Gastronomy - Course Descriptions

GAST 107 CULINARY FUNDEMENTALS 

An introduction to the application and development of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given.

GAST 108 KITCHEN MANAGEMENT I

The introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery.

GAST 109 FOOD SANITATION AND SAFETY

Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.

GAST 110 PRODUCT KNOWLEDGE

An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

GAST 112 NUTRITION

Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

GAST 201 KITCHEN MANAGEMENT II

Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets.

GAST 203 MENU PLANNING AND DEVELOPMENT

An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency.

GAST 205 FOOD AND BEVERAGE SERVICE

This course introduces the various styles of table service and their histories, applications, advantages, and disadvantages. Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Students will also practice fundamental table service and participate in catering seminars.

GAST 208 KITCHEN MANAGEMENT III

This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods.

GAST 210 FOOD AND BEVERAGE MANAGEMENT

Management principles for the food & beverage management. Classical and modern approaches to management. Franchising, management contracting... Case analysis from restaurant and food and beverage operations.

GAST 212 GARDE MANGER

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

GAST 214 PURCHASING AND COST CONTROL

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

GAST 307 TURKISH CUISINE

The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements

GAST 308 CUISINES OF MEDITERRANEAN

Prepare, taste, serve, and evaluate traditional, regional dishes of the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Morocco, Tunisia, Greece, Cyprus and Egypt.

GAST 309 BAKERY AND PASTRY I

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.

GAST 310 BAKERY AND PASTRY II

This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material.

GAST 407 CUISINES  OF  EUROPE

Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt.

GAST 402 CUISINES OF ASIA

Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, Indonesia, Malaysia, and India.

GAST 406 HEALTHY COOKING TECHNIQUES

Introduction to the principles of planning, preparation,and presentation of nutritionally balanced meals.Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative method sand ingredients will be used to achieve a healthier cooking style.

GAST 409 FOOD STYLING

Plate presentation and decoration in accordance with basic design principles. Basic knowledge and skills about food photography.

GAST 411 BANQUET COOKERY

This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at an advanced level in preparation for later work in the public restaurants.

ELECTIVES:

GAST 311 CUISINE AND CULTURE

Food is a critical component of culture within any society. This course investigates its impact on lifestyle, commerce, and politics in key global regions. Students learn why and how agriculture, religion, history, and environmental sustainability influence the characteristics of a culture and its food. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

GAST 312 WINE STUDIES

An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment.

GAST 313 FOOD SERVICE TECHNOLOGY

This class provides an overview of the information needs of foodservice establishments, focusing on software applications for restaurant operations, human resources, and guest services. The course examines the effective use of technology and reviews the selection and implementation of technology in the foodservice industry

GAST 408 CUISINES OF AMERICAS

Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean.

GAST 410 FUSION CUISINE

Fusion cuisine focuses on the combination of ingredients and techniques from diverse cultures (often Asian) to create an end result which challenges the artistic, innovative and creative spirit of the chef and diner.

GAST 412 MOLECULAR GASTRONOMY

This course is where food meets science” is a good description for this latest trend in cooking, This new form of cooking provides an insight into the science behind the cooking process, and challenges the chemistry, physics, and biology of food and the traditions about cooking.

GAST 413 VEGETARIAN CUISINE

Types and the preparation of nutritionally balanced vegetarian diets. The importance of understanding why people choose vegetarian diets, including cultural and global perspectives, economics and health. Preparation of vegetarian dishes and meals that will fit into three classifications: vegan, lacto, and lacto-ovo vegetarians' dishes.

GAST 415 CAKE ART

An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.

GAST 417 KITCHEN DESIGN AND PLANNING

Students will develop and design a commercial kitchen to match a menu that they developed in menu development. Emphasis will be placed on efficient, effective, and safe use of space, flow patterns, and the role the design plays in an efficient food handling area. Students will also evaluate appropriate equipment needs to match the menu and research current design trends and legal requirements for kitchens.