HP-165 BAKING AND PASTRY ARTS II
4 credits
This course is designed to integrate training in baking and pastry arts with
academic studies and field experience using fundamental
baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building
upon previous baking and pastry classes, students research
recipes, produce them for consumption, evaluate them, and apply a cost analysis upon them. Short papers, a detailed
project, menu development, and service will be a part
of this course. PREREQUISITE: HP-160.
HP-170 ADVANCED CULINARY ARTS INTENSIVE
6 credits
This advanced course is designed to engage aspiring chefs in the rigors and
demands of actual production and service. Students work
closely with a chef to design and execute dishes integrating
skills they have learned in both culinary and hospitality management courses. Particular attention is paid to selection and procurement, cost and menu design, utilizing appropriate cooking methods, and presentation. Students will be individually
challenged to begin developing their own culinary portfolio in this course. PREREQUISITES: HP-150 and
HP155
HP-175 ADVANCED BAKING & PASTRY ARTS INTENSIVE
6 credits
This course in Advanced Patisserie Arts Management will provide students with both advanced patisserie skills and the necessary business skills
for success at the operator level in the pastry function
of any food service operation. Students will expand
and fine tune their baking and pastry arts skills in
the areas of chocolate and sugar work, wedding cakes
and pastillage, specialty cakes and pastries, plated
desserts, artisan breads, petit fours, glace work, and
almond paste. PREREQUISITES: HP-160 and HP165.
HP-180 RESTAURANT MANAGEMENT INTENSIVE
6 credits
This intensive course concentrates on the comprehensive study of dining service
operations within the food and beverage industry. Included
in this are beverage service, room design and flow and
tabletop settings and service. An in-depth course in
customer service will be integrated into this intensive
as well as menu development, marketing and fiscal accountability.
A hands-on component will be integrated ensuring that the students understand the effects their
decision will have upon the customer and staff. PREREQUISITES: HP-110 and HP150
HP-185 STEWARDING INTENSIVE
6 credits
This intensive course is designed to complete the students’ foundation in purchasing
and food and beverage operational controls. Emphasis
is placed on mastering the purchasing-cycle functions
and back-of-the-house menu management systems. Students
will also develop income statements and use spreadsheets
to analyze food and beverage operations. Attention is also paid to sanitation, the health code, stock rotation and inventory control methods. PREREQUISITES:
HP-150 and HP210.
HP-201 TECHNOLOGY FOR HOSPITALITY
3 credits
This course is a survey study of the technological tools utilized in managing the various departments within a hospitality enterprise. Students examine
the systems used in room inventory management, guest
accounting, property management interfaces, food & beverage
applications, sales & catering and hospitality accounting. PREREQUISITES: HP-102 and
HP110
