1, 2, 4

5, 6, 7

The Recipe: Its Structure and Its Use • The Menu, Mise en Place

1, 2, 3, 4, 5

Identifying Potential Food Safety Hazards • Identifying Critical Control Points
Establishing Control Procedures • Establishing Monitoring Procedures
Establishing Corrective Action

6, 7, 8, 9

Record Keeping Procedures • Verification Procedures
Foodborne Illness • Employee Training

8, 9, 10, 11

Stocks and Sauces • Soups • Understanding Meats • Cooking Meats

12, 13, 14, 15

Understanding Poultry • Cooking Poultry
Understanding Fish and Shellfish • Cooking Fish and Shellfish

16, 17, 18, 19, 20

Understanding Vegetables • Cooking Vegetables • Potatoes and Other Starches Salads and Salad Dressings • Sandwiches and Hors d'Oeuvres

21, 22, 23,

Breakfast Preparation • Dairy Products, and Coffee and Tea
Food Presentation and Garnish • Recipes from International Cuisine

1, 2, 3, 4, 5

Lodging Industry • Organizational Structure
Front Office • Housekeeping • Loss Prevention

6, 10, 11, 12

Marketing, Sales, F&B • Engineering • Human Resources
Resort Themed Lodging • Lodging Trends • The General Manager

1, 2, 3, 4

The Catering World: Types of Catering • The Caterer and the Client
Establishing the Right Kind of • Catering for You • Choosing Your Client

5, 6, 7, 8, 9, 10, 11

The Seven Functions of Catering • Planning - The Basic Management Function
Operations - Execution of Tasks • Organizing the Event • Equipment • Service and Dining etiquette

Practicum Experience

Positional Rotation • Training

Practicum Experience

On Premise Catering • Training

N/A

Final Examinations and Student Projects