This course presents the basic principles of food preparation for hotel, restaurant and industrial food catering establishments. Instructional methods include lectures, demonstration and student participation. Topics covered include the identification, production, and evaluation of knife skills, stocks, classical sauces, soups, vegetables, sandwiches, salads and salad dressings. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Last Updated: 10/21/2013