Baking lab provides students with experience of basic yeast dough production. An introduction to the food service cost control method, procedures and math. A basic course in the fundamentals of pantry, cold food preparation, and breakfast cookery. Students are instructed in the proper techniques and procedures for preparing a variety of lunch and dinner salads and salad dressings, hot and cold sandwiches, garnishes, canapes, and breakfast items. Study of terms, attributes, and the mechanics of language for logical thinking, speaking, and writing.
Training includes an introduction to inference using both verbal and symbolic techniques.
Industrial applications include organization and delivery of technical reports in written and oral forms, business correspondence, and resume preparation. Covers equipment, personnel responsibility, organization, customer relations, sanitation, table arrangements, and set-ups. A variety of techniques are covered and practiced. The cutting of meat and poultry into fabricated units is illustrated. Meat grading, quality, and yield are explained.