American Bistro (HOST 1022)

Contemporary Menus, Quick, Light and Nutritious Meals class is designed as an introduction to the concepts behind “bistro cuisine.” It offers discussion and production of alternative food ideas and presentations that enhance lunchtime menus to appeal to a more contemporary audience.

Production for this class will emphasize fresh, seasonal ingredients, nutritional considerations and plate presentation. Topics covered include soups, salads, sandwiches and light entrees. Special consideration is given to healthy alternatives and vegetarian entrees.

Class # Section Dates Time Location Cost Clock Hrs CEU
TBA

International Cuisine (HOST 1023)
A series of three dynamic courses designed as an exploration into the numerous international cuisines of the major geographical areas of the world. Each course will provide the student with demonstrated culinary concepts as well as how different cuisines are developed and evolved.

The three courses that make up the International Cuisine Program can be taken in series, or in any order, that the student so desires. Upon completion of all three courses the student will be awarded a Certificate in International Cuisine from Tidewater Community College. The first course in the series is European Cuisines which includes: North Atlantic and Scandinavia; Mediterranean; Central Europe; Eastern Europe; and, Southern Europe cuisines.

Class # Section Dates Time Location Cost Clock Hrs CEU
TBA

Cake Decorating (HOST 1024)
A short course that teaches the student the scientific principles and techniques of cake decorating. The emphasis of the class will be: cake decorating equipment; working with different types of frostings and cake decorating techniques; coloring icings; using a pastry bag; creating butter cream, royal icing, and gum-paste flowers and designs; practice in cake decorating design, application, and presentation, and specialty cookie design and decoration.

Class # Section Dates Time Location Cost Clock Hrs CEU

TBA

Seafood Preparation (HOST 1025)
A short course in the fine arts of fish and shellfish preparation and presentation. Includes fabricating procedures, application of various cooking methods—dry-heat, moist-heat and combination cooking, and presentation techniques. Nutrition, freshness and storing of fish and shellfish will also be covered. Emphasis will be on practical exercise and application of cooking methods and presentation techniques.

Class # Section Dates Time Location Cost Clock Hrs CEU
TBA