Prepare for an entry-level position in the restaurant/food service industry.  Learn safety and sanitation, nutrition basics, and food service operations.  Instruction includes planning, preparation, cooking and presentation techniques for a wide variety of food. 

Upon completion of this course, students will be able to:

Technical Skills

• Demonstrate an awareness of industry standards; observe sanitation and safety rules.
• Use correct terms, including French; and systems of weights and measurements as required in commercial kitchens.
• Determine the cost of food, edible portions, recipes and menus.
• Design three and four course menus, including world cuisines; create original recipes, perform cost analysis employ technology appropriate to the industry.
• Prepare terrines, canapés, and stuffed savory pastries.
• Prepare salads as appetizers and main courses, including dressings; prepare various soups.
• Create two and three course menus using freshly made pasta in straight and stuffed forms.
• Demonstrate methods of preparing seafood and meats and poultry by sautéing, braising, baking and frying methods.
• Prepare a variety of desserts: cakes, flans, crème brulees, mousses, fritters, sauces.

 Personal and Professional Skills

• Give oral presentations.
• Make appropriate decisions, accept constructive criticism.
• Interpret information correctly; research and retrieve information.
• Demonstrate the ability to work independently or as a member of a team.
• Listen attentively, follow directions and effectively relay directions to others.

 Career Planning Skills

• Research career opportunities in the food preparation industry.
• Research and establish educational and career goals related to the industry.
• Research employment opportunities; prepare a portfolio of work samples; prepare a resume; prepare for an interview.