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Introduction to Professional Cooking 

CM CA PC 330

6 semester credits (45 lecture hours + 45 hours of Experiential Learning).

 This course will introduce students to the tools, techniques and essential food preparation of this industry. Special attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation of various dishes.


Italian Regional Cuisine

CM CA RC 360

3 semester credits (45 hours of Experiential Learning)

The course focuses on the different aspects of regional food in Italy. Emphasis will be placed on how food relates to the local lifestyle and culture. Regional economy and local resources will be analyzed and compared. Students will be introduced to the various local products through class demonstrations and tastings.


Professional Cooking II: Italian Creative Cuisine & Decoration Experiential

CM CA CC 455 Learning

6 semester credits (45 hours + 45 hours of Experiential Learning)

The new Italian cuisine: Traditional recipes will be examined to discover how new ingredients can be used to transform these dishes into the new, creative Italian cuisine. Attention will be given to food combinations, fusion of Italian cuisine with other types of cuisine and the creative process in menu planning. Emphasis will also be placed on food presentation, decoration and plating. Prerequisites: Professional Cooking or equivalent. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.


Kitchen Management and Brigade

CM CA KM 460

3 semester credit (45 lecture hours)

The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her place in any kitchen. Terminology,roles and duties, management, supervising.


Menu Development

CM CA MD 515

3 semester credits (45 lecture hours)

An analysis of menu development for food service establishments. Topics to be covered include: menu development, descriptions, layout, design, pricing, sales mix, and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.



Introduction to Nutrition

CM DN IN 305

3 semester credits (45 lecture hours)

This course introduces students to the basic nutrition concepts such as calories, nutrient density, and dietary reference intake. Through the course, the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins, and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view. This course is also offered as a special seminar for 2 credits (30 hours). The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.


Introduction to Food Science

CM DN FS 508 3 semester credits (45 lecture hours)

This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education. This course is also offered as a seminar for 1 credit - 15 hours. The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.


Understanding Food Allergy and Intolerance

CM DN FA 530

3 semester credits (45 lecture hours)

Food allergies and intolerances are an everyday reality to many individuals and are becoming increasingly important topics with the industrialization of food production and packaging. The course covers types of food sensitivities, the foods that trigger them, impact on the human body, nutritional and dietetic analysis. The current market trends of food packaging and presentation of information will be examined in order to propose guidelines and preventive strategies against food allergies and intolerances.


Food and Table Setting and Presentation

CM FC FP 380

3 semester credits (45 lecture hours)

 Eating is a medium of social relationships. In other words, we have turned the consumption of food - a biological necessity - into a carefully cultured phenomenon. Food presentation and decoration,table settings, specific equipment, special places and times for eating, tablecloths, silverware, and flower decoration are all a system of rules,with a complex ancient history.This course will analyze the historical, social and aesthetic reasons that have gradually evolved into systems,ideals,aesthetic and style. Lectures, practical workshops and fieldtrips will provide students the means to decorate and set tables for photography settings, buffet dinners, receptions, and special home entertaining dinners.


Food Safety and Sanitation  HACCP

CM FS SA 300

2 semester credits (30 lecture hours)

 This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines. This course is also offered as a seminar for 1 credit - 15 lecture hours. The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.