Class reviews current legal regulations affecting beverage service, range of distilled spirits, varieties of wine and beer, as well as glassware and tool selection. Methods for increasing beverage sales within the operation are discussed. State-required alcohol awareness test is included. Selected tastings will be conducted in class. Discuss and prepare a variety of low fat vegetarian entrees.
Lectures build on contemporary diet plans.
Emphasizes cold food preparation and presentation. Topics include salads, gelatin, aspic, pate, terrines, hors d'oeuvres and charcuterie. Also discusses salt dough, vegetable carvings and ice sculptures. Covers principles and practices in buying food, beverages, supplies and equipment for hotel and restaurant operations. Study marketing as it applies to hospitality industries, especially methods of marketing a hotel or restaurant.