Undergraduate Catalog 2010-2011 - SNHU Academic Archive ...

Course Descriptions
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 310 Skills of Meat Cutting (3 credits)
This course is designed to study purchasing, receiving, evaluating
and proper storage procedures of meats. Emphasis is
placed on primal and subprimal cuts, federal inspections,
grading yields, and the classifications of meats, poultry and
game. Laboratory activities include hands-on fabrication of
pork, beef, poultry, lamb and veal.
TCI 320 Baking for the Restricted Diet (3 credits)
The cause, effect and current research attributed to diabetes,
heart disease, gluten and other food allergies, Crohn's disease,
colitis and IBS will be the focus of lectures. Students
will then prepare and evaluate baked goods and desserts in
the baking lab that fulfill each restrictive diet criteria.
Emphasis is placed on a thorough understanding of the
underlying disease and its relationship to diet, and the development
of satisfying products that maintain the constraints
of a restricted eating plan.
TCI 330 Media of Culinary Artistry (3 credits)
This class will explore the various forms of media and their
impact on the industry throughout history. We will focus on
press, radio, film and software applications. Topics covered
include writing recipes for the print media, identifying leading
media figures in the culinary industry, demonstrating
techniques necessary for the production of a culinary video,
understanding the applications of training videos in the
work environment and critiquing cooking shows for content
and entertainment value.
TCI 340 Spirits and Mixology Management (3 credits)
This course is designed to teach students the skills of making,
pricing, and making a profit from alchoholic beverages.
This class has a lab component that emphasizes the importance
of the skills of bartending to food service operations.
Throughout history alcoholic beverages have played an
important role in most cultures. As civilization developed,
the inns, alehouses, and taverns were central to the growth
of towns, travel, and the communication of ideas. This
course is designed to give the student an overview of these
topics and also cover mixology and bartending.
TCI 390 Culinary Internship (3-12 credits)
This is a guided internship experience for integrating study
and experience. Students are contracted to maintain employment
for a minimum of 240 hours over a predetermined
length of time with specified starting and ending dates
(usually a three- to four-month summer season) working at
an approved food service operation. Open to culinary arts
students only. Prerequisites: TCI 111, TCI 114, and TCI 116 or
permission of the instructor and consent of the department
chair.
TCI 410 Cooking Without Recipes (3 credits)
This course is a production and hands on course. Students
will be faced with a mystery basket style experience on a
weekly basis. This will test their creativity, organization and
teamwork abilities. The class will come together to evaluate
the product given, look at menu restrictions given for the
day by the professor, and create lunch or dinner style dishes.
Students are encouraged to enhance their skills of cooking
techniques like grilling/broiling, roasting, sauteeing and
deep-frying.
TCI 420 Sugarcraft and Cake Design (3 credits)
This course allows students to further develop their ability in
creating realistic flowers, leaves, and decorative elements
using a variety of sugar pastes, food color painting techniques,
and floral arranging concepts. A review of the various
types of sugar mediums and their application in cake
design will be discussed. The unique tools of the trade will
be introduced, and lab time will afford students the opportunity
to create a range of floral sprays and practice decorative
techniques on sugar paste. Students will create a finished
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