TEST - EMERGENCY MESSAGE - TEST
An introductory survey course for foodservice students covering sanitation guidelines as suggested by the National Restaurant Association's "ServSafe" program and fundamentals of Hazard Analysis of Critical Control Point (HACCP) management.
Complete overview of the six nutrient categories - carbohydrates, lipids, proteins, vitamins, minerals and water. Practical information on how the body uses nutrients, food sources and alternatives for each nutrient and methods of evaluation nutrition information. In evaluating dietary intake, each student will use current USDA food guidelines. Assignments include practical evaluation of nutrition information.
Beginning level culinary fundamentals including professionalism, culinary history, tools and equipment, flavors and pairings, dairy products, vegetable and fruit identification and breakfast cookery.
Kitchen production skills developed in prep production, pantry, grill and deli, front-of-house operations, and storeroom controls in purchasing and receiving, and food costing
Intermediate culinary fundamentals covering stocks and sauces, soups, sauces, meat and poultry cookery, meat, poultry and game identification.
Intermediate food production with emphasis on sauce, sauté line cook station, plate presentation, and continued emphasis in front of house service operations covered.
Concepts of the art of garde manger, charcuterie, cured and smoked meats, hors d'oeuvres, canapés, and cold food and sauces preparation.
Advanced food production in sauté line cooking using contemporary and classical French methods; continued studies in compound sauces, flavor enhancers, and restaurant butchery.
Overview of the manager's role in cost control and the relationship between operational standards and controlling costs.
Continued advanced instruction in sauté line cooking, complex garnishing and sauce building, cold food prep and display, restaurant butchery with an emphasis on portion control, yield, and cost analysis, and fine dining table side service.
Human resource management concepts and techniques related to the supervisor, sous chef, and restaurant manager, including diversity, communication, and standard operating procedures. Also examines menu and restaurant design.
Final course in the Restaurant Production track includes baking concepts and Sous Chef positions training, supervising, and coordination for the Dining Room Service, Short Order, and Sauté stations. Capstone practicum involves the planning and execution of a formal lunch or dinner event.
This final course in the Banquet and Catering track includes advanced instruction in baking concepts, cold food production, scheduling, requisitioning, purchasing, exhibition, and portion control/product demonstrations. Pate, terrine, galantine, charcuterie, meat curing and platter presentation will be covered. Students will complete a Capstone Project involving the accumulated skills the students have acquired throughout the culinary program which will feature the planning and execution of designing a formal event, banquet, or buffet. Emphasis will be placed on layout, design, menu development, purchasing, costing, labor, assignment, food prep, and supervision.