Spring 2007 (1/29/07 - 5/8/07)

Introduction to Baking & Pastry

FS-1204-250

3 credits

This course applies the fundamentals of baking science to the preparation of a variety of products and the use and care of equipment used in the bakeshop area.  Prerequisite:  ServSafe Sanitation Certificate

Mondays, 1/29/07 - 5/7/07, 5-8PM

Middle Bucks Institute

Service and the Art of Presentation

FS-1206-250

2 credits

This course provides experience in dining room service functions using a variety of types of service with a focus on quality customer service.  A familiarity with a variety of alcoholic and non-alcoholic beverages, appreciation of wine, and laws and procedures related to responsible alcohol consumption is included.

Tuesdays, 1/30/07 - 5/8/07, 5-7PM

Middle Bucks Institute

Culinary Arts II

FS-1202-250

3 credits

This intermediate level course provides hands-on instruction in food preparation for buffet catering and includes appllying knowledge of quality control and cost analysis.  Prerequisite:  Intro to Culinary Science and Culinary Arts I.

Thursdays, 2/1/07 - 4/5/07

Middle Bucks Institute

Tuition, Material and Fees

$216.00 per credit; lab fee $65 per course.

One time Uniform fee - $100

Financial Aid available to qualifying students.