The lab includes meat cutting, preparation of fish and poultry, and baking. Causes and prevention of food poisoning. Sanitation from the workers , customers , and the supervisors points of view are discussed. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association. Applied mathematical operations used to increase or decrease standard recipe yields, calculate food costs, convert recipes to units of measure, and calculate portion costs and menu prices.
Emphasis is on cooking foods properly.
Satisfactory completion of this course and CA 180 are required for certification by the Educational Foundation of the National Restaurant Association. Includes the selection and preparation of dishes from an assigned task list. Table service is discussed. Customer relations are emphasized. Full-service foodservice skills and management are presented.