Culinary Management (BS) - Curriculum

Financial Accounting establishes the rules and regulations for preparing accounting information used by internal and external sources to evaluate the financial health of an organization This course will develop the student s ability to interpret financial accounting information to communicate this information and to understand the accounting system that produces this information

The background foundation and ethical aspects of the United States legal system are examined Torts product liability criminal law contracts sales business organizations and agency and cyber law also are explored

This course examines the organization s functions for creating communicating and delivering value to customers These functions designed to meet customers needs and organizational goals include marketing research environmental monitoring target market selection product selection promotion distribution and pricing

This course explores the behavior that consumers display in searching purchasing using evaluating and disposing of products Offered every semester

This course is designed to examine the fundamentals and principles of management in order to develop an understanding of management in any formal organization Special attention is paid to planning and decision making International management is also covered Offered every semester Writing Intensive Course

This course uses student research lectures and guest speakers to examine the various grades types and varieties of fresh and processed fruits vegetables meats fish shellfish poultry dairy products and various sundry items and the methodology of purchasing food in large quantities This course integrates student research with applied learning activities conducted through the Hospitality Center receiving department and Hospitality Center special events Students will acquire in depth knowledge of centralized procurement writing specifications product identification packaging and pricing Offered every year

This is a foundation course for students embarking on culinary careers It emphasizes basic cooking techniques culinary terminology and the proper uses of culinary tools A typical class consists of a classroom lecture and demonstration of food preparation by the instructor followed by hands on food production by the students Goals of the course include learning the importance of detailed organization or Mise en Place correct cooking procedures and appropriate attitudes towards the culinary profession as developed by the culinary program and the American Culinary Federation Offered as needed

Food Production continues TCI 110 with lectures and demonstrations to strengthen students backgrounds and knowledge of cooking techniques and their application to a variety of products Sauce production and meat fabrication will be studied in more detail Students also produce multicourse American menus Appropriate readings and written assignments are Offered as needed

This course defines basic baking terminology ingredients and methods Techniques discussed in each class session are applied to the actual production of baked items including yeast breads puff pastry Danish dough quick breads clair paste tarts and pies Students will be asked to analyze the components of each baked good and will learn how to evaluate the finished product Proper sanitation and safety techniques in the bakery will be emphasized Offered as needed

This course is a continuation of TCI 113 A lecture and lab format is used to introduce students to techniques used in the production of chiffon Bavarian creams mousses pastry cream and other fillings phyllo dough products cakes and icings Basic cake decorating techniques also are introduced Offered as needed

This course examines the fundamentals of sanitation in foodservice operations Techniques of proper sanitation and safety will be studied and practiced Students will become familiar with HACCP Federal State and Local sanitation and safety requirements Topics studied include the importance of proper sanitation procedures purchasing and receiving of safe food Emphasis is placed on the elimination of cross contamination and harmful pathogens Management strategies demonstrate the importance of the integration of pest management employee sanitation and safety training and proper safety and security measures The NRA Serve Safe Sanitation Exam a degree requirement is given to students during the course

Through this course the student will develop knowledge toward a cohesive concept of health Because the majority of all diseases and illnesses is directly related to lifestyle emphasis is on day to day living and the individual s responsibility to and for himself or herself Contemporary nutritional theories are applied in the production lab where students practice various dietary menus Offered once a year

This course will focus on the basic principles of supervising a food service operation Management theories will be explored in the context of a changing service industry Hiring training motivating directing delegating and solving problems as a chef manager will be emphasized Offered as needed

This course reviews the computational arithmetic skills required for accurate food service preparation operation and management The methods used to solve mathematical problems that relate to food service operations are stressed Topics covered include operations with whole numbers fractions decimals percents weights and measures recipe conversion menu pricing food cost inventories break even analysis and financial statements Use of a calculator is stressed Offered once a year

This is a guided cooperative education experience for integrating study and experience Students are contracted to maintain employment for a minimum of 240 hours over a pre determined length of time with specified starting and ending dates usually a three to four month summer season working at an approved food service operation Open to culinary students only Offered every year

Students will strengthen their cooking skills and techniques by producing food to be served in the public restaurant and banquet facilities Students will rotate through each station of the kitchen practicing the skills and techniques learned in TCI 110 and TCI 111 In addition to the strongly emphasizing classical cooking techniques the course will provide students with production experience in breakfast cookery salads and dressings hot and cold hors d oeuvres canapes sandwiches cheeses and a la carte desserts The development of production techniques timing and organizational skills are emphasized Offered as needed

This lab and service course provides students with the opportunity to produce and merchandise bakery products for sale to the public Students will research develop and produce products to augment the basic menu of the public coffee and pastry shop Offered as needed

Students prepare products using classic recipes from specific regions in France They learn the cooking techniques that have been proven over time and how regional influences have helped shape the foods indigenous to French cooking Food is prepared in this class for a la carte service in the public dining room of the Hospitality Center Offered every semester

Students in this course will expand on the baking knowledge they attained in the previous two courses Students will become more proficient in baking techniques through lectures demonstrations and participation in baking labs More emphasis is placed on classical terms desserts terminology equipment and techniques Particular emphasis is given to decorative projects Offered once a year

This course introduces students to all aspects of the cold kitchen The course begins with an overview of the history of garde manger and the proper selection care and handling of ingredients Students are encouraged through their lab work to demonstrate an understanding of classical garde manger techniques Each lab begins with a class lecture on the day s topic followed by an instructor s demonstration Students then work on projects based on the lecture and demonstration Content area includes cured and smoked foods charcuterie terrines and pates aspic and chaud froid cheese hors d oeuvres appetizers cold sauces and condiments Basic ice carving and buffet layout are covered Required outside study will include French and English terminology associated with garde manger and readings in the textbook This course is designed to study purchasing receiving evaluating and proper storage procedures of meats Emphasis is placed on primal and subprimal cuts federal inspections grading yields and the classifications of meats poultry and game Laboratory activities include hands on fabrication of pork beef poultry lamb and veal

This course builds on the introduction of cake preparation and icing technique instruction delivered in TCI 114 Intermediate Baking Through weekly lecture and lab sessions students will reinforce cake mixing and baking skills Basic tiered construction and support devices will be discussed and applied to multi tiered cake projects Buttercream royal icing and rolled fondant application and decorating techniques using the pastry bag and icing tips stencils color flow transfer fondant decoration and an introduction to gumpaste flowers will be covered

In this production class students prepare the cuisine of six different nationalities Middle Eastern Latin Bavarian Italian Chinese and Asian cuisines are practiced and a set menu is provided for service in the culinary dining room All facets of a country s cuisine from appetizers through desserts are studied Offered every semester

Students will research and learn how different baking techniques have been applied around the world historically and how they have evolved into the signature desserts and confections that are identified regionally There will be lecture and classroom discussion around how immigration emigration and world colonization have impacted cuisine development globally Students will explore how climate terrain colonization and religion can affect the development and evolutions of cuisines through desserts The chef will lecture on and demonstrate different international products and techniques and on their use in the appropriate cuisines

This course explores the historical implications of the development of regional American cuisines and their effects Diverse ethnic backgrounds and regional availability and their roles in the development of truly American dishes are explored Students will assemble and produce menus that encompass cuisine from a region s earliest beginnings to a variety of food that is prepared today Offered once a year

This practical lab course introduces students with an interest in baking to more advanced mediums used for decorative pastry items Each class session begins with a discussion of a specific medium and the scientific principles governing its manipulation Students are presented with a basic recipe and technique and are given lab time to develop their skills with each medium Ways to incorporate the item of the day into a more elaborate showpiece also are taught Offered as needed

This course focuses on the factors that contribute to the personal success of entrepreneurs and affect successful entrepreneurship Entrepreneur ship is also studied Case studies contemporary readings and simulations are used International considerations are included Offered every year

This course examines the interrelationships among business government and society and how these relationships evolve over time and shape our world Through the use of readings cases and class discussions students will examine a variety of important topics impacting the global business environment including business power corporate social responsibility business ethics regulation multinational corporations globalization pollution and environmental quality A key focus is on the historical origins of the tensions amongst wealth virtue and business and society in developed and developing nations and economies Global marker Junior standing or permission of instructor

This course examines leadership as an inter personal and intra organizational phenomenon with an emphasis on student leadership development It includes leadership assessment leadership development the leadership process the contagious nature of leadership leadership and productivity motivation and effective leadership styles and theories An international perspective is included Current readings research simulations and exercises are used Offered every year Team Intensive Course

This course is designed to study purchasing receiving evaluating and proper storage procedures of meats Emphasis is placed on primal and subprimal cuts federal inspections grading yields and the classifications of meats poultry and game Laboratory activities include hands on fabrication of pork beef poultry lamb and veal

The cause effect and current research attributed to diabetes heart disease gluten and other food allergies Crohn s disease colitis and IBS will be the focus of lectures Students will then prepare and evaluate baked goods and desserts in the baking lab that fulfill each restrictive diet criteria Emphasis is placed on a thorough understanding of the underlying disease and its relationship to diet and the development of satisfying products that maintain the constraints of a restricted eating plan

This class will explore the various forms of media and their impact on the industry throughout history We will focus on press radio film and software applications Topics covered include writing recipes for the print media identifying leading media figures in the culinary industry demonstrating techniques necessary for the production of a culinary video understanding the applications of training videos in the work environment and critiquing cooking shows for content and entertainment value

This course is designed to teach students the skills of making pricing and making a profit from alcoholic beverages This class has a lab component that emphasizes the importance of the skills of bartending to food service operations Throughout history alcoholic beverages have played an important role in most cultures As civilization developed the inns alehouses and taverns were central to the growth of towns travel and the communication of ideas This course is designed to give the student an overview of these topics and also cover mixology and bartending

This course is a production and hands on course Students will be faced with a mystery basket style experience on a weekly basis This will test their creativity organization and teamwork abilities The class will come together to evaluate the product given look at menu restrictions given for the day by the professor and create lunch or dinner style dish Students are encouraged to enhance their skills of cooking techniques like grilling broiling roasting sauteing and deep frying

This course allows students to further develop their ability in creating realistic flowers leaves and decorative elements using a variety of sugar pastes food color painting techniques and floral arranging concepts A review of the various types of sugar mediums and their application in cake design will be discussed The unique tools of the trade will be introduced and lab time will afford students the opportunity to create a range of floral sprays and practice of decorative techniques on sugar paste Students will create a finished cake for their final project incorporating a floral design of their choosing

This course introduces students to the world of spa taking a comprehensive look at subjects ranging from the history and cultural development of spas to spa terminology and financial realities The course takes students through a typical day from a spa directors perspective examines the qualities of outstanding service and discusses industry trends and future directions It is also intended to build a greater awareness and understanding of today s health conscious and educated food service patron It addresses the marriage of nutrition and the imaginative flavorful cuisine demanded by today s consumer

The classroom portion of this course will focus on the advanced principles of supervising developing marketing a food service operation that is either off site or is served in a separate room Management theories will be explored in the context of off site catering or Banquet execution Developing Systems and Controls Purchasing Matrixes Targeted Marketing Plans Client Service and Problem Solving are emphasized As well as Regulatory Needs Staffing and Equipment Needs