Emphasis is placed upon the use of herbs and spices, wines and liqueurs and special cooking techniques that will change food into culinary delights. Students learn to prepare pies, cakes, biscuits, yeast rolls, and doughnuts. Frozen dough and mixes are introduced, as well as cake decorating. Basic principles of food decorations and garnishes using fundamental everyday foods for preparation of these garnishes are taught. Techniques will be taught that will enhance your meals with special sauces as well as unique and challenging soups.
Emphasis is placed upon the use of fresh foods.
The preparation of commonly served cocktails is demonstrated. Operations procedures covers the process from menu to type of service to type of products to be served. These may be temporary and may be changed at any time should the circumstances warrant a change. Inventory control is imperative for the food industry. General problems will be discussed, and class evaluation will determine what procedure would best solve the problem.