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. Labor costs as they relate to the operation are discussed. Active problem solving and practical application insure that the student is able to relate the principles learned to the food service industry. Basic computer applications of cost control systems will be included. Applied problems in the hospitality industry will also be included.