This lab section introduces students to the fundamental aspects of baking. Students will learn about the preparation and use and safety considerations of baking equipment. Students will get hands-on experience preparing fried bakery goods, yeast doughs, quick breads, pies, cookies, cakes and icings. Students will rotate bi-weekly through experiences with general baking concepts, preparation, equipment use, safety, mixing, panning and finishing of the products.
The student will acquire experience in the preparation of and service of quantity foods with an emphasis on school, institutional, and commercial cafeterias, and an à la carte restaurant. The course covers basic equipment usage, knife skills, and storage and inventory procedures. Students will acquire experience in salad and stock preparation and will learn about the fabrication of chicken, pork, and beef cuts. Scientific economics as well as the artistic aspects of food preparation will also be developed as the student becomes involved in each area of food production.
This course emphasizes definitions and explanations of cooking and baking terms and selection of ingredients and products. The students will learn about the foundation principles of food preparation through a study of the chemical and physical properties of food, the nature of reactions caused by environmental conditions during preparation, cooking or baking, and the affect of materials added during some phase of preparation or cooking. The student will explore common practices in food preparation including soups, stocks, vegetables, sauces, salads and dressings, etc.
This is an introductory course in baking. The course will cover basic baking ingredients and how they affect final product outcome. Emphasis will be placed on quality baked goods, weights, measurements, equipment and importance of accuracy, and basic procedures common to baker formulas.
This is an introductory course that will teach proper service protocol, dining room etiquette, ordering and use of point of sales systems. As the semester progresses, other topics will include: basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items.
This course is an introduction to the basic aspects of culinary arts sanitation with emphasis on various types of food service operations, correct sanitation procedures, rules and regulations pertaining to the safe use and maintenance of small tools and heavy equipment, correct methods of customer service, and personal hygiene as related to foods and food service. Students may earn certification from the Education Foundation of the National Restaurant Association as part of the program.