Faculty members may reserve videos for classroom or personal viewing by calling 556-3551. Part 3 of the Techniques of Healthy Cooking series. Various chefs give tips for breakfasts of fruit, pancakes, bulgur wheat and breakfast sausage, accompaniments of potato, bean salsa, and desserts of fruit and dips. Chef Henry Rapp demonstrates how to prepare fish for cooking. Examines the components of successful recipe costing.
Bakers explore the general principles and main elements involved in making traditional French bread.
Through example, shows that the way the customer is treated is the important thing, not whether they have had their desire filled. I hope you've had a chance to try Skyline , the Library's new online catalog. In the Auraria Library on public workstations. The new name of Hospitality and Tourism Educator is Journal of Hospitality and Tourism Education .