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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.

HMGT elective for pastry focused majors, Exploration of all styles of candy making and chocolate work.

HMGT elective for pastry focused majors, Exploration of all styles of candy making and chocolate work.

An introduction to statistical methods and statistical inference. Topics include descriptive statistics, random variables, distributions, sampling estimation and inference, t-tests, Chisquare tests and correlation.

An introduction to statistical methods and statistical inference. Topics include descriptive statistics, random variables, distributions, sampling estimation and inference, t-tests, Chisquare tests and correlation.

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.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.