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Hospitality Services Markaeting Management

Hospitality Services Markaeting Management

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration.

An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration.