Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. Food Service Management 160, or concurrent enrollment. Fundamentals of food preparation and cookery emphasizing high standards of production. Preparation and handling of entrees, meat, poultry, meat cutting, broiling, sauteing, frying.
Class requires purchase of a set of knives.
Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. Food Service Management 160, or concurrent enrollment. Study the fundamentals of baking including ingredient composition and function, preparation and evaluation of pie doughs, biscuits, quick breads, muffins, cookies, shortened cakes, creme anglaise, custards, blanc mange, yeast doughs, roll-in yeast doughs, specialty breads and recipe conversion. Student will be required to follow Food Service and Hotel Management departments dress standards.