| 314-103 | Advanced Baking and Pastry | 5 | Spring only | 314-100 and 316-105 This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
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| Course #: | 314-103 |
| Title: | Advanced Baking and Pastry |
| Credits: | 5 |
| Prerequisites/Comments: | Spring only | 314-100 and 316-105 This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
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| 316-108 | Service Management | 2 | Spring only 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 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 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 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 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 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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