Description: This course will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications and/or immediate employment. Students will continue to develop in-depth skills in culinary and baking techniques, as well as prepare catered events. Students will also learn prepping techniques for restaurant operations which will be used in future courses involving the on-campus restaurant, Savvy’s Bistro and be introduced to advanced cake assembly, laminated dough, chocolate work, plating and specialty showpieces. Students will also taste and evaluate products they create in class to enhance their understanding of the course
Course Fee: Each student is required to wear their uniform or purchase one for $50.00 Possible Certification: +Certified Fundamentals Pastry Cook*
Description: This is a laboratory course designed to provide specific training leading to enhanced knowledge and skills for employment in the area of Culinary Arts. Students will develop skills in culinary and baking techniques, as well as prepared catered events. Students will also learn prepping techniques for restaurant operations, which will be used in future courses involving the
on-campus restaurant, Savvy’s Bistro.
Course Fee: Each student is required to purchase a uniform for $50.00 Possible Certification: +ServSafe Manager*
Length: 36 weeks (2 semesters) on Home Campus; 18 weeks (1 semester) at BB
Description: This laboratory course teaches students to make informed choices that promote nutrition and wellness throughout the life cycle.
Instruction addresses nutritional needs of individuals, menu planning, special dietary needs, food costs and budgeting, food safety and sanitation procedures, food handling and basic food preparation procedures.
Description: This advanced laboratory course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Students will manage the daily operations of the on-campus restaurant, Savvy’s Bistro. Students will be instructed in efficient
back-of-the-house operations as well as front-of-the-house operations. Students will participate in a broad range of experiences related to the culinary arts industry.
Course Fee: Each student is required to wear their uniform or purchase one for $50.00 Possible Certification: +Certified Fundamentals Cook*
Description: This advanced laboratory course provides high level instruction in the kitchen/restaurant management. Students will receive extensive training in food preparation, inventory control, food cost and profit/loss analysis; all of which assist/support the student operated restaurant, Savvy’s Bistro. Students are required to be ServSafe certified .