Southern New Hampshire University and participation in baking labs. More emphasis is placed on classical terms, desserts, terminology, equipment and techniques. Particular emphasis is given to decorative projects. Prerequisite: TCI 114. TCI 235 American Regional Cuisine (3 credits) This course explores the historical implications of the development of regional American cuisines. Diverse ethnic backgrounds and regional availability and their roles in the development of truly American dishes are explored. Students will assemble and produce menus for service in the Hospitality Center Restaurant that encompass cuisine from a region’s earliest beginnings to a variety of foods that are prepared today. Prerequisite: TCI 111. TCI 237 Menu and Facilities Planning (3 credits) Since a menu is the focal point of any food service operation, proper menu planning is vital for success. This class is structured to give students a ﬁrm working knowledge of menuwriting techniques. Color, layout, design and merchandising tools as they pertain to different establishments are discussed. Students participate in actual menu design and facilities layout for a food service establishment based on speciﬁcations developed as part of a class project. TCI 240 Advanced Pastry (3 credits) This practical lab course introduces students to more advanced mediums used for decorative pastry items. Each class session begins with a discussion of a speciﬁc medium and the scientiﬁc principles governing its manipulation. Students are presented with a basic recipes and techniques and are given lab time to develop their skills with each medium. Ways to incorporate the item of the day into a more elaborate showpiece are taught. Prerequisite: TCI 114. TCI 245 Catering (1.5 credits) This elective course emphasizes the many considerations involved in establishing a social catering business. Lectures will focus on culinary and business skills, licensing and insurance requirements, developing a marketing plan, making menus, pricing, contracting catered affairs and creating a memorable event. Although primarily a lecture course, catering students will be involved in the contracting, preparation and service of at least one catered affair during the semester. Lab time outside of the lectures will be required for fulﬁllment of catering jobs. Prerequisite: TCI 111 or permission of the instructor. TCI 250 Dining Room Management (3 credits) This course focuses on the basic principles of supervising a food service operator from a management and operations perspective. Management theories will be explored in the context of a changing service industry. Hiring, training, motivation, directing, delegation and solving problems are emphasized. Traditional service styles, pairing of food and wine, beverage service and liability and tableside cooking are taught. In the Hospitality Center students will practice a variety of service styles and participate in advanced service and supervisory duties as they relate to the operation of pub-
lic restaurants and banquet facilities. Service periods may include weeknights and Saturdays. TCI 256 Food and Beverage Cost Control (3 credits) This course reviews the computational arithmetic skills required for accurate food service preparation, operations and management. The methods used to solve mathematical problems that relate to food service operations are stressed. Topics covered include operations with whole numbers, fractions, decimals, percents, weights and measures, recipe conversions, menu pricing, food costs, inventories, break-even analysis and ﬁnancial statements. Use of a calculator is stressed. TCI 270 Visiting Chef (1.5 credits) This elective course offers students exposure to industry chefs who share their knowledge in a variety of culinary mediums. Prerequisite: TCI 111 or 114 or permission of the instructor. TCI 280 International Baking and Desserts (3 credits) Students will research and learn how different baking techniques have been applied around the world historically, and how they have evolved into the signature desserts and confections that are identiﬁed regionally. There will be lecture and classroom discussion around how immigration, emigration and world colonization have impacted cuisine development globally. Students will explore how climate, terrain, colonization and religion can affect the development and evolutions of cuisines through desserts. The chef will lecture on and demonstrate different international products and techniques and on their use in the appropriate cuisines. Prerequisite: TCI 114. TCI 285 Artisan Breads (1.5 credits) This course deﬁnes the terminology and techniques utilized in the production of a variety of yeast breads. Emphasis will be placed upon proper mixing, prooﬁng, ﬁnishing, and baking techniques. Students will be required to analyze the components of the bread dough at its various stages, and to evaluate the ﬁnished product. The sequential steps that are essential to successful bread making will be discussed in lecture and applied in daily production. The course will provide the information, tools and instruction necessary to gain proﬁciency in the preparation of a variety of rustic breads including: Rustic Black Olive and Pepper Rounds, Country Sourdough Boule, Ciabatta, Crusty Italian, Parisian Baguettes and Vienna Bread. Prerequisite: TCI 114. TCI 295B Comprehensive Assessment Seminar (3 credits) This course reviews the major course competencies required by the American Culinary Federation accreditation for the program and prepares the student for comprehensive written and practical testing to demonstrate the competencies. Upon successful completion of the practical cooking exams, students will be eligible for Certiﬁed Pastry Cook through the American Culinary Federation. Prerequisite: completion of 48 credits.