Practical application of meat preparation is also provided. In this course, students will apply principles and procedures of food preparation in a restaurant operation. The course will cover concepts from production through service, including dining room management, catering and restaurant cooking. Students will be able to calculate cost of goods, selling price and relative percentages, in addition to forecasting sales, conducting yield analyses and calculating break-even points. This course teaches students how to develop, plan and execute catering and special events to the exacting details of the customer.
Emphasis is on the importance of detail in planning to achieve the best possible results.
Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability. This course is designed to give credit for a variety of educational explorations outside the traditional classroom setting. Credit is given for a wide range of activities including attending conferences, special courses and projects. In this course, students will learn about and prepare foods from the Far East. The five regional styles of cooking in China will be emphasized.