Restaurant Management

This course is designed for culinary students. In this lecture/laboratory course, students will be exposed to a foundational array of baking preparations and skills. Students will be taught techniques and procedures used in introductions of cookies, quick breads, pies, tarts, cakes, and frostings. Additional emphasis will be placed on food cost, formula conversion, scaling, mixing methods, and techniques that differentiate baking from cooking. This course may use alcoholic beverages to flavor some production items.

This course is designed for culinary students. In this lecture/laboratory course, students will be exposed to a foundational array of baking preparations and skills. Students will be taught techniques and procedures used in introductions of yeast raised products, pâte a choux, blitz puff pastry, custards, pastry fillings, and dessert sauces. Additional emphasis will be placed on food cost, formula conversion, scaling, and mixing methods and techniques that differentiate baking from cooking. This course may use alcoholic beverages to flavor some production items.

This foundational course provides the student with an introduction to foundational professional cooking.  It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics.  The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods.  Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.

This foundational course provides the student with an introduction to foundational professional cooking.  It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics.  The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods.  Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.

This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery.

This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery.

As an exploration and examination of global cuisines this course is intended to build upon the students culinary repertoire while expanding students understanding and appreciation of others cultures.   Students will explore the factors that have had an affect on the evolution of foods in a variety of countries. These factors include geography and climate; historical and political events and various cultural and religious influences. Prerequisites: (CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV) or (CUL 101 Professional Cookery Fund I and CUL 102 Professional Cookery Fund II)

A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d’eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisites: CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV

First Year Seminar is an interdisciplinary discussion based course designed to explore questions of meaning, value, and responsibility encountered by individuals and communities. Through reflective activities, readings, projects, presentations and discussions students will develop: active listening skills, oral communication skills, respect for diverse opinions, and action plans that will guide independent, confident, decision making. As part of the Paul Smith’s College Culinary Certificate program, this section will focus on how these fundamental skills form the foundation for professionalism in the workplace.

Controlling costs and inventory is the very basis of good business management. In this course students will learn to utilize inventory and cost control systems used widely in the food and beverage industry. This will include developing objectives, setting standards, tracking results, identifying problems, creating action plans and assessing.

Managing the guest experience and the relationship between the guest and the firm is the very basis of good business management. In this course students will learn techniques to design and execute a positive guest experience as well as how to recover service and guest loyalty when the system fails. The guest cycle, from initial contact to post-experience evaluation, will be covered.

Students are introduced to the functions of a marketing system to gain a better understanding of the consumer marketplace, specific to the restaurant industry. Design of strategy through persuasion, emotional allurement, and ability to attract sales is taught.  Different actions necessary to market a product or service are discussed from scientific and practical viewpoints.  Topics discussed include product planning and development, quality, pricing, promotions, and channels of distribution.

In this course, students will acquire specific food operations skills in three essential areas: anticipation and fulfillment of guest preferences, employee internal relations and different styles of service in practice in restaurants and catering industries. They will be able to define the role and the importance of every position in the front of the house, from bus boy to manager. A special emphasis will be on the manager responsibilities and abilities.

This course will focus on the importance of sanitation in the food service industry. Students will gain an understanding of the causes of food-borne illnesses and learn how sound sanitation management practices can reduce disease as well as improve food quality and overall success of a restaurant operation. Details concerning food supplies, food handling, the facility and training with regard to sanitation will be included. The process of the HACCP food safety program will be presented and applied. Students will be expected to take the ServSafe  Manager certification exam through the Educational Foundation of the National Restaurant Association.

This course introduces the students to the basics of beverage management from a perspective of resources management; the guest, the employee, the product and the finances. The hard skills of beverage service will be presented with an emphasis on using customer service skills to safely serve and oversee customer consumption of alcoholic beverages.

Social and Cultural Food Studies is an innovative approach to the study of food and food ways and the ways in which they are discussed and represented today. Through an approach that merges foreign languages with an emphasis on Spanish and French and the impact of those languages in the culinary world, meal etiquette from around the world, anthropology, history, sociology, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualizations, communications, and educational strategies within the realm of high-quality gastronomy.