An introductory course related to the basic aspects of culinary arts sanitation with emphasis on: hygiene aspects of various types of food service operations, correct santitation procedures, rules and regulations pertaining to the safe use and maintenance of small tools and heavy equipment, the correct methods of customer service, and personal hygiene as related to foods and food service. Students may earn certification from the Education Foundation of the National Restaurant Association as part of the program.
This is an introductory course that in the opening weeks will teach proper service protocol, dining room etiquette, ordering and use of the cash register. As the semester progresses, other topics will include: basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items. One-third of this course focuses on the development of college and life skills.
This is an introductory course in baking. The student will be introduced to the basic baking ingredients, how they are used and how they affect final product outcome; emphasis on quality of products; weights, measurements, equipment and importance of accuracy; basic procedure common to bakery formulas. One-third of this course focuses on the development of college and life skills. Formulas.
Emphasis on definitions and explanations of cooking and baking terms and selection of ingredients and products. The principles of food preparation through a study of the chemical and physical properties of food, and nature of reactions caused by environmental conditions during preparation, cooking or baking, and the effect of materials added during some phase of preparation or cooking.
Introduction to tools and equipment used in quantity food preparation, developing the fundamental skills involved in the preparation of foods in quantities and learning the necessary related information pertaining to the functions, manipulation, and process of various combinations of ingredients. The student will learn to use recipes, ingredients, equipment and time as he or she practices the basic procedures at an assigned rotating lab station.
Intoduction to tools and equipment used in quantity bakery product preparation, developing the fundamental skills involved in the preparation of baked goods in quantities and learning the necessary related information pertaining to the functions, chemistry and processing of various combinations of ingredients. The student is instructed in the use of recipes, ingredients, equipment and time as he practices the basic procedures at his assigned rotating lab station. Fifteen weeks of this lab will be assigned to the bakery.
Topics include: functions of nutrients in the body; daily needs, important food sources and effects of nutrient deficiencies, nutritional adequacy for maintaining the normal individual; application of knowledge of nutrition to the daily food pattern.
The student will attain knowledge of the ethics, procedures, skills and evaluation involved in food service purchasing and storage; grading specifications; storeroom operations including function of storeroom inventory procedures, classification of products, procedures used in receiving, storing and using of food and sundry items with heavy emphasis on product identification, packaging. The student will demonstrate the development of these skills from evaluations including the following. The completion of purchase order for planned production; placing an order with a vendor in person, by phone or with computer; completing a storeroom inventory; receiving, pricing and properly storing a delivery.
Topics include: principles of food cost controls: daily and monthly report forms, food check preparation, recipe conversion and standardization procedures, cashier's report procedures, use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisions of similiar operations.
The study and practice of the principles, standards and procedures involved in quality food preparation. The rotation of duties involve all areas of planning, preparation, service, and sanitation within the bake shop, a la carte dining area, and cafeteria as set up in the module system. Emphasis is on improving the basic skills and procedures involved in practical cooking and baking for quantity food production.