Foundations of Early Childhood Education
This course covers the history of early childhood education and child care, including the contributions of Froebel, Montessori and Wheelock. The course concentrates on a diversity of programs including childcare, Head Start, kindergarten and nursery. Profit and non-profit programs will be examined. Discussion includes historical perspectives, current trends, theories and approaches to the care, development […]
Curriculum Development in Early Childhood
The design, implementation and evaluation of appropriate programs for young children through age six. The course focuses on the concrete, practical application of various theories, philosophies and current research data in the field. Other topics include: the young child as explorer and learner, language, numbers, art and the world, and the effective teacher of young […]
Growth and Development of the Young Child
An introduction to the child, from birth to age eight, as a learner and family member with needs to explore and communicate, as well as to develop social competence. Explanation of current themes of child development is provided with special emphasis on understanding children鈥檚 developmental levels through childhood. Topics covered include: conception, heredity and prenatal […]
U.S. Regional & Infusion Cuisine
This course will give an overview of food origins and how they have shaped our modern day cuisine. Students will focus on a variety of cultural and regional cuisines throughout the United States. The trend towards crosscultural cuisines, and the eclectic foods they produce, will be discussed in depth. Students will learn how to create […]
Italian Cuisine
Students will enhance their cooking skills by studying cooking techniques and cultural aspects that deal indepth with Italian cookery. Students will rotate through each station in preparing new menu items. Students will be expected to follow recipes in preparing dishes from each of the regions in Italy. This course will reinforce both classical and modern […]
Classical Cuisine
This course will explore the history of classical cuisine and its origins. The accomplishments of our forefathers will be explored and their impact on cooking discussed. Students will absorb these concepts and hone their techniques in order to apply them to modern day cooking. Historical chefs like Escoffier and Careme will be introduced and explored. […]
Introduction to Garde Manger
This course offers an insight into the 鈥渃old side鈥� of the restaurant industry. The student during this course will be responsible for researching Garde Manger techniques as well as practicing those techniques. The student will be inspired to practice classic Garde Manger skills through a series of projects created by the instructor. Such skills and […]
Culinary Cooperative Education
Co-operative education provides the opportunity for students to utilize learned culinary course competencies in a real-life setting. This course provides supplemental laboratory experience on the extensive array of equipment, ingredients and processes. Students will gain valuable experience and first-hand knowledge as to what a career in the Culinary Arts field outside the classroom entails. Students […]
Pastry Arts Capstone
This course provides the vehicle for students to demonstrate overall competency in baking and pastry and in the specific operations in which they have chosen to concentrate. Under the supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a major project which pertains […]
Pastry Arts Cooperative Education
This course provides the opportunity for the student to utilize baking and pastry course competencies in a reallife setting along with supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of Instructor)
Advanced Pastry and Confections
In this course the student will learn an array of international pastries and advanced pastry methods, techniques and showpieces. The student will be introduced to chocolate tempering, shaping, basic show piece construction and candy making. Subjects such as pastiage, pouring sugar and confection artistry will also be confection artistry will also be covered, researched and […]
Advanced Cake Decorating
This course is a continuation of our cake decorating course. Advanced cake decorating takes what has been learned in cake decorating and introduces new ingredients, techniques, and skill sets. Intricate piping techniques are demonstrated and practiced. The uses of ingredients such as rolled fondant, gum paste, royal icing and molding chocolate will be established. Advanced […]