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

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