Students learn to provide direction to the team, including station assignment with the guest experience as priority. This is a lead-in to the supervisory course in the service area. Utilizes communication and group interaction skills. Teaches intermediate saut skills using meat, poultry, seafood, egg and vegetarian dishes. The emphasis is on speed with fine dining presentation.
Students use wines, liquors, herbs, and spices for sauce accompaniment.
Utilizes communication, critical thinking and computation skills. Meat cutting, setup, portioning, and proper execution of total production is also stressed. This is a lead-in to supervisory courses of the food preparation area. Utilizes communication, critical thinking, computation and group interaction skills. Utilizes communication, critical thinking, group interaction and job employment skills.