Effective evaluation, discipline and delegation methods are outlined. Concurrent enrollment in Culinary Arts 131. Weights, measures, and portion controls are related to food cost and management. Student will be able to identify vegetables, and apply correct cooking and garnishing techniques. Wines and spirits used in food preparation are introduced.
Students develop a professional resume and cover letter skills.
Concurrent enrollment in Culinary Arts 142. Portion control, food costing, time management and labor costs. Concurrent enrollment in Culinary Arts 141. Concurrent enrollment in Culinary Arts 141. This course uses the National Restaurant Association approved materials and is designed to meet requirements for Los Angels County food handlers card.