Emphasis is on the supervisor from the standpoint of his or her effectiveness in motivation, communication and productivity. This course focuses on the preparation of advanced pastries and classical desserts which include the preparation of petit fours, cake decoration and calligraphy, sugar and chocolate work, ice cream and show pieces. The course objectives also include the preparation of pralines, candies and speciality items. Laboratory classes are complemented with baking and pastry arts related studies that introduce management operations and procedures in the baking profession. International Foods Full-course, ethnic menus are planned, prepared and served by student teams.
Emphasis is on organization, showmanship and supervision.
Students will provide both oral and written reports on the menu presentations including food and labor costs, product and production analysis, and menu presentation and delivery. A course to familiarize students with hospitality sales practices used in restaurants, hotels and clubs, from market analysis to actual sales activity. The course includes guest lectures, term projects, and voluntary membership in the Hotel Sales Management Association. This course offers a practical insight into the different types of conventions and meetings, the various types of organizations that stage such events, and the people they represent. Students are introduced to product and supplier specifications and selection.