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. Students prepare for the rigor of the food service industry as they fine tune their skills. Research will be done on modern cuisine and trends. Great American Chef Tours include examination of the culinary epicenters of New York, San Francisco, and New Orleans.
Students learn the specialty of catering, gourmet store operation, and private chef occupations.
Students study classical menus emphasizing decorative foods. Encourages individual creative styles. Lectures and demonstrations are given on the use of herbs and fine wines in international and continental-style cooking. Emphasizes table service and some table-side cooking techniques are practiced in the gourmet restaurant operation. Training 1 credit Focuses on types of dining room service appropriate to various restaurant operations.