Kitchen Production: Students will learn, through demonstration to prepare, plate and present foods in a professional working kitchen. This practical learning lab provides the opportunity to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of foodservice settings. The students will have many opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. Students will learn safety, sanitation, and hygiene in food preparation areas.
Baking Techniques: This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic pastry and pies, cookie dough, sponges, custards, pudding, meringue, and bread.
February – April (COOP through student’s home school)
May – June (class days and times TBD)