Production will include the preparation of menu items containing meat, poultry and seafood. Students must register for a lecture and laboratory section. This course is an introduction to basic cold food preparations. Content includes sandwiches, salads, salad dressings, hors d'oeuvres, cheeses, cold sauces and charcuterie of Garde Manger. The course also covers basic food decorations and garnishments.
Emphasis is on identification, selection, use and handling of ingredients.
Planning techniques for buffet operations are included. Students must register for a lecture and laboratory section. This course is a study of the supervision of personnel in the food service industry. Emphasis is on the role of the first-line supervisor. Topics include dealing with time demands, people, pace, attitudes and special problems inherent in the food service industry.