Lectures, demonstrations and preparations will also cover American regional cooking. Student must successfully pass written and practical examination covering a variety of cooking techniques. Students learn to prepare canap s, hot and cold hors d'oeuvres, appetizers, p t s, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes emphasized.
Students learn techniques on how to sculpture counterpieces using various mediums.
An application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service techniques. Procedures, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Includes study of history, scope and innovations in industry as well as orientation visits to local establishments. This course provides a planned work-based experience that will provide students with an opportunity to enhance workplace skills through a supervised practical experience related to their career objective. May be repeated for credit but grade forgiveness cannot be applied.