The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following application of basic techniques of commercial cookery; application of standard safety procedures for handling foodstuffs; cleaning and maintaining kitchen equipment and utensils; organizing and preparing food products and meals; preparing and storing food in a safe and hygienic manner; receive and securely store in-coming goods; establish and maintain quality control in food production; identify, prepare, and portion various portions of meat; prepare and store food in a safe and hygienic manner; prepare appetizers and salads; prepare soups, stock, and sauces; prepare vegetables, eggs, and farinaceous dishes. Present and display food products.
- Teacher: Mark Leo Vidal
- Enrolled students: 53