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.
Culinary Arts Lab Fee - $60