Students research and prepare menus representative of different countries and cultures. Advanced instruction in cold food preparation and buffet presentation techniques are practiced. Daily hands-on lab experience affords students the opportunity to practice theory gained in lecture classes. Students rotate through kitchen, dining room, and bakery lab positions on a weekly basis usually in a supervisory position. Advanced and sophisticated classical culinary preparation, following the principles and techniques of Auguste Escoffier.
Emphasis is on French cuisine.
Students prepare a complete menu with special consideration of cooking techniques, timing, and presentation. History and terms relative to classical foods and menus are discussed. Students plan, prepare, and serve a graduation dinner. Daily hands-on lab experience affords students an opportunity to practice theory gained in lecture classes. Students rotate through kitchen, dining room, and bakery lab positions on a weekly basis in a supervisory position.