TTC Catalog - Culinary Arts (CUL)

Size: px
Start display at page:

Download "TTC Catalog - Culinary Arts (CUL)"

Transcription

1 TTC Catalog - Culinary Arts (CUL) CUL Introduction to Culinary Arts Lec: 3.0 Lab: 0 Credit: 3.0 This survey course introduces students to the world of culinary arts. Students will be exposed to culinary history, culinary organizations branches of the culinary field that offer different opportunities in the profession. ENG 100 MAT 031 or appropriate placement CUL Kitchen Fundamentals This course introduces students to the foundations of sanitation, basic measurements, equipment identification basic costing. ENG 100 MAT Classical Foundations of Cooking 1

2 This course introduces classical cooking techniques that include stock, soup sauce making. Students apply moist dry heat classical cooking techniques while working with grains, vegetables proteins. ENG 100 MAT 032 CUL 104 CUL Nutritional Cooking This course focuses on the principles of food nutrition (based on ADA stards) international food pyramids. Students will create menus, prepare cook meals while adhering to the principles of a balanced diet. or BKP 101 or BKP American Bistro In this course students apply cooking techniques theories while producing soups, salads, swiches specials in a fast-paced delivery system. 2

3 CUL History of Diets in World Cultures Lec: 3.0 Lab: 0 Credit: 3.0 This course is a study of the history of food its importance in world societies religions. Students will analyze the use of dietary pyramids the cultural phenomena of fad diets, sustainability issues psychological eating disorders as they apply to social history. CUL 104 CUL Culinary Management Human Resources This course is the study of the theories concepts of management with an emphasis on human relations skills managerial techniques as applied to chefs kitchen managers. Legal aspects of the industry are introduced as part of human resources executive team responsibilities. CUL 104 CUL 105 CUL Storeroom Purchasing This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory organization of the storeroom. 3

4 CUL 104 CUL 105 CUL Food Beverage Controls Lec: 3.0 Lab: 0 Credit: 3.0 This course covers the principles procedures involved in an effective food beverage control system including stards determination, operating budgets, costvolume-profit analysis, income cost control, menu pricing, labor cost control, computer applications related to these concepts. CUL 129 or departmental approval CUL Farm to Plate This course explores traditional farming methods used throughout South Carolina around the world. Students will study heirloom varieties of vegetables as well as animal husbry feeds. Students will use farm products in traditional classical cooking methods techniques. CUL French Regional Cuisines This course is the study of the French regional cuisines of Normy, Brittany, Savoy Provence with an emphasis on service, stards, language, wines beverage service. This course also includes cooking from select regions including Alsace- 4

5 Lorraine, Bordeaux, the Southwest Paris. Students also study produce classical French cuisine. CUL Mediterranean Cuisine This course is the study of the cuisine of the Mediterranean the Mediterranean Dietary Pyramid, including Spain, France, Italy, Middle East North Africa. Emphasis is on the culture, cooking methods, food products beverages of the various countries. CUL Cuisines of Asia This course covers the basic influences, ingredients, utensils, cooking techniques of various Asian cuisines. Students will identify the influence of Asian cuisines on western cooking the development of East meets West cooking. CUL Italian Regional Cuisine 5

6 This course covers the basic influences, ingredients, utensils cooking techniques of various regions of Italy her cuisine. Students will identify historical influences that have played an important part in shaping the food culture of the country. CUL Cuisine of the Americas This course is a study of the cuisine of the culinary regions of the United States, South Central America, Mexico the Caribbean. Students are exposed through lecture practical hs-on experience to the history, cultural influences types of food eaten in this area of the world. Each class will offer the student an opportunity to work in various cooking stations that represent cold hot food preparation. CUL International Cuisine This course is a study of the cuisines of the world, including Asia, Europe, the Mediterranean Africa. Students are exposed to history, cultural influences common recipes. Each class will offer the student an opportunity to work in various cooking stations that represent cold hot food preparation. 6

7 CUL Restaurant Capstone Lec: 0 Lab: 9.0 Credit: 3.0 This course includes capstone competencies for culinary arts students. Students manage work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis, expedite food from the kitchen to the dining room in the student-run restaurant. CUL 215 CUL 216 CUL Culinary Marketing Lec: 3.0 Lab: 0 Credit: 3.0 This course is a study of marketing strategies to promote the chef, menu restaurant or foodservice establishment. CUL 128 CUL Vegetarian Vegan Cuisine This course is the study of vegetarian vegan cuisines. Students will prepare recipes develop menus that represent specific dietary requirements of these cuisines to include lacto, lacto-ovo, micro macrobiotic. Natural dietary supplements are included as part of a healthy eating regimen that excludes animal proteins. 7

8 CUL Health Culinary Non-Profit Organizations This course introduces students to health culinary non-profit organizations, including topics associated with grant-writing, management marketing, the requirements of governmental regulations CUL 128 CUL SCWE in Culinary Arts Lec: 0 Lab: 12.0 Credit: 3.0 This course integrates culinary skills at an approved worksite related to the culinary industry. Departmental approval CUL Butchery Charcuterie This course develops advanced skills in butchering of meat poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages cured meats, to break down primal cuts of beef, lamb, veal, pork wild game, turning pieces into retail or restaurants cuts. CUL Advanced Stagerie Lec: 0 Lab: 9.0 Credit: 3.0 8

9 This advanced externship provides students the opportunity to work in a restaurant with a selected chef. Departmental approval CUL Special Topics in Culinary Studies This course focuses on a specific purpose for, issue in or type of cooking such as regional world cuisines, food history or current trends in culinary or baking pastry arts. Departmental approval 9

Vegetarian Culinary Arts Courses 2018/2019

Vegetarian Culinary Arts Courses 2018/2019 Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches

More information

Vegetarian Culinary Arts Courses 2017/2018

Vegetarian Culinary Arts Courses 2017/2018 Vegetarian Culinary Arts Courses 2017/2018 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Vegetarian Culinary Arts Courses 2016/2017

Vegetarian Culinary Arts Courses 2016/2017 Vegetarian Culinary Arts Courses 2016/2017 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Butcher Shop Catalog Published August 8th P a g e

Butcher Shop Catalog Published August 8th P a g e Butcher Shop Catalog Published August 8 th 2016 1 P a g e Mission Statement Established in 2008 EDWINS mission is to teach a skilled trade in the culinary arts, empower willing minds through passion for

More information

Restaurant Management

Restaurant Management The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment

More information

Culinary Arts - Learner Objectives BOE approved

Culinary Arts - Learner Objectives BOE approved Culinary Arts - Learner Objectives BOE approved 6-15-2017 Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. principles

More information

Diploma in Hospitality Management (610) Food and Beverage Management

Diploma in Hospitality Management (610) Food and Beverage Management Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Accelerated Culinary Arts for the Hospitality & Food Industry

Accelerated Culinary Arts for the Hospitality & Food Industry Accelerated Culinary Arts for the Hospitality & Food Industry 5 weeks, 50 hours, 3 week nights! Often imitated but never duplicated our signature Total Immersions teaching method offers intensive, hands-on

More information

Culinary Arts, Hospitality Management A.S. Degree. 140 Culinary Arts and Hospitality Management

Culinary Arts, Hospitality Management A.S. Degree. 140 Culinary Arts and Hospitality Management 140 Culinary Arts and Hospitality Management CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O Connor, Division Dean Division Office, Room 420 Sue Slater, Department

More information

HRTM Food and Beverage Management ( version L )

HRTM Food and Beverage Management ( version L ) HRTM 116 - Food and Beverage Management ( version 213L ) Course Title Course Development Learning Support Food and Beverage Management Course Description Standard No Provides students with a study of food

More information

Course Assessment Plan

Course Assessment Plan Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively

More information

CALIFORNIA COMMUNITY COLLEGE - CULINARY

CALIFORNIA COMMUNITY COLLEGE - CULINARY CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF

More information

COUTURE CULINARY. Classes Offered

COUTURE CULINARY. Classes Offered Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket,

More information

Entry Level Assessment Blueprint Commercial Foods

Entry Level Assessment Blueprint Commercial Foods Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

HRI 220 Meat, Seafood, Poultry Preparation

HRI 220 Meat, Seafood, Poultry Preparation Revised: Fall 2016 HRI 220 COURSE OUTLINE Prerequisites: HRI 106, HRI 158 Course Description: Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/ skills

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20

Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20 Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20 Baking and Pastry 20 BOE Approved 05/09/2017 1 Baking & Pastry 20 Baking & Pastry 20 In Baking & Pastry, the student will

More information

110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.

110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment. Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and

More information

SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE

SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE CACM 131 CIC Approval: 09/22/2005 BOT APPROVAL: STATE APPROVAL: EFFECTIVE TERM: Fall 2006 SECTION I SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE SUBJECT AREA AND COURSE

More information

Culinary Arts (CUL) Courses 1

Culinary Arts (CUL) Courses 1 Culinary Arts (CUL) Courses CUL1015 Introduction to Culinary Foundations This course introduces students to techniques practiced in the professional kitchen: the craft, tools, food safety and sanitation,

More information

The University of Iowa academic fees for Part 1: Course fees summer 2011

The University of Iowa academic fees for Part 1: Course fees summer 2011 Masthead Logo University of Iowa Tuition and Fees 5-3-2011 The University of Iowa academic fees for 2011-12. Part 1: Course fees summer 2011 University of Iowa, Office of the Registrar Copyright 2011 The

More information

LUXE À LA FRANÇAISE : FRENCH LUXURY

LUXE À LA FRANÇAISE : FRENCH LUXURY SUMMER CERTIFICATE PROGRAM LUXE À LA FRANÇAISE : FRENCH LUXURY Summer Business Certificate Certificate awarded by: Groupe ESCE International Business School Welcome event: July 2 nd, 2018 (morning) Start

More information

DIABLO VALLEY COLLEGE CATALOG

DIABLO VALLEY COLLEGE CATALOG CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary

More information

Culinary Arts (CUL) Courses 1

Culinary Arts (CUL) Courses 1 Culinary Arts (CUL) Courses CUL1015 Introduction to Culinary Foundations This course introduces students to techniques practiced in the professional kitchen: the craft, tools, food safety and sanitation,

More information

The University of North Texas Dining Services White Paper: A Vegetarian Diet

The University of North Texas Dining Services White Paper: A Vegetarian Diet The University of North Texas Dining Services White Paper: A Vegetarian Diet Contents What is a Vegetarian? Types of Vegetarians A Vegetarian Diet Health Benefits for Vegetarians Nutritional Concerns for

More information

SLO Presentation. Cerritos College. CA Date: 09/13/2018

SLO Presentation. Cerritos College. CA Date: 09/13/2018 CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking

More information

International Foods (Master)

International Foods (Master) St. Michael Albertville High School Teacher: Julie Read International Foods (Master) September 2014 Content Skills Learning Targets Assessment Resources & Technology CEQ: What different cooking techniques

More information

Dip. in Food Production (SDE) Page 1 of 11 BHARATHIAR UNIVERSITY, COIMBATORE. DIPLOMA IN FOOD PRODUCTION

Dip. in Food Production (SDE) Page 1 of 11 BHARATHIAR UNIVERSITY, COIMBATORE. DIPLOMA IN FOOD PRODUCTION Dip. in Food Production (SDE) 2008-09 Page 1 of 11 BHARATHIAR UNIVERSITY, COIMBATORE. DIPLOMA IN FOOD PRODUCTION (The Curriculum is offered by the University under School of Distance Education from the

More information

Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019

Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate

More information

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4

More information

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching

More information

STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT

STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT Identifier is the postsecondary course prefix followed by Plan- Articulation Agreement Identifier: _ of-instruction version number

More information

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<< Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual

More information

Culinary Arts Program Guide CIP Code #

Culinary Arts Program Guide CIP Code # Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria

More information

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments Diploma in Culinary Arts DIP101 - Cutting methods, bases, sauces and condiments Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments As an introduction

More information

CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS

CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS CHAPTER 1 CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS Chapter Overview Baking originated thousands of years ago and it is integral to human history and still is the source of the most basic

More information

Dining Room Theory

Dining Room Theory Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable

More information

Culinary Arts 3 Semester 1 Course Review

Culinary Arts 3 Semester 1 Course Review Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: 19.01

More information

Cook Online Upgrading Pilot A Guide to Course Content

Cook Online Upgrading Pilot A Guide to Course Content Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,

More information

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 Course Description Instruction in all aspects of Baking procedures, including yeast-made products, cakes,

More information

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions 9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits

More information

Institutional Food Worker CIP Task Grid

Institutional Food Worker CIP Task Grid 1 Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting

More information

Title Topics Learning Competencies Assessment Week 1

Title Topics Learning Competencies Assessment Week 1 SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics

More information

Institutional Food Worker CIP Task Grid

Institutional Food Worker CIP Task Grid 1 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid High School Graduation Years 2014, 2015 and 2016 Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate

More information

Virginia Western Community College HRI 225 Menu Planning & Dining Room Service

Virginia Western Community College HRI 225 Menu Planning & Dining Room Service HRI 225 Menu Planning & Dining Room Service Prerequisites None Course Description Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE

YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE 2018 Semester 1 Design & Technology Food studies Student program & weightings Year 10 Food studies student course outline Semester 1 Design & Technology Food

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory

Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval

More information

Syracuse City School District Career and Technical Education Program Course Syllabus CUL 100: Culinary Arts 100

Syracuse City School District Career and Technical Education Program Course Syllabus CUL 100: Culinary Arts 100 Syracuse City School District Career and Technical Education Program Course Syllabus CUL 100: Culinary Arts 100 Program Overview The Culinary Arts Pathway at the Institute of Technology at Syracuse Central

More information

Entry Level Assessment Blueprint Retail Commercial Baking

Entry Level Assessment Blueprint Retail Commercial Baking Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention

More information

Fairtrade Policy. Version 2.0

Fairtrade Policy. Version 2.0 Fairtrade Policy Version 2.0 Contents 1.0 Introduction... 2 2.0 Purpose... 2 3.0 Scope... 2 4.0 Policy... 2 5.0 Monitoring and Review... 3 6.0 Links to other policies / procedures... 4 7.0 Resource Implications...

More information

Culinary Arts AAS. ASSOCIATE OF APPLIED SCIENCE. The Culinary Institute of MontanaTM

Culinary Arts AAS.  ASSOCIATE OF APPLIED SCIENCE. The Culinary Institute of MontanaTM Culinary Arts ASSOCIATE OF APPLIED SCIENCE AAS The Culinary Institute of MontanaTM The Culinary Arts program provides students with entry-level skills in the culinary arts industry. Students receive instruction

More information

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B

More information

Prehistory Overview & Study Guide

Prehistory Overview & Study Guide Name Prehistory Overview & Study Guide Big Picture: Peopling the Earth: The first big event in this course is the spread of humans across the earth. This is the story of how communities of hunters, foragers,

More information

POS Perkins Statewide Articulation Agreement Documentation Coversheet

POS Perkins Statewide Articulation Agreement Documentation Coversheet POS Perkins Statewide Articulation Agreement Documentation Coversheet Student Name: Secondary School Name: Secondary School Address: CTE Program of Study: CIP # CIP Program Name Grade 9 1. CAREER AND TECHNICAL

More information

FCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking

FCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking Grade Levels: Middle School and High School Introductory Level National FCS Standards: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand

More information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating

More information

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal

More information

The Chopstix Story. Chopstix is a leading Oriental quickservice restaurant brand with over 45 sites across the UK and Ireland.

The Chopstix Story. Chopstix is a leading Oriental quickservice restaurant brand with over 45 sites across the UK and Ireland. Franchise Prospectus 2015 The Chopstix Story Chopstix is a leading Oriental quickservice restaurant brand with over 45 sites across the UK and Ireland. Chopstix is a unique brand-led quick-service franchise

More information

To successfully select and promote a retail product after careful analysis of the customer population, meeting forecasted sales goals and providing

To successfully select and promote a retail product after careful analysis of the customer population, meeting forecasted sales goals and providing Brooke Kuhn To successfully select and promote a retail product after careful analysis of the customer population, meeting forecasted sales goals and providing the highest levels of customer satisfaction.

More information

Grains of the World Journal

Grains of the World Journal Grains of the World Journal Materials Needed: 14 4"x6" index cards per student clear tape (not transparent) string or yarn for binding hole punch, scissors, glue, and markers Materials Provided: 7 seed

More information

The Columbian Exchange and Global Trade

The Columbian Exchange and Global Trade GUIDED READING The Columbian Exchange and Global Trade A. Analyzing Causes and Recognizing Effects As you read this section, note some cause-and-effect relationships relating to the European colonization

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Food Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3

Food Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3 Food Science (F_S) 1 Food Science (F_S) F_S 1010: Introduction to Viticulture and Enology This course will give a general overview of growing grapes (viticulture) and winemaking (enology) with an emphasis

More information

Module 1 Facilitation/practical demonstration dealing with customers and colleagues

Module 1 Facilitation/practical demonstration dealing with customers and colleagues Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain

More information

Practice of Chinese Food II Hotel Restaurant and Culinary Science

Practice of Chinese Food II Hotel Restaurant and Culinary Science Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency

More information

Creating a Farm-to-Institution Food Program

Creating a Farm-to-Institution Food Program Creating a Farm-to-Institution Food Program Lenox Hill Neighborhood House Lenox Hill Neighborhood House is a 121-year-old settlement house widely recognized as one of New York s premier human services

More information

Catering for Individuals of Jewish Faith at School

Catering for Individuals of Jewish Faith at School at Food Smart s an naq nutrition program As part of a healthy diet that promotes growth and development, children and young adolescents should be consuming a wide variety of nutritious foods every day.

More information

Virginia Western Community College HRI 145 Garde Manger

Virginia Western Community College HRI 145 Garde Manger HRI 145 Garde Manger Prerequisites HRI 106 & HRI 158 Course Description Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

Company Coverage. Country Coverage. Global Coverage. Regional Coverage

Company Coverage. Country Coverage. Global Coverage. Regional Coverage Global Food Service Market: Analysis By Type (Full Service Restaurants, Cafe and Bars, QSRs, Fast Casual Restaurants, Others), By Full Service Restaurant (Fine Dining, Casual Dining), By Region, By Country

More information

Trending Now MAY. Hispanic Impact on Foodservice. Strategic Insights & Category Management

Trending Now MAY. Hispanic Impact on Foodservice. Strategic Insights & Category Management Trending Now Hispanic Impact on Foodservice MAY 2017 Strategic Insights & Category Management On the Menu 1 Inclusive marketing messages 2 Regional Latin fare 3 4 5 Healthful Hispanics Fast-casual Latin

More information

O4W1703APP780 WSET Diploma Online

O4W1703APP780 WSET Diploma Online O4W1703APP780 WSET Diploma Online Examinations The examinations attached to your course are as follows: Unit 2 March 2017 (date to be confirmed) Unit 1 (Case Study) November 2017 (tbc) 10:30 11:45am registration

More information

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Parents & Toddlers (18 mos 2.5 yrs w/ caregiver) Beginning at 18 months, children are taught to explore basic motor skills through movement, music, and props. This class

More information

CULINARY ARTS III GRADES EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618

CULINARY ARTS III GRADES EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618 CULINARY ARTS III GRADES 11-12 EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618 Board Approval Date: TBD Michael Nitti Produced by: Mary Beth Lolli, Teacher Superintendent In accordance with The

More information

Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. Based on the belief that healthy food should be

Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. Based on the belief that healthy food should be Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. Based on the belief that healthy food should be affordable, Sprouts welcoming environment and knowledgeable

More information

CHAPTER I BACKGROUND

CHAPTER I BACKGROUND CHAPTER I BACKGROUND 1.1. Problem Definition Indonesia is one of the developing countries that already officially open its economy market into global. This could be seen as a challenge for Indonesian local

More information

CULINARY ARTS STUDENT GRADE RECORD Career & Technical Education

CULINARY ARTS STUDENT GRADE RECORD Career & Technical Education STUDENT GRADE RECORD Career & Technical Education Course Outline Modules Windham Module Test Module Competency Rating WINDHAM SCHOOL DISTRICT A. CTE Orientation 1. The Food Service Industry (Ch. 1-3) Student

More information

Basic Cooking Study Guide READ ONLINE

Basic Cooking Study Guide READ ONLINE Basic Cooking Study Guide READ ONLINE Kitchen Cheat Sheet Guide On Basic Cooking Techniques - Here are awesome kitchen tools reference and basic guide chart to various cooking techniques. CTHSS Culinary

More information

Cook On-the-Job Training Guide

Cook On-the-Job Training Guide Cook On-the-Job Training Guide Cooks prepare food, meals, soups, sauces and other products; perform meat cutting; and learn basic baking and pastry cooking. Training Requirements: 5400 hours (3 years)

More information

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but

More information

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A )

Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 8 3 3 8 Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 30S/30E/30M A Baking and Pastry Arts Course 8 3 3 8 : Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s,

More information

Youth Explore Trades Skills

Youth Explore Trades Skills Youth Explore Trades Skills The Salad Bar Description Students will learn the types and purposes of various salads, and the steps in making a salad, from the basic components to cleaning and preparing

More information

Details of trainers registered with the Committee for Private Education (CPE)

Details of trainers registered with the Committee for Private Education (CPE) Details of trainers registered with the Committee for Private Education (CPE) No. 1. Lowe Richard Alan Master of Human Resource Management 2. Chua Siew Beng Master of Business Administration (Hospitality

More information

FCS Lesson Plans: Teacher Guide Pork Stir-Fry

FCS Lesson Plans: Teacher Guide Pork Stir-Fry Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous

More information

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a

More information

Market Brief for Seafood Expo Asia. Hong Kong & Macau, Makret Dynamic Markets for U.S. Exports

Market Brief for Seafood Expo Asia. Hong Kong & Macau, Makret Dynamic Markets for U.S. Exports Market Brief for Seafood Expo Asia Hong Kong & Macau, Makret Dynamic Markets for U.S. Exports September 4, 2017 1 USDA Foreign Agricultural Service (FAS) - ATO Hong Kong - FAS offices are staffed by Foreign

More information

Principles of Producing Basic Pasta Dishes

Principles of Producing Basic Pasta Dishes Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge

More information

Agenda. DEFINITION: Restaurant Industry Food Away from Home. FCP Webinar February 24, 2017 STATE OF THE RESTAURANT INDUSTRY

Agenda. DEFINITION: Restaurant Industry Food Away from Home. FCP Webinar February 24, 2017 STATE OF THE RESTAURANT INDUSTRY 2016 Restaurant Industry Forecast Annika Stensson Director Research Communications National Restaurant Association Washington, D.C. Food & Culinary Professionals Academy of Nutrition and Dietetics State

More information

Serving the New Senior Managing Menus and Dining. Senior Living Culinary and Nutrition Summit April 6, 2016

Serving the New Senior Managing Menus and Dining. Senior Living Culinary and Nutrition Summit April 6, 2016 Serving the New Senior Managing Menus and Dining Senior Living Culinary and Nutrition Summit April 6, 2016 2 Today s senior is a luxury-oriented consumer. What does the modern day resident want in foodservices

More information