Presents basic service principles while emphasizing the special needs of guests. Explains effective sanitation management to achieve high standards that will keep customers coming back. Includes lecture, film, and tapes. Develops an entry-level working knowledge of serving food and beverage. Surveys French, Italian and Pacific Rim cuisine.
Students produce soups, salads, appetizers, hot and cold entrees, and baked items for service.
Studies cold food methods, techniques, and presentations using modern and classical methods of Garde Manger. Students plan and produce salads, soups, appetizers, entrees, and side-dishes. Emphasizes speciality baked, pastry and dessert products. CA 1310 Introduces menu design and the relationship between menus and restaurant design. Explains fundamental principles and techniques for planning menus for different operation styles.