200

This course is a survey study of the technological tools utilized in managing the various departments within a hospitality enterprise. Students examine the systems used in room inventory management, guest accounting, property management interfaces, food and beverage applications, sales and catering and hospitality accounting.

This course arms students with the problem-solving and decision-making skills essential for hospitality management. With guest satisfaction, retention, and loyalty as the main goals, students are challenged to develop an efficient and appropriate solution to workplace dilemmas. By analyzing and evaluating the causes and effects of a number of real-world incidents, students are prepared to effectively deal with similar workplace scenarios.

This course provides students with an overview of the global tourism industry, including hospitality and related services, destination/attractions, tourist behaviors, and destination marketing. Emphasis is placed on geography, trends in travel movement at tourism destination areas, travel patterns, and changing interests.

Students learn the principles of fine service and hospitality for restaurants, hotels banquets, and catered events. The course emphasizes customer service, basic table settings, buffet service, and wine and beverage service. Students understand the fundamentals of making reservations, point of sale systems, taking customers orders, and communication. Students learn seating and table arrangements, traffic flow and event timing. Different styles of service are demonstrated and practiced enabling students to provide and manage superior dining service.

This course is a practical and theoretical examination of taste, cooking techniques, ingredients and flavoring techniques. Building upon previous cooking courses, students add the protein fabrication techniques to their repertoire of skills. Fabrication of poultry, fish, shellfish, beef, lamb, pork and game are the focus of the course. Students learn the methods of braising, grilling, stewing, sauté, roast, poach, and deep fry.

Culinary Arts Practicum is the capstone course in the culinary arts program. The course gives students supervised practical application of previously learned skills and theory in a real world restaurant simulation. Students rotate through various stations based on a set menu in order to gain exposure to a la carte restaurant operations. A serve-safe tutorial will run concurrent with this course to allow students to become servesafe-certified.

This course shows students how to handle meal preparation within the nutritional, health-conscious and special needs segments of the food service industry. The curriculum include heart healthy cooking such as low-fat, low-cholesterol cooking, balanced meal planning, cooking for the health conscious with seasonal, local, and organic ingredients, and meal planning and preparation for the special needs client.

This course shows students how to handle meal preparation within the nutritional, health-conscious and special needs segments of the food service industry. The curriculum includes heart healthy cooking such as low-fat, low-cholesterol cooking, balanced meal planning, cooking for the health conscious with seasonal, local, and organic ingredients, and meal planning and preparation for the special needs client.

This course serves to bring together an understanding of nutrition as a science and cooking as an art.  This course is guided by the NRAEF Manage First Nutrition Course, and at the end of the class, the final exam is the NRAEF Certificate Exam.

This course shows students how to handle meal preparation within the nutritional, health-conscious and special needs segments of the food service industry. The curriculum includes heart healthy cooking such as low-fat, low-cholesterol cooking, balanced meal planning, cooking for the health conscious with seasonal, local, and organic ingredients, and meal planning and preparation for the special needs client.

This course serves to bring together an understanding of nutrition as a science and cooking as an art

Regional Italian Cuisine focuses on the cuisines of the following regions: Lombardy, Val D'Aosta, Piedmont, Liguria, Emilia Romagna, Tuscany, Umbria, Puglia, Calabria, and Sardinia. Focus will be on ingredients, techniques and service methods of a variety of dishes from the highlighted regions. Cultural history and other factors affecting ethnic and regional cuisine are discussed.

This course focuses on regional styles that have roots in the peoples and cultures of several principle regions of Asia. The major types are East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian encompassing Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian represented by Burma, India, Sri Lanka and Pakistan; and Middle Eastern, encompassing the cuisines of Saudi Arabia, Israel, Lebanon, Palestine and Turkey.

This course deals with the art of advanced production of cured and smoked meats, fish, and poultry as well as the production of sausages, pâtès and terrines of the commercial charcuterie, salumeria, and other gourmet vendors. Emphasis is placed on the use of equipment, sanitation, and the control of temperatures that are imperative to safe production of such specialties.

This course introduces students to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing other confections. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods are used to increase productivity in this highly specialized field.

This course is an examination of how cakes and desserts are assembled and decorated with a modern approach, using the latest technology and equipment. Topics include whole cake decoration, molds and rings, and items plated for individual service. Students use specialized equipment, practice presentation methods, and focus on fresh products, simplicity of style and ease of production.

This course advances the understanding of contemporary plated desserts served in the fine dining segment of the restaurant industry. This hands-on laboratory course focuses on the main elements, garnishes, sauce and saucing techniques, frozen elements, and decorative elements of chocolate, sugar, and other confectionery techniques that are defining contemporary pastry arts in the industry.

This is the capstone course for the Baking and Pastry Arts program. The course offers students supervised practical application of previously learned skills and theory in a real world restaurant and Bake Shop simulation. Students rotate through various stations based on a set menu in order to gain exposure to a la carte restaurant and Bake Shop operations. 

This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. Requires a minimum of 10 hours per week of work (a minimum of 120 hours in all) plus tutorial sessions that include discussions of topics related to matters on the job and career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made.

This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. Requires a minimum of 10 hours per week of work (a minimum of 120 hours in all) plus tutorial sessions that include discussions of topics related to matters on the job and career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made.

This course allows culinary students an opportunity to gain practical experience in our public restaurant "The Dining Lab." Students gain exposure to and repetition of the requisite skills for an entry level preparation cook position under the supervision of the Dining Lab's chef de cuisine and executive chef, one of whom will serve as supervisor and facilitator of the internship. Students work for a minimum of 120 hours in a variety of prep positions, applying the theories and skills previously learned; exercising the ability to perform in a real, public setting; and building their resume with the experience gained in a high end, fine dining operation.

This course is designed to allow the pastry student an opportunity to gain practical experience in our public restaurant "The Pastry Kiosk," a lunch-only cafe operation in the School of Hospitality Management/CINY. Students gain exposure to and repetition of the requisite skills for an entry-level baker's assistant position under the supervision of our pastry chef for the operation, who will also serve as supervisor and facilitator of the internship. Students work for a minimum of 120 hours in a variety of assistant baker positions, reinforcing classroom learning and building their resume with the production-based experience gained in a high end pastry cafe operation.

This class deals with advanced topics in culinary arts including public culinary demonstrations and competition. Students learn how to successfully prepare for a public culinary demonstration with live cooking and oral presentation. Students also explore culinary competitions by refining their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions. Opportunities may exist for students to take part in American Culinary Federation and Societe Culinare Philanthropique competitions, the Monroe College Junior Hot Food Team, as well as opportunities for culinary demonstrations in the public arena.