Restaurant Operations I
The course is designed to introduce students to a culinary kitchen and restaurant operations. Emphasis is placed on hands-on practical experience in planning, preparation and presentation of foods produced. Upon completion, the student will have the basic foundation of restaurant operational skills, knowledge and experience they need to operate in the professional restaurant world. Upon completion, students should be able to research and execute a variety of breakfast, lunch and cold foods and design basic international and domestic menus. This outcome will also enhance student?s supervisory and technical skills. Emphasis is placed on food preparation as related to standardized recipes, work methods, hands-on food production, service from skills learned and imagination.