Presentation of hot and cold foods. Students produce pates, mousses, forcements, aspics, and other items essential to culinary expertise. Formal and informal methods of purchasing, receiving and storing of food and nonfood items in food service operations. Specifications, par inventory systems and controls. The management team's responsibility in food service operation.
Students assume the role of kitchen manager, dining room manager and general manager.
Principles and practices concerned with determination of food cost, labor cost, beverage cost and the basic accounting practices necessary to operate a successful food service operation. Special attention to selecting for individual meals. A continuation of CAH 257 with in-depth evaluation and study of the major wine producing areas of the Pacific Northwest, California, France, Germany and Italy. Focus on preparing the new sommelier. Special attention to selections for building cellar and developing breadth in the restaurant.