A comprehensive overview of the techniques used in the decoration of cakes, pastries and confectionery items produced in retail and hotel pastry shops. Emphasis is on the development of skill in the production of quality borders, flowers, lettering and figures. Activities also include sugar molding, image transfers, color and airbrush technique. An examination of the process that normally occurs from the initial conceptualization through the opening of a new restaurant operation, including financial considerations, legal responsibilities, marketing strategies and risk reduction. Emphasis is on the role of the foodservice professional in providing nutritious foods that meet the needs of today's diverse customer groups.
Emphasis is on normal and clinical nutrition, including many aspects of diet therapy.
Presents current information on the relationship of nutrition to health. Hospitality Industry Accounting 5 credit hours Application of basic accounting principles to hospitality establishments. Systems of daily reporting as well as the preparation of periodic accounting statements. Accounting 111 or 151 is strongly recommended. Principles and techniques necessary for the performance of proper food and beverage service, considering the variety of operations in the hospitality industry.