This course teaches cost control in every aspect of the food industry. This includes inventory control, cost control, labor control costs, how to choose vendors, pricing strategies, and marketing. This course introduces students to the unique world of private club management. Students learn to show their operations managers how to handle today's engineering and maintenance concerns. Students learn to help their employees take charge of the complexities of controlling food, beverages, labor, and sales income.
Emphasis is on organization, preparation, service and meal experience.
Techniques in charcuterie and cold food decoration will be covered. This course covers techniques involved in planning, preparing, and serving gourmet and ethnic meals. 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.