ID
7138

Intro to Food Prep

Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.
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Cuisines of Mexico: Oaxaca

An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.

Sustainability in the Hospitality Industry

Examination of issues of sustainability in the hospitality industry. By looking through the lenses of environmental, social, and economic sustainability, students will gain an understanding of how business and personal decisions can impact the environment, their communities, and their establishments. Through lectures, readings, discussions, case studies, and their own research, students will learn how to make informed decisions that promote sustainability in their business.
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