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A study of personal cleanliness; sanitary practices in food preparation; causes investigation control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

A study of the fundamental principles of food preparation and cookery to include Brigade System cooking techniques material handling heat transfer sanitation safety nutrition and professionalism.

Continuation of previous food preparation course. Topics include the concept of pre-cooked food items as well as scratch preparation. Covers full range of food preparation techniques.

Fundamentals of baking including dough quick breads pies cakes cookies tarts and doughnuts. Instruction in flours fillings and ingredients. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the evaluation of baked products.

Application of principles of nutrition in planning menus for the food service industry.

A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.

A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop organize and build a portfolio of recipe strategies and production systems.

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.

Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.

Preparation and service of hot and cold desserts with a focus on individual desserts a la minute preparations and numerous components within one preparation. Emphasis on station organization timing and service coordination for restaurant dessert production.

Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.