Graduate Topics in Health and Wellness Studies

3 semester credits. The course focuses on the application of advanced techniques to chocolate tempering, molding and modeling. The previously learned skills will be fundamental to prepare and decorate artistic pralines and pieces for showcase using airbrush coloring, plastic chocolate, flavors and texture contrasts. Emphasis will be placed on the creation of molded chocolate pieces starting from the project to the execution and assembly. 
This course will provide students with an in-depth knowledge of the tools, techniques and styles used in chocolate decoration and embellishments. The course focuses on chocolate molding and modeling, and on artistic praline construction for pastry shop applications. The course is open to students with a knowledge of basic chocolate processing techniques. Prerequisites: Chocolate Artistry or equivalent.

3 semester credits. The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Open to baking and pastry majors or students who have completed two years of related coursework.

3 semester credits. This course will be fundamental for Baking & Pastry students in order to complete their course of studies. The aim of this course goes beyond the mere sharing of technical knowledge. Students will be in charge of the majority of the pastry lab duties in order to gain confidence and autonomy in the management of the operations. Cost control, jobs scheduling, inventory operations will be just a part of the assignments students will have to complete. Special emphasis will be placed in menu development for restaurant, pastry lab and reception service.
Upon successful completion of the course students will be confident in the production of ganache and meringue-based mousse, egg-free mousse, and will be able to choose the suitable application for all different mousse types. Emphasis will be placed on specialty petit fours, an item often requested in high standard receptions. Students will experience the modernist approach in pastry art through the application of techniques, equipment and ingredients that will contribute to the creation of unusual textures and sensory experiences. The course will develop in four one-week workshops: the first one focusing on the art of macarons, their suitable fillings and the possible interpretations from sweet to savory; the second one on the art of plating: contemporary styles in desserts presentation; the third one on pastry for special dietary requirements, in order to develop skills necessary for the production of alternative dessert; the fourth on Italian regional folklore and related celebrative desserts.
 
Special assignments will include the planning, organization and service of Ganzo Thursday themed dinners and Friday a la carte dinners. Students are expected to approach assignments and pastry lab duties as professionals, showing responsible behavior and managing abilities. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts I or equivalent.

3 semester credits. Pastry art competitions are fundamental milestones in the career of a professional pastry chef. Chocolate sculpture competitions are by far the most challenging field where artistic abilities and technical skills play a major role. This course offers students the knowledge needed to join the world of international chocolate competitions by covering the entire process of competition sculpture from design to creation. The international evaluation standards will be analyzed and will be the starting point of the creative plan developed by students to present in competition: dimension and proportion, applied color percentage, balance of the various elements, sugar decorations application, cleanliness of the work, theme recognizability, and more. Students will learn how to produce their own resin, plaster and PVC molds, while all other operations will be rigorously hand-made. Special emphasis will be placed on a variety of different techniques such as carving, hand-modeling, hydro-free butter application, and piping-painting. Students will learn the guidelines for the choice of suitable colors to be applied in relation to a specific theme. The course will include also the application of basic geometry and physics principles in order to guarantee the balance and stability of the sculpture. Prerequisites: Advanced Chocolate Artistry or equivalent.

3 semester credits. Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame.
The course will focus on the application of dedicated mousse bases, textural inserts, “cremoso”, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets. This course is entirely dedicated to the application of all advanced and master pastry techniques for the creation of what can be considered to be the business card of a Pastry Chef.




 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts II or equivalent.

3 semester credits. From East to West, primitive to progressive, most common to most avant-garde, cakes are good for the soul. They draw people together, enliven celebrations, and embody the rituals and histories of cultures around the world. This course will focus on the cultural background of famous classic cakes in order for students to understand the origin and the history behind famous international representative creations. Emphasis will be placed in the analysis of the area of origin of each cake in order to find connections between ingredients, preparation techniques and the final creation.
Students will join this journey among different traditions, stories, ingredients and folklore, learning dedicated skills for the preparation of international classics.
 Pavlova, Sacher Torte, Baklava, Black Forest Cake, original NY Cheesecake, and the Tres Leches cake are only some of the creations that will be experienced during this trip among traditions. Prerequisites: Baking Techniques II: Italian Pastry Techniques and Dessert Styling, or equivalent.

3 semester credits. "This course offers students the opportunity of a professional approach to Italian gelato production and a comparison with ice cream, sorbets, sherbets and other churned frozen desserts. The evolution of gelato will be explained to understand the fundamental steps of its development. The difference between ice cream and gelato artigianale will be fully covered in order to give students a sound understanding of the variety of offers commonly found in the market. The structure of the worldwide famous frozen dessert will be analyzed in detail focusing on major and minor ingredients and how they are responsible for the final texture and flavor. Emphasis will be placed on the importance of production and serving temperatures, gelato service and exposition as well as the different balancing formulas related to a variety of suitable ingredients. Students will have the opportunity to learn how to prepare gelato using exclusively fresh, genuine and natural ingredients. Gelato artigianale will be produced starting from different bases, with the application of a variety of ingredients, following the Italian way of production. Attention will be given to gelato production for special dietary requirements, gelato gourmet interpretations, sorbets and original sicilian granita production. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.

3 semester credits. Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style.
The aim of this course is to provide students with the instruments to develop new and innovative recipes.
Creativity is not only a matter of new ideas: new recipes need knowledge of the basic ingredients and how they can be combined, besides the standard classic applications. Students will approach the basics of food pairing, a branch of culinary science used by most professionals today in order to broaden the possible flavors combinations. This course provides students with a solid knowledge of the chemistry behind single preparations, whether traditional or contemporary. Through the lectures students will be guided into a new perspective of ingredients and their interaction.

 Prerequisites: Master Italian Pastry Arts II or equivalent.

3 semester credits. This course is directed toward students that want to master the art of sugar works. During the lessons students will learn a variety of techniques and possible applications of sugar decorations in pastry. A special focus will be put on the composition of a sugar sculpture from sketches to assembly through the application of advanced working techniques such as stamped sugar, poured sugar, pulled sugar, and blown sugar: each technique will be used to create the elements of a final centerpiece. The course will teach students how to produce sugar flowers, ribbons, leaves, fruits, small subjects, and spheres. An emphasis will be put in the application of powder, paste and liquid color in sugar as well as glitters, silver and gold leaf application.



 Prerequisites: Italian Confectionery Art or equivalent.

3 semester credits. Wedding cakes are a fundamental part of a pastry shop business and require a dedicated professional preparation that ranges from marketing abilities to technical skills. Students will learn the history, and the social and cultural significance of wedding cakes. The course will offer a complete overview of the most important styles available worldwide, with a special emphasis of Italian classical wedding cakes. A wedding cake must be a perfect match of deliciousness and decoration, something that appeals not only to the eyes: this course will place an emphasis on cake base preparation techniques and how all elements of the cake should match and balance each other. A focus will be placed on developing skills in making various decorative ornaments out of chocolate, marzipan, sugar, pastillage, royal icing and the different decorative techniques applicable to contemporary wedding cakes.
The course requires precision skills, dedication and patience, and attention to details.
 Prerequisites: Baking Techniques II: Italian Pastry Techniques and Dessert Styling, or equivalent.

3 semester credits. This course provides students with skills and knowledge of the organization, equipment, and responsibilities of the "cold kitchen” focusing on its three main areas: catering and reception foods, plated appetizers and buffet displays. After an introduction about the history and development of the Garde manger profession, students will learn the fundamentals of the cold kitchen including presentation and plating techniques, cold salads, gourmet sandwich production, mousses, sauces and dressings, dairy product service and application, and cold soups. Emphasis will be placed on cold meats and seafood fabrication and presentation, including all safety and sanitation requirements necessary to guarantee a good and, at the same time, safe food service.
Students will learn preparation, timing, and plating native to the banquet kitchen and will experience menu and plate development in order to operate successfully in the catering and reception businesses. The hands-on experience will guarantee students a profound understanding of the Garde Manger profession and constantly increasing skills.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Four semesters of Culinary Arts course work or equivalent.

3 semester credits. The course focuses on the relationships between food and culture in Italy, with special emphasis on the connections between food and cultural background in various moments during the history of the world’s famous boot. Students will learn about the social, historical, and cultural forces that have affected food production and consumption during centuries and how these forces developed the present-day professional environment of food service. Special emphasis will be put in a detailed review of the cultural and social changes that occurred in the last decades, on how they strongly modified once solid habits and how contemporary society is slowly responding. Prerequisites: Open to individuals who have completed an undergraduate degree or are currently enrolled in a graduate-level program.

3 semester credits. This course focuses on specific aspects of traditional Italian food preparations. Italian cuisine is characterized by regional recipe styles that are deeply rooted in the availability of local ingredients and diverse cultures and influences ranging from the north to south that have developed over the centuries. Despite the varying influences and differences, we can define general guidelines that some preparations have in common and at same time compare similar recipes to understand the reasons for divergence according to the areas of Italy. Special emphasis will be placed on seafood cuisine specialties, deep-frying methods, the use of bread in traditional cuisine, as well as the comparison of recipes related to important celebrations (such as stuffed roasts, timballi or savory pies) and everyday specialties. Local cuisines will be analyzed in order to better understand the origins and features of specific dishes and their role in Italian gastronomic traditions. The traditional “cucina povera” will be described and compared to preparations that once were symbols of the aristocratic society. Students will be introduced to these local creations through hands-on experience, tastings, and the composition of traditional menus for Friday à la carte special projects at Ganzo. Prerequisites: Culinary Arts majors only.

3 semester credits. For human food not only sustains life but also defines identity in numerous ways. Food is an essential aspect of culture and has an evolution and development that begins with human history.  The course offers students an overview of Mediterranean cuisine identifying different macro areas and analyzing them starting from historical and cultural background with special emphasis on the different cuisines of the countries facing the Mediterranean sea, their mutual and external influences, and the traditions they developed during centuries. Students will learn about food in Ancient Mediterranean society and the influence of geography, culture, religions on all the changes involving food and food production. The Course will also include an overview of the cuisines of Sicily, Sardinia, Puglia, Liguria as the most representative examples of the mediterranean diet.
Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of the most important mediterranean cuisines. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.  Prerequisites: Culinary Arts majors only.

3 semester credits. The planning and organization of a menu is one of the keys for the success of food service establishments. Starting from the consideration that food is strongly related to the social and cultural background, the course analyzes the gastronomic and nutritional trends of the last decades and how they have impacted food production, at any level. Food nutritional facts, food allergies and intolerances, the variety of eating habits are slowly changing foodservice approach when planning a menu.
The course explores the history of menus and their development and offers students an overview of a variety of menus commonly offered. 
The goal of the course is to analyze all factors that contribute to the success of a good menu planning, starting from the relationship between the menu and marketing and continuing through the many steps that are necessary to provide an accurate, complete and functional work. Advertising, market search, suppliers and products search, cost and labor control will be fully covered and students will learn how staff, equipment, and facility can impact a menu. 
Emphasis will be placed on contemporary nutritional habits and on patrons expectations when eating out. Students will be involved in the comparison of local foodservice establishments menus with an analysis of the nutritional balance of their dishes.

 Prerequisites: Culinary Arts majors only.

3 semester credits. This course offers an overview on traditional Italian ingredients, prepared goods, dairy products, and Italian specialties. The course explores fresh, prepared, and preserved foods and focuses on the products that represent an important cultural background for traditional and contemporary Italian cuisine. Special attention will be put into the analysis of the Slow Food movement and how it helped (and helps) to preserve the gastronomical heritage that made Italy become a landmark for quality food. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes. Lectures will be also dedicated to the knowledge of distinctive liqueurs and wines. Field learning and practical experience will offer a wide panorama on both famous and niche products deeply rooted in Italian history. Prerequisites: Open to food and wine studies, hospitality, nutrition and dietetics, and health majors.

3 semester credits. This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Four semesters of Culinary Arts course work or equivalent. Special note: This course includes mandatory team projects throughout the academic session.

3 semester credits. This course represents the definitive experience for students approaching the world of professional cooking and professionals that want to perfect their skills in contemporary cuisine.
The course will provide a deeper insight into the preparation of contemporary dishes and will allow students to put their skills into practice in Italian restaurant settings. Along with learning advanced contemporary cooking techniques, students will manage the kitchen acting as sous chefs on a rotating basis, reporting directly to the Chef instructor and collaborating with the operational organization of the kitchen brigade. Students are asked to organize inventories and food cost control operations, guarantee the regular compilation of HACCP documents and provide an equipment maintenance schedule. The topics covered will include cold smoking application, the use of whipping syphon and contemporary style sauces.
Emphasis will be placed on new culinary trends and the developing branch of food pairing in order to broaden students knowledge of flavor combinations thanks to a scientific approach to tastes and flavors.
The course includes four workshops, held during the semester intersessions, to offer a full-immersion in specialty fresh pasta production, traditional Italian seafood cuisine, gourmet vegetables cuisine and management of a daily market menu, plus a traditional Italian pastry experience.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Advanced Italian Restaurant Cooking I or equivalent. Special notes: This course includes mandatory team projects throughout the academic session.

3 semester credits. A healthy lifestyle is based on eating nutritious food in appropriate amounts and promoting a sound lifestyle behavior that minimize the risk of chronic diseases so common nowadays in western world.
This course introduces students to an in-depth knowledge of Mediterranean lifestyle, often defined as the healthiest and most complete, focusing on the nutritional aspects of Mediterranean diet and the cultural background of the most significant Mediterranean areas. 
Students will gain a sound knowledge of the criteria behind the Mediterranean diet pyramid and will compare it with 1) other world’s dietary regimens 2) the many different dietary recommendations that developed in the last thirty years, to better understand how also dietetics is directly affected by an evolving society.
An emphasis will be put on the benefits of living and eating the Mediterranean way, thanks to a focus on the main Mediterranean style dietary patterns.
 During the course students will analyze statistics on disease reduction, learn how to calculate nutrients quantity in dishes and develop a balanced Mediterranean style menu that will combine both nutritional indications and gastronomic culture of the area. This course provides tools and core elements needed to understand and adopt a healthy way of eating. Prerequisites: Culinary Arts majors or three semesters of Dietetics and Nutrition coursework, or equivalent.

3 semester credits. This course focuses on health and wellness operations and management. Students will gain a solid knowledge of the main management strategies and operations needed in order to run profitable operations in diverse categories of wellness-focused centers. Main topics include an overview of the evolving concept of wellness, the different dimensions of the wellness experience, industry history, and future development. Students acquire an advanced understanding of organizational design, operational processes, and management roles in wellness organizations. Course outcomes are aimed at a multifaceted understanding of wellness culture and the capacity to strategically manage and operate organizations positioned within the health and wellness industry. Prerequisites: Successful completion of an undergraduate degree is required for this course.

3 semester credits. What happens when the mind and the body disengage with each other? While the brain is at the center of the nervous system, it must act in unison with the body; a disconnect between the two can impact both physical and mental health. This course is dedicated to the exploration of mind-body interdependence and its relationship to wellness practices from a holistic perspective. Students will focus on both physical as well as cognitive activities to assess the mind-body interconnection. The role of positive psychology and mindfulness, and the positive and negative effects of stress will be explored through experiential and fitness activities to develop a greater understanding of how body awareness can influence wellbeing.