The course will cover the basics of food safety. It will prepare students to sit for a nationally recognized food safety certification exam. This exam meets the mandatory food safety certification requirement for the state of Connecticut. Principles of cooking Introduces techniques and procedures required to prepare basic foods, with emphasis on use of equipment, identification of a standard quality product, and the importance of methods by which to develop sanitary working habits. Regional American Cuisine Full-course regional American menus are prepared in quantity.
Students experience various responsibilities in the dining room and kitchen areas.
Emphasis is on preparation of recipes, purchase orders, requisitions, and income and expense summaries. The class introduces students to the fundamentals and necessary skills needed for commercial cake decorating. Career opportunities are emphasized in each area. Sanitation and Safety A study of sanitation and safety problems encountered in the foodservice industry, and controls and solutions to those problems. Moral, legal and economic aspects of food protection problems and solutions are discussed.