Proper uniform is required. This course will build upon the fundamentals of commercial food preparation covered in FS111. Students will be introduced to terminology and techniques related to the identification, selection and preparation of various foods, including eggs, poultry, fish, shellfish, beef, pork, lamb, veal and smoked foods. Laboratory periods will allow students to employ a variety of cooking methods using professional kitchen equipment. Emphasis will be placed on operating in a safe and sanitary manner at all times.
Proper uniform is required.
FS111 Food Preparation 1. The student will be introduced to the bakery shop preparation of cakes, cookies, muffins, sweet rolls and breads, including the mixing of ingredients and shaping of doughs. The student will also learn about the ingredients used in the preparation of baked goods, and tools and equipment used in the bakery shop. Proper uniform is required. This course is designed to familiarize the student with the methods, tools and procedures used to control food, beverage and labor costs in a food service organization.