This course is taught by highly qualified chef instructors and prepares students for immediate employment in the foods industry.
The course includes food preparation and serving; identification, storage, selection and presentation of a wide variety of foods. Students are taught through lectures, classroom demonstrations, lab work, field trips, and multimedia computer presentations. The training includes daily preparation of lunch in a restaurant setting along with specialty preparations for banquets, conferences, and many other community-based activities.
The subjects covered in this program are:
A. Food Preparation
B. Cook, Restaurant
C. Chef/ Head Cook
D. Food Service Management
E. Breakfast Cook
F. Line Cook
G. Pastry Cook
