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Applied study of techniques for the production process for creating mousse-based desserts and "entremet" cakes. Emphasis on current trends, including use of seasonal and local produce.

Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.

A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in finished desserts.

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.

An advanced culinary course including lecture and demonstration of the history,
techniques, ingredients, and current trends of Italian cuisine.

An advanced culinary course including lecture on the history, techniques, ingredients,
and current trends of French cuisine, and demonstration of techniques for production.

Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.

Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making.

Lecture and demonstration of the history, trends, and applications of sous vide cooking.

An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.