The second portion of the course is designed to allow the student to gain computer experience. By using a professional software package, the student is able to determine nutrient quality, track inventory, cost menus, and view the impact nutritional planning has upon the total management function. Menu planning, pricing, selling, food preparation, dining room service, staffing and personnel management will be explored in both theory and practice. Participants in this course will work together to produce multi-course dinners for service to the public. As members of the brigade, students will be called upon to practice the principles of food preparation and service acquired in previous courses.
Proper uniform is required.
FS160 Dining Room Service, FS210 Food Preparation 3. This course emphasizes commercial baking skills. Danish pastry, puff pastry, sponge doughs, yeast breads, tarts, choux pastry and holiday specialties will be covered. Proper uniform is required. They will be required to integrate the knowledge of food, equipment, techniques, methods and practices acquired in earlier courses.