For this reason, each semester of your bachelor degree at Les Roches exposes you to key areas of hospitality establishments. Semester 2 is your opportunity to experience culinary school in Chicago as you immerse yourself into all aspects relating to the kitchen.
You will encounter subjects that form the building blocks for a restaurant management degree in Chicago, such as food preparation, nutrition, catering and banquets, pastry and bakery, kitchen management, safe practices and energy conservation. Your learning will take place in the classroom and in the kitchen, helping you to develop practical skills in kitchen management and the culinary arts.
Your second semester also takes you further into key hospitality areas such as financial accounting and rooms division administration, building on your knowledge gained in Semester 1. Through courses in psychology, communication and foreign language, you will continue to sharpen your ability to work in diverse environments and express yourself effectively.
Catering and Banquets Operations — Kitchen Experiential Learning
Learn to prepare food using all major cooking methods while applying proper hygiene, energy conservation and wastage prevention. You will gain an appreciation for quality and build a significant understanding of raw materials. Through this course, you will work in teams and individually to produce quality food in an effective and efficient way. Students will gain experience preparing food for different environments, including high-volume contexts such as all-day buffet restaurants or banquets. A class project will also give students the opportunity to develop their understanding of specific culinary concepts such as: kitchen managerial skills, kitchen design, outfitting, organization and control. Relevant topics such as workplace safety and energy conservation will also be discussed.
Pastry and Bakery Operations — Kitchen Experiential Learning
Gain a hands-on understanding of pastry and bakery operations within a five-star hotel environment. You will learn to assemble ingredients according to recipes. In addition, you will become more attentive to the sights, sounds and smells of the pastry and bakery lab. In particular, this course will develop your ability to follow established methods of preparation and to measure ingredients accurately. Students will gain an overview of the ingredients, equipment and machinery, basic techniques, and physical and chemical reactions involved within this context.
Fine Dining, Casual and Fast Food Operations — Kitchen Experiential Learning
This course covers the practical and theoretical aspects behind different food and beverage concepts. You will become familiar with elements such as: selecting appropriate preparation methods, menu, mise en place, plating and dressing, pick up management and expedition.
Through exposure to menu planning, you will incorporate culinary knowledge, food science elements and cooking techniques. You will also gain experience using relevant information technology tools within this environment.
Hospitality Financial Accounting and Control
This course will develop your financial understanding, a key skill for any hospitality manager. You will study basic accounting practices, concepts and branches, as well as the production of financial statements within the Uniform System of Accounts format. You will become familiar with using an income statement and a balance sheet through practical and analytical exercises. Students will also learn about the control of acquisitions of the hospitality operation while developing awareness of hospitality inventory and cost control systems. Actual financial statements from hospitality operations are introduced and various forms of ratio analysis are applied as you learn to use these documents in the business decision-making process.
Rooms Division Administration
Gain an overview of the various operational tasks and procedures associated within the front office and housekeeping departments. You will learn to use the manual guest auditing system and the Fidelio Property Management System. Students will also gain experience in using a guest ledger and a computerized front office system. In addition, this course will discuss technological development and trends within the rooms division context.
Scientific Principles of Human Nutrition and Food
In this course, you will learn about good food sources and the basic nutrients in food, including their structure and properties. The course will examine issues related to healthy eating and the implications of dietary requirement. Using this knowledge, you will begin to develop recipes and put together healthier menus. This course will also compare current food labeling systems. You will understand how to nutritionally analyze diets and make recommendations for improvement. Finally, this course will explore the chemical and physical properties of food components and the effects of cooking and processing on these properties.
Introduction to Psychology
This course offers an overview of the fundamental themes of psychology by examining four key areas: the biology of the brain, the process of learning, cognitive perspectives and social/cultural perspectives. By applying these classic psychological principles to a variety of real-life situations, you will be able to better understand the behavior of people you interact with — including co-workers, customers, friends and family.
You will examine the key factors behind effective communication and apply this knowledge to improve your own communication skills. This course will show you how to develop your presentation and delivery in spoken and written English as well as your interpersonal skills. You will learn to identify the purpose of different types of communication (what the sender wants to achieve), and practice language and formats appropriate to various contexts.
French — Level 2
This course will build on your French language skills by reviewing previous grammar and introducing new structures. A main focus in the class will be to develop your confidence in speaking. You will broaden your knowledge of vocabulary for everyday situations. This course covers topics at level A1 and some elements of level A2 of the Common European Framework of languages (CEFR).
*Course names and descriptions are subject to change.
The second semester of your degree in hospitality management will enable you to: