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Course Descriptions ect in this course is a culinary video. Prerequisite: TCI 111 or permission of the instructor. TCI 208 New American Cuisine (1.5 credits) This culinary elective course exposes students to current cooking trends in America. Students will develop an understanding for how recipes and menus are created using a variety of resources. American chefs and their restaurants will be discussed and researched. Creative ways of developing preparing and presenting food will be practiced in class. Prerequisite: TCI 111 or permission of the instructor. TCI 211 Italian Cuisine (3 credits) Students will be introduced to the historical and regional implications in the development of the regional cuisines of Italy. Students will hone their cooking skills and techniques by producing food for rotating regional Italian menus to be served in the Hospitality Center Restaurant. Students will rotate through each station of the kitchen applying different cooking methods and working with ingredients indigenous to Italian cuisine. Students will be required to do research, recipe development, menu design, and requisition products in order to create their own regional Italian menu for dining room service. The development and refinement of mise en place, cooking techniques, timing and organizational skills are emphasized. Prerequisite: TCI 111. TCI 217 Classical Cuisine (3 credits) Students prepare menus using food products and Classical French techniques that have been proven over time. Emphasis is placed on how French cuisine developed and has been influenced over time. Students study classical preparations, historical and contemporary French chefs and regional influences that have helped shape the foods indigenous to French cooking. Food is prepared in this class for a la carte service in the Hospitality Center Restaurant. Prerequisite: TCI 111. TCI 218 International Cuisine and Service (3 credits) Students will prepare menus from various world cuisines, including the Near and Middle East, Eastern Europe, Scandinavia, Great Britain, Far East, Southeast Asia, Iberian Peninsula, and Latin America for service in the Hospitality Center Restaurant. The influence history, emigration and immigration, climate, and geography play in the development and evolution of these cultures and their cuisines are discussed. Prerequisite: TCI 111. TCI 220 Principles of Garde Manger (3 credits) This course introduces students to all aspects of the cold kitchen. The course begins with an overview of the history of garde manger and the proper selection, care and handling of ingredients. Students are encouraged through their lab work to demonstrate an understanding of classical garde manger techniques. Each lab begins with a class lecture on the day’s topic followed by an instructor’s demonstration. Students then work on projects based on the lecture and demonstration. Content area includes: cured and smoked foods, charcuterie, terrines and pates, aspic and chaud froid, cheese, hors d’oeuvres, appetizers, cold sauces and condiments. Basic ice carving and buffet layout are covered.

Required outside study will include French and English terminology associated with garde manger and readings in the textbook. Prerequisite: TCI 111. TCI 222 Contemporary Sauces (1.5 credits) This course is based on the broad spectrum of sauce making. The students will study why and how different sauces are created and the building stages necessary to preparing them. Students will have extensive practical experience in making stocks. Classical French sauces will be reviewed and the “mother sauces” will be used to prepare classic as well as contemporary interpretations. The specific function or purpose of sauces and the pairing of sauces with different foods will be emphasized throughout the course. Prerequisite: TCI 111 or permission of the instructor. TCI 227 Quantity Bakery Production (3 credits) This course is a production-based lab engaged in large quantity baking for the wholesale market that reinforces skills and competencies from TCI 113 and TCI 114. Students apply culinary math techniques to determine baking formulas for specific yields, and perform yield tests to insure accuracy and consistency of products. Finishing techniques and proper sanitary handling of finished goods will be emphasized. Lectures will reinforce proper procedures in mixing, make-up and baking methods. Students will be required to evaluate and critique each item prepared to enhance the quality, appearance and salability. Prerequisite: TCI 114. TCI 229 Spa Cuisine (1.5 credits) This course is designed to build greater awareness and understanding of today’s health-conscious and educated food service patron. It addresses the marriage of nutrition and the imaginative, flavorful cuisine demanded by today’s consumers. The course emphasizes the use of fresh produce, lean meats and alternative methods of flavoring. Creativity and nutrient density of foods served are very important components of menu design in this course. The major emphasis of the course is on the preparation, marketing, merchandising and selling of healthy menus. Prerequisite: TCI 111 or permission of the instructor. TCI 230 Retail Baking (3 credits) This course combines management theory and the practical application of the responsibilities of bakery owners and operators. Menu development based on market needs, evaluation of labor requirements, requisitioning, and promotion of menu items pricing strategies and production of goods are covered. Students will practice management techniques discussed during lecture in a practical lab setting. Students will develop a menu including promotion and pricing requisitions, and assignment of production duties and tasks to peers for menu service in the Hospitality Center Restaurant. The student supervisor will tack weekly sales and write an evaluation of the supervisory experience. Prerequisite: TCI 114. TCI 233 Classical Baking and Plate Composition (3 credits) Students in this course will expand on the baking knowledge they attained in TCI 114. Students will become more proficient in baking techniques through lectures, demonstrations 165

SNHU Undergraduate Catalog 2009-2010  

Southern New Hampshire University 2009-2010 Undergraduate Catalog