Basic commercial baking skills and procedures. Standardized recipes and procedures stressed. End product critiqued daily. Emphasis on sanitary food handling practices and professional work habits. Continuation of CAH 145 with emphasis on Danish and French pastries, combination breads, tortes and fancy dessert items.
Sanitation principles essential to commercial kitchen personnel.
Successful course completion allows the student to receive certification by the National Institute for the Food Service Industry. Problems and challenges that food service supervisors deal with every day. Development of personnel management methods. American style table service. Dining room service, management, controls and methods.