Program-Culinary:
Culinary Immersion Technique and Theory - offered May 20 to June 7, 2024 (with some asynchronous online coursework prior to start)

 First Semester
Meat & Seafood Identification/Fabrication
Modern Banquet Cookery
Introduction to A La Carte Cookery
High-Volume Production Cooking
Introduction to Gastronomy
Introduction to Food Systems
Nutrition
 
  Second Semester
Baking & Pastry Skill Development
Garde Manger   
Cuisines & Cultures of the Americas
Cuisines & Cultures of the Mediterranean
Cuisines & Cultures of Asia
Principles of Menus & Managing Profitability

Program-Baking & Pastry Arts:
  First Semester
Baking & Pastry Techniques
Baking Ingredients & Equipment Technology
Introduction to Gastronomy
Nutrition
Principles of Design
Principles of Menus & Managing Profitability
Baking & Pastry Practical I

  Second Semester
Basic and Classical Cakes
Individual and Production Pastries
Hearth Breads and Rolls
Confectionery Art & Special Occasion Cakes
Chocolate & Confectionary Technology & Technique
 
  Third Semester
Contemporary Cakes & Desserts
Specialty Breads
Advanced Baking Principles
Restaurant & Production Desserts
Restaurant Operations: Baking & Pastry    
Baking & Pastry Practical II