Course Code: BAKE 103
Academic Year: 2021-2022
In this course, students are introduced to the dynamic functions of a cafe kitchen. Techniques in knife skills will be developed with a focus on safety. Students will engage in the preparation and basic productions of hot and cold menu items such as soups, vegetables, salads, sandwiches, pasta, meats, poultry, and fish. Students will use a hands-on practical approach to develop skills from using kitchen equipment to plating a variety of cafe fare.