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Explore behaviors, strengths, and needs of children with ADHD and develop teaching strategies that support them and their families. Conventional and alternative approaches to diagnosis and treatment as well as prevention and inclusion strategies will be explored.

Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal, local produce and dietary restrictions (vegan, nuts and gluten-free.)

A global perspective on basic techniques of sausage making, including curing, smoking, and making forcemeats.

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of Italian cuisine.

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.