The course includes guest lectures, term projects, sales blitzes, weekly lectures, and voluntary membership in the Hotel Sales Management Association. The 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 and ice cream. Students experience artistic production and participate in community service projects. Summaries and evaluations are prepared at the conclusion of each session. 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. Minimum GPA 2.0. Approval of program coordinator. Students who meet program eligibility work at an approved Cooperative Education Site and attend a regularly scheduled seminar on campus. Students must satisfactorily complete the seminar, the final project, and the work assignment to receive credit.