Students who do not wish to taste alcohol will not be required to, or may spit, but will still need to at least smell, and know the flavor profiles on the wines studied for this industry competency. Oregon Liquor Control Commission allows a very limited amount of alcohol consumption for students 18 years through 20 years of age in an educational classroom setting related to a food & beverage course of study (Oregon House Bill #3042, 2011 Regular Session). Students will learn how to correctly match the flavors of food with corresponding wines, and how to prepare non-alcoholic beverages. Students will learn about wine, which is an important part of the culinary arts, in addition to other non-alcoholic beverages served in food service establishments. Students will learn the basics about menu design and food service management principles to prepare them for a potential restaurant management/ownership. + Menu Planning & Food Service Management This class also brings all the previous classes together and teaches students about timing in foodservice through making regional appetizers, salads, main courses, side dishes, breads and pastries. Students will learn the basics of cooking various traditional cuisine styles, including Asian, Latin, European, and American regional cuisines. ![]() Aspects of nutrition are covered in other classes (for example, the different nutrition values of various salad greens as covered in Gardé Manger). Information is taught on how nutrients work in our body, how to cook for guests with special nutrient needs (as needed in medical food service), and how to best care for our bodies (1 Cor 6:19-20). Students will learn the basics of nutrition and how to cook nutritionally advantageous foods that are vital to human health. Students will learn about different diets of choice such as vegetarianism, veganism, and raw foodism, and about common allergies and how to identify and eliminate those allergens from recipes in order to cook for in a safe and flavorful way for guests with allergies. Students will learn to prepare breakfast items commonly (and some not-so-commonly) served in food service establishments. Human resources concepts such as interviewing, job preparation tactics and hiring and firing will also be covered. Students will design a resumé which will attractively present themselves to potential employers. + Resumés, Job Preparation & Human Resources Students will learn hot and cold appetizers, including canapés, hors d'oeuvres, salads, charcuterie (bacon, sausage, paté, galantine), as well as classic and contemporary methods of platter and buffet arrangements. Bread and pastry instruction is given throughout many other courses as well (such as Garde Manger, Breakfast & Special Diets, Regional Cuisines, Catering & Banquets, À la Carte, and Mini-Internships). Students will learn the skills and techniques necessary to create high-quality breads, pastries and desserts, as well as how to attractively present and efficiently produce these items in varied quantities. Students will learn how to multiply recipes, calculate the cost per portion of a recipe, calculate labor cost, convert between metric and imperial scales, weight-to-volume conversions and calculation of food yields. Students will be learning and practicing both moist and dry cooking methods of meat, fish and poultry, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Students will understand the concepts of purchasing, receiving and storage of those products in food service operations, utilizing quality and sanitary standards. In conjunction with Purchasing & Receiving, students will be learning and practicing both moist and dry cooking methods for produce, starches and grains, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Equipment use, upkeep, maintenance, storage and cleanliness will also be covered in this course. Students will also take the National Restaurant Association ServSafe Manager examination for certification. Topics will include preventing food-borne illness through proper cooking, storing and handling of food, personal hygiene, HACCP procedures and facility sanitization. ![]() Students will learn about food safety and sanitation according to state and federal regulations. ![]() There will also be an overview of the hospitality industry, including career options. Students will learn the basics of reading recipes, culinary terminology as well as information about professionalism in the industry. Classic French knife technique and care, as well as instruction and practice of stocks, soups and sauces will be learned. Classes begin with a curriculum overview to give students a better idea of what the program is going to be like.
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