Tourism Business Planning 3 credits Examines the historical development, growth, trends and future directions of profit-oriented commercial tourism.
Students create commercial tourism business plans.
109-124 Fundamentals of Food Preparation 2 credits Students will learn fundamental knife skills, basic food preparation, and how to properly store food. Prerequisite or concurrent enrollment in 316-101. Students prepare a variety of standard bakery products, such as cookies, muffins, basic yeast doughs, mixes and bases, and seasonal baking to obtain knowledge of the many processes of baking. 314-325 Pastries 4 credits Students develop manual baking skills and a working knowledge of the production and finish of various pie and tart crusts and fillings. Choux paste and puff paste will also be produced.