This course build on the fundamentals of cooking, with an emphasis on the professional kitchen. Students continue to master knife skills as well as hands on experience in basic pastry dough, baking, preparing and sautéing soups and sauces; the use and care of tools; the use of the oven, sauté pan, surface burners and grill surface. In addition to learning the fundamental skills for institutional cooking and baking, each student is expected to develop his/her own collection of recipes for personal use to include soups, sauces, entrees, vegetables, salads, and desserts. Emphasis is placed on menu construction, portion control, and weights and measures. Students will have been exposed to the many facets of the hospitality industry to include vocational exploration of front desk, housekeeping and food and beverage service.
Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.