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Prof. Good­lad Leads stu­dents through an in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade is re­in­forced.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

a course for stu­dents to ex­plore the tech­niques be­hind cre­at­ing a show­piece out of choco­late and sugar.

a course for students to explore the techniques behind creating a showpiece out of chocolate and sugar.

Con­tem­po­rary and clas­si­cal cake pro­duc­tion en­com­pass­ing ad­vanced tech­niques in­clud­ing con­struc­tion, fin­ish­ing and dec­o­rat­ing cakes based on a weekly theme or tech­nique. El­e­ments of fla­vor, tex­ture, cre­ativ­ity, de­sign and color are fac­tors of the eval­u­a­tive process.

Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors of the evaluative process.

This course pro­vides an op­por­tu­nity to ex­plore the fla­vors and prepa­ra­tions of in­ter­na­tional desserts. With prac­ti­cal ap­pli­ca­tion and re­search, stu­dents will dis­cover au­then­tic fla­vor com­bi­na­tions using in­gre­di­ents of the re­gions. Tech­niques, fla­vor, tex­ture and struc­ture will be dis­cussed in an eval­u­a­tive process. Stu­dents will sim­u­late a pas­try shop and ro­tate into a man­age­ment po­si­tion pro­duc­tion chef with re­spon­si­bil­i­ties that in­clude or­ga­niz­ing, sched­ul­ing, san­i­ta­tion and eval­u­at­ing staff per­for­mance.

This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance.

Write and pro­gram a short choice-based in­ter­ac­tive ad­ven­ture game.

Write and program a short choice-based interactive adventure game.