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Cross Cultural Communication Skills

Module Description & Objectives: In this module, students will be familiarized with the core intercultural communication competencies necessary to deliver exceptional service in the hospitality industry. Students will assess their individual cross-cultural knowledge and skill and learn techniques for recognizing and accommodating for cultural differences in communication styles. Through in-class…

Communication in the Hospitality Industry

Module Description & Objectives: This module is designed to introduce the student to the primary skills needed to be successful in the hospitality industry with a focus on communication. Students will gain knowledge of the fundamentals of delivering exceptional customer service and develop valuable skills for reducing stress while fulfilling the requests of even…

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,…

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…

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…

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…

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…

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…

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…
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