Trends, ethics and issues facing the culinary industry will be discussed.
Entry skills to be taught include work simplification, time management, and computational skills.
All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association. A comprehensive study of food ingredients and the basic principles and techniques involved in food preparation.