A variety of desserts are prepared. Control systems development is reviewed. Basic principles and concepts of menu planning, menu formats, and layout are studied in detail with regard to menu engineering, break even points, and labor requirements. The basic theory in professional cake decorating, frosting, and decorating of celebration cakes is demonstrated. Students will become familiar with many decorating techniques.
Attention is given to organizing, supervising, and servicing catering operations.
Discusses a practical application of nutrition in the food service industry. A primary objective is understanding food sources of nutrients, functions, and methods to minimize loss of nutrients in food service operations.