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In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods.

This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread.

Students learn how to include projects in a strategic management plan and how to employ appropriate project selection methods, including cash flow and economic analysis. Project planning, management and delivery methods are introduced, including how to effectively meet the needs of senior management, customers, and other project stakeholders. Students discover how organizations can deliver...

Students will learn the skills to define, analyze, verify, control and lead project scope. They will also identify, collect and document project requirements, create a requirements plan, communicate and implement project requirements. Students will learn how to create and align a project charter to strategic organizational plans and satisfy stakeholder expectations. Students will also create and...

Students will develop the competences to define project costs within the planning phases, as well as the skills to estimate using such methods such as analogues, bottom-up and top down. Students will learn to analyze, translate and adapt the project Work Breakdown Structure (WBS) into a project budget and assess the linkages of positive and/or negative impacts and take appropriate action as...

This course will teach students the skills to manage the time dimension of projects. They will become familiar with estimating strategies, critical path identification, project float analysis, and defining and sequencing project activities using Network Diagrams and Gantt Charts. Students will also define, sequence, estimate resources and tasks to develop and control project schedules. The...

This course will introduce students to the concepts of quality and quality management principles so they will be able to apply them in an organization. The course will examine definitions of quality, its financial impact on production and services, as well as providing an appreciation of the theory behind quality management. Quality methods such as statistical analysis, root cause analysis, and an...

The major responsibilities of operations managers are examined across five key sectors: manufacturing, construction, health care, retail, and service industries. Students will develop workplace specific skills in production planning and scheduling; resource planning; supply chain management; materials management; marketing and sales; purchasing; project management and inventory management and...

Marketing is more than just advertising and sales. Marketing is a multi-disciplinary process that facilitates exchanges of value between organizations and their clients and customers. Effective management of the marketing function provides unique challenges for all organizations. This course provides an overview of the decisions managers face as they develop and execute marketing plans. Recent...

This introductory course explores how information systems can be leveraged to transform business operations by examining system design, delivery and use. The goal of this course is to teach students to make informed decisions about the applications of information technology in a range of business sectors. In particular, students will analyze the strategic importance of hardware, software, networks...