Overview
Program Description
From the Catalog
The Hotel, Restaurant and Institutional Cooking program is designed to meet the varied needs of food service establishments. Students are provided with a background of hot and cold food preparation, food service management, and cost control. Demonstrations and practical experience provided in our operational dining room/cafeteria permit students to develop the necessary food preparation skills for gainful employment.
Program Core Competencies
As a result of completing this program, the student will be able to:
- Conduct safe and sanitary food preparation.
- Operate, clean and assemble commercial kitchen and baking equipment.
- Demonstrate proficiency in basic baking.
- Demonstrate proficiency in basic cooking skills.
- Prepare buffet foods and set up buffet tables and centerpieces.
- Demonstrate advanced culinary preparation skills.
- Demonstrate stock preparation of sauces, soups, and stocks.
- Calculate food costs and determine menu selling prices.
- Demonstrate knowledge of the storeroom cycle of purchasing, receiving, storage and issuance.