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This course is designed to educate students for a career in commercial food service. From production to management to live work experience, you’ll do it all! There will be an emphasis on catering which includes sanitation equipment, menu planning, purchasing, selection and storage of food, inventory, preparation, serving, and fundamentals of restaurant management. Students are introduced to career specialties within the food service industry such as short order cooking and general cooking with specialized preparation in meats, vegetables, seafood, baking, and management.
Preparing for a Successful Career, Successful Customer Relations, Preparing & Serving Safe Food, Preventing Accidents & Injuries, Kitchen Basics, Food Service Equipment, Nutrition, Breakfast Foods & Sandwiches, Working With People, Salads & Garnishes, Business Math, Fruits & Vegetables, Sanitation, Tourism & Retail, Controlling Food Services Cost, History, Potatoes & Grains, Lodging Industry, Art of Service, Desserts & Baked Goods, Marketing & Menu, Purchasing & Inventory Control, Meat, Poultry, Seafood, Standard Accounting Practices, Stocks, Soups, & Sauces, DMIT Tourism & Retail
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