Hospitality & Culinary Course List with Details

SD-006 | Introduction to Baking

This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads, pies, cakes, cookies, tarts and fundamental items made in a pastry shop or bakery.
Total Program Hours: 45 hours


(more…)

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


(more…)

Prerequisite Courses:

SD-008 | Professional Food Prep Techniques

This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluations are introduced. 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


Course: This class meets in-person at Volvo campus.

Start Date End Date Fee
March 22nd, 2021 May 11th, 2021 $410
Course Content
Professional Food Prep Techniques - SD-008 005X
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 22nd, 2021 May 11th, 2021 Monday, Tuesday 8:00 AM - 1:00 PM Aaron Morrisey Off Campus 4

Course: This class meets in-person on Wednesday at Ender Hall E-193.

Start Date End Date Fee
March 24th, 2021 May 5th, 2021 $410
Course Content
Professional Food Prep Techniques - SD-008 004
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 24th, 2021 May 5th, 2021 Wednesday 4:00 PM - 9:00 PM Aaron Morrisey Paramus 4


(more…)

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


(more…)

Prerequisite Courses:

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


(more…)

Prerequisite Courses:

SD-066 | Food Protection and Safety

This course introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and food safety practices and control measures used in various food service operations. This course prepares students for the ServSafe Food Protection Manager Certification Examination.
Total Program Hours: 45 hours


(more…)

SD-067 | Menu Planning and Nutrition

This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the course.
Total Program Hours: 45 hours


(more…)

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

Restaurant Service Management


Prerequisite Courses:

Course: This class meets in-person at Volvo campus.

Start Date End Date Fee
March 24th, 2021 May 6th, 2021 $410
Course Content
Restaurant Service Management - SD-069 003X
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 24th, 2021 May 6th, 2021 Wednesday, Thursday 8:00 AM - 1:00 PM Ronda Drakeford Off Campus 4


(more…)

Prerequisite Courses:

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


(more…)

SD-072 | Beverage Management

This course is a study of beverage service in the hospitality industry, and covers the history, sources, production, uses, marketing,control, and legislation pertaining to alcoholic and non-alcoholic beverages. Bartending skills, mixology, tasting and beverage service in a hands-on setting are studied. Food and beverage pairing are explored. This course prepares students for TIPS and ServSafe Alcohol certification examinations.
Total Program Hours: 30 hours


(more…)

Prerequisite Courses:

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


(more…)

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


(more…)

SD-084 | Class Carde Manager

This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes preparation of classic and contemporary salads, dressings, appetizers, canapes, charcuterie, vegetable/fruit carving and hors d’oeuvres.
Total Program Hours: 45 hours

Class Garde Manger


Prerequisite Courses:

Course: This class meets online Monday and in-person Tuesday at Ender Hall E-193.

Start Date End Date Fee
March 22nd, 2021 May 11th, 2021 $410
Course Content
Class Garde Manger - SD-084 002HY
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 22nd, 2021 May 11th, 2021 Monday, Tuesday 4:00 PM - 9:00 PM Pascal Beric Hybrid Paramus 4


(more…)

Prerequisite Courses:

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

Artisan Bread Production


Prerequisite Courses:

Course: This class meets online Monday and in-person Tuesday at Ender Hall E-188.

Start Date End Date Fee
March 22nd, 2021 May 11th, 2021 $410
Course Content
Artisan Bread Production - SD-085 002HY
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 22nd, 2021 May 11th, 2021 Monday, Tuesday 4:00 PM - 9:00 PM Tomer Zilkha Hybrid Paramus 4


(more…)

Prerequisite Courses:

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


(more…)

Prerequisite Courses:

SD-087 | Introduction to Hospitality

This course is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available.
Total Program Hours: 45 hours


(more…)

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


(more…)

Prerequisite Courses: