Restaurant managers are responsible for the facility’s daily operation, including coordinating communication between the kitchen and dining room. They oversee inventory, order food, equipment, and supplies, handle employee relations and Read More »

This course provides skills-based information clearly and logically, covering all of the essential topics and responses to today’s changing needs of the hospitality supervision industry.

This course will familiarize the student with all aspects of beverage service, including wine and alcohol laws. The basic mechanics of beverage preparation, sales, and promotion will be covered.

This course offers instruction in the proper use of knives and other culinary equipment and allows gradual growth and confidence in ability with the tools of the trade and allows Read More »

Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need, Read More »

Convenience Foods studies a variety of convenience items on the market today and teaches students methods for altering these products to improve quality and flavor. This course examines methods of Read More »

Dining service provides an avenue for personal and professional growth. The areas surveyed include grooming, appearance, attitude, and behavior. Related topics include setting up for service, serving the customer, taking Read More »

This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry-based equipment, kitchen management, and the preparation of soups, starches, vegetables, Read More »

This course teaches students the basic skills of grilling, frying, broiling, sauteing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks.  This course will identify standard equipment used Read More »

Provides baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick bread, pies, cakes, pastry doughs, custards, puddings, and cookies. Stresses bakery procedures, weighing, measuring, using and Read More »