Hospitality & Culinary Courses

SD-006 | Introduction to Baking

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 Fall 1, September 1, 2022 – October 25, 2022. 

This class meets in person on Monday and Tuesday from 12:15 PM to 5:15 PM at Ender Hall, Room E-188.

Detailed course schedule and information will be posted on Moodle. For further inquiry on schedule and uniform, please contact the professor, Tomer Zilkha, at [email protected]

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

Course: Introduction to Baking

Start Date End Date Fee
September 6th, 2022 October 25th, 2022 $410
Course Content
Introduction to Baking - SD-006 001
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Sep 5th, 2022 Oct 25th, 2022 Monday, Tuesday 12:15 PM - 4:15 PM Tomer Zilkha Paramus 7

SD-007 | International Cuisine

This course is a study of the recipes for the preparation of foods from various countries around the world. For example, French, Italian, German, Chinese, Japanese, Mexican, and American cuisines are considered.
Total Program Hours: 45 hours
Prerequisite: SD-008 | Professional Food Preparation Techniques

SD-008 | Professional Food Preparation Techniques

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 will be available in Spring 2023. Please check our website after October 31, 2022.

 

No available sections found.
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SD-049 | Advanced Baking

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 class will be available in Spring 2023. Please check our website after October 31, 2022.

 

Detailed class information will be posted on Moodle. For further inquiry please contact the professor, Tomer Zilkha, at [email protected]

Required Textbook: Advanced Bread & Pastry (ISBN: 9781418011697) Bookstore Information

No available sections found.
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SD-050 | Confectionery Art

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

SD-066 | Food Protection and Safety

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


This class will be available in Spring 2023. Please check our website after October 31, 2022.

Required Textbook: ServSafe Coursebook, CBX7 (ISBN: 9781582803340) Bookstore Information

 

Detailed class information will be posted on Moodle. For further inquiry please contact the professor, John Bandman, at [email protected]

No available sections found.
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SD-067 | Menu Planning and Nutrition

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 Fall 2, September 21, 2022 – December 17, 2022. 

This class meets online asynchronous. 

Course information will be posted on Moodle. For further inquiry, please contact the professor, Ronda Drakeford at [email protected]

Course: Menu Planning & Nutrition

Start Date End Date Fee
September 21st, 2022 December 21st, 2022 $410
Course Content
Menu Planning & Nutrition - SD-067 001WB
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Sep 21st, 2022 Dec 21st, 2022 Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday 6:00 AM - 10:00 PM Ronda Drakeford Online Asynchronous 1

SD-069 | Restaurant Service Management

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 class will be available in Spring 2023. Please check our website after October 31, 2022.

 

Detailed course information will be posted on Moodle. For further inquiry, please contact the professor, Ronda Drakeford, at [email protected] 

No available sections found.
Click here to request one.
SD-070 | Event Planning and Management I

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 Fall 1, September 1, 2022 – October 25, 2022. 

This class meets hybrid: in-person lab on Thursdays at Pitkin Education Center, Room C-211 from 9:30 AM to 1 PM and online asynchronous lecture.

Detailed course information will be posted on Moodle. For further inquiry, please contact the professor, Mariella Spagnolo, at [email protected] 

Course: Event Planning & Management

Start Date End Date Fee
September 1st, 2022 October 23rd, 2022 $410
Course Content
Event Planning & Management - SD-070 001hy
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Sep 1st, 2022 Oct 20th, 2022 Thursday 9:30 AM - 1:00 PM Mariella Spagnolo Hybrid Paramus 4

SD-072 | Beverage Management

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

SD-076 | Purchasing and Cost Control

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

SD-077 | Introduction to Wine, Beer and Spirits

This course is an introduction to the history,sources and methods of wine,beer and spirit production. Climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation and sales and service techniques are incorporated in all facets of alcoholic beverages. Students must be at least 21 years old.
Total Program Hours: 45 hours

SD-084 | Class Garde Manger

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

Class Garde Manger


This course runs for the Academic Calendar Fall 1, September 1, 2022 – October 25, 2022.

This class meets in person on Monday and Tuesday from 4 PM to 9 PM at Ender Hall, Room E-193.

Detailed course schedule and information will be posted on Moodle. For further inquiry, please contact the professor, Pascal Beric, at [email protected]

Course: Garde Manger

Start Date End Date Fee
September 6th, 2022 October 25th, 2022 $410
Course Content
Garde Manger - SD-084 001
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Sep 6th, 2022 Oct 25th, 2022 Monday, Tuesday 4:00 PM - 9:00 PM Pascal Beric Paramus 7

SD-085 | Artisan Bread Production

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

SD-086 | Specialty Cakes

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

SD-087 | Introduction to Hospitality Management

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

SD-088 | Event Planning II

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

SD-302 | Barista Fundamentals: Coffee and Teas

Barista Fundamentals: Coffee and Teas


This course explores the history and cultural roots of coffee and tea production, connecting them to marketing and cafe operations. Students complete regular tasting of coffee and tea beverages in order to identify and compare quality, then prepare them in a cafe setting. All areas of production from harvest to consumption are explored. The course also identifies the current trends of coffee and tea sales and service, and introduces chocolate beverages.

Total Program Hours:  45 hours

This course runs for the Academic Calendar Fall 1, September 1, 2022 – October 25, 2022.

This class meets in person on Wednesday and Thursday from 8 AM to 12 PM at Ender Hall, Room E-193.

Detailed course schedule and information will be posted on Moodle. For further inquiry, please contact the professor, Tomer Zilkha, at [email protected]

 

Course: Barista Fundamentals: Coffee and Teas

Start Date End Date Fee
September 7th, 2022 October 26th, 2022 $410
Course Content
Barista Fundamentals: Coffee and Teas - SD-302 001
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Sep 7th, 2022 Oct 26th, 2022 Wednesday, Thursday 8:00 AM - 1:00 PM Tomer Zilkha Paramus 4

SD-303 | Commercial Restaurant Operation

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