Emphasis is placed on sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. Computer lab will be utilized. HTL 174 Fundamentals of Food Production 3 cr. An introduction to food preparation emphasizing basic culinary skills, practices, and the complete sanitation program in food establishments. Chef Instructor demonstrates proper culinary methods and preparations.
Students then perform learned skills.
Students are required to produce foods and clean and sanitize the kitchen laboratory. Laboratory fee applies. HTL 175 Food and Beverage Merchandising 3 cr. Students will learn how to cost out menu items and learn how to develop a menu. Computer lab will be utilized.