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Prof. Dallis guides students through an overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are […]

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, […]

This course focuses on the practical application of foundational culinary terminology and techniques used in a professional kitchen. Emphasis is on proper use of knives, equipment, and utensils in a safe and […]