Culinary school training courses in Detroit, MI (public, in-house or online)

The employment growth in the hospitality industry drastically outpaces the work force, thus opening up a
wide range of career opportunities in a diversified job market. The Food Service Industry is one of the oldest
industries in the world. One of the complex divisions in today’’s industry is the food and beverage
department. In order to be successful in this area, it is necessary for employees to have knowledge of
menu planning, purchasing, and creating memorable dinin...

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Examines the specific principles of the baking process. This course is designed to provide practical
information for the individual serious about the baking industry. This course includes volume banquet
desserts, chocolate decorating, sugar casting, and the intricacy of cake decorating. Additional attention is
focused on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, and
decorative centerpieces. Emphasis will be placed on understandin...

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Designed to introduce the practical information for the individual serious about creating and producing
decorated cakes, from start to finish. This course will include information on many types of decorated cakes
and the application of different kinds of icings, including buttercream icing and rolled fondant. Basic skills will
include hands-on preparation of borders, variation of flowers, decorations, and the art of cake writing.
Additional attention will include wedding cakes, g...

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Let your creativity shine while learning the various facets of the baking and pastry fields. Students will also
explore international cuisine and the art of garde manager by preparing decorative cold food displays.



Career Opportunities
Bakeries
Pastry Shops
Hotels and Private Clubs
Specialty Food Shops



Accreditation
Hospitality and Culinary programs at HFCC are fully accredited by the Educational Foundation of the National
Restaurant...

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addresses the growing sector of vegetarians requesting meatless and/or no animal protein meals. Students prepare appetizers, soups, side dishes, and entrees.