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Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.

A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in bakery and restaurant programs.

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of Italian cuisine.

An advanced culinary course including lecture on the history, techniques, ingredients, and current trends of French cuisine, and demonstration of techniques for production.

Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.

Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making.

Lecture and demonstration of the history, trends, and applications of sous vide cooking.

Students interested in pursuing a career in hotels will learn about a variety of different career paths, including the following: front office, event planning, human resources, concierge, night auditor, sales and marketing, housekeeping, and food and beverage. This class also focuses on principles of hotel management and the importance of revenue management, social media marketing, reputation management, Smith Travel Report, financial statements, sustainability, and community engagement.

An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.