This course will introduce the student to specialized techniques in baking and pastry skill development covering a wide-range of topics not included in the intermediate baking course. Topics include petit fours, candy making, fillings; decorative sugar, pretzels, bagels, specialty breads, along with assigned special projects.
This lab section develops intermediate level skills in baking and production. Students will build on skills learned in FDSR 1578 and will rotate bi-weekly through experiences with yeast doughs, pastries, specialty cookies, finishing and decorating.
A student who has successfully completed three semesters of Food Service courses may arrange for three, five, or nine credit hours of directed study to provide an opportunity to continue study in a subject area of special interest. Directed study may be conducted by a student only through an arrangement with the Food Service Instructional Staff who are to direct such a study. The student will submit a plan acceptable to the instructional staff and will confer regularly regarding his or her progress.
An approved work experience with in-depth practice and supervision in the student’s particular field of interest within the food service industry with work study program agreements between the Food Service Department instructional staff, the student, and the cooperating employer; satisfactory completion of the work experience required for a passing grade.
This lab section provides students with hands-on managerial experience planning, organizing, and direction of bake-shop production. Students will rotate weekly through experiences with plated desserts, chocolate sculpting, sugar artistry, candy production and artisan breads. This lab will help students develop a personal/professional baking style through creativity, innovation, and synthesis.
This lab section provides students with hands-on managerial experience in the planning, organizing and directing of kitchen production. Students will rotate through experiences as chef, station cook and dining room manager. These experiences will help students develop a personal/professional cooking style through creativity, innovation and synthesis based on previous lab exposures. The lab will emphasize refined sauce making, braising, smoking, cooking proteins to order and sophisticated plate presentation.
This course will cover the fundamentals of personnel management relating to motivation, performance, employee rights and labor relations. The course emphasizes basic strategic planning, ways to implement plans, and the application of planning to daily operations. The course will cover topics such as management and employee points of view, organizational patterns, job procurement and training, job analysis, and the role of the government. Special emphasis will be placed on the study of unions and the role they play in the workplace.
This course deals with advanced cooking techniques and cuisine issues. Much of the activity is directed toward developing and refining a personal culinary philosophy by the students. Students will study cooking techniques in depth with a view to refining their use, and will study basic methods of merchandising in the foodservice industry. The course will introduce topics and begin discussion (and raise awareness) about sustainable food production and will establish a firm connection between cooking and culture for the students.
This course covers the planning and designing of a food service facility, from the initial concept, to menu design, demographics, choice of building facility, economic factors, legal and regulatory issues, space allocation, “back of the house” issues, and flow patterns. There will be special emphasis on design and environmental issues such as lighting, HVAC, sound control, ambience, and energy conservation.