300

This course is about presenting your business to the media and the public through building relations through digital and print channels. The course will address media relations, addressing customer inquiries, creating branded events through media, crisis communication and managing your social platforms. Pre-requisite(s): None, Co-requisite(s): None. 5 quarter hours

This course navigates the student through an intriguing journey of the vast world of beverages while examining their history, methods of production, styles and merchandising techniques. It explores the essential technical and management aspects of drink while providing the necessary knowledge on building and sustaining a profitable beverage program. Students learn to appreciate beverages through the application of a methodical sensory approach that analyzes and assesses the characteristics of each drink.

*Course fees applies

As consumer needs rapidly evolve, food companies must re-imagine the way foods are grown, prepared, delivered and ultimately brought to the table. This course explores how current culinary and diet trends affect the food industry. The class will focus on nutrition and diet trends, health concerns and controversies. This course will also examine gluten-free, paleo, ketogenic, flexitarian, vegetarian and plant-based diets, as well as, mindfulness and the "Blue Zones". Pre-requisite(s): KCUL 136. Co-requisite(s): None, 4 quarter hours

Menus are key to a restaurant’s identity and marketing. In this course, students will further develop menu language skills in relationship to various types of restaurant concepts. The lab portion of this class will explore how menu language impacts food presentation. require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

This course presents the nutritional and culinary needs for various market segments of the food industry. Populations include children, teens, the aging, vegetarians, sports and spa enthusiasts, and those with health concerns such as obesity, heart disease, diabetes, hypertension, and food allergies, among others. Through lecture and hands-on experience, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None, Co-requisite(s): None. 4 quarter hours