Baking & Pastry Arts Certificate Program
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Introduction to the Hospitality Industry
Helps students and employees understand the broad range of factors that
influence and affect tourism. Includes research and marketing methods. An
important course if your operation depends heavily on tourism.
Front Office Procedures
Your staff can increase front office efficiency and help sales grow with
the knowledge gained from this course. Includes yield management
techniques and the latest compute technology. Shows how front office
activities and functions affect other departments and stresses how to
manage the front office to ensure that your property's goals are met.
Housekeeping Management
Students and supervisory staff will learn what it takes to manage this
vital department. Provides a thorough overview, from the big picture of
maintaining a quality staff, planning, and organizing, to the technical
details of cleaning each area of the hotel.
Hotel/Motel Security Management
Students and staff will learn about security issues, concerns and
practices that affect your property on a daily basis. Cover the physical
security of the property, asset protection, guest protection, security
equipment, emergency management and procedures, and more.
Hospitality Industry Computer Systems
Gives employees a thorough understanding of hospitality computer
technology and the management of information systems. Features
applications for all functional areas, including reservations, rooms, food
and beverage, sales and event management, and accounting. Employees learn
to improve efficiency while serving guests better.
Hospitality Supervision
Gives supervisors and aspiring supervisors the information they need to
excel in the hospitality industry. Covers how to recruit, select, and
train; increase productivity; control labor costs; effectively
communicate; manage conflict and change; and use time management
techniques
Food and Beverage Service
Helps supervisors and managers plan for and successfully manage the
different types of food and beverage operations in a hotel or motel,
including coffee shops, gourmet dining rooms, room service, banquets, and
much more. Can be easily tailored to the unique needs of your property.
Human Resources Management
Written in practical terms to give your managers and supervisors solutions
to today's sensitive problems. Explains how to fulfill the requirements of
the Americans With Disabilities Act (ADA) and other employment and
workplace laws. Covers the latest strategies for attracting a wider range
of applicants, minimizing turnover, reducing productivity losses, and much
more.
Hospitality Sales & Marketing
Build a top-flight sales team with creative, successful sales and
marketing programs that really work. Features new ways to sell rooms and
food and beverage services to business and leisure travelers, travel
agents, and meeting planners. Industry pros give tips on sales programs
and advertising strategies that worked for them, as well as suggestions
for playing up the unique features of your property.
International Hotel Management
Provides the background every graduate will need in today's rapidly
changing global marketplace. It prepares students to plan, develop,
market, and manage hotels in the international arena. It gives students a
solid foundation for understanding and managing cultural diversity in the
workplace, and underscores the importance of protocol in international
interactions.
Basic Financial Accounting for the Hospitality Industry
Introduces the fundamentals of financial accounting through examples from
hotels, restaurants, and clubs. Even managers who feel they are not
"numbers people" will easily understand the accounting process and its
function in hospitality operations. Summarizes the ten steps in the
accounting cycle and covers in detail the income statement and balance
sheet, and their uses in hospitality-specific accounting systems.
Facilities Management
Shows your operations managers how to handle today's engineering and
maintenance concerns. Covers all major facility systems. Clearly shows
non-engineers how to understand and speak the language of vendors,
suppliers, and maintenance/engineering staff; reduce expenses; and
increase the efficiency of your facility's systems.
Food and Beverage Management
Shows how to profitably manage a food service operation in order to
satisfy guests. Employees learn how to give guests the highest priority as
all details of a food and beverage operation are planned, implemented, and
evaluated.
Food and Beverage Controls
Helps your employees take charge of the complexities of controlling food,
beverages, labor, and sales income. Covers standards determination, the
operating budget, and income/cost control, as well as control systems, the
basics of computers, and computer applications in planning and control
functions.
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Lab Classes
Introduction to Culinary Arts I teaches a solid base of kitchen skills, including terminology, knife skills,
product identification and the classical foundation of stocks, soups and mother
sauces. Here is the first detailed exposure to identification and preparation of
vegetables and grains.
Introduction to Culinary Arts II explores the cooking techniques of all
proteins. The fabrication of all meat, fish, and poultry, and the chemistry of
egg cookery will be studied in detail. All the skills acquired in Intro I and
Intro II will be combined for your presentation of complete plated entrées.
Baking and Pastries I introduces students to the ingredients and
chemistry of baking, as well as the history of the bake shop. Here, we produce
all types of yeast breads, from the classic baguette to bagels. Basic and
classic pastry doughs are taught including Danish, Croissant, Puff Pastry and
Pâté a Choux, as well as Classic and American pies and tarts.
Baking and Pastries II continues the study of desserts with an intense
examination of cakes and decorating, custards, frozen desserts, chocolate, candy
and showpieces. Theories of restaurant style plating are investigated, as is
dessert menu planning.
Garde Manger is the cold kitchen. Classic salads, appetizers, canapés and
hors d'oeuvres are studied and produced. Students are also introduced to classic
charcuterie, including sausages, Pâtés, terrine and cured meats.
Hot Foods Production acquaints students with restaurant style food. It is
a culinary tour of the world, and an intense survey of modern plating and
restaurant timing. Students build on acquired culinary skills, while exercising
the creative side of the brain.
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Academic Classes
Sanitation is the first and most important class in
culinary school. This course covers principles of enforced sanitation standards,
and the Hazard Analysis Critical Control Point (HACCP) systems. Students are
shown how to safely handle food from acquisition to service, and receive the NRA
Sanitation Certificate upon successful completion.
Food in History examines the origin and history of the culinary arts
throughout the ages. We consider the influence of the founders of cuisine on
modern culinary art, and the evolution of culinary style, trends and culture.
Applied Math for Food Service takes a close look at purchasing operations
in the hospitality industry, including product specifications, food cost
analysis, and the application of technology in today's culinary marketplace.
Culinary Language explores the use of language in the hospitality
industry, exposing students to a working knowledge of culinary Spanish, French
and Italian.
Wine and Beverage reviews the use of wine, beer, coffee and tea in the
hospitality industry, and explores the techniques involved in pairing food and
beverages.
Nutritional Cooking introduces basic nutritional principles, including
the physiology of eating, and cooking for specialized diets.
Psychology of the Kitchen takes an intense look at management,
leadership, supervision and the personal relationships that occur between
workers. Students will practice job search skills, and fine-tune their résumés.
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