All theory and practical courses related to kitchen and bakery
Working as part of a
kitchen brigade, students learn basic preparation methods and kitchen
procedures as they prepare daily luncheon for service in the School restaurant.
Different techniques are developed as food is also prepared each day for
service in the à la carte style. Cuisine Practice includes hygiene and safety,
recipe preparation and interpretation and use of kitchen equipment.
Examines issues related to microbial
activities, whether they are food borne, airborne, or waterborne, and their
relationship particularly to the hospitality and catering industry. Emphasizes the development of a
systems approach to understanding and managing microbial risk. Food product
flow, cleaning and sanitation of equipment, environmental sanitation and
maintenance. Accident prevention. Food safety regulations.
Instructs the ability to identify and differentiate
various food products, including nutritional value knowledge. includes the
structure and organization of a Hotel restaurant kitchen as well as bulk
cooking and the use and maintenance of common restaurant kitchen equipment.
Knife handling, cookery methods, ingredient use. Vegetables, stocks and sauces,
soups, fish dishes, meat dishes, deserts. Recommends to use of Cuisine computer program. Foods of animal origin, foods of plant origin. Co-requisite: Cuisine practice