Healthy Cuisine
In this course, students are introduced to the reasons behind and the inner workings of diets related to chronic health conditions such as heart disease, diabetes, stroke and obesity.
The 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-
Available for the Associate Degree in:
-A.A.S. in Cuisine
Available for Diplomas in:
-Elite Diplome in Cuisine
Advanced Artistic Skills of Baking & Pastry
In this course, students learn all artistic techniques and become experts in decoration for baking and pastry.
The curriculum includes advanced French chocolate showpieces, painting and piping on rolling fondant, advanced buttercream decoration, gum paste flowers, gelatin-wafers, paper-lace and wedding cakes from scratch.
-10 credits-
Available for the Associate Degree in:
-A.A.S. in Baking & Pastry
Available for Diplomas in:
-Elite Diplome in Baking & Pastry
Baking & Pastry Arts
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, croissants and Danishes, brioches, bread, choux pastry, classic French cakes, contemporary French cakes, ice cream and sorbet, and chocolate candy. It’s a great addition to your culinary arts program!
-10 credits-
Available for the Associate Degree in
-Culinary Arts
Culinary Arts
The Culinary Arts Elective gives you 10 weeks of the fundamentals of cooking techniques.
You will learn to prepare basic foods including first courses, soups and creams, entrées, salads, pâté, egg courses, quiches, seafood, fish, meats, poultry, pasta, stock and sauces.
You will explore the concepts, skills, terminology and methods involved in classic and innovative professional cooking techniques. It’s a great addition to you baking and pastry program!
-10 credits-
Available for the Associate Degree in:
-Baking & Pastry Arts
Hotel Management
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-
Available for the Associate Degree in:
-Baking & Pastry Arts
-Culinary Arts
-Hotel & Restaurant Management
Management
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-
Available for the Associate Degree in:
-Baking & Pastry Arts
-Culinary Arts
Management Concentration
Students who want to focus on management courses while enrolled in the Associate of Applied Science in Hospitality and Restaurant Management are able to take a concentration of management electives.
The curriculum covers dining room operations, leadership in the hospitality industry and a foreign language (French or Spanish).
-10 credits-
Available for the Associate Degree in:
-Hotel & Restaurant Management
Sommelier
CULINARY INSTITUTE LENOTRE® college proudly presents a new addition within its associate degree programs, the Sommelier Electives.
This option will provide extensive tasting and in-depth instruction on the major wine regions of the world. It will 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 and focusing on aromas and bouquet.
-10 credits-
Available for the Associate Degree in:
-Baking & Pastry Arts
-Culinary Arts
-Hotel & Restaurant Management