Fall Semester

I've registered for my fall classes and am delighted to announce them:

CUL 1315 Stocks, Sauces and Soups (Sundays in September)
Students are introduced to simmering, emulsifications and knife skills. Lectures, demonstrations and production focus on stocks, sauces, soups and related ingredients. The proper use of knives, tools, smallwares and equipment are emphasized.

CUL 1325 Essentials of Dining Room (Sundays in October)
Students are introduced to front-of-the-house (FOH) operations and professional dining service techniques. Etiquette, quality service, positive guest relations, effective communication skills and guest check handling are emphasized. Students actively perform hot and cold food and beverage service using various service techniques. Students will be prepared and take the Federation of Dining Room Professionals Associate Certification exam as an outcome assessment.

CUL 1335 Traditional European Cuisine (Sundays in November)
Students are introduced to the cooking techniques of braising and stewing. Lecture, demonstration and production revolve around traditional European cuisine, ingredients and plate presentations.

FSM 2045 Introduction to Menu Planning and Cost Controls (Saturdays Sept-Nov)
This course allows the student to learn and to apply the skills of professional menu development while learning the importance and use of the proper tools and documents needed to control food and beverage costs and to analyze sales. This course introduces various food service concepts, explores labor and overhead expenses and introduces the income statement as a method of evaluating business success.