This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, and principles of food-borne illness. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized ServSafe Manager and Allergen certification.
Introduction to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast, breads, cookie-decorating, knife skills, and mise en place.
Introduction of basic cold food preparation techniques. Topics include basic garnishes, cold sauces, and related food items.
Introduction of menu design and its relationship to foodservice operations. Topics include layout, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
|In-District - $575||Out of District - $620|