The knowledgeable serving staff's role in customer satisfaction is emphasized. A survey of the cuisine of Austria, Germany, Switzerland, Italy, Scandinavia, the Middle East and South America. Students research, plan and prepare menus representative of a variety of different cultures. Includes demonstrations and actual production. Students research, plan and prepare several menus based upon authentic oriental recipes and commercial styles of preparation.
Emphasis is on developing skills in the use of oriental hand tools and cooking equipment.
The Chinese regional cuisines of Canton, Peking, Szechwan, Hunan, as well as Japanese cuisines, are studied and prepared. 4 credit hours Equipment needs, cost considerations, sanitation, safety and maintenance. Furnishings and equipment specifications developed for the public and service areas in hospitality industry operations. Provides training in sanitary methods of food handling to people in all segments of the food service industry. Prepares students for state certification and certification by the National Institute for the Food Service Industry.