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Through lectures and industry guest speakers this class explores the fundamentals of what it takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include components of a business plan, lease or purchase negotiations, design and build out of a space, staffing, permits and licenses, how to plan for profitability and more.

An introduction to the history of wine, major wine regions, and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions. Students must be 21 or older in order to practice tasting techniques essential to both palate development and to have the meaning of the terms used in describing wine come alive.

A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers.

This class covers various flavor profiles, cooking techniques, ingredients, and equipment used to create dishes for vegetarian, vegan, gluten-free, allergen-free, and other special diets.

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 and local produce.

Lecture and demonstration on wedding cake production including pricing, sizing, design considerations, techniques for assembly, and delivery. Preparation and use of sponge cakes, fillings, buttercreams, fondant, royal icing, decorations, and dummy cakes. Includes discussion on the history of wedding cakes.

Applied study of techniques for the production process for creating mousse-based desserts and "entremet" cakes. Emphasis on current trends, including use of seasonal and local produce.

Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.

A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in bakery and restaurant programs.

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