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.
EXPECTATIONS FOR STUDENTS (ESs)
Upon completion of this course, students will be able to:
- 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.