Basic Food Production & Dining Room Services

Catalog description

Students will learn to operate, clean, and describe preventive maintenance of commercial food service equipment and apply that knowledge in a laboratory setting in which they will produce and serve marketable food products according to standardized recipes in a commercial kitchen environment. Basic knife skills and cooking techniques, following sanitation and safety guidelines, will be practiced. Appropriate uses for equipment and general equipment layout for safety, sanitation, and efficiency will be discussed. Front-of-House training will include fast-casual table service, POS system, PCI compliance, and balancing a cash register.