Educational Projects
Educational Projects
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Grilled Chicken Thigh
Grilled Chicken Thigh
A grilled chicken thigh with a side of tourne cut carrots and scallop potatoes, served with a quick bearnaise sauce and garnished with fresh dill.
Course Performed: HCD-114 Professional Culinary Techniques
Course Description: The subject of professional cooking involves understanding various ingredients and cooking methods, with a focus on classical culinary techniques, menu planning, and the impact on contemporary American cuisine. Students can master correct plating techniques by combining different cooking methods.
Linguine with Bolognese Sauce
Linguine with Bolognese Sauce
Linguine pasta made from scratch out of flour and eggs, cooked to al dente & tossed with a bolognese sauce garnished with fresh basil.
Course Performed: HCD-114 Professional Culinary Techniques
Course Description: The subject of professional cooking involves understanding various ingredients and cooking methods, with a focus on classical culinary techniques, menu planning, and the impact on contemporary American cuisine. Students can master correct plating techniques by combining different cooking methods.
Mushroom Risotto
Mushroom Risotto
A classic risotto dish made out of arborio rice, chopped portobello mushrooms, chicken stock, and white wine. Garnished with freshly chopped basil.
Course Performed: HCD-114 Professional Culinary Techniques
Course Description: The subject of professional cooking involves understanding various ingredients and cooking methods, with a focus on classical culinary techniques, menu planning, and the impact on contemporary American cuisine. Students can master correct plating techniques by combining different cooking methods.
Osso Buco
Osso Buco
A savory dish that begins with a mirepoix of onions, carrots, and celery. Roasted veal seasoned with garlic, salt, and pepper. Finished off chopped tomatoes and brown stock with a sachet of other spices and aromatics.
Course Performed: HCD-114 Professional Culinary Techniques
Course Description: The subject of professional cooking involves understanding various ingredients and cooking methods, with a focus on classical culinary techniques, menu planning, and the impact on contemporary American cuisine. Students can master correct plating techniques by combining different cooking methods.
Pumpkin Yeast Donuts
Pumpkin Yeast Donuts
A sweet dessert that consists of a pumpkin spiced puree dough, deep fried and filled with a raspberry jam; finished off with powdered sugar.
Course Performed: HCD-106 Baking Fundamentals
Course Description: The basic principle and practices of baking and pastry arts. Emphasis is on the development of skills needed to produce a variety of baked goods in a professional setting. Students will be able to learn from and adapt to the basic fundamentals of baking.
Professional certifications
HCD-206 Food Purchasing and Cost Controls
Course Description:
Principles and management of cost control systems for planning, controlling, and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety, and ethical considerations in the procurement process. Within the lab component of the course, students will demonstrate competence in food purchasing and cost controls of a food service operation by preparing records necessary for sound financial operations in food service, including purchase orders for all major food categories and the development of food cost reports. Students will be eligible to take the industry certification exam.
ServSafe Certification
ServSafe Certification
Food Protection Manager Certificate
ServSafe Alcohol Certification
ServSafe Alcohol Certification
Responsible Alcohol Service Certificate
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