MODERN BANQUET KITCHEN

Catalog description

Introduction to the fundamentals, theoretical and practical for the preparation of food at the banquet level. The course examines the variety of methods and equipment used for the preparation of food in large quantities at the banquet level. The topics related to the preparation, presentation, and service of this will be explained. Students will prepare different menus every week, using the techniques associated with preparing and serving food in large quantities. Application of cooking methods such as sautéing, poaching, steaming, roastin g, stewing, baking, grilling, and frying will be emphasized. Students will apply these cooking techniques to fish, meat, poultry, vegetables, soups and farinaceous. Students will learn how to plan, organize, operate a banquet kitchen, and present food. This course emphasizes the responsible use of equipment, technology, and information. The practice of good sanitation, communication and critical thinking habits is covered in the course. They will also be encouraged to use quantitative and scientific reasoning to develop innovative ways of managing demand while observing good working practices. CHEP 231 CULINARY PRACTICUM 1 CREDIT This work-experience course is designed to provide students with a hands-on learning experience in the food service industry. A minimum of 350 hours field experience is required. Students apply theoretical knowledge of culinary arts, demonstrate practical skills of food production, and practice professionalism in a university -approved industry setting. Upon completion o f this course, students gain a broad understanding of the demands and expectations of the food service industry while improving their skills in the craft of culinary arts. The student will be exposed to team work, variety of food products, cooking techniques and methods while applying hygiene and sanitation procedures. Throughout the course the following competencies will be promoted: communication, ethics and diversity. This course will be offered in in -person mode. The coordinator will impart students wit h a seminar in which they will discuss the different aspects of the practicum, the calendar, resume and professional etiquette, among other topics.