This course provides the theory base for production courses taken second semester. This course is designed for newly appointed supervisors interested in moving up to a management position. In this course, students will view demonstrations covering basic cooking patterns by proportion. These patterns include stocks, soups, sauces, dry heat and moist heat applications, vegetable applications, grains, pasta and potato applications. This course explains how to write standard specifications in accordance with federal and state food laws for food service operations' specific needs, buying procedures and controls.
Employers evaluate students' performances, and a coordinator monitors each intern's progress.
Students benefit from the opportunity to develop speed with manual skills and to work under pressure. This course is a study of the expectations of professionalism required by individuals succeeding in the field of culinary arts and hospitality. Included is the examination of numerous moral and ethical situations that often confront culinary and hospitality employees. Students will also be exposed to the requirements of business etiquette, as well as career planning to assist them in procuring better career opportunities. In this course, the federal program of inspection for meats such as beef, veal, lamb, pork, poultry, fish and shellfish will be explained.