This course serves as an introduction to developing the understanding of the art and science of baking and pastry making in a laboratory setting. This course introduces baking formulas, then demonstrates ways to modify recipes for various food service settings. Additionally, the course serves as a product identification of ingredients and an examination of baking and pastry preparation methods.
Total Program Hours: 45 hours
Introduction to Baking
This course runs for the Academic Calendar 2025 Fall Flex 1 09/03/2025 – 10/24/2025.
This class meets in person on Wednesdays and Thursdays, 4 – 9 pm, at Ender Hall Room E-188.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Christianna Kleinow, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Introduction to Baking
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September 3rd, 2025 | October 23rd, 2025 | $475 | |||||||||||||||||||
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This course serves as an introduction to developing the understanding of the art and science of cooking in a laboratory setting. Units of this course consist primarily of hands-on preparation of foods, especially suited for both commercial and institutional foodservice operations. Detailed professional preparation methods and techniques, as well as laboratory preparation and presentation of both hot and cold foods, are emphasized. Demonstrations and the practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily.
Total Program Hours: 45 hours
Professional Food Prep Techniques
This class runs for the Academic Calendar 2025 Fall Flex 1, 09/03/2025 – 10/24/2025.
This class meets in person on Wednesdays and Thursdays, 4 – 9 PM, at Ender Hall, Room E-193.
Detailed course schedules and information will be posted on Canvas.
For accommodations, call the Disability Services at 201-612-5269.
Course: Professional Food Prep Techniques
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September 3rd, 2025 | October 23rd, 2025 | $475 | |||||||||||||||||||
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This course continues the basic theory of baking and pastry arts. Units of the course will consist primarily of hands-on preparation of quality-baked products, especially suited to a commercial application. Demonstrations will be given for most practicums and detailed professional preparation methods and techniques, as well as presentation, will be emphasized. Laboratory work includes production of artisan breads, chocolate bonbons, and tempered chocolate decorations, basic sugar work and marzipan.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
Advanced Baking
This course runs for the Academic Calendar 2025 Fall Flex 1 09/03/2025 – 10/24/2025.
This class meets in person on Wednesdays and Thursdays, 9:45 am – 2 pm, at Ender Hall Room E-188.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Tomer Zilkha, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Advanced Baking
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September 3rd, 2025 | October 23rd, 2025 | $475 | |||||||||||||||||||
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This course introduces the students to the main concepts, skills and techniques used in preparing petit fours and candies as well as advances to creating decorations, centerpieces and chocolates. It will enable students to access the characteristics of quality products and to take corrective action on common baking faults. Students will meet small-scale and high volume production schedules for various types of venues.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
Confectionery Art
Required Textbook: Advanced Bread & Pastry (ISBN: 9781418011697)
Required Uniform:
– White chef’s coat with long sleeves
– Black slacks without cuffs
– White chef’s hat
– Closed-toed work shoes
– Apron with black/white stripes
– Jewelry, nail polish, long nails are not permitted
This course will be available in Spring 2026. Please check our website after November 15, 2025.
For accommodations, call the Disability Services at 201-612-5269. Save »
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The course is intended to guide students to identify and apply food safety and sanitation standards in all facets of food handling from receiving to service. It involves identifying temperatures for receiving, storage, food preparation and service. The course also examines the most common food allergens and foodborne illnesses, thereby preparing students to practice safe food handling, cleaning and sanitizing procedures in the foodservice industry. This course prepares students for the ServSafe Food Protection Manager Certification Examination.
Total Program Hours: 45 hours
Food Protect & Safety
Required Textbook: ServSafe Coursebook, CBX7 (ISBN: 9781582803340)
This class runs for the Academic Calendar 2025 Fall Flex 2, 10/25/2025 – 12/20/2025.
This class meets in person on Wednesdays and Thursdays, 2 – 5 pm, at Pitkin Education Center, Room C-303.
Detailed class information will be posted on Canvas.
For further inquiries, please contact the professor, John Bandman, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Food Protect & Safety
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October 29th, 2025 | December 18th, 2025 | $475 | |||||||||||||||||||
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The major objective of a foodservice organization is to set up a situation in which prospective consumers are induced to consume food items containing needed nutrients in satisfactory quantities. This course is a study of the principles of menu planning for a variety of food service operations. This course will introduce menu planning as a process that consists of determining which items are to be served and when they are to be served.
Total Program Hours: 45 hours
Menu Planning & Nutrition
This course runs for the Academic Calendar 2025 Fall 2 09/24/2025 – 12/20/2025.
This class meets online asynchronously.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Ronda Drakeford, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Menu Planning & Nutrition
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September 24th, 2025 | December 20th, 2025 | $475 | |||||||||||||||||||
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This dining room service laboratory course introduces the principles and techniques of waiting tables and doing table setups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants.
Total Program Hours: 45 hours
Prerequisite: SD-087 | Introduction to Hospitality Management
Restaurant Service Management
This course runs for the Academic Calendar 2025 Fall Flex 2 10/25/2025 – 12/20/2025.
This class meets in person on Wednesdays and Thursdays, 8:30 am – 1:30 pm, at Pitkin Education Center, Room C-210.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Ronda Drakeford, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Restaurant Service Management
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October 29th, 2025 | December 18th, 2025 | $475 | |||||||||||||||||||
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This introductory event – planning course will provide the information and tools needed to meet the operational requirements and to exceed the needs and expectations of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions. Various types of events will be planned, implemented, and executed.
Total Program Hours: 45 hours
Event Planning & Management
This course runs for the Academic Calendar 2025 Fall Flex 1 09/03/2025 – 10/24/2025.
This class meets in person on Thursdays, 9:30 am – 1:30 pm, at Pitkin Education Center Room S-266.
Detailed course information will be posted on Canvas.
For accommodations, call the Disability Services at 201-612-5269.
Course: Event Planning & Management
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September 4th, 2025 | October 23rd, 2025 | $475 | |||||||||||||||||||
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This course is intended to prepare students to identify and explain the sources, production, use, service, and legal aspects of alcoholic and non-alcoholic beverages in all facets of the hospitality industry. It involves tasting and identifying the types of food to be paired with beverages, thereby preparing students to recommend various types of beverages to include on the menu. It also prepares students to execute the necessary steps to reduce overserving of alcoholic products.
Total Program Hours: 30 hours
Prerequisite: SD-087 | Introduction to Hospitality Management
Beverage Management
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This course is a detailed study of cost control and purchasing procedures found within the hospitality industry. Factors affecting purchasing, receiving, storage, issuing, preparation, service and sales are examined. Students execute requisitioning, ordering, purchasing for various kitchens. Computer technology and practical applications are implemented throughout the course.
Prerequisite: SD-087 Introduction to Hospitality or SD-008 Professional Food Preparation Techniques
Total Program Hours: 45 hours
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This course is an introduction to the history, sources, and methods of wine, beer, and spirit production. The climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation, and techniques for sales and service are incorporated in all facets of alcoholic beverages. Students in this class have to be 21 or older by the first day of class. A valid acceptable form of legal proof of age must be presented on the first day of class.
Total Program Hours: 45 hours
Introduction to Wine, Beer, and Spirits
Required Textbook: The beverage manager’s guide to wines, beers, and spirits (ISBN: 978-0-13-465530-7)
This course runs for the Academic Calendar 2025 Fall 2, 09/24/2025 – 12/20/2025.
This class meets on Thursday, 5:15 PM – 9:15 PM, at Pitkin Education Center, Room 303.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, John Bandman, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Introduction to Wine, Beer, and Spirits
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September 25th, 2025 | December 18th, 2025 | $475 | |||||||||||||||||||
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This course serves as an introduction to developing the art and science of menus for the cold kitchen. Students are introduced to the preparation of cold hors d’oeuvres, sandwiches, salads and charcuterie. The course also introduces reception foods and buffet arrangements.
Total Program Hours: 45 hours
Prerequisite: SD-008 | Professional Food Preparation Techniques
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This course prepares the student to increase proficiency in the preparation and production of various sweet and savory artisan breads. Students will ferment, shape, bake and then store artisan-crafted breads. The course will introduce the scientific principles behind the ingredients, and then apply them through the use of varieties of grains and seeds along with their alternatives. Baking quality breads to meet high-volume production deadlines is further achieved to prepare students for industry demands.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
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This course builds on the fundamental techniques of baking to create classical international and American-style cakes. Students will design and prepare cakes representing various occasions, from single layers to multi-tiers of different sizes and shapes. Further, each student will develop a menu, feasibility analysis, and marketing plan for a specific specialty cake business.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
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The course is intended to introduce students to the types of businesses associated with tourism, hospitality, and food service. The course also examines the types of ownership and management as well as various positions in the industry. Further, students are updated with the latest trends in the industry that align with economic, environmental, and other external factors affecting tomorrow’s hospitality staff and clientele.
Total Program Hours: 45 hours
Introduction to Hospitality
Required Textbook: Intro to Hospitality (ISBN: 9780135209813)
This course runs for the Academic Calendar 2025 Fall 2 09/24/2025 – 12/20/2025.
This class meets online asynchronously.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Ronda Drakeford, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Introduction to Hospitality
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September 24th, 2025 | December 20th, 2025 | $475 | |||||||||||||||||||
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This course introduces students to the fundamentals of event planning and management and advances the comprehension of project management and implementation. The course prepares students to take an entrepreneurial approach to plan events while incorporating administrative, fundraising, merchandising, marketing, social media, and personnel factors to successfully organize them from conception to event execution.
Total Program Hours: 45 hours
Prerequisite: SD-070 | Event Planning and Management I
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The Introduction to Hospitality, Culinary, and Tourism course is tailored to equip students with essential skills and knowledge in culinary, hospitality, and guest service. While it is primarily intended for Turning Point students, it is open to anyone interested in acquiring vital skills within the hospitality industry. Upon successful program completion, students become eligible to earn ServSafe and Guest Service Gold credentials.
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This course serves as a kitchen laboratory-based course designed to provide students with an understanding of quantity food production and techniques in a full-service formal restaurant setting. This course enables students to apply organizational and managerial skills during the operating hours of a restaurant.
Total Program Hours: 45 hours
Prerequisite: SD-008 | Professional Food Preparation Techniques
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