Course Code: COOK 012
Academic Year: 2021-2022
In this course, students learn and acquire the necessary techniques and skills needed to start a successful career in the hospitality industry. The students organize and prepare their mise en place according to the recipes; they learn to prepare hors d'oeuvres, cold soups, sandwiches, appetizers and salad items. Emphasis is placed on today's market standards in styling and on plate presentation maintaining product quality.