Ingredient functions, mixing methods, proofing techniques, weights and measures, terminology, sanitation and equipment use will be featured. Applications featured will include principles of DOS, word processing, spreadsheet and food service management. Emphasis will be placed on identifying hazardous microorganisms, the causes of food-borne illnesses and preventative measures. Talks by distinguished speakers from the industry will complement this course. The course emphasizes inspections, grading, yields, specifications, product availability and quality control.
Topics covered include personal assessment, problem solving and effective communication.
Emphasis will be placed on writing specifications, methods and techniques of purchasing, buying, receiving and storeroom procedures. The journal will become a valuable reference source of class notes, handouts and recipes. I n the spring semester you advance to more sophisticated culinary skills. Learn to recreate classic dishes into lean masterpieces for a health-conscious clientele. Emphasis will be placed on puff pastry and Danish dough, cake varieties, mixing methods, decorating and finishing techniques and assorted pastries.