Same as Food Service Management 100 and Hotel 100. Students completing Culinary Arts 100 may not receive credit for Food Service Management 100 or Hotel 100. Food Service Management 160, or concurrent enrollment. Fundamentals of food preparation and cookery, emphasizing high standards of production. Preparation and handling of vegetables, soups, stocks and sauces.
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. Fundamentals of food preparation and cookery emphasizing high standards of production. Preparation and handling of entrees, meat, poultry, meat cutting, broiling, sauteing, frying.