Upon completion, the student should be able to demonstrate appropriate sanitation measures, handle and operate equipment properly, and prepare a variety of dairy and egg products. This course covers the principles of preparing vegetables, fruits, sauces and gravies. Emphasis is placed on preparing nutritional, appealing dishes, sauces and gravies, sanitation, safety and preservation. Upon completion, the student should be able to demonstrate knife, tool, and equipment handling in addition to applying the principles of food preparation to produce a variety of vegetable dishes, fruit dishes, and sauces and gravies. These courses provide specialized instruction in various areas related to the commercial food service industry.
Emphasis is placed on meeting students' needs.
Basic principles of nutrition will be discussed along with practical aspects of nutrition which will be applied through cooking demonstrations by the instructor. This course covers the principles of management of commercial food service operations. Topics include effective communication skills, leadership styles, time management, and food service operational problems. Upon completion, the student will demonstrate knowledge of appropriate leadership style, the ability to evaluate personnel, and direct a food service operation. This course focuses on meat preparation and processing.