Culinary Arts / Restaurant Management
FS-102 Characteristics of the Food Service Industry
This course discusses the major historical influences, restaurant history and evolution, major influential figures, current trends, career opportunities.
FS-103 Preparation
This course focuses on one the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.
FS-104 The Cooking Process
This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.
FS-105 Cooking Science
This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, procedures for converting recipes.
FS-202 Stocks
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
FS-203 Sauces
This course focuses on the procedures necessary to prepare a full repertoire of both classic and contemporary sauces. Their uses, and the reasons for using a sauce to finish a dish.
FS-204 Soups
This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.
FS-205 Meat, Fish, & Poultry Cookery
This courses begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.
FS-206 Vegetable, Rice, & Pasta Cookery
Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.
FS-207 Breakfast Cookery
This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.
FS-208 Pantry Cookery & Garde-manger
This course covers the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce, the fundamental techniques to use in this production area.
FS-209 Vegetarian Cookery
This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.
FS-301 Yeast Dough
This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
FS-302 Quickbreads and Pies
This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.
FS-303 Cookies
This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.
FS-304 Cakes
This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques
FS-305 Custards & Creams
This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.
FS-199 Lab Series I
Laboratory practicum illustrating the topics covered in the first term classes
FS-299 Lab Series II
Laboratory practicum illustrating the topics covered in the second term classes
FS-399 Lab Series III
Laboratory practicum illustrating the topics covered in the third term classes
JP-100 Job Readiness
This course offers a study of goals, the importance of maintaining good relationships with fellow workers and supervisors, work habits, interviewing techniques, evaluating information, and the decision making process.
LS-100 Interpersonal Skills
This course offers a study of the basic rules of grammar and communications, writing, reading, decision making, basic math including fractions and percentages, the use of the calculator, life/work habits.
GE-100 Business Mathematics
In this course the student will be introduced to the math that businesses use in their day to day operations. In addition, the student will be introduced to payroll processing, sales tax, stock and bond sales and other calculations. Using a combination of the textbook and lab work the student will develop the math skills to handle the basic requirements of business operations. Basic user operations of Lotus123 will be will be taught as part of this section of training.
GE-200 Business English
This course is a review of business English required for the work place. A review of the parts of speech, grammar, spelling, sentence structure, and business letter writing will be covered. Also, job applications, resume writing and interviewing skills will be covered.
GE-400 Introduction to Computers at Work
An introduction to the basic vocabulary of the computer, including studies of both hardware and software. Topic covered include the basics of different operating systems, how to use a networked system, using word processor, spreadsheet, and database applications.
AM-201 Introduction to the Hospitality Industry
This course presents a general overview of the foodservice industry as well as a more detailed look at restaurants and institutional food service. Travel and the tourism industry are also featured. The course discusses hotel and motel management, current issues in hospitality management, and contemplates the future of the hospitality industry.
FM-203 Basic Cost Control for Foodservice Managers
This course presents practical techniques for protecting foodservice profits. The course is presented in a clear, concise manner. Provides a sound foundation of concepts and applications of management cost control procedures.
HR-202 Foodservice Supervision
This course presents the daily responsibilities in a realistic, practical format. This course goes beyond the theories of management to detail proven ideas for effective supervision.
MM-202 Introduction to Marketing in the Foodservice Industry
This course addresses the key marketing strategies necessary to compete for consumers in an increasingly tight market. Examines interrelationships between marketing, sales, advertising, and their effects on consumers.
OM-201 Foodservice Sanitation
The Applied Foodservice Sanitation course is the cornerstone and a required course of the Hospitality Management Program. This course is an up-to-date course on food safety and sanitation - combining food safety and current issues on sanitation. This successful completion of this course will allow the student to take the National Sanitation Certification Exam offered by the National Restaurant Association.
OM-203 Managing Service
In today's competitive climate, providing superior service is essential to the success of an operation. This practical course teaches the basics and nuances of providing quality service. The students will learn the differences between service styles and when each is appropriate; how to plan and implement an effective menu; the proper table service of alcohol; making food and beverage recommendations; as well as handling complaints and suggestive selling.
Electives (3 required)
OM-202 Nutrition for the Foodservice Manager
This course addresses the fundamental nutritional concepts for the foodservice professional. Uses non-technical language to demonstrate how to apply nutritional information to a foodservice operation. This course offers examples of marketing and implementing nutritional programs to a broad spectrum of customers.
OM-205 Managing Foodservice Facilities & Equipment
The fundamentals of facilities and equipment design and maintenance are presented in this course. The course delivers a step-by-step look at facilities development, beginning with the initial concept and planning of the project. The course emphasizes the financial implications of functional layout and design.
OM-206 Bar & Beverage Management
This course addresses the fundamental beverage service management for the foodservice professional. This course offers examples of marketing and implementing a well managed beverage program to a broad spectrum of customers.
OM-207 Catering Menu Management
This course begins with an overview of banquets and catering, and discusses developing a food service and a menu. The course covers menu pricing control, beverage management, and menu design. Students will then learn about food and beverage control, computer use in foodservice, and finally marketing in catering management.
AM-202 Legal Aspects of Hospitality Management
This course is devoted to the legal considerations of managers in foodservice operations. Provides non-technical explanations of legal subjects specific to foodservice. This course focuses on actions managers can take to avoid legal trouble. This course provides a practical, operational approach to business law for foodservice managers.
FM-202 Foodservice Management Accounting
This accounting course specifically focuses on the requirements of the foodservice industry. It provides the student with a basis for planning and protecting an operation's financial success. The course covers methods of financial analysis, forecasting, and budget and cost management.
Electives (2 required)
WE-100 Externship I & WE-200 Externship II
This course is an externship at a local restaurant or other food service operation which gives the student the opportunity to put into practice what they have learned in class and to learn additional cooking techniques. Weekly meetings at the school will be required.
SC-100 Specialized Cooking I & SC-200 Specialized Cooking II
This course offers a study of different types of specialized cooking. Included are gourmet cooking and ethnic cookery including Mexican and Chinese. Basic cake decorating will be introduced. Food costing, purchasing scheduling, and labor costs will be covered.
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