Students learn to help their employees take charge of the complexities of controlling food, beverages, labor, and sales income. Emphasis is on organization, preparation, service and meal experience. Techniques in charcuterie and cold food decoration will be covered. This course covers techniques involved in planning, preparing, and serving gourmet and ethnic meals. Emphasis is placed upon the use of herbs and spices, wines and liqueurs and special cooking techniques that will change food into culinary delights.
Students learn to prepare pies, cakes, biscuits, yeast rolls, and doughnuts.
Frozen dough and mixes are introduced, as well as cake decorating. Basic principles of food decorations and garnishes using fundamental everyday foods for preparation of these garnishes are taught. Techniques will be taught that will enhance your meals with special sauces as well as unique and challenging soups. Emphasis is placed upon the use of fresh foods. The preparation of commonly served cocktails is demonstrated.