Students apply classroom work and lectures into hands-on cooking situations. All methods of cookery are covered and knife skills and other vital techniques are reinforced. Students experience practical situations as they produce food in a simulated food service environment. Baking Lab 2 credits Introduces students to the fundamentals of production baking through hands-on application in a modern baking lab using production equipment. Students prepare a variety of standard bakery products, such as cookies, muffins, pies and breads, to obtain knowledge of the many processes of baking.
Students also practice basic cake decorating techniques.
1 credit Provides hands-on experience of cutting and fabricating wholesale cuts of meat. The importance of safety and hygiene, equipment utilization and yield costing are also discussed. Students create menus from scratch and interpret more refined recipes. Students elevate their skills to such diversity as infusions, emulsions, terrines, reductions, and fat free cuisine. Students interpret intense recipes, create dishes from scratch, and research international cuisine.