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.
Students gain understanding of relationship between front and back of the house.
Principles and applications of smoking fish will also be covered. Students use the appropriate tools and techniques to create decorative show pieces such as ice sculptures, sugar work, chocolate pieces, chaud froid work and aspic glazes. Techniques learned are applied to create artistic displays for show and culinary exhibits. Various styles of table service, table-side presentations and beverage service are implemented. Students will also obtain experience displaying and selling deli food through the use of the bakery store.