Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.
Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.
Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.