Program
Both of these programs can be completed in the same amount of time.
Diploma/AOS program
My focuses is on the basics of professional bakeshop work: such as mise en place (mees-on-plahs), baking math (measuring and converting recipes), and safety and sanitation.
Fundamentals of Baking and Pastry I
Knew ______ to prepare eggs and included 256 of those recipes in “Le Guide Culinaire”
600 ways
This course outlines strategies for making subjects clear to readers who need to understand them.
Technical Writing for the Hospitality Industry
You will focus on how to manage and how to lead!
Building Your Own Business
The Diploma program consist of 13 courses. How many of those course are labs?
8 Courses
In this session, we cover the basics of baking breads and dough products.
Foundations of Bread I
They created and launched the first hotel restaurant concept together!
Escoffier and César Ritz
This session emphasizes the principles and practical application of effective professional communication behaviors.....
Business & Professional Communication
As you know, the menu is both a financial tool and a communication tool, and this course shows you how to do both!
Menu Design and Management
In the AOS program students are required to complete two of these in order to graduate.
Industry Externship
This session dives into the geographical and cultural influences on desserts from around the world.
Global Pastry Arts
The hierarchical structure of the military.
The Brigade System
This session examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.
World History & Culture from the Culinary Perspective
This session covers the different types of commercial food service operations, and how to manage each using the principles of good service!
Foodservice Management
If a student completes the Diploma program, how many additional courses would the student need to complete their AOS?
6 Courses
Cake decorating is a large focus in this course and it includes wedding cakes too!
Pâtisserie
Escoffier was known as...
The King of Chefs and The Chef of Kings!
This session will introduce you to managerial accounting and cost control concepts and how it applies to specific operations...
Food Service Math & Accounting
The key is to minimize costs while maintaining a full range of customer services....
Food and Beverage Cost Control
TRUE/FALSE: Students who have not completed the Diploma program can complete the completion program to get their AOS.
False
Students will spend time studying techniques for buying, storing and melting chocolate, chocolate tempering...
Confiserie and Artisan Baking
His staff was on the ______ preparing and serving the meals to the guests; he had designed the elaborate menus for that ill-fated voyage.
Titanic
This session covers the basic principles of nutrition, nutrients, food sources, and their role in overall health.
The Science of Nutrition
This Course is an important bridge between your culinary education and your career in the industry!
Pastry Industry Externship