Vegetable and fruit carvings, galentines, ice and tallow sculptures, and aspic preparations are some of the topics covered. Focus on advanced baking techniques including various cake types, decorating, petit fours, marizapan, sugar work, candies, breads sculptures, and classical pastry preparation. An in-service fastfood line provides the skills necessary to produce grilled sandwiches and fried food as well as servicing the public in a timely manner. French and Russian service are practiced along with tableside preparation of salads, entr es and desserts. Daily production of yeast doughs, sweet doughs, filling, cookies, icings, pastry cremes, and P t au Choux are just a few items covered in this option.
Items prepared for cafeteria service include vegetables, meats, and sauces.
Gourmet Foods Preparation American classical and international cuisines are prepared in Buffet, a la Carte and Epicurean fashion. An introduction basic storeroom operations and purchasing procedures. Daily operations focus around receiving, storing, issuing, and accountability standards with a hands-on approach. The requirements for both certificates and diplomas are based on completing the competency objectives in each area. The 1450 hours are suggested for Commercial Foods and Culinary Arts Diploma Program.