| 314-103 | Advanced Baking and Pastry | 5 | Spring only | Program student; 314-100 and 316-105 This advanced-level course builds on foundational baking and pastry skills through hands-on production, technical refinement, and creative application. Students explore artisan breads, pastry components, cakes, plated desserts, confections, and modern presentation techniques while emphasizing precision, consistency, sanitation, and professional workflow. Through café and restaurant production, skill demonstrations, and a capstone dessert showcase, students apply recipe development, ingredient functionality, troubleshooting, plating, and guest-facing service skills in authentic culinary settings. |
| Course #: | 314-103 |
| Title: | Advanced Baking and Pastry |
| Credits: | 5 |
| Prerequisites/Comments: | Spring only | Program student; 314-100 and 316-105 This advanced-level course builds on foundational baking and pastry skills through hands-on production, technical refinement, and creative application. Students explore artisan breads, pastry components, cakes, plated desserts, confections, and modern presentation techniques while emphasizing precision, consistency, sanitation, and professional workflow. Through café and restaurant production, skill demonstrations, and a capstone dessert showcase, students apply recipe development, ingredient functionality, troubleshooting, plating, and guest-facing service skills in authentic culinary settings. |
| 316-108 | Service Management | 2 | Spring only | Program student This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel. |
| Course #: | 316-108 |
| Title: | Service Management |
| Credits: | 2 |
| Prerequisites/Comments: | Spring only | Program student This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel. |
| 316-143 | Purchasing & Cost Control | 1 | Spring only | Program student This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
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| Course #: | 316-143 |
| Title: | Purchasing & Cost Control |
| Credits: | 1 |
| Prerequisites/Comments: | Spring only | Program student This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
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| 316-145 | Menu Design & Development | 1 | Spring only | Program student This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes.
Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
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| Course #: | 316-145 |
| Title: | Menu Design & Development |
| Credits: | 1 |
| Prerequisites/Comments: | Spring only | Program student This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes.
Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
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