This is a two semester non-credit program that provides short-term culinary skills
and service skills training for entry into the labor market. The curriculum
includes introductory culinary skills and dining room service, as well as basic
education and vocational English language skills. Classes are taught in our
state of the art restaurant, the Educated Palate.
Students will develop the skills necessary for an entry-level position
in food preparation, pastry and baking, and dining service. Topics
include sanitary food handling procedures, kitchen terminology, safe
use of knives and kitchen machines and hand tools, standard vegetable
cuts, salad and salad dressings, sandwich preparation, stocks as
well as fruit and cheese displays. Emphasis will also be placed on
basic communication and math skills necessary for successful placement
in the hospitality industry. Formerly TIHI 9635.
9636. Introduction to Hospitality Industry - 180
Prereq.: ABE 2074 ;ESLN 3800 ;ABE 2030
Introduction to the service principles of food and beverage controls,
wine and quantity food purchasing by specifications. Sanitation and
hygiene will be included. Formerly TIHI 9636.
Requirements for Completion. Successful completion of both courses
with an average grade of "C" or better, and a minimum of