This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins and minerals. Practical applications for the food service professional are emphasized. This course is a study of cooking methods and food cost controls for food items prepared in large quantities. Planning and production of meals are included. This course covers the application of fundamentals and principles of basic baking.
Emphasis is placed on skill development for quality commercial bakery products.
This course covers the techniques and assembling used in finishing theme cakes and international cakes with a variety of mediums used in commercial bakeshops. This course is a survey of the hospitality industry and the principles of operation of both lodging and food service industries. Students learn the range of alternative business options available in the industry from local, national and international perspectives. This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service. This course covers the management of the lodging phase of the hospitality industry, including front office, housekeeping and engineering.