Production and discussion of flavor principles, regional history, ingredient tasting, examination and use of equipment unique to specific cuisine. Impact on American regional cooking is a primary focus. Basic understanding of nutrients, functions, methods to minimize nutrient loss, food labeling laws, dietary concerns, nutrient analysis and recipe modification. Basic concepts of menu planning, format and evaluation, break-even analysis, and menu engineering functions. Techniques to develop skills in advanced and complex preparation of pastry confections.
Emphasis is on flavor, eye appeal and technique.
Theory of beverage service, principles of liquor management, production and classification of alcoholic beverages, liquor laws, pricing, pairing with food, and banquet and catering operations. Management concepts and specific techniques and procedures. Supervisory skills of training, planning, delegating and maintaining records. Bakeshop sanitation, organization and plated dessert skills, techniques and procedures. Supervisory skills of training, planning, delegating and maintaining records.