CL110 - Food Safety and Sanitation (Completed and Certified)
This course is an introduction to food environmental sanitation and safety in a food-production area. Attention is focused on food-borne illness and their origins, and on basic safety procedures followed in the foodservice industry. The National Restaurant Association (NRA) ServSafe certificate exam is administered at the end of the course.
- Passed the course with flying colors. This class really made me take a closer look at what I eat, what I buy, and what’s in my refrigerator.
CL132 - Computer Applications in the Foodservice Industry (Completed)
This course develops basic computer skills through practical application of various software programs, including word processing, presentation software, and spreadsheets. Concentration is also placed on software applications designed for the foodservice industry, including recipe and menu development, nutritional analysis, inventory management, and cost accounting.
- This class was mostly an introduction to Microsoft Office, there was only one week of anything that had anything to do with restaurants and the food industry. I could have done without it, but it was an easy A.
CL105 & CL115 – Fundamentals & Foundations of Classical Culinary Techniques (Currently taking)
The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, and meat and poultry are covered. The course emphasizes basic cooking techniques such as sautéing, roasting, poaching, braising, and frying. The two classes are a combination of lecture and lab experience.
- Well you’re reading this blog so you’ll get a better idea of what I’m learning in this class (well classes really)
No comments:
Post a Comment