It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines. The successful completion of the ServSafe Sanitation exam will result in a national sanitation certification.
Enjoy learning the fundamentals of mixology, food pairing, and painting with your friends and family. Sip, Taste, and Paint Have fun learning how to pair wines with food and painting.
ServSafe Certification This course provides an overview of the principles of food microbiology, important food borne diseases, standards that are enforced by food service regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems.
Introduction to Culinary Arts The introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Food Production I Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables, and starches.
Students will prepare dishes utilizing recipes and techniques presented in class. Food Production II An advanced food production class.
Topics will include principles of plate presentation as well as entree, starch, vegetables, seafood, veal, and lamb cookery. Baking Skills An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling.
Catering and Banquet Operations This course provides essential tools to operate a catering business.
It addresses current trends and practices for both on-premise and off-premise catering. Focuses on menu development, marketing, customer awareness, training and service standards within the catering industry. The approach is to identify resources that can be used in implementing a business plan to start and position a competitive catering operation.
Bar and Beverage Management This course explains how to manage the beverage component of a restaurant, bar, hotel, country club and any operation that serves beverages. It provides the history of the beverage industry and information on equipping, staffing, managing, and marketing beverages within an establishment.
Students will explain the requirements associated with permits and licenses, regulations regarding equipment, design, sanitation guidelines, labor laws and employment of personnel.
Other points of interest focus on the understanding of cost and profits, responsible service and business practices. Advanced Baking Topics include, tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations, Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items.
International Cuisine Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques Using Technology in the Hospitality Industry This course introduces basic computer applications used in the hospitality industry.
Technology offers communication, professionalism, self-development, and a means to be hospitable. Food Service Operations This course focuses on the management principles aligned with commercial and noncommercial food service operations. Topics include essential elements associated with market comparisons, menu development, customer service, standard cost analysis, and financial management.
Beer, Wines, and Spirits This course focuses on the origin and history of beverages.
It is designed to offer a comprehensive analysis of various types of wine, beer, and spirits to enhance a dining experience.We would like to show you a description here but the site won’t allow us.
A Primer on UITF. One of the main problem I heard about investing in Mutual Fund is the availability of the Investment Company's office in some areas like in some rural areas or provinces outside the metropolis where satellite office are far.
History Bread route. In , Toronto bread salesman George Weston, who got his start at the age of 12 as a baker’s apprentice, went into business for himself when he bought a bread route from his employer, G.H. mtb15.com years later, Weston bought out Bowen’s Sullivan St.
bakery and began baking and delivering his own bread. His first employee .
HMGT Perspectives of Hospitality Management (3 Hours). This introductory course is designed to provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry.
A business plan can be a brief, informal document for internal use or a detailed, formal document used to attract investment capital or secure a business loan. In this tutorial, we’ll teach you. Port Manteaux churns out silly new words when you feed it an idea or two. Enter a word (or two) above and you'll get back a bunch of portmanteaux created by jamming together words that are conceptually related to your inputs..
For example, enter "giraffe" and you'll get back words like "gazellephant" and "gorilldebeest".