Catalog of Programs 2006-2008, Volume 2

CUL202 Purchasing and Cost Control This course helps the student appreciate the planning and control process in the restaurant service industry. This course will introduce the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and teach the techniques required to anticipate what is to come. The student will learn about pricing support systems, including food-cost breakdown. The fundamentals of purchasing, receiving, storing, issuing and production are covered. The importance of budgeting and an accurate profit and loss statement. Forms and suggestions for implementing effective cost control procedures are given, and the menu’s effect on planning and control is covered. 3 credits CUL211 Classical & International Cuisine CUL222 Food & Beverage Operations Management Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service-ware handling, the service sequence, order taking, guest relations and the liability and consumer dimensions of alcohol service. Highlight the specific management opportunities and challenges in managing a bar, lounge, or food service establishment serving alcoholic beverages. Significant product knowledge orientation, as well as cost control and purchasing, production, and service issues are addressed. The students will produce a complete dining room and bar operation manual. 3 credits CUL223 Culinary Internship CUL313 Facilities and Design In this course, information necessary to develop a facilities plan and a design for a food service establishment is presented. The course requires a menu, feasibility study and representative examples of facility layouts (blueprint, mock up or rendering). During this course, each student creates a design layout, heavy and small equipment specifications, as well as a scale model and/or layout which complies with health, fire and building codes. 3 credits CUL321 Management Tools and Techniques Upon completion of this course, the student will be able to use a variety of software applications designed for the foodservice industry including database, standardized recipes, inventory management, and point-of-sales systems. Emphasis will be in the use and preparation of professional documents, formal presentations, and graphic visuals to express and convey information and ideas to others. This course will incorporate the data from spreadsheets, word-processed documents, and specialized foodservice software applications into presentation format. 3 credits CUL323 Hospitality Law Through lectures, demonstrations and hands-on cookery, students are introduced to the techniques, ingredients and spices unique to a variety of international cuisine and classical French cuisine. Timing, organizations, mise en place and plate presentations are stressed. The utilization of proper culinary techniques will be enforced. Cultural implications in the preparation of foods and the selection of menus will be developed. Prerequisites: CUL101, CUL102. 9 credits CUL212 Supervision This course focuses on managing people from the food service manager’s viewpoint. The emphasis is on techniques for increasing productivity and controlling labor costs, time management and managing change. It also stresses effective communication and explains the responsibilities of the food service supervisor. 2 credits CUL221 Á la Carte Kitchen Students work in compensated positions in commercial food service and hospitality establishments approved by the Institute. Students are responsible for securing an internship job and may seek assistance through the Institute. Prerequisites: CUL101 and CUL111, or CUL121 or CUL201 or CUL211. 3 credits CUL301 Art Culinaire This class will celebrate the culinary styles, restaurants, restaurateurs and chefs who are in the current industry spotlight. Their style, substance and quality will be discussed and examined. During the hands-on production aspect of the class, students will have the opportunity to be exposed to specialty produce and products. Prerequisites: CUL111, CUL221. 6 credits CUL302 Portfolio Through competencies developed with previous related coursework, students will develop a complete plan for a minimum 100-seat restaurant. This project will include: sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, menu and facilities design. The student will have the assistance of a Chef/Instructor to facilitate with the completion of the capstone restaurant project. Prerequisite: 101 Credits completed in Culinary. 3 credits CUL311 Introduction to Hospitality Industry This course covers the legislation and statutes governing hospitality law. The course is designed to give the student an excellent overview of operations, particularly of law, combined with a historical perspective and present day application. The course will also address pertinent key industry issues with a critical eye toward those laws that may hinder the industry’s growth, as well as those laws that strengthen our rights as hospitality professionals. 3 credits CUL401 Quick Service Food Operations This course is designed to explore the various career opportunities in the Quick Service Food Operations. Emphasis will be placed on low-to mid range foodservice, cafeteria, retail take-out units, and franchised operations. Performance issues will also be examined in the areas of consistency, quality, service, recruitment, and pricing. 3 credits CUL402 Managerial Accounting The students prepare modern and regional American cuisine in a public restaurant. Correct application of culinary skills, plate presentation, organization and timing in producing items off both a fixed-price menu and an a la carte menu are stressed. The principles of dining room service are emphasized and philosophy of food are further explored and examined in light of today’s understanding of food, nutrition and presentation. Prerequisites: CUL121, CUL201. 6 credits An introduction to the organization and structure of hotel, restaurants, and clubs. Students will also be introduced to the importance of industry contacts, resume writing, and time management, and will perform a hospitality occupational interview. The student will receive an overview pertaining to forces that shape the hospitality industry, tourism, destinations, and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market, and what the future holds for the industry. 3 credits Uses of internal accounting information to make business decisions in the management of a foodservice enterprise. Topics include: cost concepts and behavior; planning and controlling costs using budgeting techniques; standard costing; performance measurements and responsibility accounting; cost volume analysis; costing systems; and allocation of overhead. Prerequisite: FND154. 3 credits 55

Table of Contents Feed for the Digital Edition of Catalog of Programs 2006-2008, Volume 2

Catalog of Programs 2006-2008, Volume 2 Welcome Mission Statement Advertising Culinary Arts Digital Design Digital Media Production Entertainment Design Fashion & Retail Management Game Art & Design Graphic Design Hotel & Restaurant Management Industrial Design Interior Design Media Arts & Animation Photography Residential Planning Video Production Visual Effects & Motion Graphics Web Design Web Design & Interactive Media General Education Course Descriptions Faculty Biographies Program Advisory Committee Members Administration Licensing, Accreditation and Memberships Admissions Information 2007-2008 Scholarships General Information and Policies Academic Calendar Index

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