烹饪艺术学位
Associate of Specialized Technology (AST) 烹饪艺术学位 / 餐厅管理
我们的烹饪艺术和餐厅管理速成课程旨在通过课程的结合为学生准备入门级的前台或后台管理工作, 动手实验, 示威活动, 和项目. 我们的学生准备进入竞争激烈的餐饮服务/酒店行业的就业市场.
课程概述
入门课程
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FS-102食品服务业特征
This course discusses the major historical influences on the food service industry, 餐厅的历史与演变, 主要影响人物, 目前的趋势, 以及就业机会.
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fs - 103制备
本课程的重点是烹饪课程中最重要的部分之一-在开始一道菜之前，手头上有必要的食材并处于适当的状态. This course covers the basic techniques necessary to prepare a full repertoire of stocks, 汤, 经典和现代酱汁, 和主菜.
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FS-104烹饪过程
本课程着重于热传递的类型, 烹饪方法, 以及热量对各种食物的影响. Basic methods covered include both dry and moist heat methods.
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FS-105烹饪科学
This course focuses on the components of standardized recipes, 如何分析菜谱, 测量和分量控制的重要方面, 转换食谱的程序
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FS-199实验室系列1
Laboratory practicum illustrating the topic covered in the FS-1XX class series.
烹饪课程
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fs - 202股
This course describes common procedures used to prepare stock, 原料:用于制作高汤的原料, and explains the function of a stock in making sauces and 汤.
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fs - 203酱汁
本课程的重点是必要的程序，以准备一个完整的剧目的经典和现代酱汁. Their uses, and the reasons for using a sauce to finish a dish.
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fs - 204汤
本课程讨论汤的分类, 制备方法, 增稠方法, 持有, 和服务.
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FS-205肉、鱼、 & 家禽烹饪
This course begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. 食谱，调味料和服务也包括在内.
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FS-206蔬菜、大米、 & 面食烹饪
Discussion includes: achieving proper doneness in vegetables, 米饭和面食, 烹饪的一般规则和方法, 调味料, 和服务.
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FS-207早餐烹饪
This course focuses on the special techniques necessary for breakfast cookery. 涵盖的主题包括鸡蛋, 热麦片, 煎饼, 法式薄饼, 华夫饼, 和法式吐司, 烹饪, 持有, 分配, 完成服务.
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FS-208食品储藏室烹饪 & Garde-manger
本课程涵盖了菜园经理和特色厨房区域的各种职责以及他们生产的产品类型, 在这个生产领域使用的基本技术.
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FS-209素食烹饪
本课程的重点是准备素食主菜和配菜所需的特殊技术.
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FS-299实验室系列2
Laboratory practicum illustrating the topics covered in the second term classes.
烘焙课程
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FS-301酵母面团
本课程比较不同的酵母产品, 论述了酵母面团的生产步骤, 混合, 发酵, 和烘焙.
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FS-302速食和馅饼
This course discusses the characteristics and production methods of quickbreads and pies. 包括饼干、松饼、面包蛋糕和甜甜圈.
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fs - 303饼干
本课程列出并描述了cookie的特征, discusses preparation fundamentals and basic decorating techniques.
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fs - 304蛋糕
本课程涵盖蛋糕混合方法, 蛋糕制作基础, 组装和结冰, 以及装饰技巧.
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蛋奶冻fs - 305 & 面霜
这门课程包括制作蛋奶冻, 布丁, 巴伐利亚人, 摩丝, 意面给, 还有冷冻甜点.
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FS-399实验室系列三
Laboratory practicum illustrating the topics covered in the third term classes.
额外的相关课程
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JP-100工作准备
这门课程提供了对目标的研究, the importance of maintaining good relationships with fellow workers and supervisors, 工作习惯, 面试技巧, 评估信息, 以及决策过程.
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LS-101人际交往技巧
本课程提供对生活/工作习惯的研究, 沟通与冲突协商, 阅读, 和决策.
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LS-102人际交往技巧2
This course offers a study of the basic rules of 语法 and communications, 写作, 基本数学，包括分数和百分比, 还有计算器的使用.
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WE-100实习I(监督工作经验)
本课程是在当地餐馆或其他食品服务运营的实习，让学生有机会将他们在课堂上学到的知识付诸实践，并学习额外的烹饪技巧.
食物管理课程
并不是下面列出的所有课程都需要完成烹饪艺术/餐厅管理学位. 有关必修课和选修课的更多信息，请参阅学校目录.
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AM-201酒店业导论
本课程介绍了食品服务行业的总体概述，以及对餐馆和机构食品服务的更详细的了解. 旅游和旅游业也很有特色. 本课程讨论酒店和汽车旅馆的管理, 酒店管理的当前问题, 并展望了酒店业的未来.
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酒店管理的法律方面
This course is devoted to the legal considerations of managers in food service operations. It provides non-technical explanations of legal subjects specific to food service. This course focuses on actions that managers can take to avoid legal trouble. This course provides a practical, operational approach to business law for food service managers.
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食品服务管理会计
This accounting course specifically focuses on the requirements of the food service industry. It provides the student with a basis for planning and protecting an operation's financial success. The course covers methods of financial analysis, forecasting, and budget and cost management.
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食品服务经理基本成本控制
This course presents practical techniques for protecting food service profits. 课程以清晰、简明的方式呈现. It provides a sound foundation of concepts and applications of management cost control procedures.
人力资源课程
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HR-202 Food Service Supervision: Achieving Success Through People
This course presents the daily responsibilities in a realistic, practical format. This course goes beyond the theories of management to detail proven ideas for effective supervision.
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人力资源- 203热情好客 & 餐厅管理
This course covers the traits and skills of effective restaurant or foodservice leadership. 通过回顾案例研究和完成项目, students gain an understating of hospitality and restaurant management and leadership
市场营销和运营管理课程
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MM-202 Introduction to Marketing in the Food Service Industry
本课程介绍了在日益紧张的市场中竞争消费者所必需的关键营销策略. It examines interrelationships between marketing, sales, advertising, and their effects on consumers.
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应用食品服务卫生
应用食品服务卫生课程是酒店管理课程的基础和必修课程. 本课程是一门有关食品安全和卫生的最新课程，结合了食品安全和卫生方面的最新问题. 成功完成本课程后，学生可以参加国家餐饮协会提供的ServSafe认证考试.
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OM-202食品服务经理营养学
This course addresses the fundamental nutritional concepts for the food service professional. 它使用非技术语言来演示如何将营养信息应用于食品服务操作. 本课程向广大客户提供营销和实施营养计划的例子.
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OM-203服务管理
在当今竞争激烈的环境下, providing superior service is essential to the success of an operation. This practical course teaches the basics and nuances of providing quality service. The students will learn the differences between service styles and when each is appropriate; how to plan and implement an effective menu; the proper table service of alcohol; making food and beverage recommendations; as well as handling complaints and suggestive selling.
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OM-204专业烘焙
这个讲座和示范课程为学生提供了理论和实践信息的平衡, helping the student understand the why and how of quality baking. Fundamental principles and procedures for preparing baked goods, 糕点和甜点会发给学生.
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管理食品服务设施和设备
The fundamentals of facilities and equipment design and maintenance are presented in this course. The course delivers a step-by-step look at facilities development, beginning with the initial concept and planning of the project. The course emphasizes the financial implications of functional layout and design.
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om - 206酒吧 & 饮料管理
This course addresses the fundamental beverage service management for the food service professional. 本课程提供了营销和实施管理良好的饮料计划的例子，以广泛的客户.
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OM-207餐饮菜单管理
本课程从宴会和餐饮的概述开始，并讨论开发食品服务和菜单. The course covers menu pricing control, beverage management, and menu design. 然后，学生将学习食品和饮料控制, 计算机在食品服务中的应用, 最后是餐饮管理中的市场营销.
通识教育课程
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GE-100商业数学
在这门课程中，学生将被介绍到商业在日常运作中使用的数学. 除了, 本课程将向学生介绍如何处理工资单, 销售税, 股票和债券销售和其他计算. 通过结合课本和实验，学生将发展数学技能来处理商业运作的基本要求. Basic user operations of spreadsheet software will be taught as part of this section of training.
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商务英语
This course is a review of business English required for the workplace. 词类的复习, 语法, 拼写, 句子结构, 商务信函写作也将包括在内. Also, job applications, resume 写作 and interviewing skills will be covered.
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世界菜系的历史
本课程探讨地理的影响, 哲学, 宗教, 文化, and climate have on the cuisine and dining etiquette of Asia, 欧洲和西地中海, 东地中海和中东, 非洲和拉丁美洲
教职员工努力帮助学生建立积极的自我形象，以获得烹饪艺术/餐厅管理专业技术副学士学位，并提高他们的市场技能. The faculty, using modern educational techniques, teaches the students in a realistic job setting.
教授和实践技术技能
There are a great many things to learn about the culinary industry; but most of the skills needed are built on a foundation of good technique. JNA的课程旨在为学生提供坚实的技术基础，以发展他们的职业道路. 烹饪领域的一切新的或伟大的东西都始于我们课堂上教授的基本技能，并在我们的动手实验室中得到加强.
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正确使用设备
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熟练的刀法
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将烹饪技巧运用到食物中
理论研究
选择烹饪艺术/餐厅管理专业技术副学士学位的学生将获得广泛的烹饪教育，然后是高质量的餐厅和酒店管理教育. 该项目提供的一些课程为学生提供了参加由国家餐饮协会提供的ManageFirst认证考试的机会.
探索创新的烹饪和展示技巧
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Gaining firsthand knowledge of where the base techniques are heading
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Industry and social trends are discussed in class as well as labs
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利用先进的科学技术和设备
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平衡和对称在电镀技术中被教授
学生将深入了解在餐厅和酒店管理职业道路上取得进展所需的专业知识. Over 100 years of combined experience is shared by our instructors, in a variety of culinary and hospitality positions around the Philadelphia region and the world. 我们位于费城，让学生有机会探索各种各样的烹饪/酒店概念. 通过创新厨师的课堂示范和课堂实地考察餐厅和其他酒店场所，学生们有机会见到我们行业的推动者和震撼者.