Students may also elect to serve at on-site banquet services for up to 300 people, lunch catering and carry out meals.
In Culinary Careers, students will receive instruction in food preparation, menu planning, restaurant management, nutrition, international cuisine, sanitation, use of hand tools, and equipment operation. Cooking methods or techniques, different cooking methods, weights and measures, recipe conversion and adjustment, and food service terminology. Level I and Level II students work in the cafeteria helping to prepare a delicious and nutritious lunch for CCCTC students and operate an on-site restaurant with a full-service menu that changes daily.
What You'll Learn
- Rules of table setting
- Duties of the food and beverage manager
- Menu knowledge
- Inter-relationships and work flow between dining room and kitchen operations
- Importance of customer service
- Components of institutional food preparation
- Short-order preparation