Fall Class Schedule

Sorry, all, I meant to post my fall class schedule. I am just now getting the classes most culinary students start with, since I enrolled at an unusual time of year. The good news is that most of my favorite people from my spring semester will be on the same track of fall classes. So, here they are:

CUL1315 STOCKS, SAUCES AND SOUPS
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 is emphasized.

CUL1325 ESSENTIALS OF DINING ROOM
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 are prepared and take the Federation of Dining Room Professionals Associate Certification exam as an outcome assessment.

CUL1335 TRADITIONAL EUROPEAN CUISINE
Students are introduced to the cooking techniques of braising and stewing. Lecture, demonstration and production revolve around traditional European cuisine, ingredients and plate presentations.