Foundations of Plant-Based Pastry II
Students will expand upon content learned in Foundations of Plant-Based Pastry I. They will continue their awareness of flavor balance as they use ingredients like fruit purees, for example, to enhance the taste and texture of their plant-based desserts. Students will prepare a variety of plant-based pastries such as cakes, breads, muffins, breakfast foods, truffles, ganache and more! They will also work with yeast allowing them an opportunity to practice folding, rolling, twisting, and cutting dough as they create classic forms that are enriched by seasonings and toppings. Finally, students will modify recipes to accommodate gluten-free diets.
Plant-Based Seasonal Cuisine
This course explores seasonal plant-based cooking using ingredients available during spring, early summer, mid-summer, late summer, fall, and winter. Students will explore ways to find and select seasonally fresh vegetables at supermarkets, farmer’s markets, and the like and how to optimally cook them for the best dining results. Students will also be introduced to the benefits of Farm to Table® cooking and the importance of sustainability practices as they relate to culinary outcomes.
Foodservice Management
This course covers the different types of commercial foodservice operations, and how to manage each using the principles of good service. Students study the hierarchy of management in foodservice, and the skill needed to succeed as a manager: training employees, motivating, them, disciplining them, and creating a safe and positive work environment. The course also explores how to act responsibly and make decisions that benefit the company.