by webmaster | August 20, 2015 18:11 PM
The purpose of this course is to teach the student a practical approach to commercial production of foods including four course meals for 50 as well as receptions for 200 plus. Students will cost out meals and work in a true life kitchen set up with a Student Chef,...
by webmaster | August 20, 2015 18:10 PM
This course deals with the identification of opportunities and market for food and beverage industry ventures. Students follow the outline of a feasibility study that includes technical, legal, marketing and financial aspects of developing a food service...
by webmaster | August 20, 2015 18:09 PM
This course introduces the students to the food and culture, beliefs and health practices, food and religion and geography of the different regions of China. The course would not only familiarize the students with the ingredients and distinct cooking methods of each...
by webmaster | August 20, 2015 18:08 PM
This course introduces the students to the food and culture, beliefs and health practices, food and religion and geography of Mediterranean countries. The course would not only familiarize the students with the ingredients and distinct cooking methods of each...
by webmaster | August 20, 2015 18:07 PM
This course provides the students an overview of the position of garde manger chef. It discusses the global nature of the position, and how chefs may use indigenous foods and styling from other culture to enhance their menus. The course includes a chapter on kitchen...
