Also emphasizes knife skills, mise en place and basic meat cutting techniques. Study of business and career opportunities within the hospitality industry. The course begins with a look at the history and development of the industry and proceeds to current trends. Major topics include hotels, restaurants, clubs, travel and tourism businesses with emphasis on characteristics and operations. Those who successfully complete the course will be awarded an official recognition certificate from the National Restaurant Association.
Course develops basic skills needed in the kitchen.
Students begin by learning proper techniques, terminology and equipment for activities ranging from carving to garnishing. Prepare small quantity menus in a commercial-kitchen setting and review quality standards. Builds on techniques learned in HRM 121 to expand skills and knowledge of food-preparation standards. Lecture and class participation in menu preparation are conducted in the HRM kitchen facility and will cover quantity food preparation, international cuisine and theme menus. Course is suitable for professional or amateur food service students.