Culinary Arts: Restaurant and Banquet Operations
This course is designed to prepare the student for either a career in the hospitality and tourism foodservice management field, or to upgrade an individual's skills in the culinary arts. It will involve an exploration of various styles of world cuisine and proper methods of food and equipment handling. The course includes preparation of sausages, cured foods, pate's, terrines and other cold foods. Food presentation and garnishing will be emphasized. Sanitation and safety practices will be employed and reinforced. The course explores the culinary arts from a management perspective beginning with menu planning, restaurant development, labor planning and scheduling, dining room service and beverage service, basic kitchen design and understanding kitchen equipment. The food production lab will define basic fundamentals and the requisite ingredients needed to accomplish food preparation. The course will end with a review of baking and preparation of various desserts and sauces.

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