This course is designed to establish and maintain high standards of personal sanitation and industry safety. Learners identify various tools and equipment used in a contemporary commercial. This course will also define culinary terminology, explain the basic methods of heat transfer.

Foundations of cooking to include culinary knife skills and proper production methods of stocks, sauces, and soups using commercial equipment.

Foundations of cooking to include proper production methods of starches, vegetables and fundamental cooking methods of proteins to include beef, pork, chicken, and fish. 

Introduction to safe food production practices governed by strict federal and state regulations. Topics covered include: prevention of food-borne illnesses, proper handling of potentially hazardous foods, avoiding various forms of contamination, good personal hygiene practices, time temperature abuse, and maintaining excellent food safety standards throughout the flow of food in an operation. 

This course will cover the principles, theories, human relations techniques, and decision making skills that are required to manage food services profitably. Within this course, management techniques will be discussed as well as legal aspects of discrimination, hiring, continuous employment practices, and employee termination. 

This course teaches culinary breakfast concepts including egg cookery, omelet production, pancakes & waffles, breakfast potatoes & proteins, and hot cereals. Sausages & production, breakfast beverages, crepes, quiches, poached egg dishes and quick breads are introduced. 

This course is designed to teach students to identify and fabricate a variety of proteins, including beef, pork, lamb, chicken, and fish into standard food service cuts. Learners gain an understanding of the importance of proper knife care, federal inspection standards and the grading system for food service purchasing.

Introduction to baking, with an emphasis on applying basic formulas, fundamentals, and procedures to produce consistent bakery products. Emphasis is placed on restaurant production of pies, cakes, variety breads, filings, sweet doughs and specialty items.

Proper cooking methods and techniques in a public restaurant including how to plan, requisition, and execute weekly menus. Emphasis is on applying knowledge of culinary procedure, proper mise en place, production, sanitation, and the dedication to quality needed to produce consistent, fresh, appealing and flavorful meals.

A competency based introduction to the world of the cold kitchen. It includes instruction and application of condiments, cold soups and sauces (including vinaigrettes), hors d’oeuvres, terrines, pates, sausage, and cheese. Cold and hot smoking, curing and pickling are also covered.

Introduces regional recipes, local history, and culture with distinct regional ingredients. This course explores recipes and historical and cultural information as well as a guide to ingredients specific to that region.

This course is an overview of strategies for controlling food service costs to ensure profitability in the food service industry. Learners gain an understanding of the importance of managing assets through proper budgeting, utilizing income statements, calculating food cost, controlling labor cost, and proper receiving and inventory control processes.

This course introduces distinctive ingredients, flavor profiles, and culinary techniques from various regions of the world. The course will focus on recipes that explore diverse global cultures and cuisine. Instruction in using a variety of ingredients, equipment, and tools to prepare and plate dishes using both traditional cooking methods and innovative, modern techniques is included.

This course will teach cake decorating techniques, including piping, fondant and tiered cake production. Develop skills producing mousse cakes, entremets, laminated doughs, chocolates, and confections. 

This course will teach a variety of traditional and contemporary cake decorating techniques as it applies to the commercial modern cake shop and/or bakery. Course teaches proper application and techniques of mediums such as butter-cream, royal icing, fondant and gum paste. 

Role of modern cooking techniques in the contemporary kitchen, including general trends in modern cuisine and how principles of molecular gastronomy and how they have impacted the industry. Emphasis on how to use modern equipment including immersion circulators, anti-griddles, centrifuges, rotary evaporators, static homogenizers, and many other unique tools utilized in modern cuisine.

This course serves as an exploration of the front of the house service component to a restaurant operation. In this course, learners identify various segments and service styles within those segments, be able to apply strategic techniques to menu creation. Successful restaurant services include:  appropriate setting including traffic flow, proper dining atmosphere, side duties, teamwork, effective communication, and proper guest interaction.

This course will take an in depth look at a range of beverage products including beers, wine varieties, spirits, specialty coffees and teas, and water and non-alcoholic beverages. Proper beverage presentation, usage of proper glassware, food pairing, and extensive coverage of responsible alcohol service will be taught. Key concepts, strategies, and practical skills necessary for managing and operating a successful restaurant, bar, or other beverage business. Students will also learn laws pertaining to the service and consumption of alcohol.