In this course, students are introduced to the health reasons behind and the inner workings of current and evolving healthful diets related to chronic disease states such as heart disease, diabetes, stroke and obesity.  Curriculum includes essential techniques of sous-vide, gluten free, vegetarian (lactic and ovo) and vegan/plant based diets.  Students' comprehension of these diets will include how to plan and execute the necessary recipes and menus including desserts. 

-10 credits-

The Baking and Pastry Elective gives you 10 weeks of the Fundamentals of Baking and Pastry. You will learn how to use the baker’s tools and be able to describe the properties of the bakeshop ingredients, the baking process, and steps in yeast/dough preparation. Upon completion of this course, you will be able to prepare tarts and pies, cakes and cookies, puff pastry, croissant and danish, brioche, bread, choux paste, classic French cake, contemporary French cakes, ice cream and sorbet, and chocolate candy technique. A great addition to your culinary arts program!

-10 credits-

The Culinary Arts Elective gives you 10 weeks of the Fundamentals of Cooking Techniques. You will learn to prepare basic food items that include but are not limited to: first courses, soups and creams, entrées, salads, pâté, egg courses, quiches, seafood, fish, meats, poultry, pasta, stock, sauces, etc. You will explore the concepts, skills, terminology, and methods involved in classic and innovative professional cooking techniques. A great addition to you Baking and Pastry program!

-10 credits-

If you are interested in taking management courses with a focus on the hotel industry, you will be able to take hotel electives. The curriculum covers front office procedures, guest room management, convention/group management and services, and marketing strategies.

-10 credits-

If you are interested in management courses with a focus on the restaurant and hospitality industry, you will be able to take management electives. The curriculum covers hospitality information technology, loss prevention management, and leadership in the hospitality industry.

-10 credits-

CULINARY INSTITUTE LENOTRE® proudly presents a new addition within its Associates Degree programs, the LENOTRE® Sommelier Electives. This option will provide extensive tasting and in-depth instruction of the major wine regions of the world and cover the professional duties of the Sommelier, the growing of vines, making of wine, cellar management, proper storage, wine aging, building a professional menu and wine list, tasting, focusing on aromas and bouquet.

-10 credits-