This course begins with food safety and sanitation in the professional kitchen, including proper hygiene, food handling, food storage, cleaning, pest control, in a food service operation. Students become acquainted with tools, utensils, and equipment in professional food service and discuss kitchen layout. Fundamental knife skills, cutting techniques, and the concept of mise en place are covered. Production of stocks, soups are included along with an introduction to grain and legume cookery. And introduction to the role of heat in various cooking techniques rounds out a foundational knowledge in culinary arts.

This course offers a deeper level continuation of understanding of foundational culinary skills. Students will be introduced to various dry-heat, moist-heat and combination-heat cooking techniques, as well as understand the role of the five Mother Sauces in cuisine. A greater emphasis on knife cuts and accuracy is focused upon, and plating and presentation are introduced to give students the basic skills necessary to advance in a culinary arts education.

This course covers the basic principles of human nutrition, emphasizing nutrients, food sources, and their role in growth, development, maintenance, and general health. Contemporary and global nutritional issues are also discussed.

This course introduces the student to proper scaling and measuring in the bakeshop, formula conversion, ingredient function and identification, mixing methods and substitutions for nutritionally based recipes that rival the classics.

Mismanagement of financial resources often causes the failure of new foodservice ventures in the early years of their operations. This course covers the money management skills necessary to not only stay in operation, but to turn a profit. Purchasing, receiving, inventory management and menu pricing are covered with a focus of minimizing costs while maintaining a full range of customer services.

This course explores creation and application of various types of food and beverage menus. The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and students learn about its uses as both.

This course focuses on adjustment of classical cooking methods and techniques to obtain more nutritious foods as part of the overall diet. Emphasis is placed on the characteristics, functions, and food sources of the major nutrients and other important nutritional compounds and how to maximize nutrient retention in food preparation and storage.

This course expands on the knowledge gained in Nutritional Cooking & Special Diets I to focus specifically on modification of classical cooking techniques to achieve nutritionally sound menus which focus on addressing disease prevention and/or supporting health in those with certain diagnoses.

This course explores wellness related concepts and how these practices contribute to the whole being. Emphasis is placed on the theory of each concept, discussing real world examples and identifying opportunities for coaching within appropriate scenarios. Finally, students will look at their behaviors in the context of trying to live to be over 100 years old and make recommendations to themselves to help achieve a long, pleasant aging experience.

This course builds upon the topics discussed in Exploring Wellness Concepts I and explores additional topics related to wellness including sleep, stress management, mindfulness, meditation, herbology and Eastern healing. The course culminates with a client-based case study incorporating multiple concepts learned in the course.

This course utilizes psychology-based concepts to help students prepare for roles as health coaches. Emphasis is based on transformative learning and the interpersonal influence of the coach to help clients meet goals that previously were out of reach.

This course is a culmination course in entrepreneurship. This course covers such topics as business planning, pricing, credit management, government regulation, and legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered.

Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted society organization, industrial development, military conflict, and economic expansion. As epicure and gastronome Jean-Anthelme Brillat-Savarin stated, “Gastronomy governs the whole of the human man.” This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.

All foodservice managers, regardless of the type of foodservice business with which they are involved, must understand and manage the costs associated with operating their businesses. Foodservice Math & Accounting introduces students to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services.

After a summary of the fundamentals of culinary math, an overview of basic business cost control functions are covered including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are covered as well.

The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.

The Business and Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed.

Listening skill, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.

This course establishes a foundation for managing a client’s metabolic and wellness needs through nutrition, hydration, sleep, exercise, stress management, and environmental considerations. The course culminates in a personal assessment of these contributors to overall wellness and a case study that takes all of these realms into account and brings them into balance.

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they have learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry while developing necessary career skills. Immersion in a work environment also allows students to develop industry contacts and build working relationships.

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they have learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry while developing necessary career skills. Immersion in a work environment also allows students to develop industry contacts and build working relationships.

Completed Diploma in Holistic Nutrition and Wellness Online Program

*When a student completes the Diploma in Holistic Nutrition and Wellness online program prior to enrolling into the Associate Degree program.

Courses for Diploma in Holistic Nutrition and Wellness Online Program consist of:
Culinary Foundations I
Culinary Foundations II
Holistic Nutrition
Fundamentals of Healthy Baking
Purchasing & Cost Control
Menu Design
Nutritional Cooking & Special Diets I
Nutritional Cooking & Special Diets II
Exploring Wellness Concepts I
Exploring Wellness Concepts II
Coaching Techniques & Practices
Entrepreneurship
Externship I

Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted society organization, industrial development, military conflict, and economic expansion. As epicure and gastronome Jean-Anthelme Brillat-Savarin stated, “Gastronomy governs the whole of the human man.” This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.

All foodservice managers, regardless of the type of foodservice business with which they are involved, must understand and manage the costs associated with operating their businesses. Foodservice Math & Accounting introduces students to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services.

After a summary of the fundamentals of culinary math, an overview of basic business cost control functions are covered including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are covered as well.

The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.

The Business and Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skill, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.

This course establishes a foundation for managing a client’s metabolic and wellness needs through nutrition, hydration, sleep, exercise, stress management, and environmental considerations. The course culminates in a personal assessment of these contributors to overall wellness and a case study that takes all of these realms into account and brings them into balance.

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they have learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry while developing necessary career skills. Immersion in a work environment also allows students to develop industry contacts and build working relationships.