This course introduces foundational principles, techniques, and science of baking and pastry arts. Students learn essential baking equipment usage and maintenance, ingredient functions, and measurement methods to ensure consistent, high-quality results. Focus is placed on developing core skills in bread making, pastry preparation, and classic dessert creation. Topics include yeast and quick breads, pastry doughs (such as pâte brisée and pâte à choux), custards, cakes, and cookies. Students practice introductory piping and decoration techniques while applying quality evaluation methods focused on taste, texture, and presentation.

This course builds on the basic understanding of baking principles learned in Baking and Pastry 1. Students learn the fundamentals and methods of making pies, creams, and custards, meringues, etc. Students also learn how to create simple cakes, using a variety of techniques and methods.

Students taking this course gain experience baking and designing wedding cakes and other specialty cakes. The course involves learning how to ice cakes to create beautiful, aesthetic designs, complete with frosting. Students will create small, decorated cakes and more difficult cakes, such as wedding cakes, cake sculpture, gum paste flower and gum paste figures and learn the best ways to display completed items for special presentations. Students will design a wedding cake to complete the course.

This course will provide students an overview of food service management. Students will be introduced to the history of food service, modern food service operations, basic nutrition, menu planning, menu analysis, menu pricing, menu design and cost controls, and cooking terminology. Writing assignments, as appropriate to the discipline are included in this course.

This course is an introduction to the fundamentals of nutrition and their application to food preparation, menu planning, dietary requirements, and life cycle issues.

In this course, students acquire knowledge and skills in the preparation of stocks, soups, and sauces. Students learn the use of basic sauces and many soups. They also learn how to thicken with roux, emulsion, slurry, and reduction of sauces.

Students learn the basic and advanced principles and procedures of storing, cutting, and preparing fish and shellfish. Students also learn the fundamentals of boning and cooking techniques for poultry and game birds. Students will learn the proper techniques used in poultry cookery, such as sautéing, roasting, grilling, braising, pan-frying and deep-frying.

This course will focus on preparation of salads, appetizers, charcuterie, and other cold dishes. Course emphasizes knife skills, an understanding of food safety, and the ability to work efficiently and creatively.

This course will focus on Italian and French cuisine. Emphasis is placed on traditional ingredients, flavor profiles, preparation and techniques.

Allows students to apply skills learned in the classroom and laboratory to on-the-job training. Students will work in a food service establishment for 300 clock hours. The internship may be extended depending on the student’s interests and work schedules and the needs of the food service establishment. The internship is offered to students depending on the availability of a food service establishment and the student’s skills development as demonstrated in the classroom and laboratory.