Upon successful completion of this program, the students will be able to:
Demonstrate hygiene and sanitation standards in a kitchen setting. Describe basic principles of sanitation, safety, and procedures to determine and monitor critical control points in a professional food service setting.
Demonstrate knowledge of the fundamentals of baking science by preparing a variety of products according to standard recipes using proper had, tool, and equipment techniques.
Demonstrate the ability to prepare a variety of hot and cold food products according to standard recipes as well as application of basic cooking methods using proper knife, tool, and equipment techniques.
Return to: