Introduction to professional food preparation skills and kitchen organizational practices through theory and performance-based learning lab activities. Theory relates manual skills to basic production techniques. Principles of classic cooking methods, heat transfer, knife skills, ingredient identification, sensory analysis, and industry professionalism are emphasized. As needed.
3 Credits: 1 Lecture, 6 Lab
Corequisites:
FHD118
Exploration of career opportunities in hospitality industry. Various segments of corporate, private and support industries explored as they relate to career planning. Discussion and reflection on attitudes, contributions and philosophies of hospitality business, entrepreneurs and professionals. Preparation, documentation and career strategies for professional employment. As needed.
1 Credit: 1 Lecture
Buying techniques, product information, and identification of both food and non-food products. Topics include sustainability, product specifications, and related technologies. Quality, quantity, cost analysis, and competitive buying procedures are introduced as fundamental elements of the purchasing activity. As needed.
2 Credits: 2 Lecture
Food safety standards, practices and strategies of implementation for the prevention of foodborne illness in the hospitality industry. Hazard analysis and allergens. Completion of a national certification exam with a 75% or higher as a graduation requirement. As needed.
1 Credit: 1 Lecture
Introduction to the concepts and principles for managing and controlling food, labor, and operating costs in a hospitality operation. Emphasis on creating, evaluating, and marketing menus for profit. Includes application of formulas used to control food and labor costs and to develop goal-oriented pricing systems. As needed.
3 Credits: 3 Lecture
Prerequisites:
FHD117 and Placement by Examination; or
FHD117 and MTH004
Fundamental principles and procedures used to prepare a variety of bakery products and desserts. A study of ingredients and mixing methods for producing various baked goods. As needed.
3 Credits: 1 Lecture, 6 Lab
Corequisites:
FHD118
Introduction to the basics of cake decorating. Hands-on practice includes identifying and using decorating equipment, using various icings to cover cakes and make decorations.
1 Credit: 0 Lecture, 3 Lab
Introduction to the world of chocolate, including its history, identification, and applications. Proper tempering, handling, and storage are practiced. Hands-on experience includes preparing assorted chocolate candies, molded items, sculptures, and decorations. (Formerly FHD 139)
1 Credit: 0 Lecture, 3 Lab
Procedural and technical applications for serving food and creating dining room and special event experiences within a working food service establishment. Exploration of a variety of dining and event operations and service styles with emphasis on the synergy of communications with a goal of effective guest and customer satisfaction. Successful completion of restaurant service hours associated with the lab occurs outside of the classroom time. As needed.
2 Credits: 1 Lecture, 3 Lab
Corequisites:
FHD118
Overview of equipment, ingredients, and techniques essential to modern cuisine. Emphasis on enhancing traditional culinary preparations with science and technology. Savory and sweet application with tasting emphasized. As needed.
1 Credit: 0 Lecture, 3 Lab
Exploration of classifications and varieties of world cheeses. Skill development includes describing the distinctive flavor profiles through tasting and comparative evaluation of categories of cheese. Farmstead, Artisanal, imported, and processed cheeses are evaluated. Topics also include cheese making, history, and connection of product source to service. Course work includes research and creation of restaurant-quality cheese-tastings and service.
1 Credit: 1 Lecture
Application of kitchen organization and food production through a variety of menu styles. The classical brigade system is employed to establish team building and communication skills for efficient restaurant service. Discussion and practice include recipe analysis, sanitation, and professional equipment operation and safety.
3 Credits: 1 Lecture, 6 Lab
Exploration of techniques, philosophies, and practices that incorporate sustainability throughout the food supply chain. Networking with leaders in sustainability at the source. Emphasis on equitable and responsible decision making by the consumer and food service professional through applications. As needed.
1 Credit: 0 Lecture, 3 Lab
Prerequisites:
ENL111
Introduction to commercial bakery organization and procedures, including scratch baking and commercial product usage. Quantity baking principles and functions of commonly used bakery ingredients emphasized. Discussion and practice includes team-building skills and bakery communication.
3 Credits: 1 Lecture, 6 Lab
Prerequisites:
FHD137
Advanced study of fermentation theory and bread production. Emphasis on handcrafted and traditional baking methods including the sourdough method. Tasting and evaluation will be emphasized.
1 Credit: 0 Lecture, 3 Lab
Prerequisites:
FHD137
Foundation and introductory concepts of nutrition and food consumption effects on human life cycle. Major nutrients, vitamins, water, minerals and contemporary issues for making informed food and lifestyle choices. Assessment of personal nutrient intake and its effect on the total health and well-being. As needed.
1 Credit: 1 Lecture
Prerequisites:
CSC124
Basic principles of nutrition through food applications. Product origin, selection, recipe modification and the cooking process analyzed and connected to nutrient value. Preparation and analysis of foods following recommended nutritional guidelines, dietary restrictions and with consideration for consumer preferences as needed in hospitality operations. Tasting prepared products and ingredients for flavor profile and palatability will be required.
1 Credit: 0 Lecture, 3 Lab
Theory, execution and food preparation for on- and off-premise catered events. Topics include administration, planning, marketing, selling, showmanship, communication, and leadership skills. Emphasis on managing essential catering resources: people, equipment, food and applying efficient and economic strategies. As needed.
2 Credits: 1 Lecture, 3 Lab
Corequisites:
FHD125
Prerequisites:
FHD212
Beverage operation, control, selection and service for the hospitality industry. Introduction to wine, beer, spirits and alcohol-free consumables. Training for hospitality beverage service and basic mixology concepts. Responsible alcohol service certification test requiring additional fee. As needed.
3 Credits: 2 Lecture, 3 Lab
Study of advanced skills in cake decorating including tiering of cakes, rolled fondant, embossing, gumpaste, flower designs, and decorating efficiency. Design, plan and produce several tiered cakes including wedding cakes.
1 Credit: 0 Lecture, 3 Lab
Prerequisites:
FHD138
Emphasis on operations of facilities for those who want to own or manage a food service operation. Areas of study include concept development, feasibility studies, demographics, sales and cost projections, staffing and equipment, marketing, and customer relations. As needed.
3 Credits: 3 Lecture
Prerequisites:
FHD125
Introduction, reinforcement and assessment of first-year technical competencies for culinary arts technology in a professional setting. Completion of objectives in key performance areas with opportunities for personal and professional enrichment with collaboration of hospitality industry professional. Active participation in the employment process, using a professional portfolio will be expected. Competency in knife skills, cooking methods, time management and organization will be part of the minimum 240 work experience hours or as required by the individual needs of the location and contract. Summer Only.
1 Credit: 0 Lecture, 5 Internship
Preparation and presentation of desserts used for restaurant service. Hands-on applications include a variety of traditional and modern desserts using dessert sauces with appropriate garniture for plated presentation. Kitchen organization and classical preparation methods are emphasized.
3 Credits: 1 Lecture, 6 Lab
Corequisites:
FHD276
Prerequisites:
FHD214
Preparation of quality cakes, pastries and desserts following production recipes and methods. Contemporary and classic European style pastry and dessert making techniques are featured.
3 Credits: 1 Lecture, 6 Lab
Prerequisites:
FHD214
Study that focuses on identifying event needs while developing strategies for comprehensive event experiences relating to the scope of resources, site specifications, and audience accommodations. Emphasis on managing and planning resources for successful, profitable events.
3 Credits: 3 Lecture
Practical application of baking and pastry arts production techniques in a wholesale and/or retail setting. Participation in and observation of production and management controls in a restaurant, commercial bakery, or grocery store bakery provides an opportunity to hone skills and assist in analyzing personal career goals. Enhanced competency and speed in performance of the basic baking, preparation, and/or plating skills covered to date. This internship experience requires a minimum of 240 work experience hours, but may include more hours depending on the individual needs of the internship experience. In addition to work experience hours students are also required to satisfactorily complete the internship experience through a final employer evaluation.
1 Credit: 0 Lecture, 5 Internship
Prerequisites:
FHD270; or
FHD209
Criteria needed to establish a baking and dessert program in a hospitality operation. Theory and application for preparation and service of classical and modern dessert and bread products. Scratch baking and commercial product utilization. (Formerly FHD281 & FHD283)
2 Credits: 1 Lecture, 3 Lab
Prerequisites:
FHD137
Industry professional rules and guidelines for pastry and baking preparation for food show presentation. Theory and practice of pastry buffet planning, including themes and presentations. Sugar Artistry and showpiece will be emphasized.
1 Credit: 0 Lecture, 3 Lab
Corequisites:
FHD327
Introduction to fabrication and artisan butchery, applied to a variety of common and specialty proteins, based on market form. Craftsmanship, applying classic and contemporary charcuterie techniques and garde manger skills resulting in project presentation. Planning, utilization and presentation with consideration for profit incentives. As needed.
1 Credit: 0 Lecture, 3 Lab
Corequisites:
FHD125
Study and application of cuisines, techniques and ingredients with a global perspective. Identifying flavor profiles and methods of specific geographic regions, preparation of foods with connection and interpretation for contemporary restaurant service. Advanced production planning, analysis of processes and synthesis of culinary theory. (formerly FHD415) As needed.
3 Credits: 1 Lecture, 6 Lab
Study and application of cuisines, techniques and ingredients from an American regional perspective. Examination of cooking method applications and flavor profiles of specific regions and preparation of foods with adaptation for contemporary restaurant service. Exploration and development of management techniques, critical thinking, communication, and problem-solving skills, with emphasis on an active supervisory role in a production environment. Sustainable food and energy concepts are explored, demonstrated, and applied. (formerly FHD320) As needed.
3 Credits: 1 Lecture, 6 Lab
Corequisites:
FHD125
Prerequisites:
FHD212
Study of management principles and practical applications in modern baking and pastry arts operations. Theory, analysis, and application in developing market-ready concepts and products. Presentation, customer interaction and salesmanship applied in a live learning event.
3 Credits: 2 Lecture, 3 Lab
Theory, analysis, and application in the planning and production of advanced breads, pastries, confections, cakes and desserts in a retail bakery/patisserir operation. Marketing, merchandising, and customer service techniques will be emphasized.
3 Credits: 1 Lecture, 6 Lab
Corequisites:
FHD290
Prerequisites:
FHD326
Synthesis of culinary theory with emphasis on skills, technique, artistry, and creativity. Coursework focuses on the integration of culinary theory in the creation and communication of a capstone project and professional portfolio.
3 Credits: 2 Lecture, 3 Lab