Applied Food Science Principles 

Module Description & Objectives:  This module is designed to introduce the student to the basics of applied food science in culinary arts. The fundamentals of the scientific method and experimental design are used to demonstrate the chemical and physical change that occurs during food preparation and storage. In this course, students will develop proficiency in […]

Flavorful and Nutritional Cooking

Module Description & Objectives: Nutritional food does not have to be boring! In this module students will learn how to do a nutritional analysis of menus and recipes while discovering the sensory properties of food. This hands-on module reinforces the healthiest cooking techniques, namely steaming and poaching. Using these methods students will produce flavorful and […]

Pastries and Cake Decorations

Module Description & Objectives: This module is designed to introduce students to basic baking and pastry principles and ingredients. Production includes commonly served quick breads, pies, desserts and cookies. Students will also be introduced to yeasted items, cakes and plated desserts and garnishes. Proper use of the bakers scale, liquid measurements and equipment identification are […]

Introduction to Cost Controls

Module Description & Objectives: This module is designed to complete a student’s foundation in purchasing and food and beverage controls. Students learn how to establish standards and standard operating procedures to purchasing, receiving, storing, issuing, production, menu design, sales and service with the goal of maximizing revenue and profit potential of a food and beverage establishment. […]

Menu Planning

Module Description & Objectives: This module discusses the factors involved in planning effective menus for a variety of food service operations. Students will learn and apply skills of professional menu development while learning how to properly document and control Food & Beverage costs and analyze sales. Course content includes basic menu planning principles, layout and […]

Soups, Sauces and Stocks

Module Description & Objectives: Stocks are the backbone of any cuisine on which much of the kitchen depends. Students are introduced to simmering, emulsifications and knife skills and engage in the production of basic stocks while learning classical vegetable cuts. Students will practice production of leading sauces, emulsion, compound, and independent sauces and learn to […]

Protein Fabrication

Module Description & Objectives: Students are introduced to proper portioning of various meats and fish. Emphasis on identification of primal cuts and sub-primal cuts of meat, poultry, and fish items. Lab activities include proper packaging, labeling and storage of meats, poultry and fish. Emphasis is placed on portion cuts of meat and best applications along […]

Garde Marge

Module Description & Objectives: This module introduces the modern and traditional techniques of preparing cold entrees, hors d’oeuvres, antipasti, basic garnishes, buffet presentations, cold sandwiches, salads and dressings, molds, garnishes. The principles of basic pantry operation and management, product utilization, preparation and integration into other kitchen stations is discussed. Students plan, organize and set up […]

Introduction to culinary arts: Europe and the Middle East

Module Description & Objectives: This module is designed to build on basic culinary arts skills and attributes necessary for entry-level kitchen employees. Students practice their food safety and knife skills. Emphasis is given to combination cooking (braising and stewing), dry cooking methods (baking) with a continued role of the wet cooking methods of steaming and […]

Introduction to culinary arts: New World and Asia

Module Description & Objectives: This module is designed to introduce the student to basic culinary arts skills and attributes necessary for entry-level kitchen employees. Emphasis is given to food safety and knife skills. Through the introduction and practice of dry cooking methods (grilling, broiling, baking), stir frying, and wet cooking methods (steaming, boiling, simmering) students […]

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