This course will study design and structure of tiered, carved and other specialty cakes and tortes. Students will practice designing their own tortes and cakes while applying principles related to structure and flavor profiles. Student will learn about the properties of advanced cake decorating products such as fondant, gumpaste, and pastillage. Business aspects such as labor costs and pricing will be discussed.
This course is designed to provide supervised instruction during a paid work experience conducted in an assigned food service or hospitality operation. Course may be repeated up to 18 hours of credit based on emphasis area. Variable credit.
This course applies the fundamentals of the baking science to the preparation of a variety of pastry and baking products in a lab environment. Labs will include application of the techniques studies in FOSM 1130 Basic Baking with an emphasis on presentation. This course will also include the use and care of equipment found n a modern bakery.
Management & Regulation in Child Nutrition Programs in Schools
This course will provide knowledge and application practices related to management principles, regulatory requirements, best practices, and current issues related to school nutrition programs. The following aspects of school nutrition program management will be covered: menu planning, procurement, financial management and accountability, food production, record keeping, food safety, training and nutrition education. Management practices will be incorporated throughout the class.