The course also covers basic food decoration and garnishments.
Emphasis is on the identification, selection use and handling of ingredients.
Also included in the course are planning techniques for buffet operations. The student will learn the basics measurements and equipment to include knife skills and the different cuts performed with a knife. The student will demonstrate a knowledge of egg use and cooking. The student will be exposed to the many classifications of cheese and their uses. The student will demonstrate a knowledge of sandwich and salad preparation, identification, and handling to include vegetable, fruit and molded salads.