This course introduces students to the Food Service Industry. Students will learn about common terms, techniques and basic mechanics and time management of the modern kitchen. Students will investigate kitchen ingredients such as herbs, spices, dairy products, grains, fruit, vegetables and fats. Students will also practice reading and writing standardized recipes utilizing kitchen math as well as recipe scaling and costing. Students will further study hospitality and foodservice organizations, industry specific periodicals and civic responsibilities. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to follow CAI professional dress policies to participate in class. Students need to complete 15 hands on hours at CAI on/off campus events which will account for 10% of the student's grade. This course is subject to a course fee. Refer to http://mc3.edu/adm-fin-aid/paying/tuition/course-f ees for current rates.
Last Updated: 08/17/2016