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Course Description

This course is for those interested in a career in food science. Students will develop professional culinary skills through a combination of classroom and kitchen lab learning. Students focus on ingredient knowledge, culinary vocabulary, cooking techniques, food science, recipes and best kitchen practices. They will work independently and in teams to demonstrate their food preparation and production skills using kitchen tools and commercial equipment. Students also learn safe food handling, workstation sanitation and general kitchen safety. Students will plan, prep, store and serve a variety of meat, vegetable, fruits, fish, and shellfish dishes as well as desserts. Plating and buffet presentations will be covered. This course prepares you for the ServSafe Industry Credential.

 

For more information or to register call 732-906-4231.

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For more information or to register call 732-906-4231.

Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrollment. Please complete a Course Inquiry so that we may promptly notify you when enrollment opens.
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