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Course Layout Presentation FINAL

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Randall Sansom
Randall Sansom

This document outlines the objectives, curriculum, and career outcomes of an online certificate program in pastry and baking. The program aims to teach students foundational culinary techniques to pursue a career in the culinary arts industry. The curriculum covers topics such as baking, safety and sanitation, cooking methods, and food service management. Upon completing the program, students will be prepared for entry-level careers in bakeries, restaurants, and other food service establishments as pastry chefs, bakers, cooks, and managers.

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Culinary  Arts  Online   Cer/ficate     Pastry  and  Baking   Online  Cer/ficate    
Program/Course   Objec/ves   Teach  students  the  founda/on  of  culinary   techniques  in  cuisine  and  pastry  in  order  to   pursue  a  career  in  the  culinary  arts.     Enable  students  to  develop  the  skills  and   confidence  to  cook  or  bake  without  recipes.     Introduce  students  to  palate  development  and   sensory  awareness,  enhancing  their  ability  to   cri/cally  evaluate  food.     Prepare  students  to  be  culinary  professionals  by   teaching  skills  related  to  the  foodservice  industry.     Provide  students  the  founda/onal  business  skills   required  to  maintain  a  profitable  foodservice   establishment.       Enable  students  be  become  leaders  in  the   industry.    
Curriculum   •  Early  courses  establish  a  skill  and   knowledge  base.  Later  courses  build  on   these  bases.     •  Safety  and  sanita/on  skills  are  learned   early  on  and  reinforced  throughout  the   program.     •  The  curriculum  was  designed  based  on   feedback  from  focus  groups  composed  of   industry  employers.     •  Courses  incorporate  both  theore/cal   knowledge  and  prac/cal  skills  through   study  and  hands-­‐on  work.  
     CULINARY   Culinary  Concepts  and   Founda/ons   Introduc/on  to   Computers  and  Online   Learning   CA102   CE115   Covers  basic  techniques:  terminology,   seasoning,  cooking  methods,  knife   skills,  mise  en  place,  and  food  safety   and  sanita/on.   Covers  online  communica/ons  (email,   forums,  etc.),  internet  browsers,  and   online  learning  tools.  Students   establish  posi/ve  learning  habits,   including  /me  management,  ac/ve   learning,  and  self-­‐mo/va/on.   Maintain  a  safe  working   environment  by  using  proper   food  handling  skills  and  following   food  safety  guidelines.   Lecture  Hours:  10   Credit:  1   1 Block   Proficiently  operate  basic  office   equipment,  computer,  and  basic   computer  programs  u/lized  in   daily  opera/ons  (Excel,  Word,   Outlook,  etc.).   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Career  Outcomes  (adapted  from  job  pos3ngs)  
     CULINARY   Culinary  Skills  and   Techniques   Culinary  Careers  from   Entry  Level  to   Management   CA121   CE125   Covers  several  cooking  methods  in   depth,  from  moist  to  dry  cookery.   •  Sauté     •  Frying  (Deep  and  Shallow)   •  Poaching  and  Steaming   •  Braising  and  Stewing   •  Roas/ng  and  Baking   •  Grilling,  Boiling,  and  Combina/ons   Techniques   Covers  food  service  careers  and  the   principles  of  good  service.  Also  covers   managerial  skills:  making  responsible   decisions,  training  employees,   mo/va/ng  them,  disciplining  them,   and  crea/ng  a  safe  and  posi/ve  work   environment.   Lecture  Hours:  30   Credits:  3   2 Block   Prepare  all  food  items   consistently  while  adhering  to  all   recipe  standards.   Manage  a  large  team  while  delega/ng   tasks  and  ensuring  consistent  follow-­‐ up.   Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2  
     CULINARY   3 Block   Use  knives,  slicers,  mixers,  choppers,   grinders  and  all  other  equipment  in  a   safe  manner  according  to  the   manufactures  recommenda/ons  and   hotel  safety  standards.     Career  Outcomes   Culinary  Baking  and   Pastry  Arts   Covers  pastries  from  bake  shop   staples  to  exo/c  interna/onal   desserts,  along  with  the  theory  and   chemistry  of  the  pastry  arts.  Includes   icing  and  decora/ng  techniques.   CA141   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Facility  Layout     and  Design   CE155   Lecture  Hours:  30   Credits:  3   Covers  layout,  design,  logis/cs,  and   use  of  different  areas  of  a  facility   (kitchen,  storage  areas,  break  rooms,   etc.).  Also  covers  use  of  equipment.   Schedule  produc/on  of  bread,   rolls,  biscuits  and  muffins  to   maintain  an  inventory  of  freshly   baked  goods  as  needed.        
     CULINARY   Food  and  Beverage     Cost  Control   CE165   Covers  accoun/ng  and  managing   budgets,  especially  as  it  relates  to  the   hospitality  industry.  Students  learn   how  to  minimize  costs  and  maintain  a   full  range  of  customer  services.   Specific  topics  include  culinary  math   and  basic  business  accoun/ng   transac/ons.   Lecture  Hours:  30   Credits:  3   4 Block   Assist  in  sedng  up  plans  and  ac/ons   to  correct  any  food  cost  problems;   control  food  waste,  loss  and  usage  per   SOP.   Career  Outcomes   Cuisines  of  the  World   CA181   Covers  cuisines  from  Europe,  the   Middle  East,  Asia,  Africa,  and  the   Americas,  with  a  focus  on  French  and   Italian  cuisine.  Students  learn  about   the  history  and  culture  of  each  region,   key  ingredients  and  cooking  styles   that  characterize  thecuisine,  and  how   to  produce  some  of  the  region’s   signature  dishes.   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Prepare  and  present  a  variety  of   high  quality  dishes  to  deliver  an   excellent  guest  experience.      
     CULINARY   Farm  to  Table®   CA202   Covers  the  rela/onship  between  the   chef  and  the  supplier,  how  to  use   sustainable  and  organic  foods  in   menu  produc/on,  and  different   methods  of  sourcing  food.   5 Block   Develop  and  implement   performance  metrics  with   suppliers,  and  monitor/support   con/nuous  improvement.       Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Management  by  Menu   CE185   Shows  students  how  the  menu  is  used   as  a  financial  tool  and  communica/on   tool.  Covers  all  aspects  of  menu   planning  and  design,  ranging  from   visual  design  to  price  analysis  to   making  use  of  available  resources.   Lecture  Hours:  30   Credits:  3   Drive  the  development  process,   crea/ng  appe/zers,  main  courses,   sides,  and  desserts  for  future  menus.    
     CULINARY   Entrepreneurship   CE225   Covers  business  planning,  financing,   recognizing  opportuni/es,  developing   strategies,  and  marke/ng.  Course   includes  a  final  project  in  which   the  student  produces  and  presents  a   complete  business  plan  for  a  food   service  opera/on.   Lecture  Hours:  30   Credits:  3   Industry  Externship   EX200   Students  apply  and  build  on  the  skills   and  techniques  they’ve  learned  in   previous  courses  in  a  real-­‐world   environment.  In  the  process,  they   gain  hands-­‐on  experience  in  the   kitchen,  develop  industry  contacts,   build  working  rela/onships,  and  hone   the  skills  necessary  for  a  culinary   career.   Lecture  Hours:  10   Credits:  1   Externship     Hours:  150   Credits:  5   6 Block  
Pastry  and  Baking   Online  Cer/ficate    
PASTRY  &  BAKING   Pastry  and  Baking   Concepts  and   Founda/ons   Introduc/on  to   Computers  and  Online   Learning   BK101   CE115   Covers  basic  techniques:  terminology,   kitchen  math,  ingredients,  baking   methods,  and  food  safety  and   sanita/on.     Covers  online  communica/ons  (email,   forums,  etc.),  internet  browsers,  and   online  learning  tools.  Students   establish  posi/ve  learning  habits,   including  /me  management,  ac/ve   learning,  and  self-­‐mo/va/on.   Maintain  a  safe  working   environment  by  using  proper   food  handling  skills  and  following   food  safety  guidelines.   Lecture  Hours:  10   Credit:  1   1 Block   Proficiently  operate  basic  office   equipment,  computer,  and  basic   computer  programs  u/lized  in   daily  opera/ons  (Excel,  Word,   Outlook,  etc.).   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Career  Outcomes  
PASTRY  &  BAKING   Pa/sserie   Culinary  Careers  from   Entry  Level  to   Management   BK121   CE125   Covers  a  variety  of  desserts:   meringues,  bulercreams,  and  basic   cakes,  along  with  mixing  methods  and   piping  skills.  The  course  also  covers   /ming  and  /me  management.     Covers  food  service  careers  and  the   principles  of  good  service.  Also  covers   managerial  skills:  making  responsible   decisions,  training  employees,   mo/va/ng  them,  disciplining  them,   and  crea/ng  a  safe  and  posi/ve  work   environment.   Lecture  Hours:  30   Credits:  3   2 Block   Supervise  food  handlers  in  the   prepara/on  and  produc/on  of  all   pastry  items.   Manage  a  large  team  while  delega/ng   tasks  and  ensuring  consistent  follow-­‐ up.     Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2  
PASTRY  &  BAKING   Ar/san  Baking   BK161   Covers  the  principles  of  crea/ng  a   variety  of  specialty  breads  and  dough   products  from  yeasted  laminated  to   puff  pastry.   3 Block   Schedule  produc/on  of  bread,   rolls,  biscuits  and  muffins  to   maintain  an  inventory  of  freshly   baked  goods  as  needed.         Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Facility  Layout  and   Design   CE155   Covers  layout,  design,  logis/cs,  and   use  of  different  areas  of  a  facility   (kitchen,  storage  areas,  break  rooms,   etc.).  Also  covers  use  of  equipment.   Lecture  Hours:  30   Credits:  3   Use  knives,  slicers,  mixers,  choppers,   grinders  and  all  other  equipment  in  a   safe  manner  according  to  the   manufactures  recommenda/ons  and   hotel  safety  standards.    
PASTRY  &  BAKING   Confiserie  and  Frozen   Desserts   BK141   Covers  desserts  beyond  baked  goods:   chocolates,  candies,  fruit  desserts,   and  frozen  desserts,  including  ice   cream  and  gelato.     4 Block   Help  with  Cooking  Demos,  Wedding   Cakes,  Sugar  Sculptures,  and  Bakery.       Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Food  and  Beverage  Cost   Control   CE165   Covers  accoun/ng  and  managing   budgets,  especially  as  it  relates  to  the   hospitality  industry.  Students  learn   how  to  minimize  costs  and  maintain  a   full  range  of  customer  services.   Specific  topics  include  culinary  math   and  basic  business  accoun/ng   transac/ons.   Lecture  Hours:  30   Credits:  3   Assist  in  sedng  up  plans  and  ac/ons   to  correct  any  food  cost  problems;   control  food  waste,  loss  and  usage  per   SOP.  
PASTRY  &  BAKING   Contemporary  Pastry   Arts   BK201   Covers  modern  considera/ons  in  the   baking  industry  from  special  diets  like   gluten-­‐free  to  the  paleo  diet.  Basic   principles  of  molecular  gastronomy   are  also  covered.   5 Block   Meet  the  specific  health  and   dietary  requirements  of  guests.     Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Management  by  Menu   CE185   Lecture  Hours:  30   Credits:  3   Drive  the  development  process,   crea/ng  desserts,  pastries,   confec/ons  and  ice  cream  for  future   menus.     Shows  students  how  the  menu  is  used   as  a  financial  tool  and  communica/on   tool.  Covers  all  aspects  of  menu   planning  and  design,  ranging  from   visual  design  to  price  analysis  to   making  use  of  available  resources.  
PASTRY  &  BAKING   Entrepreneurship   CE225   Covers  business  planning,  financing,   recognizing  opportuni/es,  developing   strategies,  and  marke/ng.  Course   includes  a  final  project  in  which   the  student  produces  and  presents  a   complete  business  plan  for  a  food   service  opera/on.   Lecture  Hours:  30   Credits:  3   Industry  Externship   EX201   Students  apply  and  build  on  the  skills   and  techniques  they’ve  learned  in   previous  courses  in  a  real-­‐world   environment.  In  the  process,  they   gain  hands-­‐on  experience  in  the   kitchen,  develop  industry  contacts,   build  working  rela/onships,  and  hone   the  skills  necessary  for  a  culinary   career.   6 Block   Lecture  Hours:  10   Credits:  1   Externship     Hours:  150   Credits:  5  

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Course Layout Presentation FINAL

  • 1. Culinary  Arts  Online   Cer/ficate     Pastry  and  Baking   Online  Cer/ficate    
  • 2. Program/Course   Objec/ves   Teach  students  the  founda/on  of  culinary   techniques  in  cuisine  and  pastry  in  order  to   pursue  a  career  in  the  culinary  arts.     Enable  students  to  develop  the  skills  and   confidence  to  cook  or  bake  without  recipes.     Introduce  students  to  palate  development  and   sensory  awareness,  enhancing  their  ability  to   cri/cally  evaluate  food.     Prepare  students  to  be  culinary  professionals  by   teaching  skills  related  to  the  foodservice  industry.     Provide  students  the  founda/onal  business  skills   required  to  maintain  a  profitable  foodservice   establishment.       Enable  students  be  become  leaders  in  the   industry.    
  • 3. Curriculum   •  Early  courses  establish  a  skill  and   knowledge  base.  Later  courses  build  on   these  bases.     •  Safety  and  sanita/on  skills  are  learned   early  on  and  reinforced  throughout  the   program.     •  The  curriculum  was  designed  based  on   feedback  from  focus  groups  composed  of   industry  employers.     •  Courses  incorporate  both  theore/cal   knowledge  and  prac/cal  skills  through   study  and  hands-­‐on  work.  
  • 4.      CULINARY   Culinary  Concepts  and   Founda/ons   Introduc/on  to   Computers  and  Online   Learning   CA102   CE115   Covers  basic  techniques:  terminology,   seasoning,  cooking  methods,  knife   skills,  mise  en  place,  and  food  safety   and  sanita/on.   Covers  online  communica/ons  (email,   forums,  etc.),  internet  browsers,  and   online  learning  tools.  Students   establish  posi/ve  learning  habits,   including  /me  management,  ac/ve   learning,  and  self-­‐mo/va/on.   Maintain  a  safe  working   environment  by  using  proper   food  handling  skills  and  following   food  safety  guidelines.   Lecture  Hours:  10   Credit:  1   1 Block   Proficiently  operate  basic  office   equipment,  computer,  and  basic   computer  programs  u/lized  in   daily  opera/ons  (Excel,  Word,   Outlook,  etc.).   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Career  Outcomes  (adapted  from  job  pos3ngs)  
  • 5.      CULINARY   Culinary  Skills  and   Techniques   Culinary  Careers  from   Entry  Level  to   Management   CA121   CE125   Covers  several  cooking  methods  in   depth,  from  moist  to  dry  cookery.   •  Sauté     •  Frying  (Deep  and  Shallow)   •  Poaching  and  Steaming   •  Braising  and  Stewing   •  Roas/ng  and  Baking   •  Grilling,  Boiling,  and  Combina/ons   Techniques   Covers  food  service  careers  and  the   principles  of  good  service.  Also  covers   managerial  skills:  making  responsible   decisions,  training  employees,   mo/va/ng  them,  disciplining  them,   and  crea/ng  a  safe  and  posi/ve  work   environment.   Lecture  Hours:  30   Credits:  3   2 Block   Prepare  all  food  items   consistently  while  adhering  to  all   recipe  standards.   Manage  a  large  team  while  delega/ng   tasks  and  ensuring  consistent  follow-­‐ up.   Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2  
  • 6.      CULINARY   3 Block   Use  knives,  slicers,  mixers,  choppers,   grinders  and  all  other  equipment  in  a   safe  manner  according  to  the   manufactures  recommenda/ons  and   hotel  safety  standards.     Career  Outcomes   Culinary  Baking  and   Pastry  Arts   Covers  pastries  from  bake  shop   staples  to  exo/c  interna/onal   desserts,  along  with  the  theory  and   chemistry  of  the  pastry  arts.  Includes   icing  and  decora/ng  techniques.   CA141   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Facility  Layout     and  Design   CE155   Lecture  Hours:  30   Credits:  3   Covers  layout,  design,  logis/cs,  and   use  of  different  areas  of  a  facility   (kitchen,  storage  areas,  break  rooms,   etc.).  Also  covers  use  of  equipment.   Schedule  produc/on  of  bread,   rolls,  biscuits  and  muffins  to   maintain  an  inventory  of  freshly   baked  goods  as  needed.        
  • 7.      CULINARY   Food  and  Beverage     Cost  Control   CE165   Covers  accoun/ng  and  managing   budgets,  especially  as  it  relates  to  the   hospitality  industry.  Students  learn   how  to  minimize  costs  and  maintain  a   full  range  of  customer  services.   Specific  topics  include  culinary  math   and  basic  business  accoun/ng   transac/ons.   Lecture  Hours:  30   Credits:  3   4 Block   Assist  in  sedng  up  plans  and  ac/ons   to  correct  any  food  cost  problems;   control  food  waste,  loss  and  usage  per   SOP.   Career  Outcomes   Cuisines  of  the  World   CA181   Covers  cuisines  from  Europe,  the   Middle  East,  Asia,  Africa,  and  the   Americas,  with  a  focus  on  French  and   Italian  cuisine.  Students  learn  about   the  history  and  culture  of  each  region,   key  ingredients  and  cooking  styles   that  characterize  thecuisine,  and  how   to  produce  some  of  the  region’s   signature  dishes.   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Prepare  and  present  a  variety  of   high  quality  dishes  to  deliver  an   excellent  guest  experience.      
  • 8.      CULINARY   Farm  to  Table®   CA202   Covers  the  rela/onship  between  the   chef  and  the  supplier,  how  to  use   sustainable  and  organic  foods  in   menu  produc/on,  and  different   methods  of  sourcing  food.   5 Block   Develop  and  implement   performance  metrics  with   suppliers,  and  monitor/support   con/nuous  improvement.       Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Management  by  Menu   CE185   Shows  students  how  the  menu  is  used   as  a  financial  tool  and  communica/on   tool.  Covers  all  aspects  of  menu   planning  and  design,  ranging  from   visual  design  to  price  analysis  to   making  use  of  available  resources.   Lecture  Hours:  30   Credits:  3   Drive  the  development  process,   crea/ng  appe/zers,  main  courses,   sides,  and  desserts  for  future  menus.    
  • 9.      CULINARY   Entrepreneurship   CE225   Covers  business  planning,  financing,   recognizing  opportuni/es,  developing   strategies,  and  marke/ng.  Course   includes  a  final  project  in  which   the  student  produces  and  presents  a   complete  business  plan  for  a  food   service  opera/on.   Lecture  Hours:  30   Credits:  3   Industry  Externship   EX200   Students  apply  and  build  on  the  skills   and  techniques  they’ve  learned  in   previous  courses  in  a  real-­‐world   environment.  In  the  process,  they   gain  hands-­‐on  experience  in  the   kitchen,  develop  industry  contacts,   build  working  rela/onships,  and  hone   the  skills  necessary  for  a  culinary   career.   Lecture  Hours:  10   Credits:  1   Externship     Hours:  150   Credits:  5   6 Block  
  • 10. Pastry  and  Baking   Online  Cer/ficate    
  • 11. PASTRY  &  BAKING   Pastry  and  Baking   Concepts  and   Founda/ons   Introduc/on  to   Computers  and  Online   Learning   BK101   CE115   Covers  basic  techniques:  terminology,   kitchen  math,  ingredients,  baking   methods,  and  food  safety  and   sanita/on.     Covers  online  communica/ons  (email,   forums,  etc.),  internet  browsers,  and   online  learning  tools.  Students   establish  posi/ve  learning  habits,   including  /me  management,  ac/ve   learning,  and  self-­‐mo/va/on.   Maintain  a  safe  working   environment  by  using  proper   food  handling  skills  and  following   food  safety  guidelines.   Lecture  Hours:  10   Credit:  1   1 Block   Proficiently  operate  basic  office   equipment,  computer,  and  basic   computer  programs  u/lized  in   daily  opera/ons  (Excel,  Word,   Outlook,  etc.).   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Career  Outcomes  
  • 12. PASTRY  &  BAKING   Pa/sserie   Culinary  Careers  from   Entry  Level  to   Management   BK121   CE125   Covers  a  variety  of  desserts:   meringues,  bulercreams,  and  basic   cakes,  along  with  mixing  methods  and   piping  skills.  The  course  also  covers   /ming  and  /me  management.     Covers  food  service  careers  and  the   principles  of  good  service.  Also  covers   managerial  skills:  making  responsible   decisions,  training  employees,   mo/va/ng  them,  disciplining  them,   and  crea/ng  a  safe  and  posi/ve  work   environment.   Lecture  Hours:  30   Credits:  3   2 Block   Supervise  food  handlers  in  the   prepara/on  and  produc/on  of  all   pastry  items.   Manage  a  large  team  while  delega/ng   tasks  and  ensuring  consistent  follow-­‐ up.     Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2  
  • 13. PASTRY  &  BAKING   Ar/san  Baking   BK161   Covers  the  principles  of  crea/ng  a   variety  of  specialty  breads  and  dough   products  from  yeasted  laminated  to   puff  pastry.   3 Block   Schedule  produc/on  of  bread,   rolls,  biscuits  and  muffins  to   maintain  an  inventory  of  freshly   baked  goods  as  needed.         Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Facility  Layout  and   Design   CE155   Covers  layout,  design,  logis/cs,  and   use  of  different  areas  of  a  facility   (kitchen,  storage  areas,  break  rooms,   etc.).  Also  covers  use  of  equipment.   Lecture  Hours:  30   Credits:  3   Use  knives,  slicers,  mixers,  choppers,   grinders  and  all  other  equipment  in  a   safe  manner  according  to  the   manufactures  recommenda/ons  and   hotel  safety  standards.    
  • 14. PASTRY  &  BAKING   Confiserie  and  Frozen   Desserts   BK141   Covers  desserts  beyond  baked  goods:   chocolates,  candies,  fruit  desserts,   and  frozen  desserts,  including  ice   cream  and  gelato.     4 Block   Help  with  Cooking  Demos,  Wedding   Cakes,  Sugar  Sculptures,  and  Bakery.       Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Food  and  Beverage  Cost   Control   CE165   Covers  accoun/ng  and  managing   budgets,  especially  as  it  relates  to  the   hospitality  industry.  Students  learn   how  to  minimize  costs  and  maintain  a   full  range  of  customer  services.   Specific  topics  include  culinary  math   and  basic  business  accoun/ng   transac/ons.   Lecture  Hours:  30   Credits:  3   Assist  in  sedng  up  plans  and  ac/ons   to  correct  any  food  cost  problems;   control  food  waste,  loss  and  usage  per   SOP.  
  • 15. PASTRY  &  BAKING   Contemporary  Pastry   Arts   BK201   Covers  modern  considera/ons  in  the   baking  industry  from  special  diets  like   gluten-­‐free  to  the  paleo  diet.  Basic   principles  of  molecular  gastronomy   are  also  covered.   5 Block   Meet  the  specific  health  and   dietary  requirements  of  guests.     Career  Outcomes   Lecture  Hours:  45   Credit:  4.5   Lab  Hours:  40   Credit:  2   Management  by  Menu   CE185   Lecture  Hours:  30   Credits:  3   Drive  the  development  process,   crea/ng  desserts,  pastries,   confec/ons  and  ice  cream  for  future   menus.     Shows  students  how  the  menu  is  used   as  a  financial  tool  and  communica/on   tool.  Covers  all  aspects  of  menu   planning  and  design,  ranging  from   visual  design  to  price  analysis  to   making  use  of  available  resources.  
  • 16. PASTRY  &  BAKING   Entrepreneurship   CE225   Covers  business  planning,  financing,   recognizing  opportuni/es,  developing   strategies,  and  marke/ng.  Course   includes  a  final  project  in  which   the  student  produces  and  presents  a   complete  business  plan  for  a  food   service  opera/on.   Lecture  Hours:  30   Credits:  3   Industry  Externship   EX201   Students  apply  and  build  on  the  skills   and  techniques  they’ve  learned  in   previous  courses  in  a  real-­‐world   environment.  In  the  process,  they   gain  hands-­‐on  experience  in  the   kitchen,  develop  industry  contacts,   build  working  rela/onships,  and  hone   the  skills  necessary  for  a  culinary   career.   6 Block   Lecture  Hours:  10   Credits:  1   Externship     Hours:  150   Credits:  5