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Course Objectives
After completing this course, you will be able to:
- identify and review basic sanitation and safety principles that should be applied to the operation of a foodservice facility;
- identify and assess proper techniques for the use and care of foodservice tools and equipment;
- comprehend the importance of the menu and basic principles of menu planning;
- demonstrate the ability to adjust the yield of recipes appropriate for use in quantity food production units;
- identify methods that can be utilized to ensure the quality of food items prepared in the food production unit;
- identify principles of quantity food preparation according to basic categories of food;
- identify appropriate techniques for garnishing food in order to enhance its presentation;
- identify the basic work areas of the kitchen and analyze their interrelatedness;
- evaluate the technical aspects of organizing and operating an efficient food production unit;
- apply basic sanitation and safety principles to the operation of a food production unit;
- demonstrate skills in the use and care of food production tools and equipment;
- utilize methods to evaluate the quality of food items which are prepared in the food production unit;
- apply concepts of quantity food preparation according to basic categories of food;
- develop and demonstrate food production skills and work habits appropriate for the food production unit;
- develop and demonstrate basic skills in merchandising food in order to enhance its presentation.
