Culinary Management - Associate Degree

Food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).

Students gain skills that lead to success in college, employment, and life. Students should take this course in their first semester. (Pre-requisite: None.)

Understand basic baking principles and develop knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how different types of bakery products are classified and ingredient cost-outs are calculated. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Baking and Pastry Certificate; must take with 10-316-121 Culinary Baking Applications)

Understand the baking process including the pastry department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-316-118, Principles of Sanitation; Must be taken with 10-316-120, Culinary Baking Fundamentals)

This course provides the opportunity for the learner to develop the knowledge and skills to apply the concepts of whole numbers, fractions, decimals, measurement, proportions, and percent to their career. No prerequisites needed.

Develop the knowledge, skills and understanding of food preparation in commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree; must take with 10-316-122 Professional Cooking 1)

Basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Requisite: Must take with 10-316-119, Food Theory)

Understand the advanced baking process including the pastry department. Develop advanced skills in baking principles through hands-on application. (Prerequisite: 10-316-121, Culinary Baking Application)

Advanced skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, Mise en place, sauce production and starch cookery. (Prerequisite: 10-316-122, Professional Cooking 1)

Food/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.

Focuses on the major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) in the planning of well-balanced diets and the nutritional analysis of well-balanced diets. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree)

Hands-on experience in short order techniques using various methods to prepare breakfast items. Lunch cooking utilizes fryers, grills, and ovens. Service experience includes line work and practical applications of salads, salad dressings, and greens. Menu planning is presented. (Prerequisite: 10-316-124, Professional Cooking 2)

An overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree).

Explore the business environment; global business; ethics and social responsibility; types of business ownership; entrepreneurship; role of management: operations management; human resources; marketing; managing financial resources and legal issues impacting business.

Explore the marketing environment, consumer behavior, and market segmentation and position strategies. Learn the marketing mix and create product, distribution, pricing, and promotion plans.

Learners develop knowledge/skills in planning, organizing, writing, editing. Students will also analyze audience/purpose, use elements of research, format documents using standard guidelines, and develop critical reading skills. (Prerequisite: High school GPA greater/equal to 2.6; OR ACT Reading score greater/equal to 16 AND English greater/equal to 18; OR Next Gen Reading score greater/equal to 250 AND Writing score greater/equal to 260; OR "preparatory course(s)", contact academic advisor at 920-498-5444)

This course focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English score greater/equal to 16; OR preparatory course-contact an academic advisor at 920-498-5444)

All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement. (Prerequisite: Next Gen Arith score greater/equal to 250 AND Rdg score greater/equal to 250; OR ACT Math score greater/equal to 15 AND ACT Reading score greater/equal to 16; OR prep courses-contact an academic advisor 920-498-5444).

Create professional resume and cover letter, prepare for interviews, understand interviewing techniques, participate in a mock interview, evaluate outcomes of interview, and prepare for Career Experience. (Prerequisites: 10-105-100, Careers in Business OR 10-107-117, Careers in IT OR 10-201-100, Careers In Digital Arts)

This course introduces the study of diversity from a local to a global perspective using a holistic, interdisciplinary approach that encourages exploration and prepares students to work in a diverse environment. The course introduces basic diversity concepts, examines the impact of bias and power differentials among groups, explores the use of culturally responsive communication strategies, and compares forces that shape diversity in an international context. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better.)

This science of psychology course is a survey of multiple aspects of behavior and mental processes. It provides an overview of topics such as research methods, theoretical perspectives, learning, cognition, memory, motivation, emotions, personality, abnormal psychology, physiological factors, social influences, and development.. (Prerequisite: Cumulative GPA of 2.6 or greater OR satisfactory reading and writing assessment scores OR 10-831-107, College Reading and Writing 1 with "B" or better OR Corequisite: 10-831-102, English Comp Prep).

Purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.

Provides comprehensive coverage of the convention/meetings industry with an in-depth review on how to successfully sell to groups and how to service the business before, during and after the sale (registration, group room blocks, convention security, the shipping, setting up/dismantling of exhibits, technology and the post-convention meeting). A review of changing demographics (especially the impact of millennials) and the increasing influence of meeting planners on a hotel's sales is researched as well. The course includes the American Hotel/Lodging Association Event Planning and Management Certification.

Staffing housekeeping operations, facilities safety and security, cleaning routines, material selection, laundry operations, controlling costs in housekeeping and maintenance departments, facility systems and design.

Learners will develop an understanding of cybersecurity methods, terms, and key technical concepts to identify and protect assets against attacks.

Students can select any hands on experience related to: Internship, Field Research, Service Learning, Capstone, Industry Related or International Experience. Instructor approval required. (Prerequisite: 10-105-103, Career Fundamentals)