Foods 3

Catalog description

This course provides students with continued practice of learned skills in both culinary production and customer service in the operating restaurant. It will also focus on the study of fundamental principles of food preparation and cookery, including the brigade system, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen. In addition, students will develop skills in basic mathematical operations and study of their applications in the food service industry. Topics include percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, and portion control. Students will design a menu and job duty assignment list and serve students, faculty, and guests. Students will also rotate on managing Kitchen, sous chef, line cook, waitstaff, and dishwashing.