course guides

Course Syllabi and Supplemental materials



IMPORTANT NOTE! Course Guides and Course Materials that used to live here have been moved to Angel and Moodle. Access these online learning platforms via the student or faculty portal. These courseguides are from Sept 2008 and will be removed soon.

UPDATED PRICE LISTS WILL BE POSTED HERE
Price list by product, July 2007
Recipe Template
Recipe Costing Template
Beverage Prices

Check the Essex/Montpelier Library for print beverage lists.

AOS HRM Term 1

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September 2008

AOS HRM Term 1 Course Guides

BA HRM Term 1

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September 2008

BA HRM Term 1 Course Guides

BA HRM Supplemental Materials
2006 Restaurant and Foodservice Market Research Handbook
2008 Restaurant and Foodservice Market Research Handbook May be slow to open.
Library presentation Market Research

Baking & Pastry Mod 1

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September 2008

Mod 1 Baking and Pastry Course Guides

Mod 1 Supplemental Materials
Cooking Theory Acid and alkali reactions on vegetables chart- Cutler
Cooking Theory Protein lab sheets- Cutler
Cooking Theory Moist heat cooking method reference chart- Cutler
Cooking Theory Dry heat cooking method reference chart- Cutler
Cooking Theory Homework Assignments- Cutler

Baking & Pastry Mod 2

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September 2008

Mod 2 Baking and Pastry Course Guides

Baking & Pastry Mod 3

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September 2008

Mod 3 Baking and Pastry Course Guides

Baking & Pastry Mod 4

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September 2008

Mod 4 Baking and Pastry Course Guides

Culinary Mod 1

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September 2008

Mod 1 Culinary Arts Course Guides

Mod 1 Supplemental Materials
Culinary Basics PM Journal - Stevens
Culinary Basics PM Culinary Terminology- Stevens
Cooking Theory Acid and alkali reactions on vegetables chart- Cutler
Cooking Theory Protein lab sheets- Cutler
Cooking Theory Moist heat cooking method reference chart- Cutler
Cooking Theory Dry heat cooking method reference chart- Cutler
Cooking Theory Homework Assignments- Cutler

Culinary Mod 2

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September 2008

Mod 2 Culinary Arts Course Guides

Mod 2 Supplemental Materials
Ala Carte Cooking Lunch-Links-Fleischer
Ala Carte Cooking Lunch-Lunch MEPS-Fleischer
Ala Carte Cooking Lunch-Rituals and Routines-Fleischer
Ala Carte Cooking Lunch-Student Questionnaire-Fleischer
Ala Carte Cooking Lunch-Brunch MEPS-Fleischer
Ala Carte Cooking Lunch-Lunch descriptions-Fleischer
Ala Carte Cooking Lunch-Final Fall 08 Brunch Menu-Fleischer
Ala Carte Cooking Lunch-Guided notetaking sheet for Egg Cookery-Fleischer
Table Service: Beverage Tasting Journal-Franklin
Table Service: Daily Service Journal-Franklin
Table Service: Wine Supplement-Franklin
Classic Cuisines Overview-Burnier
Classis Cuisines Escoffier's Brigade-Burnier
Classis Cuisines Firing Chef position-Burnier
Classis Cuisines Sous Chef position-Burnier
Classis Cuisines Station set up-Burnier
Classic Cuisines Primal Cheeseburger Worksheet Chapter 1-Burnier
Classic Cuisines Primal Cheeseburger Worksheet Chapter 4-Burnier
Classic Cuisines Quiz 1-Burnier
Classic Cuisines Quiz 2-Burnier
Classic Cuisines Knife Skills Terminology-Burnier
Classic Cuisines Useful Information-Burnier
Classic Cuisines Project Guidelines-Burnier
Baking Production Journal-Hoffert

Culinary Mod 3

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September 2008

Mod 3 Culinary Arts Course Guides

Mod 3 Supplemental Materials

Culinary Mod 4

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September 2008

Mod 4 Culinary Arts Course Guides

Mod 4 Supplemental Materials
Meat Fabrication Supplemental Materials-Long
ALC Cooking Fine Dining I Supplemental Materials-Duhamel
ALC Cooking Fine Dining II Supplemental Materials-Gunyan
Pastries, Confections and ala carte Desserts Supplemental Materials-Lowe

Culinary Mod 5

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September 2008

Mod 5 Culinary Arts Course Guides

Culinary Mod 6

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September 2008

Mod 6 Culinary Arts Course Guides