, and correctly assessing, utilizing, and documenting outside research. Students will prepare weekly writing assignments and write essays. Adequate command of usage, grammar, and punctuation is expected. "C" level competency is required for successful completion.
Computers in the Food Business
2 credits
This class provides an overview of the information needs of fooservice establishments. A focus is placed on computer software applications for restaurant operations, human resources, accounting, and guest services. The course reviews the selection and implementation of computer systems and examines effective use of technology in the restaurant industry.
Confectionery Art and Special Occasion Cakes
3 credits
This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered as well as the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.
Contemporary Cakes and Desserts
3 credits
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics to be covered will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.
Controlling Costs and Purchasing Food
1.5 credits
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.
Cookies, Tarts, and Mignardises
3 credits
An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, mignardises, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut, and chocolate tarts; a variety of petits fours; and other one-bite items.
Prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of China, Korea, Japan, Vietnam, Thailand, Indonesia, and India.
Cuisines of the Americas
3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean.
Cuisines of the Mediterranean
3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt.
Culinary Skills for Bakers
3 credits
This course covers basic cooking techniques—such as roasting, braising, sautéing, poaching, grilling, and broiling—and their relation to baking methods. Students prepare products such as soups, stocks, savory items, fruits, entrées, sauces (both hot and cold), vegetables, and starches, and practice culinary knife skills and cuts.
This course covers the basic principles of microeconomics and macroeconomics. Focus is placed on microeconomics fundamentals such as scarcity, opportunity cost, supply and demand, consumer choice, and profit maximization for firms. Macroeconomic topics include the business cycle, unemployment, inflation, money and banking, fiscal policy, and monetary policy.
A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience. In order to participate in this class, students must have successfully completed Externship Prep Seminars I and II and the Externship Registration Seminar.
Externship Prep Seminar I
non-credit
An introduction to the requirements of the 18-week Externship course. Students will explore the steps for planning and conducting a full-time job search. Topics include the course requirements, policies and procedures, the process to secure the position, résumé and cover letter writing, interviewing skills, and career planning. Researching approved externship locations as well as travel and housing accommodations are all discussed. (Pass/No Show grading)
Externship Prep Seminar II
non-credit
Continued instruction in the process of securing one's externship position, including review and critique of a strong résumé and cover letter. Interviewing techniques are discussed. Securing the position is reviewed, along with the training agreement, the follow-up process, and continued discussion of career networking and career planning. (Pass/No Show grading)
Externship Registration Seminar
non-credit
Students will register for their externship during this session. A completed training agreement is required. The seminar includes a discussion of the college's expectations and a full overview of the externship manual assignment. In addition, the CIA's values and the importance of maintaining professionalism are reviewed. (Pass/No Show grading)
Field Experience and Action Plan
3 credits
This Independent Study elective course offers students the opportunity to explore a key issue in the community. Students will select a local agency for which to volunteer; keep a journal of their experience; and develop a paper analyzing their experience, the larger social issues that the agency addresses, and the personal changes that resulted from involvement with the agency. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.)
Fifth-Semester Baking Practical Examination
In the baking practical examination, students are required to produce plated desserts from a mystery basket, demonstrate an understanding of baking and pastry production, and perform at an advanced level. The exam is graded on a high pass, pass, and fail basis. (High Pass/Pass/Fail grading)
Fifth-Semester Costing Examination
This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)
Fifth-Semester Culinary Practical Examination
This culinary examination tests the student's understanding of culinary principles and more advanced proficiency in the principles of cooking. Students will be given a food selection tray and will construct a menu from it which will include a soup, vegetable, starch, and animal protein. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)
This course focuses on the acquisition, management, and financing of assets used in a profit-making enterprise from the perspective of the entity's financial manager. Special emphasis will be placed on the evaluation of alternative sources of financing. Topics include financial institutions, the time value of money, securities markets, analysis of financial statements, investment companies, capital budgeting, planning, working capital management, and personal finance.
In this elective course, students examine the relationship between food and culture with a focus on the cultural rules of food consumption and how they can be compared to the rules of music, dancing, and poetry. Course topics include the relationships between food and religion, gender, folkways, mores, and life-cycle rituals. Emphasizing critical reading and writing, this course gives students theoretical and empirical exposure to food research in anthropology, folklore, history, and sociology. (Offered based on schedule and availability.)
The purpose of this interdisciplinary elective course is to teach culinarians how to think critically about the food they serve and consume by understanding food as a product of a dynamic relationship between humans and nature. It explores questions related to our food supply such as where was the food grown, how was the food grown, and what was involved in the processing and transporting of that food. The implications for nutrition and sustainability are also considered in this exploration. (Offered based on schedule and availability.)
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant Association ServSafe® examination in this course.
French I, II, III, and IV
2 credits per course
Learn about French vocabulary, grammar, and culture. Classes will be conducted in French, and students will spend weekly sessions in a language lab. Students who have already taken French may have the option of placement in a higher level of the language based on years of high school or college study.
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets.
Hearth Breads and Rolls
3 credits
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Students also speed and increase their proficiency in meeting production deadlines with quality products. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life.
History and Cultures of Asia
3 credits
An examination of the major historical and geographical developments in Asia and ways in which these developments have affected the creation of various cultural patterns. Topics will include the plurality of cultures of Asia, and global interdependency and reactions to it.
History and Cultures of Europe
3 credits
An exploration of the major historical and philosophical developments that have shaped the European and western experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and Nationalism.
History and Cultures of the Americas
3 credits
An examination of the major historical and cultural underpinnings of the societies that constitute the Americas. Inherent in this endeavor is an effort to understand not only the culture of the United States but also those of Latin America. As we proceed through the twenty-first century, the global community takes on increased significance; therefore, it is imperative that we understand the historical and cultural developments of other nations
Human Resource Management
4 credits
An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.
Independent Study
1, 2, or 3 credits
Individual research on a topic of a student's interest under the supervision of a faculty member. Students registering to take this course will need to develop a Study Contract with an individual faculty member and obtain the permission of the appropriate associate dean. Independent Study can be taken during the freshman, sophomore, junior, or senior year.
Individual and Production Pastries
3 credits
Explore the steps for planning and conducting quantity production for banquets and large functions. Students learn how to scale recipes for large volume production, calculate yield, work a brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. In this course, students create products such as filled cakes, sheet cakes, French pastries, birthday cakes, special occasion cakes, individual plated desserts, and buffet desserts, as well as study basic sauces and plate design for banquet-style desserts.
Introduction to Catering, Hospitality and Service Management
1.5 credits
This course introduces the various styles of table service and their histories, applications, advantages, and disadvantages. Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Students will also practice fundamental table service and participate in catering seminars.
Introduction to Gastronomy
1.5 credits
An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.
Introduction to Interpersonal Communication
1.5 credits
A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students will cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking.
Introduction to Management
1.5 credits
An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.
Introductory Hospitality and Serivce Management
3 credits
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics to be examined include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation—all in the college's St. Andrew's Café or Ristorante Caterina de' Medici.
Italian I, II, III, and IV
2 credits per course
Learn about Italian vocabulary, grammar, and culture. Classes will be conducted in Italian, and students will spend weekly sessions in a language laboratory. Students who have already taken Italian may have the option of placement in a higher level of the language based on years of high school or college study.
An exploration of cooking techniques, ingredients, and spices unique to Italian cuisine. Students will prepare Italian à la carte menu items based on modern and traditional regional Italian cuisine. The ability to organize an assigned station based on fundamental cooking methods will be stressed. Focus is placed on the production of menu items, plate presentation, and ways in which current cooking techniques are applied to Italian cuisine—all in the college's Ristorante Caterina de' Medici.
Leadership and Ethics
3 credits
This course will examine the intersection of leadership and ethics in business. Students will examine the skills needed for effective leadership, the ethical dilemmas of leadership, the foundation and context of moral choice, the moral implication of decision making, and the impact upon staff morale, personal integrity, and citizenship. The purpose of the course is to develop an understanding of the student's own leadership style and preferences, make visible the ethical challenges and decisions facing leaders, examine the leadership role in sharing the organization's ethical culture, and explore several alternative methods of ethical decision making.
Marketing and Promoting Food
3 credits
An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze the current merchandising plans for food products and services used in the United States
An exploration of standard units of measure and unit conversion estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.
Mathematics Fundamentals
non-credit
This course covers the basic math skills needed to successfully complete Mathematics. Topics will include mathematical operations using whole numbers, fractions, decimals, and percentages in a practical context. Problem solving will be emphasized as well as estimation for reasonableness of answers. Students who demonstrate a need for this course will be required to pass this course before taking Mathematics. "C" level competency is required for successful completion.
Meat Identification and Fabrication
1.5 credits
An introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making.
An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.
Nutritional Cooking
1.5 credits
This course focuses on the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college's St. Andrew's Café.
Organizational Behavior
3 credits
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, gender bias in communication, nonverbal behavior, cues, and methods of communicating ideas and emotions. Students will also learn about decision-making in groups and forces that influence groups behavior.
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, custards, soufflés, butter creams, meringues, and flavored whipped creams. Additionally, students will taste and test products that they create and complete a research assignment.
Principles of Design
1.5.credits
Study the basic concepts of figure, ground, line, contrast, pattern, proportion, color, symmetry, movement, unity, and balance. Students learn the principles of two- and three-dimensional design and develop language to analyze product design, plate presentations, decoration, and packaging on visual, tactile, and conceptual levels.
An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.
Professional Food Writing
3 credits
In this elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create a portfolio of their work, including feature and news articles, personality profiles, book and restaurant reviews, recipes, and food narratives. (Offered based on schedule and availability.)
Psychology of Human Behavior
3 credits
An introduction to various schools of thought that explain why people behave the way they do. Topics covered in the course include personality, motivation, memory, learning, perception, nature, nurture, and adaptation.
Quantity Food Production
3 credits
An overview of the food preparation and serving techniques used by the casual dining, on-site catering, non-commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, and service. Basic cooking and serving competencies will be reinforced and new skills specific to high-production preparation and serving will be taught. Lecture topics include the organization and structure of contract foodservice providers, production layouts and facility design, and menu concept development and execution. Menu items consistent with the retail and non-commercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, quick breads, moderate-cost entrées, and vegetarian/vegan fare
Restaurant and Production Desserts
3 credits
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.
An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations.
Restaurant Operations
4 credits
Students will analyze the workings of a restaurant from all operational perspectives. These include menu design, location analysis, staff, physical layout, front- and back-of-the-house design, purchasing, beverage management, production, and marketing and promotions. This course will integrate material taught in other classes and result in an understanding of and appreciation for the complex world of successful restaurant operations.
Seafood Identification and Fabrication
1.5 credits
An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish.
Second-Semester Baking Practical Examination
In the baking practical exam, students will be tested on the fundamentals of baking: doughs, batters, cakes, Danish, and puff pastry. They will also draw an assignment and prepare three items. The exam is graded on a high pass, pass, and fail basis. (High Pass/Pass/Fail grading)
Second-Semester Costing Examination
This written examination tests students' knowledge of culinary mathematics and costing principles. (High Pass/Pass/Fail grading)
Second-Semester Culinary Practical Examination
This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)
Second-Semester Writing Examination
Students will take a written essay examination which will be evaluated for organization, content, style, mechanics, and grammar. "C" level competency is required to receive a grade of Pass for this exam. (High Pass/ Pass/Fail grading)
Senior Thesis: Baking and Pastry Arts
3 credits
An investigation of a topic of the student's choice using library resources and other strategies to understand and evaluate the student's project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the course instructor. Offered based on schedule and availability.)
Senior Thesis: Culinary Arts
3 credits
An investigation of a topic of the student's choice using library resources and other strategies to understand and evaluate the student's project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.
An introduction to and application of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing.
An introduction to the fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill Development I will be continued. Emphasis is placed on the study of ingredients and an introduction to small sauces will be given. Expanded concepts of time lines and multi-tasking, station organization, culinary French terms, and food costing will continue.
Skill Development III
3 credits
The foundation of cooking techniques and theories from Skill Development I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad, and an entrée with a vegetable and a starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well.
Spanish I, II, III, and IV
2 credits per course
Learn about Spanish vocabulary, grammar, and culture. Classes will be conducted in Spanish, and students will spend weekly sessions in a language laboratory. Students who have already taken Spanish may have the option of placement in a higher level of the language based on years of high school or college study.
This course gives students the chance to learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday or seasonal breads, and flat breads. Special emphasis will be placed on regional breads and breads of the world; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.
Wine and Food Seminar
3 credits
Travel experience in which students explore the journey of food from its sources to its final destinations, and critically examine the complexities of the local and global food systems. They visit wineries; agricultural stations; vegetable, poultry, fish, and meat farms; and restaurants to compare and contrast the various methods of food production, distribution, and purchasing and how they relate to current business practices. Through written assignments, students learn to understand and synthesize the relationships between food and wine, culture, history, and the terroir. The Wine and Food Seminar trips go to Northern California, Southern California, and the Pacific Northwest. There are also premium trips to Italy and Spain for selected students. Students will write a research paper on one of a variety of topics related to the trip that incorporates the insights gained during the trip as well as builds on the academic writing skills developed prior to the seminar. In order to participate in this class, students must have successfully completed Composition and Communication. If a student is in serious academic difficulty or on academic probation, permission to participate in the seminar must be granted by the associate dean for liberal arts.
An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines and spirits in a restaurant setting. Students also may participate in a restaurant-based wine and food tasting.
This elective course explores the nature and purpose of women and leadership from a variety of disciplines and perspectives. Topics include the women's rights movement, the growth of feminism, the contributions of women to business and the foodservice industry, women's challenges in other cultures, and a variety of other contemporary subjects. Current issues and trends are examined from historical, cultural, political, and ethical perspectives. Analysis and synthesis are used to apply information from a variety of resources to issues facing women who hold or seek leadership roles. Strategies for developing effective leadership are integrated throughout the course. (Offered based on schedule and availability.)
An introduction to the principles of expository writing, including grammar, structure, audience, point of view, clarity, logic, use of evidence, and MLA documentation. Students will read literary works and write, edit, and revise papers using various rhetorical modes throughout the semester. "C" level competency is required for successful completion.
This course is designed to develop proficiency in the four major language skills—writing, reading, listening, and speaking—for students whose first language is not English. Students will be expected to produce coherent, focused, logical, multi-paragraph essays with minimal grammar errors. They will read various literary works and write, edit, and revise papers using various rhetorical modes throughout the semester. Students will also work on improving listening and speaking English in the language lab. "C" level competency is required for successful completion. (This course meets the writing requirement for the A.O.S. degree.)
Writing Fundamentals
non-credit
A review of some of the basic skills needed to complete the Writing course successfully. Topics covered include the process of planning, shaping, drafting, revising, and editing a short essay. In addition, the course reviews the basic structure of a sentence and the rules of subject-verb agreement. Students who demonstrate a need for this course will be required to pass it before proceeding to Block B. "C" level competency is required for successful completion
