Hospitality and Tourism Food & Beverage - Associate of Applied Science

1. Apply basic safety and sanitation procedures in a lab setting.

2. Demonstrate and utilize basic knife skills for proper meal preparation.

3. Demonstrate proper mise en place, preparation, and presentation for breakfast items, soups, salads, sandwiches, and desserts.

4. Describe and demonstrate professionalism and proper customer service practices.

5. Describe and utilize recipe structure and basic food costs.

6. Utilize weight and volume measurements in recipe development and preparation.

7. Describe and demonstrate dry, moist, and combination methods of cooking.

8. Develop and implement teamwork skills in a lab setting.

9. Demonstrate accurate money handling and cashiering skills (POS)

10. Evaluate recipes and menus by dietary guideline recommendations and food guides.